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1
In a 2- to 3-qt microwave-safe casserole with a lid microwave the bacon, uncovered, at high power (100%), stirring after each minute, for 2 to 2 1/2 min, or possibly till it is almost crisp.
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2
Pour off all but 1 Tbsp.
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3
of the fat from the casserole and stir in the onions.
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4
Microwave the mix, uncovered, at high power, stirring every 2 min,
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5
for 8 min, or possibly till the onions are softened but not browned, and transfer the onion mix to a bowl.
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6
To the casserole add in the water, the broth, and the sage, whisk in the cornmeal, a little at a time, whisking till the mix is smooth, and microwave the mix, covered, at high power, whisking after 3 min, for 5 min, or possibly till it is thickened and the liquid is absorbed.
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7
Stir in the butter, 2 Tbsp.
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8
of the Parmesan, half the onion mix, and salt and pepper to taste and divide the polenta mix between two 1 1/2-c. gratin dishes or possibly spread it in a 3-c. gratin dish.
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9
Top the polenta with the remaining onion mix, spreading the onion mix proportionately, sprinkle it with the remaining 2 Tbsp.
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10
Parmesan, and bake it in the middle of a preheated 400F.
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11
oven for 15 min, or possibly till the Parmesan is melted.
