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Three-Cheese Polenta with Bacon and Onions
A creamy polenta with three cheeses (Beaufort, Comté, Parmesan) enhanced with smoked bacon and caramelized onions, cooked, cooled and then cut into golden patties in the pan. Served with a green salad, this comforting recipe is ideal for a flavorful main course and is gluten‑free.
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Critical Success Points
- • Stir the polenta continuously while cooking to avoid lumps.
- • Allow the polenta to cool in the refrigerator before cutting.
- • Brown the patties over medium heat to achieve a golden crust without burning.
Safety Warnings
- • Be careful of hot milk splatters.
- • Use oven mitts when handling the hot skillet.
- • Do not leave the polenta unattended to prevent it from boiling over.
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