WEEK 37 WILDCARD WINNER

Griddled Polenta Cakes with Caramelized
Onions, Goat Cheese, and Honey

Photography by Sarah Shatz

    BY ARIELLECLEMENTINE | SERVES 8

A&M: As we tasted this polenta—crisped in a pan and topped with caramelized onions, goat cheese, and a sprinkling of honey—we thought aloud that it would make a great first course. No, a small lunch! Or how about breakfast! We’d happily eat it all day long, and we think you would, too. You can make arielleclementine’s polenta and onions ahead of time, then just crisp the polenta and assemble the dish when you’re ready.

    POLENTA

    2 cups whole milk

    1 teaspoon kosher salt

    1 cup polenta

    Extra virgin olive oil

    TOPPING

    1 tablespoon unsalted butter

    1 tablespoon extra virgin olive oil

    1 medium yellow onion, halved and cut into ¼-inch slices

    Kosher salt

    2 ounces goat cheese, crumbled

    Honey, to drizzle

1. In a medium saucepan over medium-high heat, bring 2 cups water, the milk, and the salt to a boil. Slowly whisk in the polenta. Turn heat to low and continue whisking for 5 minutes, or until the polenta is smooth and creamy. Spread the polenta into a 9-inch square baking dish and set aside to cool.
2. For the topping: While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set over medium-low heat. Add the onion and a sprinkle of salt and cook, stirring occasionally, until soft, golden, and caramelized, 20 to 25 minutes.
3. Pour 1 tablespoon of olive oil into another skillet set over medium heat. Using a 3-inch round cookie or biscuit cutter, cut out circles of the firm polenta and place in the hot skillet. Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other side, another 2 minutes. Work in batches, adding more oil as needed.
4. To assemble the polenta cakes, arrange them on a plate, top with 1 tablespoon of caramelized onions and about a teaspoon of crumbled goat cheese, and drizzle with honey. Enjoy!

    TIPS AND TECHNIQUES

    arielleclementine: “I would recommend following the directions on your polenta packaging, since there are so many varieties. Some may need to cook for 20 to 25 minutes before they get thicker and porridge-y.”

    ABOUT THE COOK

    To learn more about arielleclementine, read her recipe for Olive all’Ascolana.

    WHAT THE COMMUNITY SAID

    Davilchick: “I know I’m six months late, but this is the best appetizer evah! I make it all the time now for company. It’s a fail-safe for me. I can caramelize the onions ahead of time, so the only time I have to be away from guests is when I heat the polenta.”

        student epicure: “This looks wonderful—I’m making it to night! My mom’s family is Mennonite, and for breakfast at our reunions, we always eat fried mush, a.k.a. polenta cakes, with tomatoes and maple syrup. I’m excited to try it with the onions, goat cheese, and honey!”