Bacon Sage Polenta

• 4 slices bacon, chopped into 1/2-inch pieces
• 1 tablespoon chopped fresh sage
• 1 cup frozen corn kernels, thawed
• 4 cups water, plus extra as needed
• 1 cup traditional polenta or 1 cup quick cook polenta
• 12 cup freshly grated parmesan cheese
• slat and fresh ground pepper, to taste

1. Cook bacon in heavy, large nonstick skillet over medium heat until crisp I used a 5-quart saute pan, which was perfect.
2. Using slotted spoon, transfer bacon to paper towels to drain.
3. Pour off all but 1 tablespoon of fat from skillet.
4. Add sage and corn; saute 1 minute.
5. Add 4 cups water and increase heat to medium-high and bring to boil.
6. Gradually whisk in polenta.
7. Reduce heat to low; cook until polenta begins to thicken, stirring frequently, about 20 minutes, if youre using traditional polenta.
8. For quick cooking polenta, total cooking time will be about 5 minutes.
9. Also, as you gradually stir it in, it will thicken quicklyalarmingly even.
10. If needed, add more water 1/2 cup at a time.
11. Being stuck with the quick-cooking variety, I ended up adding a little more than a cup of extra water.
12. Stir in Parmesan cheese and bacon.
13. Season with salt and pepper.
14. Serve immediately.

bacon, fresh sage, corn kernels, water, polenta, parmesan cheese, slat

Taken from www.food.com/recipe/bacon-sage-polenta-365062 (may not work)