Back to the Cornmeal Crunch. Basically, you cook polenta stovetop, mix in Parmesan and browned onions, spread into a pan, and bake until the top and edges get crusty. Top with more onions, slice and serve.
Very tasty. It's most definitely crunchy on the edges, creamy in the middle. I'm contemplating making a batch of red lentil soup right now, so I have something to dunk it in. Or maybe cutting it up into cubes and making stuffing.
Bottom line, if you like polenta and caramelized onions, you'll like this.
7 comments:
I best it would be good as the base for some sort of meat sauce too
I'd eat almost anything with browned onions on it.
Hey Kat - Good idea. I think I've got some bolognese in the freezer...
Hi Betts - Me too!
Yum! How do you store your "to try" recipes? On delicious? I don't have a method so mine is fairly chaotic and I lose them most of the time...looking for an easy method:)
Hi Ann -
Lots of them are in my Google bookmarks. When I get the urge, I convert them to Word docs, which I upload to Google docs as backup. It takes time, but I'm OCD like that :)
Oh man, don't even get me started on The List. I have so many recipes on there...
The cornmeal crunch looks great, I am also down with browned onions. Heh.
Hey Bob - This was the 1st time I've ever done onions on high heat, usually I caramelize low&slow. Completely different taste/texture.
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