3 cups of fine cornmeal, cooked (480g)
4 cups of chicken broth (960ml)
1/4 cup of butter (50g)
1/2 cup of grated Parmesan cheese (60g)
10 slices of crispy-fried bacon
100g of crumbled Gruyère, Gorgonzola, or Minas cheese
Salt to taste
3 cups of fine cornmeal, cooked (480g)
4 cups of chicken broth (960ml)
1/4 cup of butter (50g)
1/2 cup of grated Parmesan cheese (60g)
10 slices of crispy-fried bacon
100g of crumbled Gruyère, Gorgonzola, or Minas cheese
Salt to taste
In a pot, combine the cornmeal, broth, and butter
Bring to moderate heat, stirring constantly
When it starts boiling, cook for 5 minutes
Remove from heat and add the grated cheese and bacon
Check the seasoning
Spread half of the polenta mixture into a 22x29cm baking dish
Top with crumbled cheese and cover with the remaining polenta mixture
Bake in a preheated oven (200°C) for 10 minutes, and serve
359 calories per serving
