Blue Cheese Polenta Cakes With Arugula Caramelized Onions And Walnuts
From dond 16 years ago
- 60 minutes to make
- Serves 12
A tasty appetizer that combines the sharpness of blue cheese and the creaminess of polenta. Obviously, with a dish like this, you could substitute another cheese -- say, Stilton or gorgonzola. For the caramelized onions, it's important that they be cooked as slowly as possible at a low heat. Read more You don't want them to burn, but the longer you cook them, the sweeter they'll taste and the more they'll add to your appetizer. See less
Ingredients
- 5 tablespoons plus 1 teaspoon olive oil shopping list
- ¼ cup chopped onions shopping list
- 1 tablespoon minced garlic shopping list
- 2 tablespoons chopped fresh basil shopping list
- ½ teaspoon salt shopping list
- 3 turns freshly ground black pepper shopping list
- 1½ cups milk shopping list
- ¾ cup instant polenta shopping list
- ½ cup crumbled blue cheese shopping list
- Instant flour, for dredging polenta shopping list
- caramelized onions, recipe follows: shopping list
- 4 tablespoons unsalted butter shopping list
- 1 pound yellow onions, peeled and very thinly sliced shopping list
- ½ teaspoon chopped fresh thyme shopping list
- ¼ teaspoon salt shopping list
- ¼ teaspoon freshly ground black pepper shopping list
- 1 bunch arugula rinsed and spun dry shopping list
- ½ cup chopped toasted walnuts shopping list
How to make it
- Grease a 9-inch square baking pan with 1 teaspoon of the oil.
- Heat 2 tablespoons of the oil in a large pot over high heat. When the oil is hot, add the onions, garlic, and basil and sauté for 30 seconds.
- Add the salt and pepper and sauté for another 30 seconds.
- Stir in the milk and bring to a boil.
- Whisk in the polenta slowly, a little at a time, until the mixture has the consistency of a thick roux. When the mixture is thick, add the blue cheese and stir until it is melted and incorporated.
- Remove from the heat, and working quickly, spoon the mixture into the greased pan, spreading it and packing it down before it sets. Refrigerate for 1 hour.
- Remove the polenta from the pan and cut evenly into1½-inch squares.
- Dredge the polenta squares in the flour. Heat the remaining 3 tablespoons oil in a large skillet over high heat. When the oil is hot, add the polenta squares and fry until golden brown, about 45 seconds to 1 minute on each side.
- Remove and drain on paper towels. Arrange arugula leaves on each square and top with the caramelized onions and nuts.
- Serve immediately.
- For the caramelized onions:
- In a large skillet, melt the butter over medium-high heat.
- Add the onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 45 minutes.
- Add the thyme, salt, and pepper, and stir well to combine.
- Cook for 1 minute.
The Rating
Reviewed by 2 people-
Hello...
Oh My Goodness!!! Does this recipe ever sound
sooooo Delicious!!!
I can hardly wait to try it!!!
A "5" FORKS !!!
....mjcmcook....
mjcmcook
in Beach City loved it
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Delicioso..Thanks!
mystic_river1
in Bradenton loved it
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