Sunday, August 7, 2011

Polenta and caramelised onion

A perfect lunch for an overcast, windy, cold day with showers of hail.

Slice the onions thinly. I like to use a mixture of onion and shallot.

Put a little oil in the pan, and put on a medium-low heat.

A couple of tips when it comes to caramelising onions
  1. Don't constantly stir them, let them sit, movement will slow the process down.
  2. Don't salt your onions, salt inhibits the Maillard reaction (browning).
  3. Low and slow. It takes longer but is the only way to caramelise onions.

Cook for about 15 minutes on a low heat stirring occasionally. When it looks like they're 3-4 minutes away from being done chuck a teaspoon or so of fennel seed.

Deglaze the pan with some vinegar, and a dash of dijon mustard, and season.

Take your favourite polenta, and cook to their instructions.

I used 125 grams of polenta with 625mls of water. Cook until done, stir through some pesto and butter.

Serve warm with a drizzle of olive oil.

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