Directions

  1. Bring a pot of water to boil. Cut an "X" in root end of onions, drop them in boiling water and cook 1 to 2 minutes. Drain, cool and slice off ends, leaving a little root end intact so onions won't fall apart when cooked further. Remove skins.

  2. Heat oven to 350 degrees. Butter a large baking dish. Add cornmeal, 4 cups of the stock and salt; stir briefly. Bake uncovered, without disturbing, until liquid is absorbed, 40 to 45 minutes.

  3. Meanwhile, melt butter in a large skillet over medium heat. Add onions, sprinkle with salt, and cook until nearly tender, 6 to 8 minutes, shaking pan frequently to prevent sticking. Add sugar and continue to cook, shaking pan, until onions are lightly browned, 2 to 3 minutes. Add remaining stock and vinegar. Raise heat; cook until liquid becomes a glaze. Remove onions to a bowl.

  4. Wipe out skillet; add olive oil and heat over medium-high flame. Add kale, garlic, and chile flakes; cook, stirring often, until wilted and tender, 4 to 5 minutes. Stir in onions; add salt and pepper to taste. When polenta is done, serve it in wide, shallow bowls topped with kale-onion mixture and blue cheese.

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