Makes 4-6 servings. Difficulty
For polenta triangles: 3 cups water 1 cup polenta 2 teaspoons salt
1 Tablespoon olive oil 1 Tablespoon unsalted butter 2 small onions, sliced 1/2 teaspoon salt 2 Tablespoons dry red wine or 2 Tablespoons chicken stock
Olive oil 4 ounces feta, crumbled
In a medium saucepan, over high heat, bring water to a boil. Add salt, and in a steady stream add cornmeal, stirring vigorously. Cook and stir for 10 minutes, until polenta is smooth and leaves side of pan.
Transfer hot polenta to a baking dish large enough to hold polenta spread to 1/2" thickness. Spread polenta in dish and let cool and then refrigerate until firm.
In a medium skillet heat olive oil and butter over medium-low heat. Add onion slices and salt. Cook for 30-45 minutes, stirring occasionally. When onions are very soft, increase heat to medium. Add wine, scraping bottom of pan to release caramelization. Onions will turn a nice, rich caramel color. Remove from heat and set aside.
While onions are cooking, heat oven to broil. Unmold polenta and cut into squares and then each square into two triangles.
Place triangles on a baking sheet and brush both sides of each with olive oil. Broil for 5 minutes, turn each piece over and broil other side for another 5 minutes.
Remove triangles to a serving platter and top each with a small amount of caramelized onions and sprinkle with feta. Serve immediately.