pale ale corn muffins, and ever since this recipe has been kicking around in the back of my head. The muffin recipe started out with a polenta-like base. The green chilies, butter and cornmeal smelled so amazing as I stirred up the thick mixture. I briefly contemplated eating the first batch straight from the pot, and mixing up a second one for the muffins.
It took a few weeks, but I started toying around with a few variations until this corn porridge came to be. The dish is equally as wonderfully with a bit of diced jalapeno sauteed up with the bacon, but that heat is a bit too much for me first thing in the morning.
Feel free to play around. One stalk of green onion and a clove of garlic is a great fragrant base, but with the arrive of our first CSA box, I had to give the garlic chives a whirl
the recipe is my own
2 slices of bacon, cut into 1-inch pieces
2-3 Tbsp chopped garlic chives
1/3 cup coarsely ground cornmeal
1 cup water
1/4 cup shredded cheese (pepper jack, colby, cheddar blend)
Heat a medium saucepan over medium high heat. Add the bacon and saute until the bacon is crisp and most of the fat is rendered. Remove the bacon to a paper towel lined plate to drain. Add the chives and stir until fragrant, about 1 minute. Stir in the cornmeal to coat in the bacon grease.
Add a small amount of the water, scraping up any brown bits from the bottom of the pan. Add the remaining water, bring the mixture to a boil. Promptly reduce heat and simmer until the cornmeal is thick and creamy, about 20 minutes. Remove from heat, stir in the cheese and reserved bacon. Season with salt and pepper to taste and enjoy.