8

slices

bacon

½

cup

onion; finely chopped

1

cup

polenta

2/3

cup

all-purpose flour

1

tsp

baking powder

1

tsp

baking soda

½

tsp

salt

2

large

eggs

¼

cup

unsalted butter; melted and cooled

1 ½

cups

sour cream

¼

cup

milk

1

In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it.

2

Pour off all but 1 tablespoon of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened.

3

Into a bowl sift together the polenta, flour, baking powder, baking soda, and salt.

4

In another bowl whisk together the eggs, butter, sour cream, and milk, stir in the bacon, the onion, and the cornmeal mixture, and beat the batter well.

5

Divide the batter among 12 well-buttered muffin tins and bake the muffins in the middle of a preheated 220°C oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.