Baked Polenta With Onions And Bacon

For a printer friendly version of this recipe, click here.

Joe likes it!  That’s what the note at the top of the recipe says!

The polenta is prepared in the microwave then finished in the oven. I think it would be excellent with chicken, perhaps Joe’s Tuscan Chicken or chicken with barbecue sauce & a nice salad.

Makes 2 Servings

3 slices of lean bacon, chopped crosswise into ½” pieces
2 medium onions, sliced thin
1 cup water
¾ cup chicken broth
¼ tsp. crumbled dried sage or ¾ tsp. chopped fresh sage
½ cup polenta
1 Tbsp. unsalted butter
¼ cup freshly grated Parmigiano-Reggiano, or other hard grating cheese

Preheat the oven to 400 F.

In a 2 – 3 quart microwaveable casserole with a lid, microwave the bacon, uncovered, on high, stirring after each minute, for 2 to 2 ½ minutes, or until it is almost crisp. Pour off all but 1 Tbsp. of the fat from the casserole & stir in the onions. Microwave the mixture, uncovered, on high, stirring every 2 minutes, for 8 minutes, or until the onions are softened but not browned; transfer the onion mixture to a bowl.

To the casserole add the water, broth & sage; whisk in the cornmeal, a little at a time, whisking until the mixture is smooth. Microwave the mixture, covered, on high, whisking after 3 minutes, for a total of 5 minutes, or until it is thickened & the liquid is absorbed. Stir in the butter, 2 Tbsp. of the cheese, half the onion mixture, salt & pepper to taste; divide the mixture between two gratin dishes or spread into a 3 cup gratin dish that has been buttered or sprayed with non-stick cooking spray.

Top the polenta with the remaining onion mixture, spreading the mixture evenly, sprinkle it with the remaining 2 Tbsp. cheese & bake in the middle of the oven for 15 minutes, or until the cheese is melted.

**If you would like to make your own stock, please go to Making Stock.

Leave a Reply