Title: Baked polenta with bacon and onions
 Categories: Italian
      Yield: 1 Servings
 
      3    Slices lean bacon, chopped
      2    Onions, sliced thin
      1 c  Water
    3/4 c  Chicken broth
    1/4 ts Dried crumbled sage
    1/2 c  Coarse ground cornmeal
      1 tb Unsalted butter
    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