INGREDIENTS

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