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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. 1/2 cups Coarse ground cornmeal
  2. 1/4 teaspoons Dried crumbled sage
  3. 3 Slices lean bacon, chopped
  4. 2 Onions, sliced thin
  5. 3/4 cups Chicken broth
  6. 1 cup Water
  7. 1 tablespoon Unsalted butter
  8. Polenta
  9. 1/4 cups Fresh grated Parmesan
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
  3. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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 a RecipeML archive (dsquirrel.tripod.com) (http://dsquirrel.tripod.com/RecipeMLArchive00069/xml/Baked_Polenta_with_Bacon_and_Onions.xml), file Recipes/dsquirrel.tripod.com/RecipeMLArchive00069/xml/Baked_Polenta_with_Bacon_and_Onions.xml in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the recipeml 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.