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Parmesan polenta crostini with caramelised onions

Parmesan polenta crostini with caramelised onions comes together with Olive Oil, Balsamic Vinegar, and Brown Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Bring the stock to the boil in a large pan.

2. 2

   Gradually add the polenta in a thin stream, whisking continuously.

3. 3

   Reduce the heat to medium and stir with a wooden spoon until the polenta is very thick (this should take about four minutes).

4. 4

   Remove from the heat, stir in the Parmesan and season well with salt and freshly ground black pepper.

5. 5

   You should season generously as the flavour tends to become less strong as the polenta cools.

6. 6

   Using a palette knife spread the polenta onto an oiled baking tray to a thickness of about 1cm/0.

7. 7

   When cool, place the baking tray in the fridge for about one hour for the polenta to firm up.

8. 8

   You can place the baking tray in the freezer before you spread out the polenta to speed up the cooling process.

9. 9

   For the onion topping, sauté the onions in the olive oil together with the fresh thyme leaves in a large frying pan over a low heat for about 30 minutes, or until softened.

10. 10

    Add the balsamic vinegar and brown sugar.

11. 11

    Turn up the heat to medium and cook for about five minutes or until the vinegar has evaporated.

12. 12

    Season with salt and freshly ground black pepper.

13. 13

    Heat the grill. Cut out 20 circles from the polenta using a 5cm fluted pastry cutter and place these on two oiled baking sheets.

14. 14

    Place under the grill for 3-4 minutes until the cheese has melted and is turning golden brown.

15. 15

    Transfer onto serving plates and decorate with sprigs of thyme.