Wednesday, December 01, 2010

polenta cakes with caramelized onions, brie and basil oil

i know it's been awhile since i last posted, but i promise i have some really great recipes coming up in the next few days/weeks.  over thanksgiving i cooked up lots of treats - including these bite-sized appetizers. they were rich, creamy and just about perfect.

4 cups low sodium chicken stock
1 cup instant polenta
½ cup half and half
½ teaspoon garlic powder
1 large yellow onion, thinly sliced
2 tablespoons olive oil
brie cheese, cut into 1-inch squares
basil oil (recipe below)

directions for basil oil:
combine ¼ cup basil, ¼ cup extra virgin olive oil, 1 garlic clove and s&p in a food processor. blend for about 3 minutes until all the ingredients are incorporated.

directions for polenta cakes:
bring chicken stock to a boil. add polenta, stirring continuously for about 3 minutes. stir in half and half, s&p and garlic powder. pour into 13x9 greased baking dish. cover with plastic wrap and refrigerate for about 4 hours.

meanwhile, heat olive oil over medium heat in a large skillet. add onions and stir occasionally for 15 minutes. as the onions begin to caramelize and turn darker, stir more frequently, about every 60 seconds, for 10 to 15 minutes. entire process should take between 25-30 minutes. season with s&p to taste.

to assemble, cut polenta into 1 1/2 inch squares. top with slice of brie cheese and about 1 teaspoon of caramelized onions. drizzle with basil oil for garnish.

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