Grilled Polenta with Bacon Jam
The recipe Grilled Polenta with Bacon Jam can be made in around 50 minutes. This recipe makes 6 servings with 1031 calories, 23g of protein, and 74g of fat each. For $3.43 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe is liked by 30 foodies and cooks. It works well as a pretty expensive main course for The Fourth Of July. Head to the store and pick up white pepper, bacon, heavy cream, and a few other things to make it today. It is brought to you by A Family Feast . With a spoonacular score of 51%, this dish is good. Bacon Jam and Guacamole Quesadilla with Fried Egg with Bacon Jam Vinaigrette Drizzle, Bacon Jam Grilled Cheese, and Ultimate Grilled Cheese with Bacon Jam are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
¼ cup agave nectar or honey
1 ½ pounds Jones Dairy Farm Cherrywood Smoked Bacon, diced
½ cup balsamic vinegar
½ teaspoon freshly ground black pepper
½ cup brown sugar
2 tablespoons butter, used to grill the polenta
1 ½ cups vegetable or chicken broth
¼ cup cider vinegar
¼ cup shredded Fontina cheese
2 tablespoons garlic, chopped
1 ½ cups heavy cream
¾ teaspoon Kosher salt
1 teaspoon Coleman's dry mustard
¼ teaspoon freshly ground nutmeg
½ teaspoon freshly ground nutmeg
¼ cup freshly grated Parmesan cheese
½ cup polenta, (also known as corn grits – do not use instant polenta)
1 cup red onion, sliced
½ teaspoon salt
½ cup semolina flour
½ cup shallots, sliced
¼ teaspoon Sriracha or other hot sauce
¾ cup very strong brewed coffee
2 cups Vidalia onions sliced
¼ cup bourbon whiskey
Pinch of white pepper
1 teaspoon Worcestershire sauce
Equipment:
slotted spoon
sieve
pot
frying pan
food processor
sauce pan
whisk
wooden spoon
plastic wrap
offset spatula
cutting board
grill pan
grill
microwave
Cooking instruction summary:
In a medium pot over medium high heat, render diced bacon until crisp and remove with a spider strainer (see here) or slotted spoon. Pour out bacon fat and reserve cup in the pan. (This Jones Cherrywood Smoked Bacon is so lean, there will only be cup of bacon fat left in the pan, which you will use half of for the next step).Over medium heat add both onions, shallots and garlic and cook for three minutes.Add cooked bacon back in along with all other jam ingredients. Bring to a simmer and cook to reduce liquid to a syrupy consistency, about 25 minutes.Cool for five minutes and pour into a food processor. Pulse 6 times to just break up ingredients. Mixture will be coarse.While bacon jam is simmering, make polenta.In a medium sauce pan, heat stock and cream to just boiling. Add spices, semolina and polenta and whisk to incorporate ingredients. Cook over a simmer for six minutes. Mixture will be thick so stir occasionally with a wooden spoon.Remove from heat and stir in both cheeses.Line a shallow quarter sheet pan (like this one) (or other pan that is approximately 9x13) with plastic wrap letting wrap flow over edges of pan.Pour polenta into plastic lined pan and spread evenly using an offset spatula.Cover with plastic and refrigerate at least 30 minutes until cool and firm.When ready to serve, remove polenta from pan by lifting with the plastic and place on cutting board. Cut polenta into about 16-20 pieces (squares or triangles). Heat a grill pan (ribbed or not, your choice) and melt butter and place polenta smooth side down and grill just to heat and brown bottom. Grill both sides or just one side, your choice.Heat jam to at least room temperature or warmer in a pan or microwave.Place two to four pieces of grilled polenta on a small plate and top with a few spoons of jam and serve.
Step by step:
1. In a medium pot over medium high heat, render diced bacon until crisp and remove with a spider strainer (see here) or slotted spoon.
2. Pour out bacon fat and reserve cup in the pan. (This Jones Cherrywood Smoked Bacon is so lean, there will only be cup of bacon fat left in the pan, which you will use half of for the next step).Over medium heat add both onions, shallots and garlic and cook for three minutes.
3. Add cooked bacon back in along with all other jam ingredients. Bring to a simmer and cook to reduce liquid to a syrupy consistency, about 25 minutes.Cool for five minutes and pour into a food processor. Pulse 6 times to just break up ingredients.
4. Mixture will be coarse.While bacon jam is simmering, make polenta.In a medium sauce pan, heat stock and cream to just boiling.
5. Add spices, semolina and polenta and whisk to incorporate ingredients. Cook over a simmer for six minutes.
6. Mixture will be thick so stir occasionally with a wooden spoon.
7. Remove from heat and stir in both cheeses.Line a shallow quarter sheet pan (like this one) (or other pan that is approximately 9x1
8. with plastic wrap letting wrap flow over edges of pan.
9. Pour polenta into plastic lined pan and spread evenly using an offset spatula.Cover with plastic and refrigerate at least 30 minutes until cool and firm.When ready to serve, remove polenta from pan by lifting with the plastic and place on cutting board.
10. Cut polenta into about 16-20 pieces (squares or triangles).
11. Heat a grill pan (ribbed or not, your choice) and melt butter and place polenta smooth side down and grill just to heat and brown bottom. Grill both sides or just one side, your choice.
12. Heat jam to at least room temperature or warmer in a pan or microwave.
13. Place two to four pieces of grilled polenta on a small plate and top with a few spoons of jam and serve.
Nutrition Information:
covered percent of daily need
