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:

Quickview
1044k Calories
23g Protein
74g Total Fat
64g Carbs
6% Health Score
Limit These
Calories
1044k
52%

Fat
74g
114%

  Saturated Fat
33g
207%

Carbohydrates
64g
21%

  Sugar
33g
37%

Cholesterol
175mg
59%

Sodium
1660mg
72%

Alcohol
3g
20%

Caffeine
11mg
4%

Get Enough Of These
Protein
23g
47%

Selenium
41µg
59%

Vitamin B1
0.52mg
35%

Phosphorus
332mg
33%

Vitamin B3
6mg
31%

Vitamin B6
0.57mg
29%

Vitamin A
1150IU
23%

Manganese
0.43mg
21%

Vitamin B2
0.32mg
19%

Calcium
185mg
19%

Potassium
630mg
18%

Zinc
2mg
15%

Vitamin C
11mg
14%

Vitamin B12
0.85µg
14%

Folate
54µg
14%

Iron
2mg
13%

Magnesium
50mg
13%

Vitamin B5
1mg
12%

Fiber
2g
10%

Copper
0.2mg
10%

Vitamin E
1mg
9%

Vitamin D
0.99µg
7%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

The fear of vegetables is called Lachanophobia.

Food Joke

Although this married couple enjoyed their new fishing boat together, it was the husband who was behind the wheel operating the boat. He was concerned about what might happen in an emergency. So one day out on the lake he said to his wife, "Please take the wheel, dear. Pretend that I am having a heart attack. You must get the boat safely to shore and dock it." So she drove the boat to shore and safely docked it. Later that evening, the wife walked into the living room where her husband was watching television. She sat down next to him, switched the TV channel, and said to him, "Please go into the kitchen, dear. Pretend I'm having a heart attack and set the table, cook dinner and wash the dishes."

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