Baked polenta with bacon and onions

1. In a large saucepan, cook bacon until almost crisp.
2. Remove the bacon and take out all but 1 tbsp of the fat. Add the onions and cook until softened but not browned.
3. Transfer the onion to a bowl.
4. To the pan add the water, broth and sage and bring to a boil.
5. Stirring constantly, add the cornmeal, a little at a time.
6. Cook over low heat, stirring almost constantly, until it is thick and pulls away from the sides of the pan, 20-25 minutes.
7. Stir in the butter, 2 tbsp of the parmesan and half the onions.
8. Spread in a 3 cup gratin dish.
9. Mixi the bacon into the remaining onion mixture and spread on top of the polenta.
10. 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.
11. This serves 2 as a main dish, 4 as a side dish.
12. Can be doubled or tripled and can be made and assembled earlier in the day and baked when ready to serve.