Polenta with Caramelized Onions
Polenta--the traditional Italian cornmeal mush--is a boon to those who can't eat wheat (or gluten): Most sauces intended for pasta are equally delicious served over hot polenta. Be sure to use a large (4-quart), deep pot for the polenta because it sputters and splatters as it simmers. It's a very good idea to stir the polenta with a long-handled wooden spoon.
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cups water
  • 2 cups low-fat (1%) milk
  • 1 cup yellow cornmeal
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt

1. In 4-quart saucepan, heat oil over medium-low heat. Add onion and cook until light golden, about 15 minutes. Transfer onion to a plate.

2. Add water and 1 cup of the milk to saucepan and bring to a boil over high heat. Meanwhile, in small bowl, stir remaining 1 cup milk and cornmeal together. Stir cornmeal mixture into boiling liquid. Reduce heat to low and cook, stirring constantly, for 15 minutes.

3. Return onions to saucepan and cook, stirring, for 10 minutes or until polenta is thickened and begins to pull away from the sides of the saucepan. Remove from heat and stir in Parmesan and salt.

Nutritional Information
Per serving: 240 calories, 8.3g total fat, 3g saturated fat, 3.9g monounsaturated fat, 0.9g polyunsaturated fat, 2.7g dietary fiber, 10g protein, 32g carbohydrate, 11mg cholesterol, 519mg sodium.
Good source of: calcium.

Date Published: 09/19/2005 > Printer-friendly Version

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