I love cauliflower - it has an almost creamy texture, which I just love paired with polenta. —Erin Jeanne McDowell
Caramelized Onion Polenta
olive oil (45 g)
onion, thinly sliced (220 g)
whole milk (173 g)
polenta (64 g)
grated parmesan cheese, or more as needed (37 g)
butter (28 g)
salt and pepper, to taste
Sausage and Cauliflower Ragu
olive oil (15 g)
onion, diced (110 g)
sausages, casings removed
cauliflower, thinly sliced (128 g)
cloves garlic, minced (10 g)
tomato puree (133 g)
basil, roughly chopped (3 g)
parsley, roughly chopped (2 g)
In This Recipe
To make the polenta: In a small saute pan, heat the olive oil over medium heat. Add the onions and saute until evenly caramelized.
Meanwhile, heat the milk in a small pot. When it is warm, add the polenta, and stir lightly. Cook for 3 minutes, or until the polenta has absorbed all the liquid. If the mixture looks dry, add more warm milk. Stir in the cheese, butter, and caramelized onions, season with salt and pepper.
In a medium pot, heat the olive oil over medium heat. Add the onion and sausage, and saute until the onions are beginning to become translucent and the sausage is beginning to brown.
Add the cauliflower, and saute until lightly caramelized. Add the garlic, and saute until fragrant.
Add the tomato, and bring the mixture to a simmer, stirring occasionally.
Season with herbs, salt, and pepper. Simmer until good flavor has developed, and serve atop the finished polenta. Mmmm….
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.