five onion polenta
August 3, 2010 by Garrett Schack
Garrett Schack is the Executive Chef at Vista 18 in Victoria. 
1/2 cup coarse grain cornmeal
2 cups of good quality chicken stock
1 cup mixed sauteed onions (shallot, walla walla, leek, cippolinni and torpedo )
2 bay leaves
salt and pepper
1 or 2 large peices of parmesan rind
2 Tablespoons whole butter
Bring stock to the boil.
Add cornmeal in a slow steady stream while constantly stirring with a whisk. This will avoid lumping.
Add sauteed onions, bay leaves and cheese rind and stir.
Turn down the heat and allow the cornmeal to cook until the grains are soft.
Stir in the butter.
Remove the bay leaves and polenta rind.
Serve right away on its own or with your favourite tomato sauce.
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