Polenta and Bacon With Fontina

• 12 cup finely chopped bacon
• 14-12 cup chopped onion
• 2 garlic cloves, minced
• 5 cups low sodium chicken broth
• 1 cup frozen corn kernels, thawed
• 1 cup polenta (NOT regular grits NOR cornmeal)
• 1 cup grated Fontina cheese, packed
• 14 cup freshly grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• red pepper flakes

1. In a heavy skillet over medium-high heat, saute chopped bacon until crisp, about 8 minutes.
2. Using slotted spoon, transfer to bowl.
3. Pour off all but 2 tablespoons drippings.
4. Add onion and garlic to drippings in skillet and saute until golden brown, about 2 minutes.
5. Add chicken broth, corn and bacon; bring to boil.
6. Gradually add cornmeal, whisking constantly.
7. Cook until polenta is soft and thick, stirring frequently, about 20 minutes.
8. Add Fontina and Parmesan, stirring until melted, about 2 minutes.
9. Stir in chopped parsley.
10. Season to taste with salt and red pepper.

bacon, onion, garlic, chicken broth, corn kernels, polenta, cheese, parmesan cheese, parsley, red pepper

Taken from www.food.com/recipe/polenta-and-bacon-with-fontina-476319 (may not work)