Recipe - Baked Polenta With Bacon And Onions

3 Slices lean bacon, chopped
2 Onions, cut or sliced up thin
1 cup Water
Three fourths cup Chicken broth
One fourth teaspoon Dried crumbled sage
One half cup Coarse ground cornmeal
1 tablespoon Unsalted butter
One fourth 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, 2025 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini