Instructions: * Note: Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.

Saute chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings.

Add onion and garlic to drippings in skillet and saute until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes.

Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.

This recipe yields 6 side-dish servings.

Comments: Karla Medina of League City, Texas, writes: "At a food festival in downtown Houston, I had a sampler plate from Carmelos Italian Restaurant. The eggplant Parmesan and spicy meatballs were very good, but the polenta was out of this world. Id love to know how they prepared it."

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