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Baked Polenta with Bacon and Onions

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. 2 Onions, sliced thin
  2. 1/4 c Fresh grated Parmesan
  3. 1/4 ts Dried crumbled sage
  4. 3/4 c Chicken broth
  5. Polenta
  6. 3 Slices lean bacon, chopped
  7. 1/2 c Coarse ground cornmeal
  8. 1 tb Unsalted butter
  9. 1 c Water
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 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.
  2. Posted on the Prodigy Food & Wine Board by Alyce Mantia

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Baking dish
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/Mm13000k.mmf), file Recipes/accuchef.com/Mm13000k.mmf in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.