These make a great snack to serve with drinks. You could top the polenta bites with anything you like – parma ham and dolcelatte would work nicely, or brie and chilli jam
Nutrition: per serving (8)
Butter and line a 30cm x 30cm cake tin. Melt the butter in a large pan over a medium heat. Scatter in the onions, thyme, a pinch of salt and a few twists of pepper. Cook for 5-6 mins, then scrunch up a piece of baking paper and run it under the tap, squeezing out any excess water.
Turn down the heat to low, cover with the baking paper and put the lid on. Cook the onions for 30-40 mins until very soft (check now and again). Turn up the heat to medium-high and scatter in the sugar and vinegar, cooking for 5-6 mins, stirring, until the onions are sticky, darkened and caramelised. Scoop into a heatproof bowl, keeping the pan you cooked the onions in.
Pour the stock into the pan and bring to the boil. Reduce to a simmer, then sprinkle in the polenta a little at a time, whisking to combine. Once it has all been added, season lightly with salt and pepper and whisk in half of the gruyère. It should be very thick.
Pour the polenta into the tin. Smooth out to the corners and chill in the fridge for 30 mins.
Once chilled, remove from the tin and slice into 32 squares. Heat a little oil in a large, non-stick pan over a high heat. Once hot, lower the squares into the oil and cook on each side for 1-2 mins until crisp and golden, then drain over a wire rack.
To serve, gently warm the onions to loosen. Put the polenta bites on a serving platter, top with a spoonful of onions and a grating of the remaining gruyère. Sprinkle over a little black pepper, then serve.
