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Cheesy Parmesan polenta topped with maple-caramelized onions.
1. Bring the water and 1 tablespoon of salt to a boil in a large saucepan. Slowly whisk in the cornmeal, then reduce the heat to low. Cook for 15 to 20 minutes, stirring often, until the polenta thickens. Remove from the heat and stir in the cheese, milk, and butter. Season with salt and pepper, to taste.
2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the onions and cook for 4 to 5 minutes, until softened. Add the maple syrup and cook for about 5 to 6 minutes, stirring often, until the onions are tender and lightly caramelized. Transfer the polenta to bowls and top with the maple onions.
This is a stick-to-your-ribs, warm-you-up, side dish. This is not the conventional creamed spinach recipe that calls for tons of butter and cheese, it is low-fat and delicious. What is also great about this recipe is that it is a total “pantry” dish that is a quick go-to on a busy day.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!