Polenta with Caramelized Onions, Blistered Tomatoes, and Sauted Mushrooms

Polenta with Caramelized Onions, Tomatoes, Mushrooms, and Crispy Prosciutto

• 2 cups milk

• 1 cup water

• large pinch of salt

• 3/4 cup cornmeal or polenta

• 4 Tablespoons unsalted butter

• 4 Tbs. olive oil

• 2 cups sliced onions

• 1 pint cherry tomatoes

• 3 cups sliced mushrooms

• 1 Tbs. chopped fresh thyme, plus more for garnish

• 4 slices of prosciutto

In a medium pot bring the milk, water, and large pinch of salt to a boil. Add the cornmeal and whisk until thick, about 2 to 3 minutes. Reduce the heat to low and top with butter slices. Let polenta simmer for 45 minutes over low then whisk in the butter until polenta is creamy.

While the polenta is cooking add 2 tablespoons olive oil to a medium saute pan. Add the onions, a pinch of salt, and cook for 35 to 40 minutes over medium until the onions are soft and golden, stirring occasionally.

In another pan add the remaining olive oil. Saute the tomatoes until they are blistered and soft, about 5 minutes. Remove from the pan, keep warm, and add the mushrooms into the pan along with the thyme. Saute until soft.

Preheat oven to 400 °F. Line a sheet tray with parchment paper.

Place 4 slices of prosciutto on the sheet tray and bake for 15 minutes. Remove and let prosciutto cool.

Assemble the dish by placing a large dollop of polenta into a bowl. Top with caramelized onions, mushrooms, and tomatoes. Garnish with crumbled prosciutto, fresh thyme and flaky sea salt.