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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1/2	cup	chopped	-	-	-	-
onion	1/4 - 1/2	cup	chopped	0.0	0.0	0.0	0.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chicken broth	5	cups	low sodium	390.6	9.45	55.692	13.104000000000001
corn kernel	1	cup	thawed frozen	184.71	36.4767	5.1042	2.0022
polenta	1	cup		-	-	-	-
fontina cheese	1	cup	grated	513.48	2.046	33.792	41.1048
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
red pepper flake				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.