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Corn Polenta with Bacon and Fontina


1/2 cup (4-ounces) finely chopped bacon
1 medium yellow onion, finely chopped
2 cloves garlic, finely minced
5 cups low-salt chicken broth
1 cup fresh or frozen (thawed) corn kernels
1 cup polenta or coarse corn meal
1 cup (packed, about 3-ounces) grated Fontina cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 Tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper to taste
Crushed red pepper flakes to taste



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