| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | March 1992 | 1 | Servings | |
INGREDIENTS
| 3 | Lean bacon, chopped | |
| 2 | Onions, sliced thin | |
| 1 | c | Water |
| 3/4 | c | Chicken broth |
| 1/4 | t | Crumbled dried sage |
| 1/2 | c | Cornmeal |
| 1 | T | Unsalted butter |
| 1/4 | c | Freshly grated Parmesan |
INSTRUCTIONS
In a 2- to 3-quart microwave-safe casserole with a lid microwave the bacon, uncovered, at high power (100%), stirring after each minute, for 2 to 2 1/2 minutes, or until it is almost crisp. Pour off all but 1 tablespoon of the fat from the casserole and stir in the onions. Microwave the mixture, uncovered, at high power, stirring every 2 minutes, for 8 minutes, or until the onions are softened but not browned, and transfer the onion mixture to a bowl. To the casserole add the water, the broth, and the sage, whisk in the cornmeal, a little at a time, whisking until the mixture is smooth, and microwave the mixture, covered, at high power, whisking after 3 minutes, for 5 minutes, or until it is thickened and the liquid is absorbed. Stir in the butter, 2 tablespoons of the Parmesan, half the onion mixture, and salt and pepper to taste and divide the polenta mixture between two 1 1/2-cup gratin dishes or spread it in a 3-cup gratin dish. Top the polenta with the remaining onion mixture, spreading the onion mixture evenly, sprinkle it with the remaining 2 tablespoons Parmesan, and bake it in the middle of a preheated 400F. oven for 15 minutes, or until the Parmesan is melted. Serves 2. Gourmet March 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 557
Calories From Fat: 194
Total Fat: 22.1g
Cholesterol: 52.5mg
Sodium: 972.9mg
Potassium: 723.9mg
Carbohydrates: 71.4g
Fiber: 8.6g
Sugar: 11.5g
Protein: 21g