Polenta with Gorgonzola and Onions
- 6 cups water
- 2 tsp salt
- 2 cups instant polenta
- 1 1/2 tsp extra virgin olive oil
- 3 cups onions, sliced
- Olive oil for brushing
- 4 oz Gorgonzola cheese*
- Early in the day, prepare polenta. Boil the water in a heavy bottomed pot. Add salt and polenta, pouring in a steady stream and stir continuously with a wooden spoon. Reduce heat to very low, and continue to stir until the polenta is thick and smooth.
- Pour the hot polenta onto a cookie sheet or shallow pan. Smooth the top and let it cool, then place in the refrigerator covered with plastic, until needed.
- Prepare the caramelized onions: Heat the olive oil in a 12-inch (30cm) non stick skillet, and add the onions. Cook over medium heat, stirring often until the onions are wilted and a rich golden brown; about 20 minutes. Remove from heat.
- Preheat broiler.
- Slice the polenta into 32 squares about 2 inches (5cm) across. Lightly brush the polenta squares with olive oil and arrange on another cookie sheet.
- Place polenta under broiler and cook until slightly crisp and lightly browned. Turn once and continue to cook until the other side is crisp. This should take only a few minutes.
- Top each square with about 1 tsp (11g) of the caramelized onion, and top it off with a little of the Gorgonzola cheese—about 1/2 tsp (1g) per square.
- Place on an platter and serve immediately
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.