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1
Grease a 9-inch square baking pan with 1 teaspoon of the oil.
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2
Heat 2 tablespoons of the oil in a large pot over high heat.
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3
When the oil is hot, add the onions, garlic, and basil and saute for 30 seconds.
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4
Add the salt and pepper and saute for another 30 seconds.
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5
Stir in the milk and bring to a boil.
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6
Whisk in the polenta slowly, a little at a time, until the mixture has the consistency of a thick roux.
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7
When the mixture is thick, add the blue cheese and stir until it is melted and incorporated.
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8
Remove from the heat, and working quickly, spoon the mixture into the greased pan, spreading it and packing it down before it sets.
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9
Refrigerate for 1 hour.
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10
Remove the polenta from the pan and cut evenly into1 1/2-inch squares.
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11
Dredge the polenta squares in the flour.
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12
Heat the remaining 3 tablespoons oil in a large skillet over high heat.
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13
When the oil is hot, add the polenta squares and fry until golden brown, about 45 seconds to 1 minute on each side.
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14
Remove and drain on paper towels.
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15
Arrange arugula leaves on each square and top with the caramelized onions and nuts.
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16
Serve immediately.
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17
(Note: If preferred, instead cut the polenta into larger squares for appetizer portions or as a main course accompaniment.)
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18
In a large skillet, melt the butter over medium-high heat.
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19
Add the onions and reduce the heat to medium-low.
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20
Cook slowly, stirring occasionally, until golden brown and caramelized, about 45 minutes.
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21
Add the thyme, salt, and pepper, and stir well to combine.
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22
Cook for 1 minute.
