3 tablespoons olive oil
3 large onions, sliced (about 4 cups)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon herbs de Provence
1 teaspoon sugar
3 ounces goat cheese, crumbled (about 1/2 cup)
2 to 3 ounces prosciutto
Fresh Italian Parsley
2 cups Polenta
1 cup Shredded Parmesan cheese
1 cup Shredded Parmesan cheese
In a large skillet heat oil over low heat, add onions, salt, pepper, herbs de provence, and sugar. Continue to cook mixture over low heat, stirring often, for about 1 hour, until onions are golden brown.
Meanwhile, Bring 6 cups of water to a boil. Lower heat, and slowly stir in Polenta. Cook over VERY low heat stirring frequently to prevent sticking for about 30 minutes until it is very thick. Remove from heat and mix in the parmesan.
Scoop polenta onto a well oiled cookie sheet, I used a 1/2 c measuring cup, but still managed to get a variety of scoop sizes, oh well.
I put the cookie sheet in the fridge to cool and allow the polenta cakes to firm up for 20 minutes.
If you are fancy spoon the entire mixture onto a cookie sheet and use parchment paper to smooth out the top, and then use a cookie cutter to make more aesthetically pleasing shapes. (But that would have taken too long as I was already starving when I began this 1.5 hour dinner production)
Then lightly pan fry them in olive oil.
Top with goat cheese, then broil them for 5 minutes or so until your cheese is slightly browned and bubbly.
Top with onions, chopped prosciutto and parsley.
Eat.
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