Blue Cheese Polenta Cakes With Arugula Caramelized Onions And WalnutsFrom dond 8 years ago
- 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 Cookdond Rockville, MD
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