If the polenta mixture is not quite thick enough after 8 minutes, continue microwaving at HIGH at 1-minute intervals, stirring after each minute, until thickened.
1/4 cup finely chopped onion
1 teaspoon olive oil
2 1/4 cups water
1/2 cup stone-ground polenta
1/4 cup unsalted chicken stock (such as Swanson)
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 ounce Manchego cheese, grated (about 1/4 cup)
Est. added sugars 0g
How to Make It
Combine onion and olive oil in a large microwave-safe bowl, stirring to coat. Add 2 1/4 cups water, polenta, stock, pepper, and salt, stirring to combine. Microwave at HIGH 8 minutes, stirring after 4 minutes. Stir in Manchego cheese.
After seeing a play based upon Jane Austin’s Sense & Sensibility, I posed a similar polenta based recipe that includes some crystalized ginger and pepitas. Check out my post athttp://www.cookingthekitchen.com/hasty-pudding-breakfast-jane-austen/
Pairs Well with Flattened Chicken with Almond and Paprika Vinaigrette
It's polenta, nothing exciting here, but it does serve as a nice base for the flattened chicken, which is why I gave it 4 stars. By itself, it's a 3-star recipe. If I were to serve it without the chicken, I'd switch to a stronger cheese, e.g. parmesan.
It tastes like plain polenta with a hint of raw onion. There is NO flavor from the Manchego, which is really sad since Manchego isn't the cheapest cheese in the world and since it is delicious when nibbled on its own. Don't waste your time with this dish and certainly don't waste any Manchego on it that you could enjoy in other ways.