Serves a Crowd

Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey

December  4, 2009
Photo by Alpha Smoot
Author Notes

This recipe was inspired by one of my favorite tapas: fried goat cheese with onion jam and honey. It's a sweet little bite of deliciousness. —arielleclementine

Test Kitchen Notes

As we tasted this polenta, crisped in a pan and topped with caramelized onions, goat cheese and a sprinkling of honey, we thought aloud that it would make a great first course. No, a small lunch! Or how about breakfast! We’d happily eat it all day long, and we think you would, too. You can make arielleclementine’s polenta and onions ahead of time, then just crisp the polenta and assemble the dish when you’re ready. - A&M —The Editors

Watch This Recipe
Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey
  • Cook time 45 minutes
  • Serves 8
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 toppings
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 1 yellow onion, halved and sliced in 1/4-inch slices
  • 2 ounces goat cheese, crumbled
  • 1 splash Honey, to drizzle
In This Recipe
Directions
  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 9- by 9-inch 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 sides another two minutes.
  4. 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!
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I have always loved food. My favorite books as a kid always featured food (eg. The Berenstain Bears Get the Gimmies- so much candy!) and I loved cooking shows like Yan Can Cook and The Frugal Gourmet. I started cooking the Thanksgiving dinner for my family when I was 13 years old. I have food52 to thank for inspiring me to come up with my own recipes, as well as for introducing me to a community of fantastic cooks and their amazing recipes. I try my best to cook locally and seasonally, and I tend to prefer straightforward, simple recipes where the ingredients get to shine. I live in wonderful Austin, Texas with my husband, Andy (a video game programmer) and my son, Henry (an 8-month-old who loves to eat).