Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Slices lean bacon, chopped 1/4 ts Dried crumbled sage
2 Onions, sliced thin 1/2 c Coarse ground cornmeal
1 c Water 1 tb Unsalted butter
3/4 c Chicken broth 1/4 c Fresh grated Parmesan

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

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