Best 5 Griddled Polenta Cakes With Caramelized Onions Goat Cheese And Recipes

GRIDDLED POLENTA CAKES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND

Steps:

• Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
• While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized - about 20 to 25 minutes.
• Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side - about 2 minutes - then flip and cook the other side another two minutes.
• To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!

CARAMELIZED ONION AND GOAT CHEESE CROSTINI

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
• Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
• Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
• Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

CREAMY GOAT CHEESE POLENTA

Steps:

• In medium pot with high sides combine the water, milk and bring to a boil over high heat.
• Reduce the heat to low and slowly pour in the polenta while whisking constantly.
• Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked.
• Stir in the Chavrie®, lemon zest and kosher salt.

GRITS WITH CARAMELIZED ONIONS AND GOAT CHEESE

Steps:

• Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat.
• Add onions, cover and cook for about 5 minutes.
• Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, but will depend on how thinly the onion is sliced.
• Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed.
• Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming.
• Cover and reduce heat to medium-low.
• Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total.
• Remove from heat and stir in the caramelized onions.
• Crumble in goat cheese and stir to combine.
• Add salt and pepper to taste.
• Serve immediately.
• Garnish with fresh parsley.
• Note: Servings are estimated.

CARAMELIZED VEGETABLE AND POLENTA CAKE

Steps:

• Halve, brush with oil and bake the capsicums in a hot oven until blackened and blistered, then cool in a paper bag for about 20 minutes.
• Remove the skins and cut into thick slices.
• Heat the oil and fry the onion and garlic, stirring until the onion is soft and golden brown.
• Add the capsicums, sugar and vinegar and cook, stirring until caramelized.
• Remove from the heat.
• Bring the milk and stock to the boil.
• Stir in the polenta and cook stirring for about 5 minutes.
• Stir in the cream and cheese and pour into a greased and lined 22cm spring form pan.
• Put the capsicum mixture over the top and cook at 220c for 15 minutes.