Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And another classic from :3

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/18229752/

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And another tasty recipe from reios, see what you think!

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Ingredients:

Salted Butter
2 Thin sliced sweet onions

4 cups chicken stock
1 tbsp olive oil
1 cup semolina

4 diced sun-dried tomatoes
1/4 cup crumbled feta cheese
2 tbsp fresh minced basil
Salt and Pepper to taste.

Method:

Brown the butter over medium heat before adding the onions. Sauté, stirring frequently, until the onions begin to release their liquids and become soft. They should reduce in size to between a quarter and a half of their original size. Continue stirring until the onions take on a golden brown colour. Remove from heat and allow to cool completely.

In a medium, heavy bottomed saucepan, bring chicken stock and olive oil to a rapid boil. Begin whisking rapidly before slowly pouring the semolina into the liquid. Reduce heat to low and allow the mixture to simmer, whisking every three to five minutes. When the mixture becomes too thick, switch to a wooden spoon. Once the mixture sticks together and has a smooth consistency remove from heat to cool. This process will likely take between twenty to thirty minutes.

Stir crumbled feta, sundried tomatoes, basil, salt and pepper into the polenta. Scoop the warm polenta into a plate and, using the back of a spoon, make an indent into it. Fill the indent with the cooled onions and serve.

A bit of balsamic reduction is a good way to decorate the plate for this dish as the fruity sweet-tartness of the reduction will contrast with the warm, savory flavours. This dish works good as a side with lamb, pork or chicken. You can also garnish it with parsley like I did but that's only if you feel like being really pretentious

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