Recipe: Gorgonzola Polenta with balsamic caramelized onions

Polenta:
5 cups water
Salt and pepper to taste
1 3/4 cups polenta
3/4 cup crumbled sweet gorgonzola, crumbled
1/3 cup whipping cream

1. Bring the water to a boil. Slowly add the polenta while constantly stirring.
2. Reduce heat to low and simmer until tender. Add more water slowly if the polenta appears too thick.
3. Remove from the heat. Add the gorgonzola and cream, stir until melted. Salt and pepper to taste.


Onions:
2 tbs olive oil
2 large white or golden onions, sliced into rings
1-2 tbs balsamic vinegar
salt

1. Heat oil in a large pan over low heat. Add the onions and a pinch of salt. Cook slowly for 10-15 minutes stirring periodically.
2. When onions are softened and tinged gold add the balsamic. Continue cooking over low heat for another 5-10 minutes.
3. Serve over the polenta.

-- Raspberrry Truffle