Water or stock can be substituted for any or all of the milk, but milk makes a creamier polenta.

　　

Ingredients

serves 4

　　2 ounces thickly sliced bacon, cut into 1/2-inch pieces

　　1 teaspoon chopped fresh sage leaves, plus more whole leaves for garnish

　　4 cups milk

　　3/4 cup plus 2 tablespoons quick-cooking polenta

　　3 tablespoons unsalted butter

　　1/2 teaspoon coarse salt, or more to taste

　　1/4 teaspoon freshly ground pepper, or more to taste

　　2 tablespoons extra-virgin olive oil (optional)

　　

Step 1

Place a medium saucepan over low heat. Add the bacon, and cook until crisp and golden, about 8 minutes. Remove the bacon from the saucepan; transfer to a paper-towel-lined plate. Set aside.

　　

Step 2

Add the chopped sage to the saucepan, and cook in the bacon fat until fragrant, about 30 seconds. Add the milk, and bring to a boil.

　　

Step 3

Add the polenta in a steady stream, whisking constantly until it is smooth and creamy, about 6 minutes. Whisk in the butter, and season with the salt and pepper. Transfer to a serving bowl, and crumble the reserved bacon on top. Heat the olive oil in a small sauté pan over medium heat. Add the whole sage leaves, and fry until crisp, about 30 seconds. Remove from the skillet; scatter over the polenta. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.