Sweet-and-Sour Onion Relish Topping for Polenta
By America's Test KitchenPublished on June 25, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil 2 medium red onions, sliced thin½ teaspoon Table salt 4 sprigs fresh thyme 1 tablespoon light brown sugar 2 tablespoons balsamic vinegar 6 ounces extra-sharp cheddar cheese, shredded (about 1 ½ cups)½ cup toasted walnuts, chopped coarse
Instructions
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, thyme sprigs, and ½ teaspoon salt; cook, stirring frequently, until onions soften and begin to brown, 6 to 7 minutes. Reduce heat to low, stir in sugar, vinegar, and 2 tablespoons water; simmer until liquid has evaporated and onions are glossy, 5 to 7 minutes. Discard thyme springs and season to taste with salt and pepper. Serve over polenta, sprinkling individual portions with cheese and walnuts.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil
2 medium red onions, sliced thin
½ teaspoon Table salt
4 sprigs fresh thyme
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar
6 ounces extra-sharp cheddar cheese, shredded (about 1 ½ cups)
½ cup toasted walnuts, chopped coarse
Ingredients
2 tablespoons extra-virgin olive oil
2 medium red onions, sliced thin
½ teaspoon Table salt
4 sprigs fresh thyme
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar
6 ounces extra-sharp cheddar cheese, shredded (about 1 ½ cups)
½ cup toasted walnuts, chopped coarse
Ingredients
2 tablespoons extra-virgin olive oil
2 medium red onions, sliced thin
½ teaspoon Table salt
4 sprigs fresh thyme
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar
6 ounces extra-sharp cheddar cheese, shredded (about 1 ½ cups)
½ cup toasted walnuts, chopped coarse
Why This Recipe Works
For quick polenta with a creamy texture and deep corn flavor, we searched for the right type of cornmeal and a technique to hasten its cooking. Coarse-ground, degerminated cornmeal gave us the soft but hearty texture and nutty flavor we were looking for. A pinch of baking soda cut cooking time in half and eliminated the need for stirring, giving us the best quick polenta recipe.
Instructions
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, thyme sprigs, and ½ teaspoon salt; cook, stirring frequently, until onions soften and begin to brown, 6 to 7 minutes. Reduce heat to low, stir in sugar, vinegar, and 2 tablespoons water; simmer until liquid has evaporated and onions are glossy, 5 to 7 minutes. Discard thyme springs and season to taste with salt and pepper. Serve over polenta, sprinkling individual portions with cheese and walnuts.
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