Another unusual combination from Ixta Belfrage in ” Mezcla”. The onions can be used in other recipes too- they can be served as a dip mixed with labne or yoghurt, spooned on top of sour cream topped baked potatoes, over eggs or in sandwiches, burgers and hot dogs. This recipe can be served as part of a vegetarian spread or with sausages.
Ingredients
For the Curried Onions:
- 50 g unsalted butter
- 3 tbsps olive oil plus extra to serve
- 450 g finely chopped onions
- 1 tsp Fine salt
- 1 habanero chilli optional
- 1 1/2 tsps tsp medium curry powder
For the Polenta:
- 400 g whole milk
- 400 g chicken or veg stock or use water
- 1 clove garlic finely crushed
- 1 tsp medium curry powder
- 1 tsp Fine salt
- 120 g fine quick cook polenta
- 100 g Gruyere cheese finely grated
- 15 g unsalted butter
- 2 tsps white miso paste
Servings:
Instructions
- First make the onions. Put the butter,oil, onions, salt and habanero ( if using) in a large saute pan on a medium heat. Cook, stirring often, for 18 minutes until soft and golden.
- Reduce the heat to low and cook for another 4 minutes, stirring often, until they are a deep golden brown. Discard the habanero and stir in the chilli powder.
- For the polenta add the milk, stock or water , garlic, curry powder and salt to the same saute pan and place on a medium heat. Once steaming turn the heat right down and slowly pour in the polenta.
- Whisk continuously fpr about 7 minutes or untilthe mixture has thickened and is completely smooth. Remove from the heat and stir in the cheese, butter and miso until well combined.
- Serve the polenta immediately. Stir the onions through the surface and drizzle with olive oil.
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