Polenta is a hearty dish made from cornmeal (ground corn) that thickens up to a consistency similar to porridge. From there any flavorings can be added and then if it has some time to set in the refrigerator it will firm up and become quite dense. Then it can be sliced and baked or grilled and used as a base in place of bread or crackers. Polenta hails originally from Northern Italy where it was a staple dish among the poorer classes but on this side of the ocean it is considered a more fancy foodie option. Polenta is mainly composed of complex carbohydrates with lots of fiber and iron and it has very little fat, making it a healthy substitute for the more processed and refined breads used in appetizers like this. Plus, its nutrient profile balances out the richer food usually served this time of year. Prepared in this way, the polenta tastes similar to cornbread, with a light and mellow sweetness so I added in some cranberries and parmesan to round out the flavor with some sharpness, creaminess and a hint of tartness. Then I used pears and caramelized onions for their different textures and complimentary sweetness. The polenta base can be made up to two days in advance then cut into squares and baked just before serving, with any toppings desired. It is often combined with cheese or butter and topped with Mediterranean flavors ranging from tomato sauce to beef to mushrooms.
- Polenta base
- 2 cups broth (vegetable or chicken)
- ½ cup corn meal
- 2 tablespoons dried cranberries, minced
- 2 tablespoons parmesan, grated finely
- Glazed pears
- 1 large anjou pear, sliced lengthwise into 8 pieces
- 2 tablespoons maple syrup
- Caramelized onions
- 2 large yellow onions, cut in half lengthwise and then sliced widthwise
- 1 tablespoon cold-pressed olive oil
- ¼ teaspoon sea salt
- Topping
- 2 tablespoons parmesan cheese, grated finely
- Polenta base
- Bring the broth to boiling in a large pot on the stove over high heat. Slowly whisk in the corn, adding it to the pot in a slow stream. Turn the heat down to low and stir continuously with the whisk for 5-7 minutes, until the mixture starts to get really thick. Remove from heat and whisk in the cranberries and parmesan then pour the mixture into a flat bottomed square cake pan and set aside, covered, to firm up for a minimum of 15 minutes or store covered in the refrigerator for up to 2 days.
- Caramelized onion
- Heat up the oil in a very wide bottomed skillet over medium heat on the stove. Once warm add in the onions and stir them around until they are all coated with the oil. They will need 30-40 minutes to caramelize, sprinkle on the sea salt at the 10 minute mark. If they start to dry out near the end add in some broth, balsamic vinegar or red wine as needed. At medium heat they should cook at a pace that will not dry them out too much. Once they are all a golden brown color, similar to the shade of brown sugar, and have a sweet taste, remove them from the heat.
- Glazed pears
- Preheat oven on the broil setting (550°). Holding a slice of pear in one hand use the other hand to brush the maple syrup on each side with a pastry brush then lay the slices side by side on a parchment paper lined baking sheet. Cut the polenta into 16 squares and place on another parchment lined baking sheet. Place the trays of pear and polenta in the oven, leaving the door slightly ajar for 10 minutes, until the pears are cooked through and the polenta is starting to brown slightly. Remove from the oven and slice all the pears in half, cutting out the core from the middle pieces. Place a pear slice on each polenta and top with some caramelized onions and a pinch of grated parmesan.
