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    Home / Recipes / Recipes / Side Dishes

    Potato Polenta

    Mar 6, 2013 · Leave a Comment

    Potato Polenta
    Side Dishes

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    • Yield 8 servings
    • |
    •  

    Ingredients

    4 pounds Idaho potatoes
    ½ teaspoon salt
    8 ounces bacon (gluten free), cut into 1-inch pieces
    6 ounces Montasio cheese, cut into ½-inch cubes
    1 cup corn meal polenta flour
    4 tablespoons olive oil
    ½ cup sliced onion

    Directions

    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.

    In the meantime sauté the bacon and onion in the olive oil until rendered and the bacon is crisp.

    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.

    « Potatoes with Peperoncino
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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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