Cheesy polenta with balsamic onions
Prep
10 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under 45 minutes and feels surprisingly fancy. Creamy polenta topped with sweet and tangy caramelized onions, wilted cavolo nero, and melted dolcelatte cheese makes for serious comfort food. I love that cavolo nero is packed with calcium and iron, so you're getting real nutrition alongside all that cheesy goodness. The best part is how simple it actually is to make, despite tasting like you've spent hours in the kitchen. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 4red onion( red onions, peeled and cut into slim wedges)
- 2 tbspolive oil
- 200 gramsthick cut cavolo nero(thick-cut cavolo nero, rinsed and shaken dry)
- 3 tbspmazzetti gold label balsamic vinegar
- 50 gramswalnuts
- ½ tspsalt
- 200 mlswhole milk
- 200 gramsvalsugana polenta
- 30 gramsunsalted butter
- 200 gramsdolcelatte cheese(cut into chunks)
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. In a large bowl, toss the onion wedges with 1 tbsp oil, season and spread over the base of a large roasting tin. Roast for 20 minutes, stirring halfway. Toss the cavolo nero with the remaining 1 tbsp oil and a pinch of salt, then add to the roasting tin. Drizzle 2 tbsp balsamic vinegar over all the veg and roast for a final 10 minutes, stirring everything halfway. Put the walnuts on a baking tray and toast for the final 5 minutes of cooking time; set aside to cool, then chop.
- 2
Meanwhile, once you have added the cavolo nero, bring 800ml water to the boil in a large saucepan with the salt. Add the milk, then pour in the polenta and whisk continuously to prevent lumps from forming. Lower the heat to medium and stir the polenta regularly for 5-6 minutes until soft and smooth. Take off the heat and stir in the butter; season.
- 3
Top the roasted vegetables with the dolcelatte and return to the oven for 1 minute to melt slightly. Meanwhile, spoon the polenta onto 4 plates, then top with the vegetables and dolcelatte. Sprinkle each dish with the chopped walnuts, then drizzle over the remaining 1 tbsp balsamic vinegar. Serve immediately.
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