The recipes are called Green Onions Iced with Marsala Wine and Rosemary-Polenta-Terrine With Olives and I swear, one day I will do it right! I was missing Marsala, green Onions and black olives and the stores were closed. Ugh!!! So I followed the recipe replacing green onions with normal ones, Marsala with port wine and black olives with sumach fruits. Every cook would have probably killed me for that but you know what? I don’t regret it as it turned out very tasty and totally different from what we normally eat.
Here is the recipe as posted by Robert Sprenger in the blog mentioned above.
for 4 persons, for 1 cake or terrine form
4.5 dl milk (1 dl = 100 ml)
4.5 dl water
270 g fine corn flour (polenta)
3 twigs rosemary
60 g black olives
40 g grated parmesan
(1) Mix milk and water, bring to boil, add salt. Add corn flour, cook 10 minutes while stirring. Reduce the temperature and cook ca 30 minutes while stirring from time to time till you get a pretty thick polenta. Take the pan of the cooker.
(2) Cut the rosemary fine, pit the olives and cut them fine. Mix rosemary, olives and most oft he parmesan with the polenta.
(3) Cover the terrine form with backing paper and put in the polenta pressing it gently so that it fills the form. Put the rest of the parmesan on the polenta and put it aside for 30 minutes.
(4) Heat the oven to 170°C. Bake the terrine in the mid of the oven for ca 30 minutes. Take it out of the form, cut into 2 cm thin pieces and roast them with some oil in a coated pan until gold-brown.
1 bunch (some 9 pieces) Cipolle di Tropea green onions or ordinary green onions.
2 tablespoons sugar
1 teaspoon lemon juice
1-2 tablespoons good butter
1-2 tablespoons good Balsamic vinegar
(1)Wash green onions and cut along the thicker ones into two halves .
(2) Put sugar and lemon juice into a pan and caramelize until light brown. Take of the fire and put the onions in as fast as you can with the cut side down. Press them gently with a fork. Don’t get frightened by the loud fizzling and use kitchen gloves not to burn your hands.
(3) Spice the onions with balsamic vinegar, salt and pepper, cover the pan with a lid and steam them for ca. 15 minutes. Turn the onions over after 7 minutes. Add some water if they get to dry. The sauce should be thick though. When ready you can add some butter as to your taste.
And here is my variation of these tasty recipes: