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. Posted on the Prodigy Food & Wine Board by Alyce Mantia
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (723g)|
|Recipe Makes: 1|
|Calories from Fat: 1035 (81%)|
|Amt Per Serving||% DV|
|Total Fat 115g||153 %|
|Saturated Fat 60.8g||304 %|
|Monounsaturated Fat 36.9g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 262.3mg||81 %|
|Sodium 1801.4mg||62 %|
|Potassium 632mg||17 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 33.6g|
|Protein 24.9g||36 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1272
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!