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Blue Cheese Polenta Cakes with Arugula, Caramelized Onions and Walnuts (Emeril Lagasse) Recipe

Blue Cheese Polenta Cakes with Arugula, Caramelized Onions and Walnuts (Emeril Lagasse) Recipe

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Blue Cheese Polenta Cakes with Arugula, Caramelized Onions and Walnuts (Emeril Lagasse)

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Ingredients

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Ingredients:

Serving

5 tbsp plus 1 tsp olive oil
1/4 cup chopped onions
1 tbsp minced garlic
2 tbsp chopped fresh basil
1/2 tsp salt
3 turns freshly ground black pepper
1 1/2 cups milk
3/4 cup instant polenta
1/2 cup crumbled blue cheese
instant flour , for dredging polenta
caramelized onions , recipe follows
1 bunch arugula, stems removed, well rinsed and spun dry
1/2 cup chopped toasted walnuts
4 tbsp unsalted butter
1 lb yellow onions, peeled and very thinly sliced
1/2 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp freshly ground black pepper

Directions:

Grease a 9-inch square baking pan with 1 teaspoon of the oil. Heat 2 tablespoons of the oil in a large pot over high heat. When the oil is hot, add the onions, garlic, and basil and saute for 30 seconds. Add the salt and pepper and saute for another 30 seconds. Stir in the milk and bring to a boil. Whisk in the polenta slowly, a little at a time, until the mixture has the consistency of a thick roux. When the mixture is thick, add the blue cheese and stir until it is melted and incorporated. Remove from the heat, and working quickly, spoon the mixture into the greased pan, spreading it and packing it down before it sets. Refrigerate for 1 hour.
Remove the polenta from the pan and cut evenly into1 1/2-inch squares. Dredge the polenta squares in the flour. Heat the remaining 3 tablespoons oil in a large skillet over high heat. When the oil is hot, add the polenta squares and fry until golden brown, about 45 seconds to 1 minute on each side. Remove and drain on paper towels. Arrange arugula leaves on each square and top with the caramelized onions and nuts.
Serve immediately.
(Note: If preferred, instead cut the polenta into larger squares for appetizer portions or as a main course accompaniment.)
Caramelized Onions:
In a large skillet, melt the butter over medium-high heat. Add the onions and reduce the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, about 45 minutes. Add the thyme, salt, and pepper, and stir well to combine. Cook for 1 minute.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	74.23 Kcal (311 kJ)
Calories from fat	56.07 Kcal
		% Daily Value*
Total Fat	6.23g	10%
Cholesterol	5mg	2%
Sodium	84.42mg	4%
Potassium	53.68mg	1%
Total Carbs	3.5g	1%
Sugars	0.59g	2%
Dietary Fiber	0.56g	2%
Protein	1.44g	3%
Vitamin C	0.5mg	1%
Vitamin A	0.1mg	4%
Iron	0.1mg	0%
Calcium	29.9mg	3%

Amount Per 100 g
Calories	203 Kcal (850 kJ)
Calories from fat	153.35 Kcal
		% Daily Value*
Total Fat	17.04g	10%
Cholesterol	13.68mg	2%
Sodium	230.85mg	4%
Potassium	146.79mg	1%
Total Carbs	9.58g	1%
Sugars	1.63g	2%
Dietary Fiber	1.53g	2%
Protein	3.94g	3%
Vitamin C	1.3mg	1%
Vitamin A	0.3mg	4%
Iron	0.2mg	0%
Calcium	81.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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