Baked Polenta with Bacon and Onions


– 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.

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