midwest neurotica

My blogging absence would lead many to believe that I’ve simply just not been cooking and eating. The huge pile of dishes in my sink counters that thought. In the midst of the month-o-packing, I’ve tried my best to keep my spirits and taste buds alive. Last night, Cooking Light and a little ingenuity produced fireworks in my mouth. I accompanied the Spice-rubbed Pork Tenderloin with Mustard Barbecue Sauce with my own Summer Picnic Polenta and coleslaw.

Summer Picnic Polenta
Serves 4-6

2 slices bacon, diced
1 cup onion, chopped
1 T chopped garlic
1 can corn
4 cups chicken stock
1 cup polenta
1 cup sharp cheddar cheese
salt & pepper

Fry bacon until crisp. Add onions and cook 5 minutes over medium heat. Add garlic and corn, cooking until garlic is fragrant. Add stock and bring to a boil. Whisk in polenta and continue whisking while polenta cooks for 5 minutes. Remove from heat and add cheese, salt and pepper.