For those of us who love to eat our bacon, pancakes, and maple syrup stacked in one big bite on our forks, this casserole combines starchy, salty, meaty, and sweet in one brunch-tastic package.
|6 slices cooked bacon, chopped into 1/4-inch pieces||3 1/2 cups milk|
|1 cup polenta||1/2 cup maple syrup, plus more for serving|
Preheat the oven to 400F.
Place half the chopped bacon in a 9-inch glass or ceramic baking dish, then add the polenta, milk and maple syrup. Stir to combine, then cover the baking pan with foil.
Bake for about an hour, removing the foil to stir the polenta every 20 minutes, until the casserole has absorbed the liquid.
Sprinkle the remaining bacon over the cooked casserole and bake for 5 minutes more to crisp the bacon.
Serve warm with additional maple syrup.
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