Polenta with roasted onions, bocconcini and beurre noisette

Seriously, who makes polenta at home? All that stirring!! But it's so very delicious, wholesome, and gluten free and makes a great base for all sorts of dishes. Here, we make a base of polenta with vegetable stock and Parmesan and top it with a deeply savoury mix of roast onions, baby bocconcini, capers, sage leaves and beurre noisette (butter that has been taken past the point of melting to a nutty deliciousness). 

Red onions, brown onions, cornmeal, butter, Parmesan, Massel vegetable stock, Bocconcini, red wine vinegar, capers, black peppercorns, sage, lemon juice, lemon zest, water, salt, olive oil.

Whilst this dish could stand alone with a green salad as a vegetarian main course, it will go well with our chicken cacciatore. You could also serve it alongside any braised meat, fish or vegetables that are a bit saucy or on its own with some extra Parmesan and chopped parsley.