- ½ cup grated parmesan
- 2 tablespoons unsalted butter, cut into bits
- 1 cup cornmeal
- ½ teaspoon dried sage, crumbled
- 2 cups water
- 2 cups chicken broth
- 6 slices bacon, chopped
- 3 onions, slice thin
Preheat oven to bake 400. Bring the water, broth and sage to a bare simmer, add the cornmeal in a stream, whisking vigorously, for 5 minutes. Whisk in the butter, 4 tablespoons of the Parmesan, and salt and pepper to taste. Spread the polenta in a buttered dish and bake in middle of oven for 25 minutes.
While the polenta is baking, cook the bacon until crisp, transfer to paper towels to drain, and pour off all but 2 tablespoons of the fat. Cook the onions in the bacon fat until softened but not browned and stir in the bacon. Top the polenta with the onion mixture, spreading evenly, sprinkle it with the remaining Parmesan, and bake for 5 minutes, or until Parmesan is melted.