Griddled Polenta Cakes with Caramelized Onions, Ricotta Cheese, and Honey
Recipe courtesy of Chef Liz Alexanian, Cook LA
-----For the Polenta:
- 2 cups whole milk
- 1 1/2 cups water
- 2 teaspoons Kosher salt
- 1 cup polenta (corn grits or corn meal)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 brown Maui or Vidalia onion, halved and sliced in ¼ inch thickness
- 2 ounces ricotta cheese
- ¼ cup balsamic vinegar
- Honey or Agave Syrup, to drizzle
- Pomegranate seeds for garnish
- Put your 9x9 baking dish in the freezer. This will help the polenta set once poured into the pan to cool off.
- Bring the water, milk and salt to a boil. Slowly whisk in the polenta.
- Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and refrigerate to cool and harden.
- While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet on medium-low heat.
- Add the sliced onions and a sprinkle of kosher salt and cook, stirring occasionally until soft, golden and caramelized, about 20-25 minutes.
- Drizzle balsamic vinegar over the cooked onions.
- Pour 1 tablespoon olive oil into another skillet, set over medium heat.
- From the firm, cooled polenta, cut out 3x3 squares and place in heated skillet. Or use a 3" round cookie cutter to cut out circles of the firm polenta, and place in the heated skillet.
- Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other side, about 2 more minutes.
- To assemble the polenta cakes, place each piece of browned polenta on a plate, add one teaspoon ricotta, top with caramelized onions and drizzle with honey. Sprinkle pomegranate seeds on top for added color.