18oz pre-cooked polenta (this is my cheaty method)
1 cup milk or 1/2 c water and 1/2 c milk
1 tbs butter
salt and pepper to taste
fresh mozzarella (opt)
half an onion
Heat the polenta and the milk together until softened in a medium sized saucepan. The polenta is pre-cooked so all you do is wait until it warms up to the point where you can press the lumps out with a fork. Be sure to stir constantly to prevent burning. When the mixture becomes creamy and thick, remove the saucepan from the heat and add the butter, salt and pepper to taste. I added chunks of fresh mozzarella, but you don’t have to.
To make caramelized onions just put about two tablespoons of olive oil in a frying pan and slow cook half a large sliced onion. Be aware that the onions should caramelize in distinct stages: first they will soften, then start sweating, turn translucent, and turn a deep golden brown. The process should take about 20 minutes and if they start burning before they turn brown, lower the heat and keep a sharper eye out. Deglaze the pan with a splash of balsamic vinegar if you want to add flavor.
Spoon the polenta onto a plate and top with onions and a poached egg. (Poaching Trick from Alton Brown: add a little vinegar to boiling water and swirl before cracking an egg into the center of a saucepan. It prevents overcooking and to encourages the runny edges of the egg to stay together. Remove carefully with slotted spoon). FYI, the poached egg brings this polenta to a whole new level 🙂