Polenta Torta e Cipolle

PREHEAT OVEN TO 350º

4 WHITE ONIONS – large, thinly sliced

1 ½ CUPS POLENTA (not instant)

½ CUP FLOUR

½ CUP PARMESAN CHEESE – grated

PINCH OF SALT

2 CUPS MILK – and more if needed

2 TBS EXTRA VIRGIN OLIVE OIL

SALT and FRESHLY GROUND PEPPER – to finish

Put the sliced onions in a large bowl of cold water that covers all and let sit for about 60 minutes. Drain and dry the onions, pressing out the liquids using a dry cloth.

Mix the polenta, flour, Parmesan cheese, then salt well and add milk and oil to make a fairly thin batter. Add onions and mix well. Season to taste. Line a large jellyroll pan with baking paper, oil lightly and pour in the batter. Spread evenly and bake until golden and firm for about 60 minutes. Cut into squares and serve.

BUON MANGIATA!