Baked Polenta with Bacon and Onions

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

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.

Source: Alyce Mantia