Fried Polenta Parcels with Sage

Boil the broth with the bay leaf. Add the cornmeal while stirring and allow to soak over low heat for about 10 minutes. Season with salt and pepper.

Rinse a baking sheet with cold water and spread the polenta to 1.5 cm thick (approximately 1/2 inch). Allow to cool completely.

Rinse the sage and pat dry.

Cut the polenta into 8 rectangles and fold each, cruciform, with two slices of bacon. Attach a sage leaf to each parcel.