* Exported from MasterCook *
Onion Jam for Polenta - Italian
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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3 tablespoons olive oil
2 pounds large yellow onions -- finely diced
1 pinch salt
Heat the oil in a heavy saucepan, add the onions and salt, cover, and cook, stirring occasionally, 1 hour.
Uncover, increase the heat to medium-high, and cook, stirring frequently, until onions are glazed and golden but not browned.
Add 1 to 2 tablespoons the No-Stir Polenta midway in the cooking.
Divide the remaining onion jam into small dollops. Place dollops 1/2-inch apart on a tray and freeze. Pack in a freezer bag; keep frozen until needed.
Makes approx 2 cups (8 one-quarter cup servings)
AuthorNote; Subtle additions to polenta during the cooking will imbue it with special flavors. In this recipe, finely diced onions cooked until meltingly soft and golden (but not brown) are added to the cornmeal while it is still cooking. This "onion jam" will disintegrate as the cornmeal turns creamy.
Gayle Pirie, a former polenta "specialist" at Zuni Restaurant and Chez Panisse, told me that this onion jam improves texture in both cold and hot polenta: "You get better results for grilling or broiling because the slice caramelizes easier; it's tastier and also not as dense."
By add this jam, you can also, if you wish, cut down on butter and cheese, while still creating a flavorful polenta.
Cuisine:
"Italian"
Source:
"Mediterranean Grains and Greens by Paula Wolfert, 1998"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 84 Calories; 5g Fat (54.0% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0
