Baked Polenta With Bacon And Onions

Directions

1. In a large saucepan, cook bacon till almost crisp. Remove the bacon and take out all but 1 tbsp of the fat. Add in the onions and cook till softened but not browned. Transfer the onion to a bowl. To the pan add in the water, broth and sage and bring to a boil. Stirring constantly, add in the cornmeal, a little at a time. Cook over low heat, stirring almost constantly, till it is thick and pulls away from the sides of the pan, 20-25 min. Stir in the butter, 2 tbsp of the Parmesan and half the onions. Spread in a 3 c. gratin dish. Mix the bacon into the remaining onion mix and spread on top of the polenta. Sprinkle on the remaining Parmesan and bake in the middle of a preheated 400 oven till 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 possibly tripled and can be made and assembled earlier in the day and baked when ready to serve.