Creamy Polenta with Bacon and Sage

• 2 ounces thickly sliced bacon, cut into 1/2-inch pieces
• 1 teaspoon chopped fresh sage leaves, plus more whole leaves for garnish
• 4 cups milk
• 3/4 cup plus 2 tablespoons quick-cooking polenta
• 3 tablespoons unsalted butter
• 1/2 teaspoon coarse salt, or more to taste
• 1/4 teaspoon freshly ground pepper, or more to taste
• 2 tablespoons extra-virgin olive oil (optional)

1. Place a medium saucepan over low heat.
2. Add the bacon, and cook until crisp and golden, about 8 minutes.
3. Remove the bacon from the saucepan; transfer to a paper-towel-lined plate.
4. Set aside.
5. Add the chopped sage to the saucepan, and cook in the bacon fat until fragrant, about 30 seconds.
6. Add the milk, and bring to a boil.
7. Add the polenta in a steady stream, whisking constantly until it is smooth and creamy, about 6 minutes.
8. Whisk in the butter, and season with the salt and pepper.
9. Transfer to a serving bowl, and crumble the reserved bacon on top.
10. Heat the olive oil in a small saute pan over medium heat.
11. Add the whole sage leaves, and fry until crisp, about 30 seconds.
12. Remove from the skillet; scatter over the polenta.
13. Serve immediately.

bacon, sage, milk, polenta, unsalted butter, coarse salt, freshly ground pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/creamy-polenta-with-bacon-and-sage-392814 (may not work)