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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the potatoes and in a heavy bottomed sauce pan, cook them covered with water until done, drain most of the water, leaving about one cup with the potatoes. Mash the potatoes well in the remaining water add salt and the corn meal mix well till smooth, return to medium heat and cook for 20-30 minutes stirring with a wooden spoon often. | 2. In the meantime sauté the bacon and onion in the olive oil until rendered and the bacon is crisp. | 3. When the polenta is cooked and begins to pull off the sides, remove from heat and toss in the cheese cubes as well as the onion bacon sofritto. Mix well and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
idaho potato	4			151.3	0.0	33.66	0.85
salt	1/2	teaspoon		-	-	-	-
bacon	8	ounces	cut	945.7391	2.903	28.6216	90.0153
montasio cheese	6	ounces	cut	151.3	0.0	33.66	0.85
polenta	1	cup	uncooked	151.3	0.0	33.66	0.85
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1/2	cup	sliced	32.0	7.472	0.88	0.08

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