Winter Side: Polenta w/ Caramelized Onions & Walnuts

Yummy. Easy. Comforting. Delicious. Warm. Tastes like love.

You think I liked this dish?

It's so simple that it's not really anything. Your Italian grandmother (from the North of course) probably made this all the time.

Well, mine didn't, so let me be excited about it.

I served it along side a brisket and it was so delicious, no one paid any attention to the main dish!

It's a winter thing only. A big bowl of comforting mushy cornmeal w/ sweet onions and nuts.



Polenta w/ Caramelized Onions & Walnuts (adapted from 5 second rule):

3/4 cup of polenta (instant is fine)
3 cups of cold water
1 tbsp salt
2 tbsp butter

Boil the water in a large saucepan. Slowly pour in the polenta and whisk constantly until you achieve a nice stick to your ribs consistency. Keep stirring on low heat, or it will bubble and make a mess all over.



Once the cornmeal is thick, add 2 tbsp butter and put a lid on it. Set aside.

2 onions, sliced thin
pinch of salt
1 tbsp balsamic vinegar
1 tbsp brown sugar

handful of toasted walnuts

In a skillet, saute the onions in olive oil with a pinch of salt on medium heat until softened, about 10 minutes. Add the sugar & vinegar and cook another 10 minutes on very low heat until the onions become jammy. Make sure they are not burning.



When ready to serve, spoon polenta into bowls. Top with some caramelized onions and some toasted walnuts. Drizzle with some good olive oil.

Eat & stay warm.