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very easy
Prep Time
10 mins
Total Time
40 mins


4 slices
Compliments Thick Sliced Bacon, cut into 1/4-in. (5 mm) pieces
3 cups
Compliments Reduced Sodium Chicken Broth
50 mL
2 cups
milk (skim, 1%, 2% or whole)
500 mL
2 tsp
minced garlic
10 mL
1 tsp
5 mL
½ tsp
ground black pepper
2 mL
1 cup
finely ground cornmeal
250 mL
2 tbsp
unsalted butter
30 mL
½ cup
Compliments Goats Milk Cheese Crumbles, plus 2 tbsp (30 mL) for garnish
125 mL
2 tbsp
fresh thyme leaves
30 mL
¼ cup
finely chopped Compliments Fresh Chives
60 mL


Step 1

In a large saucepan over medium-high heat, cook bacon until golden and crisp. Drain on a paper towel-lined plate. Set aside.

Step 2

Discard the bacon fat from the saucepan. Add the broth, milk, garlic, salt and pepper; bring to a low simmer. Slowly pour the cornmeal into the broth mixture, while stirring quickly to prevent lumps. Reduce the heat to a bare simmer. Cover and cook the polenta for 15 to 20 min., stirring occasionally.

Step 3

Remove heat. Mix in the butter, 1/2 cup (125 mL) goats cheese crumbles and thyme. Adjust seasonings to taste, if necessary.

Step 4

Garnish with chives, 2 tbsp (30 mL) goats cheese and reserved bacon to serve.


Try this dish with Roasted Red Pepper Salmon sold in the Seafood Dept.
Swap vegetable broth for chicken broth.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Nut Free Side Dishes

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/6 of the recipe
13 g
Saturated Fat:
6 g
21 g
2 g
5 g
35 mg
11 g
930 mg
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