Name: Sweet-and-Sour Onion Relish Topping for Polenta
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium red onions, sliced thin; 1/2 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 1/2 cups); 1/2 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.