Print
Email
Add a photoServings: 1
Ingredients
- 3 slc lean bacon, minced
- 2 x Onions, sliced thin
- 1 c. Water
- 3/4 c. Chicken broth
- 1/4 tsp Dry crumbled sage
- 1/2 c. Coarse grnd cornmeal
- 1 Tbsp. Unsalted butter
- 1/4 c. Fresh grated Parmesan
Directions
- 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 830g | |
| Calories 1032 | |
| Calories from Fat 554 | 54% |
| Total Fat 62.13g | 78% |
| Saturated Fat 26.73g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 1625mg | 68% |
| Potassium 772mg | 22% |
| Total Carbs 84.02g | 22% |
| Dietary Fiber 7.3g | 24% |
| Sugars 10.02g | 7% |
| Protein 33.24g | 53% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
