Serendipity Polenta

For the polenta: Bring water to a boil in large saucepan over medium heat. Stir in 1/2 teaspoon salt and the baking soda. Slowly pour cornmeal into the pan in a steady stream while stirring with a wooden spoon or rubber spatula. Bring mixture to a boil, stirring constantly, about 1 minute. You may need to reduce heat or briefly remove from heat to prevent it from bubbling over. Cover and reduce heat to lowest setting. Cook for 5 minutes, then whisk to smooth out any lumps, for about 15 seconds. (Make certain to scrape down the sides and the bottom of the pan.) Cover and cook without stirring for 20-25 minutes.

While the polenta cooks, combine the artichoke hearts, capers and the tomatoes in a bowl and set aside. Cook the bacon over medium heat until crispy. When done, remove it from the pan and allow it to cool. When it’s cool enough, crumble it and set aside. Chop chives and set aside.

Take polenta off heat when it’s done. Whisk in the Parmesan, garlic powder, salt and pepper to taste and butter. Place some on each plate. Top with the veggie mix, chives and bacon. Enjoy!

Note: In place of the veggie mixture, this could be done with steamed/sauteed spinach, or could be paired with grilled/sauteed shrimp for a true Southern favorite.