A simple, vegetarian weeknight supper, with restaurant-worthy presentation! What more can you ask?
More, you say? What if we told you this was done in under an hour? Dinner is served.
This recipe serves 8
FOR THE POLENTA
2 cups whole milk
2 cups water
1 teaspoon kosher salt
1 cup polenta
2 tablespoons extra virgin olive oil
FOR THE TOPPING
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 yellow onion, halved and sliced in 1/4" slices
2 ounces goat cheese, crumbled
honey, to drizzle
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 20-25 minutes.
3. Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3" 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 sides another two minutes.
4. To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey. Enjoy!
The Grocery List (for 4 -- with polenta leftovers for lunch)
1 cup polenta
2 Delicata squash
1/2 cup dried currants
1 crisp apple (like Pink Lady)
1 fennel bulb
1 cup apple cider
Calvados (1 tablespoon)
1 ounce goat cheese
We assume you have milk, , oney already. If you don't, you'll be needing those too!, extra virgin olive oil
1. So there are three things about this dinner that need a little bit of time. Begin with the polenta. Boil the milk and water, and cook the polenta. Spread in a baking dish to set, this should take 20 to 25 minutes. Pop it in the freezer for a bit if you're getting antsy.
2. Slice and salt the squash, let it sit for 25 to 30 minutes.
3. Caramelize the onions, this will also take about 20 minutes.
4. Make the currant, apple, and fennel relish. Let it simmer.
5. Pan fry the squash. Slice the polenta. Top each deliciousness with their respective toppers and eat up!