• Brown the bacon cubes and the thinly sliced onions. Put aside
• In a saucepan, bring to the boil salted water (4 cups). Simmer for 5 minutes while stirring constantly. Polenta should drop away from the sides of the saucepan
• Incorporate 100 g of grated cheese, the crème fraîche, bacon cubes and the onions
• Pour in a gratin dish, spread with cheese and brown for 10 minutes in the oven (use the grill)
• Serve with green salad

Suggestion:

• Wine selection: Chablis or Chardonnay