Ingredients

• 1/4 c. Smoked bacon (about 2 small slices, diced)
• 1 tsp. Garlic
• 3 1/4 c Water
• 1 tbsp. Chopped Onions- Dehydrated
• 1 tbsp. THRIVE Chicken Bouillon
• 1 1/2 c. THRIVE Red Bell Peppers
• 1 1/4 tsp. Iodized Salt
• 1/4 tsp. Peppercorn
• 1/2 tsp. Paprika
• 1 c. Cornmeal
• 3/4 c. Heavy cream
• 2 tsp. Parsley
• 1/2 c. THRIVE Shredded Mozzarella Cheese - reconstituted
• 2 tsp. Basil
• 2 tsp. Chives

Directions

1. Puree 1 cup of the peppers to a fine powder in a food processor.
2. In a 2-quart saucepan, brown the bacon. Add the garlic and let sweat until flavored and caramelized.
3. Add the water, onion, bouillon, bell peppers and powder, salt, pepper, and paprika, and bring to a simmer for about 2 minutes to extract the flavors.
4. Add cornmeal very slowly while whisking to incorporate without lumps.
5. Cook the polenta for at least 5 minutes to soften and thicken.
6. Add cream and whisk to incorporate.
7. Add herbs and cheese to finish; taste and adjust seasonings as necessary.