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–+ servings
A bowl full of jalapeno bacon polenta with a napkin and spoon.

Jalapeno Bacon Polenta

This jalapeno bacon polenta is salty, creamy, and spicy. It feels like a warm hug for your stomach on a cold winter's night.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer, Dinner, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 6 slices bacon, finely chopped
  • 1 jalapeno pepper, diced
  • 2 C chicken broth
  • 2 C milk
  • 1 C cornmeal
  • salt and pepper, to taste
  • fresh cilantro, for garnish
  • ¾ C cheddar cheese, shredded

Instructions
 

  • Heat a medium sauce pan with over medium high heat. Add the bacon and cook until crispy.
  • Add the jalapeno. Cook until it starts to soften, about two minutes.
  • Add the chicken broth and the milk. Use a wooden spoon to scrape all the brown bacon bits off the bottom of the pan. Bring to a gentle simmer. (Keep your eye on this, as the milk will quickly boil over).
  • Slowly whisk in the cornmeal. Continue to whisk until the mixture thickens, about 1-4 minutes. It should have the consistency of a thick pancake batter.
  • Remove from the heat. Stir in the cheddar cheese until it melts. Add salt and pepper.
  • Place in a serving dish, and garnish with fresh cilantro.

Video

Notes

  • The polenta will start thickening almost as soon as it's off the heat. You want almost a brownie batter consistency. If it gets to thick just add a couple of tablespoons of chicken broth or water, and whisk it in. It will be good as new!
Keyword alpine dining, comfort food, jalapeno bacon, jalapeno bacon polenta, polenta
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