Polenta with Three Cheeses

One of the side dish I made for our wedding anniversary meal. A wonderful and savory accompaniment to the braised beef short ribs I cooked for dinner.

Ingredients:
1/2 cup finely chopped bacon (about 4 ounces)
1 medium onion, chopped
1 garlic clove, minced
5 cups low-salt chicken broth
1 cup frozen corn kernels, thawed
Salt and Pepper
1 cup polenta (coarse cornmeal)*
1 1/2 cup grated cheeses (Parmesan, Asiago & Fontina), save some for sprinkling in the end

Directions:
Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add three cheeses, stirring until melted, about 2 minutes. Transfer in a baking pan. Sprinkle some extra cheeses. Bake at 350 degrees for about 15-20 minutes until edges are crisp and top is slightly browned. Season to taste with salt and pepper.