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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