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Caramelized Red Onions Polenta Bites (vegan, gluten free)

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  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 25 mins
  • Total Time: 1 hour 25 mins
  • Yield: 4-6 servings 1x
  • Category: Appetizer
  • Cuisine: Vegan

These easy polenta bites topped with caramelized red onions, sun-dried tomatoes and pine nuts make a lovely and original “mise en bouche” for a fancy menu. They are also naturally vegan and gluten free.

Ingredients

Scale

For the polenta:

  • 1 Tablespoon extra virgin olive oil + extra for pan
  • ½ cup (12 cl) full-fat coconut milk
  • 2½ cups (60 cl) water
  • 1/2 teaspoon salt
  • 1 cup (150g) coarse cornmeal
  • Freshly ground black pepper

For the onions:

  • 2 red onions, finely sliced*
  • 1 Tablespoon margarine
  • 1 Tablespoon sugar
  • 1 Tablespoon olive oil
  • 6.5 oz (20 cl) white wine
  • 5 oz (15 cl) balsamic vinegar
  • 4 Tablespoons herb-marinated sun-dried tomatoes, cut into pieces
  • Salt and freshly ground pepper

To serve:

  • 1 Tablespoon toasted pine nuts
  • Fresh microgreens (optional)

Instructions

  1. Line a baking tray with parchment paper (or a square 9×9-inch pan, approx. 22 cm) and brush with oil.
  2. In a medium saucepan over medium-high heat, combine coconut milk, water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. You want a consistency approaching thick oatmeal. Stir 1 tablespoon oil into cooked cornmeal (polenta) and stir well.
  3. Spoon cornmeal onto prepared pan, working quickly so it does not stiffen. Spread it evenly to a thickness of about ½ inch all over. Sprinkle with salt and pepper.
  4. Cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more.
  5. Heat oven to 450°F (220°C) and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges.
  6. Meanwhile, prepare the onions: sweat red onions with margarine until translucent. Add one Tablespoon of sugar, stir well, and cook for about 5 minutes on low-medium heat. Pour the wine and let reduce by 2/3. Add the balsamic vinegar and reduce again. Throw in the sun-dried tomatoes and stir well. Remove from the heat and season with salt and pepper.
  7. Assemble the polenta bites: slice the polenta into squares or with the use of a round cookie cutter to make cercles. Top with the onions mixture, add some pine nuts and fresh microgreens.

Notes

* You can replace with shallots if you wish. In this case, you might need about 6 or 8 of them, depending on their size.

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https://www.delscookingtwist.com/caramelized-red-onions-polenta-bites-vegan-gluten-free/