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Red onion and polenta skillet bread
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Cheesy polenta-topped red onion rings for a delicious gluten-free side dish.
Ingredients:
  • 9.20 gm olive oil
  • 20g butter
  • 2 small red onions, cut into 1cm-thick slices crossways
  • 55g (1/3 cup) pitted kalamata olives
  • 500ml (2 cups) milk
  • 140g (3/4 cup) polenta
  • 20g (1/4 cup) finely grated parmesan
  • 2 tsp chopped fresh rosemary
  • 2.00 gm Ward’s Baking Powder
  • Balsamic glaze, to serve
Instructions:
  • Preheat the oven to 180°C. Heat oil and half of the butter in a 18.5cm ovenproof frying pan over medium-low heat. Arrange the onion in the pan, season, and cook for 5 minutes until tender. Add olives and then remove from heat.
  • Gently heat 375ml (1 1/2 cups) of milk in a saucepan until it simmers. Gradually pour in the polenta while stirring continuously. Cook and stir for 3 minutes until thickened. Remove from heat and mix in the rest of the butter, then season to taste. In a separate jug, combine whisked eggs, parmesan, rosemary, baking powder, and the remaining milk. Pour this mixture into the polenta and stir well. Pour the mixture over the onions in the baking dish. Bake for 25 minutes or until set. Let it cool slightly, then flip onto a platter and drizzle with balsamic glaze.

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