Baked Polenta with Bacon and Onions

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Title: Baked Polenta with Bacon and Onions
Yield: 1 Servings
Categories: Italian


3 Slices lean bacon, chopped
2 Onions, sliced thin
1 c Water
3/4 c Chicken broth
1/4 ts Dried crumbled sage
1/2 c Coarse ground cornmeal
1 tb Unsalted butter
1/4 c Fresh grated Parmesan

In a large saucepan, cook bacon until almost crisp. Remove the bacon and
take out all but 1 tbsp of the fat. Add the onions and cook until softened
but not browned. Transfer the onion to a bowl. To the pan add the water,
broth and sage and bring to a boil. Stirring constantly, add the cornmeal,
a little at a time. Cook over low heat, stirring almost constantly, until
it is thick and pulls away from the sides of the pan, 20-25 minutes. Stir
in the butter, 2 tbsp of the Parmesan and half the onions. Spread in a 3
cup gratin dish. Mix the bacon into the remaining onion mixture and spread
on top of the polenta. Sprinkle on the remaining Parmesan and bake in the
middle of a preheated 400 oven until the cheese is melted and just starting
to brown. This serves 2 as a main dish, 4 as a side dish. Can be doubled
or tripled and can be made and assembled earlier in the day and baked when
ready to serve.

Posted on the Prodigy Food & Wine Board by Alyce Mantia

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