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Smoky Sweet Polenta Dip
Deliver a distinctly different dipping experience with a combination of smoky bacon, creamy polenta, Baked Beans, and Parmesan cheese. Serve with buttered, toasted baguette slices.
- Prep Time
20 Mins
- Cook Time
30 Mins
- Serves
10 Qt
INGREDIENTS
- 2.5 lb. Applewood Smoked Bacon, Small Dice
- 6.25 qt. Whole Milk
- .25 qt. Polenta
- 10 Tbsp Unsalted Butter
- 1.25 qt. Parmesan Cheese, Grated
- 10 cups Bush’s Best® Bean Pot® Baked Beans, Drained
- 3.5 Tbsp Kosher Salt
- 2.5 tsp Ground Black Pepper
- 5 cups Parmesan Cheese, Grated (For garnish)
- 15 Baguette, Fresh, Sliced, Buttered, Toasted (For dipping)
INGREDIENTS
- 2.5 lb. Applewood Smoked Bacon, Small Dice
- 6.25 qt. Whole Milk
- .25 qt. Polenta
- 10 Tbsp Unsalted Butter
- 1.25 qt. Parmesan Cheese, Grated
- 10 cups Bush’s Best® Bean Pot® Baked Beans, Drained
- 3.5 Tbsp Kosher Salt
- 2.5 tsp Ground Black Pepper
- 5 cups Parmesan Cheese, Grated (For garnish)
- 15 Baguette, Fresh, Sliced, Buttered, Toasted (For dipping)
DIRECTIONS
- Place diced bacon in a saucepan and cook over medium-low heat until crisp and golden, about 15 minutes. Remove bacon from saucepan and transfer to a paper-towel lined plate.
- Add whole milk to the saucepan and bring to a boil.
- Slowly stream in the polenta while whisking constantly. Continue to whisk until smooth and creamy, about 6 minutes.
- Whisk in butter and Parmesan cheese before folding in Bush’s Best® Bean Pot® Baked Beans and bacon bits.
- Adjust seasoning with salt and pepper. Turn down heat and reserve warm.
- TO SERVE: For each portion, top 1/2 cup of polenta with 1 Tbsp of grated parmesan cheese. Serve each portion with 2 oz. of toasted baguette slices.
