1. Heat oven to 350 degrees.

  2. Oil a large baking dish. Add the cornmeal, liquid and salt. Stir it up. Bake until most of the liquid is absorbed, about 40-45 minutes.

  3. Meanwhile, heat the butter in a large, heavy skillet over medium-low flame. Add the onions and stir well. Cook slowly, stirring often, 25 to 30 minutes. Add sugar plus salt and pepper to taste. Keep stirring occasionally (to prevent scorching) and continue cooking until onions are golden brown, about 10 minutes longer.

  4. When the polenta is nearly done, stir in the greens and cheese. Return it to the oven and continue baking until all the liquid is absorbed. Pile the onions on top and serve it up.

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