Baked Polenta With Bacon Onions

Ingredients

3 slices lean bacon, chopped 2 onions, sliced thin 1 cup water 3/4 cup chicken broth 1/4 tsp dried crumbled sage 1/2 cup coarse ground cornmeal 1 tbsp unsalted butter 1/4 cup fresh grated parmesan	Advertisements

Preparation
 
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

 

 
Servings: 1

 

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