Grilled Polenta with Bacon Jam
"This recipe will make about 3 to 4 cups of jam. You will have leftover jam after serving with the polenta. Keep refrigerated for up to a week or freeze in zipper seal bags for up to six months...."
INGREDIENTS
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1 ½ pounds Jones Dairy Farm Cherrywood Smoked Bacon, diced
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2 cups Vidalia onions sliced
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1 cup red onion, sliced
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½ cup shallots, sliced
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2 tablespoons garlic, chopped
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½ cup brown sugar
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¼ cup agave nectar or honey
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¾ cup very strong brewed coffee
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¼ cup cider vinegar
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½ cup balsamic vinegar
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¼ cup bourbon whiskey
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1 teaspoon Worcestershire sauce
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¼ teaspoon Sriracha or other hot sauce
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½ teaspoon freshly ground black pepper
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1 teaspoon Coleman’s dry mustard
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¼ teaspoon freshly ground nutmeg
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½ teaspoon salt
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1 ½ cups vegetable or chicken broth
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1 ½ cups heavy cream
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½ teaspoon freshly ground nutmeg
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¾ teaspoon Kosher salt
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Pinch of white pepper
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½ cup semolina flour
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½ cup polenta, (also known as corn grits – do not use instant polenta)
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¼ cup shredded Fontina cheese
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¼ cup freshly grated Parmesan cheese
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2 tablespoons butter, used to grill the polenta
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