Polenta Crackers with Bacon Jam

Here's round two of our 2009 Christmas dinner redux: an hors d'oeuvre featuring BACON jam! Mmmm. This is another good recipe for those of you who like to cook the day before the big event. I served the bacon jam with polenta crackers but, of course, you can spread the jam on any kind of bread or cracker that you prefer, like a crusty baguette or crispy melba toast. I used premade polenta to make the crackers but if you feel compelled to make the polenta from scratch then go right ahead and do that. I think the premade polenta tastes really good but homemade is always better.

The luscious mouthfeel of the bacon jam along with the toasty, almost nutty flavor of the polenta really complimented the Creamy Pumpkin Sage soup that was served alongside. Of all the dishes I prepared, these were the most popular. People gobbled them up as fast as I could plate them. But I figured that would happen, because, you know, BACON.

Polenta Crackers with Bacon Jam
printer friendly recipe

For the Bacon Jam
(adapted liberally and lovingly from Not Quite Nigella)

20 ounces high quality thick cut smoked bacon
6 garlic cloves, minced
2 medium yellow onions, sliced thinly
4 1/2 tablespoons dark brown sugar
1-2 teaspoons Tabasco
1 1/4 cups strong coffee
1/4 cup apple cider vinegar
1/4 cup Grade B maple syrup
1 rounded teaspoon smoked paprika
1 teaspoon freshly ground black pepper

Use a heavy bottom pan with high sides. Fry the bacon over medium high heat until crisp on the edges but still chewy in the middle.

Remove bacon from pan and cut into 1 inch pieces. Set aside.

Fry the onion and garlic in the bacon fat over medium heat until soft and beginning to caramelize.

Add the bacon back to the pan, along with the sugar, Tabasco, coffee and maple syrup.

Simmer uncovered for two hours.

Remove from heat and let cool for 15 minutes.

Pulse in a food processor or blender until it reaches a wet, jammy consistency.

Put back into pan. Cover and refrigerate for a few hours or overnight.

Skim off the fat that has accumulated on the surface of the pot.

Add the remaining ingredients and stir thoroughly.

Place back over medium heat and simmer until most of the liquid is evaporated, about half an hour. If the jam looks too dry while cooking, then add a little water (or coffee...or beer).

Serve warm or at room temperature.

For the Polenta Crackers

24 ounce tube of prepared polenta (this is what it looks like)

2 tablespoons olive oil

Preheat oven to 400 degrees.

Slice the polenta into 1/4 inch thick rounds.

Place on two baking sheets in a single layer.

Brush tops with olive oil. Turn over and brush other side.

Bake in oven for 15 minutes. 

Switch position of baking sheets and bake for another 15 minutes.

Cool completely on wire racks.

Makes 20-24 crackers, depending on how thinly you can slice the polenta.



To serve, place a rounded teaspoonful of bacon jam in the center of each cracker.  Garnish with snipped chives, scallions or chopped parsley.