Polenta Toasts with Goat Cheese, Caramelized Onions, and Port Cranberries
Prep time: 
Cook time: 
Total time: 
Serves: 32 toasts
  • 3 pounds yellow onions, peeled and sliced into half moons
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 cup (60 ml) chardonnay
  • 1/2 recipe Cranberries with Orange Zest and Port
  • 16 ounces (454 g) goat cheese log
  • 2 (24-ounce/ g) packages prepared polenta
  • 4 tablespoons olive oil
  1. Put the onion slices into the slow cooker, and toss with the olive oil and salt. Turn the slow cooker on LOW and cook until the onions are very soft, brown, and reduced, about 10 hours. Turn off the slow cooker, remove the lid, and allow the onions to cool completely. Put a colander over a medium bowl and pour the onions into the colander, allowing all of the liquid to drain out. Reserve the liquid for soups. Transfer the drained onions to the 2-quart saucepan and stir in the balsamic vinegar. Cook the onions uncovered over medium heat until the liquid reduces to almost dry, about 20 minutes. Turn off the heat and allow to cool.
  2. Preheat the oven to 350° F/175° C.
  3. Slice the polenta into 32 pieces, about 16 per roll. Lay the slices on the parchment-lined baking sheets and brush with a little olive oil. Bake in the preheated oven about 15 minutes. Turn each piece and brush with more olive oil, then return to the oven until the edges start to brown, about 15 more minutes. Remove from the oven and transfer to a plate lined with paper towel to drain and cool.
  4. To assemble, place a thin slice of goat cheese on each piece of polenta. Arrange some onion pieces on top of the cheese, then add a mound of the port cranberries.
More Information

slow cooker
2-quart saucepan with lid
2 baking sheets lined with parchment

Recipe Notes:

The caramelized onions are very versatile, and you can flavor them with the suggested chardonnay, or change it up with white wine vinegar, white balsamic vinegar, or sherry. Save the broth from the onions; it adds rich flavor to soups.

Prepared polenta comes in rolls, which you can usually find in the Italian foods aisle of the grocery.Sun of Italy is the brand of prepared polenta I typically find in our stores. When you cut the roll open, the polenta may be a little wet, so be prepared to drain any liquid. If you have a toaster oven, you can make the polenta toast faster since it takes less time to preheat and shaves a couple minutes off cooking time.

The port cranberries are very easy to make in about 15 minutes. You can prepare them several days ahead and keep in the refrigerator until the day you need them. You can also make a full batch and use the rest for Christmas dinner.

The recipe is large enough for a gathering of 16 people with other dishes.
Recipe by Andrea Meyers at https://andreasrecipes.com/polenta-toasts-with-goat-cheese-caramelized-onions-and-port-cranberries/