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Author Notes: This recipe was an accident but turned out to be a big hit. Be warned that it is in no way shape or form a low calorie dish. You just can't skimp on this one. —sheshef
- 3/4 pound diced pancetta or good quality bacon
- 1 cup small diced Spanish onion
- 2 quarts fresh corn kernels cut off the cob
- 1 liter heavy cream
- 1/2 cup chopped fresh parsley
- 1/3 cup quick cooking polenta
- 1 cup finely grated parmesan cheese
- 3 tablespoons reserved fat from bacon drippings
- 2 cups Panko bread crumbs
- Cook the bacon or pancetta until crisp in a saute pan.
- Remove 3 Tablespoons of the fat for later use.
- Add the onion to the bacon/pancetta in the saute pan and saute until golden in color.
- Add the corn kernels and cook until corn is almost tender.
- Add the cream and bring to a simmer.
- While gently stirring, add the polenta sprinkling evenly over the mixture to avoid lumps. Cook for five minutes stirring constantly until the creamed corn is thickened.
- Fold in parmesan cheese and add one half of the parsley and adjust seasoning as needed.
- In the meantime, heat reserved bacon fat in a clean saute pan and add the Panko breadcrumbs.
- Toss the Panko breadcrumbs until golden and add remaining parsley.
- Spoon out the creamed corn mixture into a oven proof casserole dish sprayed with cooking spray. Top with Panko bread crumb mixture and spread out evenly. Place under broiler for just a minute until bread crumbs are golden in color.
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