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Author Notes: Growing up polenta was a staple in our house; for breakfast with milk or yogurt, for lunch with goulash, paprikash, with sauerkraut soup, even leftovers polenta re-fried with smoked bacon and served with green salad was the meal on its own. —anka
grams (7 0z) bacon
medium onion, diced
liter (4 cups) water or stock (veggie or chicken)
teaspoon sea salt
teaspoon smoked paprika
grams (about 3.5 oz or ½ cup) instant yellow corn meal
- Cut bacon into 1x1 cm pieces (it is easy to cut if you partially froze bacon), diced onion and crush juniper berries with the back of your knife or mortar and pestle.
- Place everything in frying pan; add 2 bay leaves and enough water to cover. By the time water evaporates you will have fat from bacon to cook onions on. At this point, you have to keep eyes on bacon, cook the way you like your bacon done
- Bring 4cups water, 2tbsp oil, ½ tsp smoked paprika and 1 tbsp sea salt to boil; adds polenta and whisk. Cook 4-5 minutes, turn the heat off and cover. Let rest for 5 minutes before serving.
- To serve, place soup in a bowl and sprinkle with bacon and onion.
- For a vegan version, you can use sate mushroom and onion topping.