Creamy Caramelized Onion Polenta
1 large sweet Vidalia onion halved and sliced super thinly
2 tbsp olive oil
Salt and pepper to taste
1 tbsp brown sugar
4 cups water
4 cups veggie stock
1/2 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper
Add olive oil into a heated pan and then broken up onion slices. Season with salt and pepper and then add the brown sugar. On a low flame, allow the onions to caramelize – This should take anywhere from 20-30 minutes. Stir occasionally and make sure the flame isn’t high enough to burn the onions! Once the onions are an amber brown color, remove them from the heat and set them aside.
In a large, heavy pot, bring the water and stock to a boil. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper and then add the caramelized onions. Make sure the polenta is creamy and not overly thick and clumpy - if it is, add some more liquid to smooth it out. Transfer the polenta to a bowl and serve.