Polenta with Chilli and Bacon
Polenta with Chilli and Bacon



  • 4 corn cobs, kernels removed
  • 3 rashers of smoky bacon, chopped
  • 20g butter
  • 600ml cream
  • 2 crushed garlic cloves
  • 85g instant polenta
  • 2 tsp chilli flakes
  • 150g smoked cheese, grated
  • 40g grated parmesan
  • Preheat the oven to 200C. Place the corn kernels in a large saucepan and heat with the bacon and butter, cooking for 4 mins until the fat is rendered. Add the cream 500ml of water and the garlic, then simmer for 10 mins. Remove a spoonful of the corn and set aside. Add the polenta to the pan in a thin and steady stream, whisking for 4 mins until smooth and thick.
  • Fold through half the chilli flakes, half the cheese and half the parmesan. Season well, then spoon into an ovenproof serving dish and top with the remaining cheeses and the reserved corn kernels. Bake for 20 mins or until golden, then scatter with more chilli flakes to serve.
40 mins
4 serving

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