Sauteed Belgian Endive with Caramelized Onions and Polenta

27 May

The slightly bitter flavor of the endive worked really well with the tangy sweetness of the vinegar caramelized onion.  The slightly salty bite of the Parmesan cheese tied everything together.  The polenta rounded this out to make it a full meal.  I loved how easily this came together and how hands off the dish was.  The cooking time is about 45 minutes total, but as long as you keep an eye on it, you needn’t be in the kitchen the entire time.  The caramelized onions add a really nice depth of flavor to the dish with almost zero added effort.

Sautéed Belgian Endive with Caramelized Onions and Polenta

Vegetables:

1 small onion, thinly sliced (about 1/8″)

1 tbs. olive oil

1 tbs. Brummel & Brown

1 tbs. red wine vinegar

3 heads Belgian endive, ends trimmed, cores removed, and halved

3 cloves garlic, minced

5-6 fresh slices Parmesan cheese (about 1″ x 1/8″)

Kosher salt and freshly cracked black pepper

Heat olive oil and Brummel & Brown over medium-low heat.  Add onions and season with kosher salt and freshly cracked black pepper.  Cook 6-7 minutes until tender and slightly translucent.  Add red wine vinegar and cook, stirring occasionally, 30-40 minutes until caramelized.  Add endive and garlic and sauté 4-5 minutes per side until golden brown.  Serve atop polenta and Parmesan cheese.

Polenta:

4 cups homemade vegetable stock

1 ½ cups finely ground polenta (I use Bob’s Red Mill brand)

1 tbs. Brummel & Brown

2 tbs. Parmesan cheese, grated

Salt and freshly cracked black pepper, to taste

In a large saucepan, bring the stock to a slow simmer.  Quickly whisk cornmeal into the stock and continue whisking until slightly thickened.  Continue to stir and simmer 20-25 minutes until creamy.  Stir in the Brummel & Brown, cheese, kosher salt and freshly cracked black pepper.  Taste for seasonings and add kosher salt and freshly cracked black pepper as necessary.  Serve topped with vegetables (see above).

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