Griddled Polenta Cakes With Caramelized Onions, Goat Cheese, And

By TwistedButter on July 19, 2012

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Ingredients

    For the Polenta

    1. 2 cups whole milk
    2. 2 cups water
    3. 1 teaspoon kosher salt
    4. 1 cup polenta
    5. 2 tablespoons extra virgin olive oil

    For the Topping

    1. 1 tablespoon extra virgin olive oil
    2. 2 tablespoons twisted butter cinnamon, Honey & Brown Sugar Butter
    3. 1 yellow onion, halved and sliced in 1/4 inch slices
    4. 2 ounces crumbled goat cheese
    5. honey, to drizzle

Directions

  1. Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
  2. While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized – about 20 to 25 minutes.
  3. Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side – about 2 minutes – then flip and cook the other side another two minutes.
  4. To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!
 
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