MESSY PLATE #1 sweet miso onions & parm polenta
a winter comfort dish
It’s ‘curl up with a bowl of comfort food’ kinda weather.
This creamy polenta paired with sweet, salty miso onions is simple, soft and satisfying… the right kind of beige.
The base liquid for the polenta is chicken stock. If you’re cooking a roast chicken this week, save the carcass and make your own (recipe also below). It takes a while but is worth it for that rich chicken flavour.
serves 2
cooks in 30 minutes
ingredients
2 tbsp sweet miso paste
4 small onions/1 large, peeled and sliced lengthways
1 tbsp butter
1L fresh chicken stock (homemade* or shop bought)
120g polenta
40g parmesan, grated
Handful chives, roughly chopped
Sea salt & ground black pepper to season
method
Add the sweet miso paste and 250ml of the chicken stock to a small bowl, stir to combine.
Melt the butter in a non-stick frying pan over a medium heat. Once hot, add the onions cut side down and cook for 2-3 minutes until they begin to colour. Add half the miso mixture to coat the onions and reduce the heat to low. Partially cover the pan and cook for 20-25 minutes, turning occasionally (it’s possible the miso liquid will dry up here so check frequently adding a splash of water if required). Once the onions have softened, add the remaining miso mixture and heat for 2 minutes.
To make the polenta, add the remaining chicken stock to a medium saucepan and bring to the boil. Reduce to a simmer and gradually add the polenta, continually whisking until it begins to thicken. Cook for roughly 25-30 minutes, whisking every couple of minutes. Taste test as you go along, once the grains are soft, remove from the heat. To finish, stir in the parmesan and chives. Season to taste.
To serve, divide the polenta between two bowls, top with the onions and miso liquid. Sprinkle with a little more parmesan and chives.
*fresh chicken stock
ingredients
1 large chicken carcass
1 large onion, sliced lengthways
1 bulb garlic, sliced lengthways
10 whole peppercorns
Sea salt
1 tbsp apple cider vinegar
If you have any veg ends and herbs lurking around the fridge, add these too. I added carrots, celery, thyme and bay leaves to save them from the bin.
method
Preheat the oven to 210C/190C fan/gas mark 6
Break down the chicken carcass into smallish pieces. Add to a medium-lined baking tray and cook for 20-25 minutes until golden.
Add the chicken to a large stockpot, along with the onion, garlic, peppercorns and a large pinch of salt. If using extra veg, add them here too. Cover with 2L water. Bring to the boil and add the apple cider vinegar. Reduce to a simmer and cook for 2 hours, skimming as needed.
Use a large slotted spoon to remove the cooked chicken and vegetables. Pass the stock through a sieve. Once cooled, store in the fridge for up to one week until ready to use.