Spring Onions Glazed in Port Wine, with Herta`s Style Olive Polenta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 bunch spring onion (s)
- 3 tablespoon sugar
- 1 tablespoon butter
- 1 cup port
- salt and pepper
- 1 cup corn grits, coarse
- 1 cup water
- 1 cup milk
- 1 sprig rosemary, the needle finely chopped
- 15 olives, black, cut into larger pieces
- salt
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- First cook the corn grits with milk, water, salt and rosemary, stirring constantly, until the semolina loosens from the edge of the pan. Mix in the olives and place in a cold-rinsed square dish. After cooling, turn it out and cut into 2-3cm thick slices that are fried in olive oil.
- Glaze spring onions:
- Clean the onion and trim the tubes slightly. Blanch in salted water until al dente.
- Slowly melt the sugar in a saucepan until it has taken on some color and mix in the butter. Deglaze with the port wine, after the reduction, caramelize the onions in it.
- If you want, you can serve meatballs or turkey schnitzel.
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