2-1/2 cups milk
½ cup cream
¼ teaspoon onion powder
¼ teaspoon minced garlic or dash garlic powder
¼ teaspoon seasoned salt
¼ teaspoon white pepper
1 cup corn meal
1 tablespoon butterIn a non stick saucepan, combine first six ingredients, and bring to a low
boil over medium heat. Wisk in corn meal, turn heat to low, and continue
wisking constantly until creamy in texture, about 5 minutes. Wisk in
butter. You need to taste and season the polenta with sea salt after wisking in the butter. Pour onto a non stick baking sheet, spread out with a spoon or
spatula until about ½ inch thick, and set aside to cool and firm up. When
cool, cut into 1-1/2 inch rounds using a buttered glass or cookie cutter.
Heat a non stick sauté pan over medium heat. Without adding oil or butter,
quickly sauté both sides of the rounds until golden. This only takes a
couple of minutes.Crispy Onions
1 sweet onion, such as a Vidalia, sliced in thin half-rounds.
2 tablespoons olive oil
1 tablespoon butterIn a sauté pan over med heat, heat the olive oil and butter together until
just sizzling. Add the onions, and stir to coat. I salted the
onions as I fried them. Continue to sauté until
just starting to caramelize. Then turn up the heat, and fry the onions
until crispy. Set aside.Chive Oil
1 small bunch chives
1 cup extra virgin olive oilIn a food processor, combine chives and olive oil until well combined. The
mixture will not completely combine, as there will be small bits of chive
in the oil … that’s a good thing!Toppings
Ile de France goat cheese, about ½ – ¾ cup
Crispy, cooked thin bacon broken into 1-1/2 inch pieces
Thinly sliced, seasoned grilled steakGarnish
Diced tomatoes or red pepper
Preheat oven to 375. Line a baking sheet with foil. Place the polenta
round on the foil and top with about ½ teaspoon of the cheese and about a
generous ½ teaspoon of the crispy onions. Put in the oven until the cheese
is warmed through, about 10 minutes. Remove from the oven, top with either
prosciutto, bacon, or steak (do not combine multiple meats on one round).
Drizzle with chive oil, and garnish with snipped chives and diced cherry
tomatoes or red pepper.
Serve. Make yummy noises!
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