Creamy Polenta With Caramelized Onions, Sweetcorn, And Gouda

1. 1

   For the polenta:

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   In a large saucepan, bring the chicken stock and whole milk to a boil.

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   Reduce heat to medium, and slowly pour in the polenta, whisking constantly. Do not add too quickly, otherwise the polenta will form clumps.

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   Reduce heat to low, and keep whisking, about 8-10 minutes, until the polenta starts to pull away from the sides of the pan.

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   Remove from heat, stir in butter, and add salt and pepper to taste.

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   For the caramelized onions:

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   In a large frying pan, heat the olive oil over high heat. Add the onions and stir to fully mix with the oil.

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   Reduce heat to VERY low.

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   Let the onions caramelize over this low heat, about 30-40 minutes, stirring occasionally.

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    For the final product, the onions should have a rich, deep brown color, and be reduced in volume by by about 1/4.

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    Sweetcorn:

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    In a small frying pan, melt the butter and add the corn. Heat through.

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    Combine the sweetcorn and caramelized onions. Stir well.

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    Assembly:

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    Per person, spoon out 1/4 of the polenta on a plate. Top with the caramelized onions/corn mixture. Top with 1/4 of the shredded Gouda cheese each.

* Per serving · 4 servings · Values may vary.

No additional tips available.