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Braised Celery with Parmesan Polenta

Photo: Dasha Wright
Prep time 15 mins
Other time 20 mins
Yield Makes 4 servings


  • 8 slices bacon
  • 2 tablespoons unsalted butter
  • 2 celery hearts (found near the celery in most markets), quartered lengthwise and halved
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 1/2 cups chicken broth
  • 1/4 cup parsley
  • 1 clove garlic
  • 1/4 tablespoon fresh oregano leaves
  • 1 cup quick-cooking polenta
  • 1/2 cup plus 1 tablespoon freshly grated Parmesan
  • Pickled Radishes and Green Beans

Nutrition Information

  • calcium 155 mg
  • calories 370
  • caloriesfromfat 0 %
  • carbohydrate 39 g
  • cholesterol 42 mg
  • fat 18 g
  • fiber 5 g
  • iron 2 mg
  • protein 14 mg
  • satfat 9 g
  • sodium 1220 mg

How to Make It

  1. In a large skillet, over medium heat, cook the bacon until crispy, 4 to 5 minutes. Remove the bacon, drain on a paper towel, and set aside. Remove all but 1 tablespoon of the grease, then add 1 tablespoon of the butter, the celery hearts, pepper, and 1/4 teaspoon of the salt. Cook for 2 minutes, tossing to coat well. Add the chicken broth, cover, and simmer until the celery is tender, about 20 minutes. Remove from heat. Finely chop parsley, garlic clove, and oregano, add to celery, and toss well. Meanwhile, bring 4 cups of water to a boil. Slowly whisk in the polenta. Add the remaining salt and cook, stirring frequently, for 5 minutes. Stir in 1/2 cup of the Parmesan and the remaining butter and mix well.

  2. Divide the polenta among 4 bowls and top each with some celery and bacon. Spoon the cooking liquid on top and sprinkle with the remaining Parmesan.

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