Cornmeal Crunch

This is a good substitute for cornbread or rolls alongside a good Southern dinner.

Cornmeal Crunch

Ingredients
1 ½ c cornmeal
4 c yellow onions, chop
¼ c olive oil
½ c parmesan, grated
3 c vegetable broth
sea salt

Directions

Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line bottom with parchment paper) one 9 x 12-inch baking dish or tart pan – or roughly this size. In a medium bowl combine the cornmeal with 1 1/2 cups water and 1/2 teaspoon salt. Stir and set aside. To caramelize the onions, heat a splash of olive oil in a large thick-bottomed skillet with a pinch or two of salt. Cook over high heat, stirring and scraping the pan occasionally – more often as the onions begin to get increasingly brown. Continue cooking until the onions collapse and turn deep brown in color. Remove from skillet and set aside.

Bring 1 1/2 cups broth to a boil in a medium saucepan, add the water and cornmeal mixture, bring back up to a boil and stir until it is thicker than a heavy frosting – about 5 minutes. Remove from heat and stir in the cheese and 2/3 of the onions. Spoon the mixture into the prepared pan, spreading it to an even thickness, and drizzle with about 3 tablespoons of olive oil. Bake for about 45 minutes, or until the bottom is golden and the cornmeal begins to pull away from the sides of the pan a bit. Serve topped with the remaining onions (and more grated cheese if you like).

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