Roasted Onion and Jack Cheese Polenta

Courtesy of Chef Kevin Harris

Ingredients:

• 2 tbsp. olive oil
• 1 large onion, diced
• 1 tsp. chopped garlic
• 1 quart chicken stock
• 1 ½ cup cornmeal
• 1 tbsp. salt and pepper
• 2 oz. grated Monterey Jack cheese

Preparation:

1. Preheat oven to 400 degrees. Toss the onion in 1 tbsp. olive oil and spread on cookie sheet. Roast for 15 minutes or until lightly browned, tossing with spatula occasionally.
2. Heat rest of olive oil in a 2 quart saucepan; add onion and garlic. Sautee for two minutes. Add chicken stock and bring to boil. Add cornmeal gradually until well incorporated. Simmer for 15-20 minutes until mixture is smooth and creamy. Add cheese and season to taste.