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
Ingredients
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3/4 pound
diced pancetta or good quality bacon
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1 cup
small diced Spanish onion
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2 quarts
fresh corn kernels cut off the cob
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1 liter
heavy cream
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1/2 cup
chopped fresh parsley
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1/3 cup
quick cooking polenta
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1 cup
finely grated parmesan cheese
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3 tablespoons
reserved fat from bacon drippings
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2 cups
Panko bread crumbs
Directions
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Cook the bacon or pancetta until crisp in a saute pan.
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Remove 3 Tablespoons of the fat for later use.
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Add the onion to the bacon/pancetta in the saute pan and saute until golden in color.
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Add the corn kernels and cook until corn is almost tender.
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Add the cream and bring to a simmer.
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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.
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Fold in parmesan cheese and add one half of the parsley and adjust seasoning as needed.
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In the meantime, heat reserved bacon fat in a clean saute pan and add the Panko breadcrumbs.
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Toss the Panko breadcrumbs until golden and add remaining parsley.
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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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