Rating: 2.5 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
  • 7 Ratings
Kay Chun

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Credit: Dasha Wright

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

calcium 155mg; 370 calories; carbohydrates 39g; cholesterol 42mg; fat 18g; fiber 5g; iron 2mg; protein 14mg; saturated fat 9g; sodium 1220mg.
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