Oven Polenta With Glazed Baby Onions, Mustard Greens, And Blue Cheese

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   ["Bring a pot of water to boil. Cut a tiny ""X"" in root end of onions, drop them in the boiling water, and cook 1-2 minutes. Drain, cool, and slice off ends, leaving a little root end intact so onions won't fall apart when cooked further. Remove skins. Heat oven to 350u00b0F. Oil a large ovenproof skillet (preferably nonstick) Add cornmeal, 4 cups stock, and 1 tsp salt; stir well (it won't get smooth until it's cooked). Bake uncovered, without stirring, until liquid is absorbed, 40-50 minutes.", "", "Meanwhile, melt butter over medium heat in skillet. Add onions, sprinkle with salt, and cook until nearly tender, 8-10 minutes, shaking pan frequently to prevent sticking. Add sugar and continue to cook, shaking pan, 2-3 minutes. Add remaining 1/4 cup stock and vinegar. Raise heat; cook until liquid becomes a glaze, again shaking pan. Remove onions to a bowl. Wipe out skillet; add olive oil. Add garlic, chile flakes and greens; cook stirring often until tender, 4-5 minutes. Stir in onions; add salt and pepper to taste. When polenta is done, serve it in a wide shallow bowl topped with greens and blue cheese. Makes 4-6 servings."]

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