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Ingredientes
- 3 slc lean bacon, minced
- 2 x Onions, sliced thin
- 1 c. Water
- 3/4 c. Chicken broth
- 1/4 tsp Dry crumbled sage
- 1/2 c. Coarse grnd cornmeal
- 1 Tbsp. Unsalted butter
- 1/4 c. Fresh grated Parmesan
Direcciones
- In a large saucepan, cook bacon till almost crisp. Remove the bacon and take out all but 1 tbsp of the fat. Add in the onions and cook till softened but not browned. Transfer the onion to a bowl. To the pan add in the water, broth and sage and bring to a boil. Stirring constantly, add in the cornmeal, a little at a time. Cook over low heat, stirring almost constantly, till it is thick and pulls away from the sides of the pan, 20-25 min. Stir in the butter, 2 tbsp of the Parmesan and half the onions. Spread in a 3 c. gratin dish. Mix the bacon into the remaining onion mix and spread on top of the polenta. Sprinkle on the remaining Parmesan and bake in the middle of a preheated 400 oven till 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 possibly tripled and can be made and assembled earlier in the day and baked when ready to serve.
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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% |
