YIELD: 12 entrée servings or 18 side-dish servings 2 lbs. yellow onions, sliced 1 oz. olive oil 2 qts. water 2 tsps. salt 2 cups coarse-grain yellow cornmeal 1 tsp. marjoram 1 tsp. rosemary, crushed 2 cups Parmesan or Romano cheese, coarsely grated 1 ½ qts. chunky tomato sauce, heated 1. Caramelize onions over medium-low heat in oil until golden. Set aside and chop 1 cup caramelized onions. Heat water with salt to boiling. Gradually ...
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