These are perfect bowls for a cool winter night. Warming, delicious polenta topped with sauteed chard, bacon bits, and spicy peppers. YUM.
1 cup coarse polenta corn grits
3-4 cups water
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon black pepper
1cup grated cheddar cheese
6 strips bacon, chopped
2 red fresno chilis
1 large bunch chard
- For polenta, bring 3 cups of water to a low simmer in a medium pot. Slowly pour in ground corn and whisk constantly. Turn heat down to low and simmer until corn starts to thicken, 3-4 minutes. Then add cream, salt, and pepper and continue to cook on low until polenta is soft. If it seems dry and is sticking or cracking, add more water in 1/2 cup increments. Keep polenta warm over very low heat.
- Meanwhile, in a large skillet add chopped bacon over low heat and cook until bacon is crispy, maybe 10 minutes. Remove bacon with a slotted spoon and let drain on a paper towel. Drain off all but 2-3 tablespoons of bacon grease.
- Add sliced chili pepper and chopped chard (cut off any very thick stems) to the skillet and toss to combine. Cook for a few minutes until chard cooks down an bit. Season with salt and pepper to taste.
- Right before serving, stir cheddar cheese into polenta and divide between bowls. Top with chard mixture and reserved crispy bacon. Garnish with scallions also.