Dasha Wright
Hands-On Time
15 Mins
Total Time
35 Mins
Serves 4

How to Make It

Step 1

In a food processor (or by hand), finely chop the parsley, garlic, and oregano. Set aside.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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