Creamy cornmeal porridge with caramelized onions
When temperatures drop, our appetite for warm and satisfying meals grows. Most people automatically associate porridge with rolled oats, cinnamon, and sweet berries. However, cornmeal provides a fantastic base for a savory version.
- 2 medium-sized onions
- 3 THE Butter
- 1 tsp sugar
- 30 g pumpkin seeds
- 600 ml vegetable broth
- 200 ml whole milk
- 1 tsp salt
- 150 g cornmeal (fine polenta)
- 40 g grated Parmesan
- 1 pinch of freshly grated nutmeg
- freshly ground black pepper to taste
- 2 tbsp pumpkin seed oil 🛒
- freshly chopped parsley
- Peel the onions and cut them into thin rings or strips.
- Heat 2 tablespoons of butter in a pan over medium-high heat, add the sliced onions, and sprinkle with sugar. Fry for 12–15 minutes, stirring occasionally, until the onions are deep golden brown and caramelized. Then set aside.
- Roast the pumpkin seeds in a dry pan over medium heat for 3–4 minutes, until fragrant and lightly browned. Remove them from the pan and let them cool.
- Bring the vegetable broth and milk to a boil in a large pot. Season with salt.
- Stir the cornmeal evenly into the boiling liquid, stirring vigorously with a whisk to prevent lumps from forming.
- Reduce the heat to low and let the cornmeal swell and thicken for about 8-10 minutes, stirring regularly, until creamy and soft.
- Stir the remaining butter and Parmesan cheese into the porridge. Season with freshly grated nutmeg and black pepper, and adjust the salt accordingly.
- Divide the cooked corn porridge among bowls or deep plates. Top with the fried onions and sprinkle with the roasted pumpkin seeds.
- Drizzle the pumpkin seed oil generously over each portion and sprinkle with freshly chopped parsley.
Corn porridge with roasted onions and pumpkin seed oil
The onions form the basis for the intense flavor. It's worth giving this process some time. Melt a knob of butter in a pan and sauté the sliced onions with a small pinch of sugar. The sugar helps them brown, but the gentle heat does the real work. At a medium temperature, the onions need about fifteen minutes to lose their raw sharpness and develop a deep, complex sweetness. Stir frequently to prevent sticking to the bottom of the pan. The soft, caramelized strips will later provide the perfect flavor contrast to the savory semolina.
While the onions are slowly frying, you can prepare the remaining components. Place the pumpkin seeds in a dry pan and toast them over medium heat. Without any added fat, they will begin to smell wonderful after just a few minutes. Stir the pan regularly so the seeds brown evenly and don't become bitter. For the porridge, bring a mixture of vegetable broth and whole milk to a boil. This combination creates a flavorful and rich liquid. Once it's boiling, slowly whisk in the cornmeal. Stirring constantly prevents unsightly lumps from forming and ensures a perfectly smooth consistency.
Once the cornmeal is completely incorporated, reduce the heat to the lowest setting. Let the porridge simmer gently for about ten minutes. During this time, the cornmeal will absorb the liquid and thicken considerably. If the mixture becomes too thick, you can always stir in a splash of warm milk or water. Finally, fold in cold butter and freshly grated Parmesan cheese. The ingredients will melt instantly and combine into a luxurious cream. A pinch of freshly grated nutmeg adds a warm and slightly earthy note that pairs perfectly with the dairy. Season to taste, keeping in mind that the broth and cheese already contain a fair amount of salt.
When plating, all the textures and temperatures come together. Divide the hot corn porridge among deep plates or bowls and place a generous portion of the caramelized onions in the center. Now, reach for the pumpkin seed oil. This dark green oil brings an intense, nutty aroma and acts as a natural flavor enhancer. Drizzle it liberally over the portions. The rising heat of the porridge releases the essential oils, creating a wonderful fragrance. Sprinkle the roasted pumpkin seeds on top for a satisfying crunch and add some freshly chopped parsley for a fresh herbal contrast. A little black pepper completes the dish and impressively demonstrates just how exciting savory porridge dishes can be.