Ingredients
Creamy Polenta:
2 cups chicken stock
2 cups whole milk
1 cup medium-grain polenta
4 tablespoons butter
Salt and pepper to taste
Caramelized Onions:
4 medium yellow onions, julienned
2 tablespoons olive oil
Sweetcorn:
8 oz. canned or frozen corn kernels
1 tablespoon butter
Salt and pepper to taste
8 oz. grated Gouda cheese
Preparation
For the polenta:
In a large saucepan, bring the chicken stock and whole milk to a boil. Reduce heat to medium, and slowly pour in the polenta, whisking constantly. Do not add too quickly, otherwise the polenta will form clumps. Reduce heat to low, and keep whisking, about 8-10 minutes, until the polenta starts to pull away from the sides of the pan. Remove from heat, stir in butter, and add salt and pepper to taste.
For the caramelized onions:
In a large frying pan, heat the olive oil over high heat. Add the onions and stir to fully mix with the oil. Reduce heat to VERY low. Let the onions caramelize over this low heat, about 30-40 minutes, stirring occasionally. For the final product, the onions should have a rich, deep brown color, and be reduced in volume by by about 1/4.
Sweetcorn: In a small frying pan, melt the butter and add the corn. Heat through.
Combine the sweetcorn and caramelized onions. Stir well.
Assembly:
Per person, spoon out 1/4 of the polenta on a plate. Top with the caramelized onions/corn mixture. Top with 1/4 of the shredded Gouda cheese each.
