Bacon-Corn Broccoli Slaw and Jalapeno-Cheddar Polenta

Bacon-Corn Broccoli Slaw 
Serves 4

2 strips bacon (reserve 3 tablespoons bacon grease)
1 cup frozen corn kernels (or the equivalent cut from the fresh cobs.)
1/2 cup diced onion
12 ounce package of pre-cut broccoli slaw

1/2 cup Greek yogurt
3 tablespoons cider vinegar
1 tablespoon ranch dressing
1 teaspoon your preferred herb blend (I used Penzey’s Sunny Paris.)

1. Fry bacon until crisp. Remove from the pan. Chop into a smallish pieces.
2. Add corn and onion to the pan. Over medium heat, saute until the corn begins to brown (5-6 minutes.)
3. While the corn and onions caramelize, mix yogurt, vinegar, ranch dressing and herb blend together. Taste, and add salt, pepper or sugar to taste.)
4. Put broccoli slaw mix in a bowl. Top with yogurt dressing. Add corn and onions, and bacon.  Toss to coat. 
5. Serve warm or cold.

Jalapeno Cheddar Polenta
Serves 4

1 jalapeno, seeded and diced
1/2 cup onion, diced
16 ounces fluid (I used half beer, half water)
1/2 cup dried polenta
1/8 cup shredded cheddar

1. Preheat non-stick skillet over med-high. Spray with cooking spray. 
2. Saute pepper and onion for 3-5 minutes, until the pepper begins to get brown.
3. While you are doing that, bring your liquid to a boil.
4. Add the polenta to the boiling liquid.
5. Turn heat down and cook for 5 minutes, stirring occasionally.
6. Stir in peppers and onions.
7. Top with a bit of cheese when serving.