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Baked Polenta with Onions and Bacon

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Indian Corn
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Baked Polenta with Onions and Bacon
Gourmet March 1992

3 slices of lean bacon, chopped
2 onions, sliced thin
1 cup water
3/4 cup chicken broth
1/4 teaspoon crumbled dried sage
1/2 cup cornmeal
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan

In a 2- to 3-quart microwave-safe casserole with a lid microwave the
bacon, uncovered, at high power (100%), stirring after each minute,
for 2 to 2 1/2 minutes, or until it is almost crisp. Pour off all but 1
tablespoon of the fat from the casserole and stir in the onions. Micro-
wave the mixture, uncovered, at high power, stirring every 2 minutes,
for 8 minutes, or until the onions are softened but not browned, and
transfer the onion mixture to a bowl.
To the casserole add the water, the broth, sage, and whisk in the corn-
meal, a little at a time, whisking until the mixture is smooth. Microwave
the mixture, covered, at high power, whisking after 3 minutes, for 5
minutes, or until it is thickened and liquid is absorbed. Stir in the butter,
2 tablespoons of the Parmesan, half the onion mixture, and salt and
pepper to taste and divide the polenta mixture between two 1 1/2-cup
gratin dishes or spread it in a 3-cup gratin dish.
Top the polenta with the remaining onion mixture, spreading the onion mixture evenly, sprinkle it with the remaining 2 tablespoons Parmesan,
and bake it in the middle of a preheated 400-degree F. oven for 15
minutes, or until the Parmesan is melted. Serves 2.

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