Oven Polenta With Glazed Baby Onions, Mustard Greens, And Blue Cheese

• 20-24 small "boiling onions" (about 1 lb) or the 4 small regular onions, quartered
• 1 cup yellow cornmeal (medium grain)
• 4 1/2 cups chicken or vegetable stock, divided
• Salt & pepper
• 2 Tbs butter
• 2 tsp sugar
• 2 tsp cider vinegar
• 2 Tbs olive oil
• 2 tsp minced garlic
• 1/4 tsp crushed red chile flakes
• 1 pound mustard greens, thick stems discarded and leaves chopped (or substitute turnip or other
• spicy-flavored greens)
• 4 ounces blue cheese, crumbled

1. Bring a pot of water to boil. Cut a tiny "X" in root end of onions, drop them in the boiling water, and cook 1-2 minutes. Drain, cool, and slice off ends, leaving a little root end intact so onions won't fall apart when cooked further. Remove skins. Heat oven to 350u0b0F. Oil a large ovenproof skillet (preferably nonstick) Add cornmeal, 4 cups stock, and 1 tsp salt; stir well (it won't get smooth until it's cooked). Bake uncovered, without stirring, until liquid is absorbed, 40-50 minutes.
2. Meanwhile, melt butter over medium heat in skillet. Add onions, sprinkle with salt, and cook until nearly tender, 8-10 minutes, shaking pan frequently to prevent sticking. Add sugar and continue to cook, shaking pan, 2-3 minutes. Add remaining 1/4 cup stock and vinegar. Raise heat; cook until liquid becomes a glaze, again shaking pan. Remove onions to a bowl. Wipe out skillet; add olive oil. Add garlic, chile flakes and greens; cook stirring often until tender, 4-5 minutes. Stir in onions; add salt and pepper to taste. When polenta is done, serve it in a wide shallow bowl topped with greens and blue cheese. Makes 4-6 servings.

boiling onions, yellow cornmeal, chicken, salt, butter, sugar, vinegar, olive oil, garlic, ubc, other, blue cheese

Taken from www.epicurious.com/recipes/member/views/oven-polenta-with-glazed-baby-onions-mustard-greens-and-blue-cheese-50000587 (may not work)