Bacon creamed corn, take one.
You will need:
1/2 pound of good, fatty bacon
2 pints of heavy whipping cream/1 pint heavy whipping cream, 2 cups of whole milk
2 1-lb. bags of frozen corn
4 tbs. of sugar
2 tsp. of salt
1/4 cup of quick polenta
A deep skillet
A spoon
Take your corn out to thaw (you want it as non-frozen as possible). Cut your bacon into 1/4" to 1/2" squares (I find that using meat scissors works really well for this). Put the bacon into your skillet, and cook until you want to just eat it.
Add your thawed corn to the skillet, pouring it on top of the bacon, and mix thoroughly before adding your first pint of cream. Mix again. If the cream does not cover the bulk of your corn-and-bacon mixture, add more cream (or milk, if that's how you're rolling). Reserve half the remaining cream/milk for later.
Bring your heat up to medium-high. Stir your mixture until the cream begins to warm. Taste it. You should find that you need sugar to balance the richness of the cream. Add sugar, one tablespoon at a time, until the sweetness is to your liking (you can leave some of the sugar out). Sprinkle your polenta evenly over the mixture, stirring thoroughly after each pass.
Turn the heat down to medium-low, and give the mixture about four minutes to cook, stirring occasionally. As the polenta cooks, it will thicken more and more, creating a paste. You may wish to add more cream/milk at this stage, to render the cream more, well, creamy. I like my creamed corn to be thick but still a little bit runny.
Taste the mix. You should find that you need salt. Add salt to taste. Stir thoroughly. Bring back up to medium-high and stir for another three to five minutes, while your polenta finishes cooking. Be careful not to burn your cream (burnt cream is unpleasant).
Serves eight, reheats beautifully.
I will be modifying this recipe to begin with an onion cooked alongside the bacon, and will report back.
1/2 pound of good, fatty bacon
2 pints of heavy whipping cream/1 pint heavy whipping cream, 2 cups of whole milk
2 1-lb. bags of frozen corn
4 tbs. of sugar
2 tsp. of salt
1/4 cup of quick polenta
A deep skillet
A spoon
Take your corn out to thaw (you want it as non-frozen as possible). Cut your bacon into 1/4" to 1/2" squares (I find that using meat scissors works really well for this). Put the bacon into your skillet, and cook until you want to just eat it.
Add your thawed corn to the skillet, pouring it on top of the bacon, and mix thoroughly before adding your first pint of cream. Mix again. If the cream does not cover the bulk of your corn-and-bacon mixture, add more cream (or milk, if that's how you're rolling). Reserve half the remaining cream/milk for later.
Bring your heat up to medium-high. Stir your mixture until the cream begins to warm. Taste it. You should find that you need sugar to balance the richness of the cream. Add sugar, one tablespoon at a time, until the sweetness is to your liking (you can leave some of the sugar out). Sprinkle your polenta evenly over the mixture, stirring thoroughly after each pass.
Turn the heat down to medium-low, and give the mixture about four minutes to cook, stirring occasionally. As the polenta cooks, it will thicken more and more, creating a paste. You may wish to add more cream/milk at this stage, to render the cream more, well, creamy. I like my creamed corn to be thick but still a little bit runny.
Taste the mix. You should find that you need salt. Add salt to taste. Stir thoroughly. Bring back up to medium-high and stir for another three to five minutes, while your polenta finishes cooking. Be careful not to burn your cream (burnt cream is unpleasant).
Serves eight, reheats beautifully.
I will be modifying this recipe to begin with an onion cooked alongside the bacon, and will report back.