Gluten Free Cheesy Polenta With Crispy Onions

Ingredients

• 5 cups water1 cup cornmeal1 pinch Salt1/3 cup butter1 cup Cheese- I used Dubliner shredded1 yellow onion chopped1 TBSP butter1 drizzle EVOO or Avacado oil1 pinch S u0026 P

Instructions

1. 1

   --- Add the water to the pot and turn to medium-high heat. Pour the cornmeal into the water and whisk. Bring to a boil stirring every 5 – 10 minutes. Put the lid on as it goes so you don’t get popped with the cornmeal.In a pan, saute the yellow onion with 1 TBSP butter and drizzle of oil. Cook until crispy. Set aside.Once the cornmeal is thick and cooked (about 35 min) Add butter and shredded cheese. Whisk.Add S u0026 P and whisk again.Pour into your serving dish and sprinkle the crispy onions over the top.Enjoy! If you want to make a thicker loaf like polenta, add about 31/2 cups of water in the beginning ---