INSTRUCTIONS
Preheat the grill (over medium heat you have the option).
Fry the bacon in a large ovenproof skillet over medium heat until crisp. Use a slotted spoon to transfer it to a paper towel lined plate to absorb some of the oil. Set aside.
Drain most of the fat from the bacon in the pan, leaving about 1-2 tablespoons to add flavor (adjust this amount to taste). In the same pan, melt the butter, add the onion and cook until transparent (about 2 minutes), while scraping off any remaining browned pieces of bacon. Add the broccoli and season with salt and pepper and cook, stirring occasionally, for about 3 minutes, or until it becomes a vibrant color.
Add garlic and mix with broccoli for 30 seconds, until fragrant. Pour in cream, reduce heat to low and simmer for about 3-4 minutes, stirring occasionally, or until sauce thickens to taste* (SEE NOTES)
(If the sauce is too thin, add the cornstarch mixture to combine).
Add the bacon and give everything a good mix to combine all the flavors. Cover with the mozzarella and parmesan cheeses. Grill until cheese is bubbly and golden and broccoli is done to taste (about 2-3 minutes).
Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.
NOTES
*For a tender, crisp broccoli, simmer in the cream sauce for 3 minutes before roasting in the oven. Remember, the longer you cook it, the softer it gets.
*For a softer broccoli, simmer at least 5-6 minutes in the sauce before roasting in the oven. You can also cover it with a lid for a minute or two to ensure the broccoli pieces are softer.