Ingredients

For the Polenta:

2 cups whole milk

2 cups water

1 teaspoon kosher salt

1 cup polenta

2 tablespoons extra virgin olive oil

For the Topping:

1 tablespoon extra virgin olive oil

2 tablespoons Twisted Butter Cinnamon, Honey & Brown Sugar Butter

1 yellow onion, halved and sliced in ¼ inch slices

2 ounces crumbled goat cheese

Honey to drizzle

Preparation

  1. Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
  2. While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized - about 20 to 25 minutes.
  3. Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side - about 2 minutes - then flip and cook the other side another two minutes.
  4. To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!