Creamy Polenta with Arugula and Bacon

I am still disappointed that I only learned about the deliciousness that its polenta a year ago. I don't know how I made it 31 years without it. Seriously. Since then, I've made it in a new recipe 11 times. (I have no idea how many MORE times I've made it - I only track new recipes - but I bet it's a lot.) Leafing through magazines now, if I see a recipe with polenta, I'm 99.9% sure to rip it out. This is the level of my love.

I'll be the first to admit (even though, if we're counting, my husband was the first) that this isn't anything special. I mean, it is (it has bacon!), but it didn't have a whole lot going on. I found its simplicity really added to its charm. You can't mess with a good thing. Especially when the good thing in question is comprised of creamy polenta, crisp bacon, and peppery arugula. You could try, but dinner would win. Sucka.

Creamy Polenta with Arugula and Bacon
c/o Pam at Cave Cibum
http://cavecibum.blogspot.com/2008/04/creamy-polenta.html

5 cups water
1 cup polenta
pinch of salt
1/2 cup shredded parmesan
4-6 slices of bacon, chopped
1 large bunch of arugula (about 1/2 pound), well washed and dried
shredded pecorino Romano
olive oil

In a medium pot, bring water to a boil. Add polenta in a slow stream, stirring constantly. Reduce heat to medium-low and add a hefty pinch of salt. Stir frequently to prohibit sticking. The polenta is done when big lava-like bubbles form and the grains are no longer hard. Stir in parmesan and set aside.

In a sauté pan, fry bacon on medium heat until the meat is nicely browned. Pour off as much fat as possible, then add arugula and let it wilt. Add a little of the bacon fat back in if it seems too dry.

To serve, heap the polenta on a dish and top with the arugula and bacon mixture. Sprinkle with shredded or shaved pecorino Romano and drizzle with olive oil.