| 3 Slices lean bacon, chopped
2 Onions, sliced thin 1 cup Water 3/4 cup Chicken broth |
1/4 tsp. Dried crumbled sage
1/2 cup Coarse ground cornmeal 1 Tbsp. Unsalted butter 1/4 cup 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° F. 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.
