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Polenta Toasts with Herbed Ricotta & Bacon

kept bymondobff
recipe byThe Kitchn

1 1/4 cups coarse yellow or white cornmeal
4 cups water
1 teaspoon salt
4 slices bacon, finely diced
15 ounces whole milk ricotta
1 cup finely chopped fresh herbs such as basil, tarragon, and mint
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil, to brush



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