Cornmeal Polenta with Onion

Name: Cornmeal Polenta with Onion
Yield: 5
Ingredients: 16 tablespoons of cornmeal; 1 liter of water or vegetable broth (see soup recipe); 2 onions, thinly sliced; 4 tablespoons of virgin olive oil; 4 tablespoons of grated cheddar cheese; 1 pinch of ground nutmeg; to taste with flaky sea salt

1
16 tablespoons of cornmeal
2
1 liter of water or vegetable broth (see soup recipe)
3
2 onions, thinly sliced
4
4 tablespoons of virgin olive oil
5
4 tablespoons of grated cheddar cheese
6
1 pinch of ground nutmeg
7
to taste with flaky sea salt

Ingredients

1
16 tablespoons of cornmeal
2
1 liter of water or vegetable broth (see soup recipe)
3
2 onions, thinly sliced
4
4 tablespoons of virgin olive oil
5
4 tablespoons of grated cheddar cheese
6
1 pinch of ground nutmeg
7
to taste with flaky sea salt

Directions

1
Mix the cornmeal well with the water or vegetable broth and cook over low heat, stirring constantly, until the polenta is cooked and comes away from the sides of the pan
2
Caramelize the onions in olive oil and add to the polenta
3
Add the cheese, nutmeg, and flaky sea salt, mixing well
4
Place in a small English muffin tin and let cool
5
Dismantle, slice into wedges, place in a refractory dish, and bake at 200°C (400°F)
6
Baste with water
7
Serve with pepper sauce, for 5 people.