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 add cornmeal, stirring constantly. Cook over medium-low heat for 20 minutes, or until mixture thickens, stirring often to prevent sticking.
2. Add herbs, chopped caramelized onion and cheese; continue cooking 5 minutes or until very thick. Turn mixture into two oiled baking sheets and spread into two 10-inch squares. Cover and chill.
3. Cut each polenta block into 9 equal squares, and each square into two triangles. For each entrée serving, heat 3 triangles in 450°F oven for 15 minutes or until hot and crusty. Arrange triangles on plate over ½ cup heated tomato sauce, with 1/3 cup caramelized onions on top. For each side-dish serving, use 1/3 cup sauce, 2 triangles and about ¼ cup onions.
Photo and recipe: National Onion Association
