Braised Celery With Parmesan Polenta

braised-celary-parmesan-polenta
Photo by Dasha Wright
Braised Celery With Parmesan Polenta 2.4 7 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 370 calories
    • Fat 18 g
    • Sat Fat 9 g
    • Cholesterol 42 mg
    • Sodium 1220 mg
    • Protein 14 mg
    • Carbohydrate 39 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 155 mg

In a food processor (or by hand), finely chop the parsley, garlic, and oregano. Set aside.In a skillet, over medium heat, cook the bacon until crispy, 4 to 5 minutes. Transfer to a paper towel-lined plate. Remove all but 1 tablespoon of the drippings.Add 1 tablespoon of the butter, the celery hearts, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook for 2 minutes, tossing to coat well.Add the chicken broth, cover, and simmer until the celery is tender, about 20 minutes. Remove from heat, add the reserved parsley mixture, and toss well.Meanwhile, bring 4 cups of water to a boil. Slowly whisk in the polenta. Add ¾ teaspoon salt and cook, stirring frequently, for 5 minutes. Stir in ½ cup of the Parmesan and remaining tablespoon butter and mix well.Divide the polenta among bowls and top with the celery and bacon. Spoon the cooking liquid on top. Sprinkle with the remaining tablespoon Parmesan.

Ingredients

  1. Check 3/4 cup packed fresh parsley leaves
  2. Check 2 cloves garlic, peeled
  3. Check 1 1/2 teaspoons fresh oregano leaves
  4. Check 8 slices bacon
  5. Check 2 tablespoons unsalted butter
  6. Check 2 celery hearts, quartered lengthwise and halved
  7. Check kosher salt and black pepper
  8. Check 1 1/2 cups chicken broth
  9. Check 1 cup quick-cooking polenta
  10. Check 1/2 cup plus 1 tablespoon freshly grated Parmesan

Directions

  1. In a food processor (or by hand), finely chop the parsley, garlic, and oregano. Set aside.
  2. In a skillet, over medium heat, cook the bacon until crispy, 4 to 5 minutes. Transfer to a paper towel-lined plate. Remove all but 1 tablespoon of the drippings.
  3. Add 1 tablespoon of the butter, the celery hearts, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook for 2 minutes, tossing to coat well.
  4. Add the chicken broth, cover, and simmer until the celery is tender, about 20 minutes. Remove from heat, add the reserved parsley mixture, and toss well.
  5. Meanwhile, bring 4 cups of water to a boil. Slowly whisk in the polenta. Add ¾ teaspoon salt and cook, stirring frequently, for 5 minutes. Stir in ½ cup of the Parmesan and remaining tablespoon butter and mix well.
  6. Divide the polenta among bowls and top with the celery and bacon. Spoon the cooking liquid on top. Sprinkle with the remaining tablespoon Parmesan.