Heavenly Bites

This post was entirely inspired by the wonderful capture by my most adored friend and photographer, Cookie Kinkead, who seems to be chronicling our lives at the moment in photographs and sees everything..........including my contribution to last night's dinner, Polenta griddle cake with caramelized onions, goats cheese and a drizzle of honey. I had actually started making these for my lunch that day and after eating one, I thought "no, these are too good to eat alone. I must share them." That's how I ended up encroaching on my husband's Wednesday night dinner gig with my offering. Time to share the love again............ I got this recipe from the good folks at Food52


Serves 8

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

1 tablespoon butter

1 yellow onion, halved and sliced in 1/4" slices

2 ounces goat cheese, crumbled

honey, to drizzle

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.
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 20-25 minutes.
Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3" 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 sides another two minutes.
To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey. Enjoy!