Bring soup to a boil with 2 tbsp. butter. Season with salt, pepper and freshly grated muscat. Add the cornmeal and cook for 4-5 minutes while stirring. Butter a round baking pan of 26 cm ø. Pour in cornmeal, smooth, form a rim and cool.
Peel the onions. Cut onions and bacon into tender strips.
Fry bacon together with 2 tbsp. butter in a frying pan. Add onions and caraway seeds, sauté and cool. Stir the ice cream with the cream, milk and chives. Season with salt, pepper and freshly grated muscatel. Spread the onions evenly on the corn base and pour the glaze over it.
Bake in a heated oven at about 190 degrees for 45 minutes. Cool slightly, remove from the mold and cut into pieces.
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Our tip: Use bacon with a fine, smoky note!
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