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Level
very easy
Prep Time
10 mins
Total Time
40 mins
Serves
6

Ingredients

4 slices
Compliments Thick Sliced Bacon, cut into 1/4-in. (5 mm) pieces
3 cups
Compliments Reduced Sodium Chicken Broth
50 mL
2 cups
milk (skim, 1%, 2% or whole)
500 mL
2 tsp
minced garlic
10 mL
1 tsp
salt
5 mL
½ tsp
ground black pepper
2 mL
1 cup
finely ground cornmeal
250 mL
2 tbsp
unsalted butter
30 mL
½ cup
Compliments Goats Milk Cheese Crumbles, plus 2 tbsp (30 mL) for garnish
125 mL
2 tbsp
fresh thyme leaves
30 mL
¼ cup
finely chopped Compliments Fresh Chives
60 mL

Directions

Step 1
In a large saucepan over medium-high heat, cook bacon until golden and crisp. Drain on a paper towel-lined plate. Set aside.
Step 2
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.
Step 3
Remove heat. Mix in the butter, 1/2 cup (125 mL) goats cheese crumbles and thyme. Adjust seasonings to taste, if necessary.
Step 4
Garnish with chives, 2 tbsp (30 mL) goats cheese and reserved bacon to serve.

Tip

Try this dish with Roasted Red Pepper Salmon sold in the Seafood Dept.
Swap vegetable broth for chicken broth.

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Nutrition Facts

Nutrition Description:
Per serving: 1/6 of the recipe
Calories:
240
Fat:
13 g
Saturated Fat:
6 g
Carbs:
21 g
Fibre:
2 g
Sugar:
5 g
Cholesterol:
35 mg
Protein:
11 g
Sodium:
930 mg