| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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