Bacon Cheddar Polenta

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This corn, bacon and cheddar tart is the perfect main dish for breakfast, brunch, lunch or dinner!

Preparation time:
Cooking time: 20 minutes
Yield: 4

Preheat your oven to 350°F. Heat a medium saucepan over high heat and add the bacon. Cook until golden brown and crispy then add onions. Stir well and scrape up brown bits from bottom of pan. When the onions have softened and just beginning to turn golden add the broth, corn, thyme, bay leaves, salt and pepper. Add the cornmeal in a slow steady stream, whisking constantly to prevent lumping. Switch to a wooden spoon as soon as all the cornmeal is in the broth. It will quickly thicken beyond the point that a whisk is useful.
Lower the heat and continue cooking, stirring constantly, until the mixture really thickens, about ten minutes. It is done when it starts to pull away from the sides of the pan and desired texture is achieved. Stir in grated cheese until melted and adjust seasoning.
Cover the pan and bake for fifteen minutes then rest five minutes before serving while hot and creamy. Alternatively, pour into a loaf pan then refrigerate until firm. You may then reheat by cutting it into slices and grilling them. You may also toss the slices with more cornmeal and pan-fry them.