Cheesy Polenta with Curried Onions (4)

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.

Cheesy Polenta with Curried Onions (4)
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Cheesy Polenta with Curried Onions (4)
Print Recipe
For the Curried Onions:
For the Polenta:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the polenta immediately. Stir the onions through the surface and drizzle with olive oil.
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