Polenta With Sun-dried Tomatoes In Bacon - A Step By Step Recipe With A Photo

This dish is worth making! Corn porridge sticks in aromatic fried bacon will surprise you and your family with their taste. It's a great idea for lunch or dinner, and it can also be a snack.

Cooking description:

Polenta is a corn porridge and can be cooked with many different additives and in many different ways. This recipe will show you how to make polenta with sun-dried tomatoes wrapped in bacon. This aromatic, tasty and nutritious dish will please you, I guarantee. In Italy, polenta is not only served for lunch or dinner, this dish is served as an appetizer at parties and buffets.

Purpose: For lunch / For dinner

Main ingredient: Meat / Vegetables / Tomato / Offal / Bacon / Cereals / Corn grits / Sun-dried tomatoes

Dish: Hot dishes / Polenta

Cuisine geography: Italian / European

Ingredients:

• Corn Grits - 1/2 Cup
• Bacon - 5-6 Slices (long thin strips)
• Sun-dried tomatoes - 4-5 Pieces
• Butter - 30 Grams
• Water - 1.5 Glasses
• Salt - 0.5 Teaspoons (to taste)

Servings: 2

How to cook Polenta with sun-dried tomatoes and bacon

1. Bring water to a boil, salt. Cut the tomatoes into small pieces. 2. Put the cereals in boiling water and cook on a fire a little less than medium, stirring constantly. The cooking time is indicated on the package. My cereal is cooked for 20 minutes. 3. The porridge has thickened and begins to "spit" after 15 minutes. Add oil and mix. 4. Add sun-dried tomatoes. I have my own tomatoes, I dried them with Provencal herbs and therefore I don't add anything else to the polenta. And you can add a pinch of dried basil, Provencal or Italian herbs. 5. Well, the polenta is ready. 6. We spread in a rectangular shape, covered with parchment, level and cool.