Argentinian Polenta with Golden Caramelized Onion

About This Recipe

Polenta arrived in Argentina alongside heavy Italian immigration in the late 19th and early 20th centuries and remains a common, affordable comfort food, especially in the country's colder southern regions. Cooked low and slow with frequent stirring, cornmeal transforms into a thick, creamy porridge that can be topped with anything from tomato sauce to grilled meats, though a simple topping of deeply caramelized onions and grated cheese is one of the most beloved everyday versions. The defining technique of good polenta is patience with the stirring — cornmeal added to boiling liquid needs to be whisked constantly at first to prevent lumps, then stirred regularly throughout a 30 to 40 minute simmer so it doesn't stick and scorch on the bottom of the pot. Using stock instead of water and finishing with butter and cheese are what separate a restaurant-quality bowl from a bland one. The caramelized onions need their own patience — a full 30 minutes over low heat, stirring occasionally, until they turn deep golden brown and jammy-sweet, which is what makes this simple topping taste far richer than the short ingredient list suggests.

Ingredients

Serves 4

• 1 cupcoarse polenta cornmeal
• 4 cupsvegetable or chicken stock
• 1.5 tspsalt(divided)
• 3 tbspbutter(divided)
• 0.5 cupgrated parmesan
• 3 tbspolive oil
• 3onions(thinly sliced)
• 1 tspsugar
• 0.25 cupparsley(chopped)

Instructions

1. 1

   Caramelize the onions

   Heat olive oil in a wide skillet over low heat. Add onions and sugar, and cook slowly, stirring occasionally, for 30 minutes until deep golden brown and jammy.

2. 2

   Boil the stock

   In a separate heavy pot, bring stock and 1 teaspoon salt to a boil.

3. 3

   Add the polenta

   Whisking constantly, slowly stream in the cornmeal to prevent lumps. Reduce heat to low.

4. 4

   Simmer and stir

   Simmer, stirring every few minutes, for 30 to 35 minutes until thick and creamy, and the cornmeal has lost its raw, gritty edge.

5. 5

   Finish the polenta

   Stir in 2 tablespoons butter, parmesan and remaining salt until smooth.

6. 6

   Serve

   Spoon polenta into bowls, top generously with caramelized onions, a pat of remaining butter, and a scatter of parsley.

Variations

• •

  Top with grilled Italian sausage instead of, or alongside, the caramelized onions for a heartier main.

• •

  Stir in extra parmesan and a splash of cream for an even richer, restaurant-style polenta.

• •

  Chill leftover polenta in a pan, then slice and pan-fry it crisp for a second-day version.

Storage

Refrigerate up to 4 days; polenta firms up significantly when cold. Reheat with a splash of stock or water, stirring over low heat to loosen back to a creamy texture.

Frequently Asked Questions