Compliments Thick Sliced Bacon, cut into 1/4-in. (5 mm) pieces
Compliments Reduced Sodium Chicken Broth
milk (skim, 1%, 2% or whole)
ground black pepper
finely ground cornmeal
Compliments Goats Milk Cheese Crumbles, plus 2 tbsp (30 mL) for garnish
fresh thyme leaves
finely chopped Compliments Fresh Chives
In a large saucepan over medium-high heat, cook bacon until golden and crisp. Drain on a paper towel-lined plate. Set aside.
Discard the bacon fat from the saucepan. Add the broth, milk, garlic, salt and pepper; bring to a low simmer. Slowly pour the cornmeal into the broth mixture, while stirring quickly to prevent lumps. Reduce the heat to a bare simmer. Cover and cook the polenta for 15 to 20 min., stirring occasionally.
Remove heat. Mix in the butter, 1/2 cup (125 mL) goats cheese crumbles and thyme. Adjust seasonings to taste, if necessary.
Garnish with chives, 2 tbsp (30 mL) goats cheese and reserved bacon to serve.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy