Baked Corn Casserole


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Baked Corn Casserole

4 slices of pancetta or 4 bacon strips, crisped and set aside
1/4 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 cup (8 ounces) mascarpone
3 cups frozen whole kernel corn
salt and pepper to taste
1/2 tablespoon chopped fresh parsley
1 sage leaf, chopped
1/2 teaspoon fresh thyme leaves
2 tablespoons grated parmesan

Sauce the pancetta until crispy add the onion, shallots and garlic to the bacon fat and sauté for 2 minutes. Add the flour and whisk for 2 minutes or so, add the corn and mascarpone cheese. Simmer until thickened and fresh herbs, butter a small casserole dish pour in the corn stir in about half the bacon and top the casserole with bacon, cheese and a few fresh herbs. Bake in a 350º for 25 minutes or until it is hot and bubbly.

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