Polenta Cakes With Caramelized Onions, Brie And Basil Oil

• Polenta Cakes + Brie
• 4 cups chicken stock
• 1 cup instant polenta
• 1/2 cup half and half
• 1/2 teaspoon garlic powder
• 1 large yellow onion
• brie cheese, cut into 1-inch squares
• 2 tablespoons olive oil or butter
• salt and pepper
• Basil Oil
• 1/4 cup fresh basil
• 1/4 cup extra virgin olive oil
• 1 garlic clove
• salt and pepper

1. Combine basil, extra virgin olive oil, garlic clove, salt and pepper in a food processor. Blend for about 3 minutes until all the ingredients are incorporated. Set aside.
2. Bring chicken stock to a boil. Add polenta, stirring continuously for about 3 minutes. Stir in half and half, salt, pepper and garlic powder. Pour into 13x9 greased baking dish. Cover with plastic wrap and refrigerate for about 4 hours.
3. Meanwhile, heat olive oil over medium heat in a large skillet. Add onions and stir occasionally for 15 minutes. As the onions begin to caramelize and turn darker, stir more frequently, about every 60 seconds, for 10 to 15 minutes. Entire process should take between 25-30 minutes. Season with salt and pepper to taste.
4. To assemble, cut polenta into 11/2 inch squares. Top with slice of brie cheese and about 1 teaspoon of caramelized onions. Drizzle with basil oil for garnish.

polenta cakes , chicken stock, instant polenta, garlic, yellow onion, brie cheese, olive oil, salt, basil, fresh basil, extra virgin olive oil, garlic, salt

Taken from food52.com/recipes/8058-polenta-cakes-with-caramelized-onions-brie-and-basil-oil (may not work)