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Ingredients
- 3 slc lean bacon minced
- 2 x onions sliced thin
- 1 c. water
- 3/4 c. chicken broth
- 1/4 tsp crumbled dry sage
- 1/2 c. cornmeal
- 1 Tbsp. unsalted butter
- 1/4 c. freshly grated Parmesan
Directions
- In a 2- to 3-qt microwave-safe casserole with a lid microwave the bacon, uncovered, at high power (100%), stirring after each minute, for 2 to 2 1/2 min, or possibly till it is almost crisp. Pour off all but 1 Tbsp. of the fat from the casserole and stir in the onions.
- Microwave the mix, uncovered, at high power, stirring every 2 min,
- for 8 min, or possibly till the onions are softened but not browned, and transfer the onion mix to a bowl.
- To the casserole add in the water, the broth, and the sage, whisk in the cornmeal, a little at a time, whisking till the mix is smooth, and microwave the mix, covered, at high power, whisking after 3 min, for 5 min, or possibly till it is thickened and the liquid is absorbed. Stir in the butter, 2 Tbsp. of the Parmesan, half the onion mix, and salt and pepper to taste and divide the polenta mix between two 1 1/2-c. gratin dishes or possibly spread it in a 3-c. gratin dish.
- Top the polenta with the remaining onion mix, spreading the onion mix proportionately, sprinkle it with the remaining 2 Tbsp. Parmesan, and bake it in the middle of a preheated 400F. oven for 15 min, or possibly till the Parmesan is melted.
- Serves 2.
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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% |
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