Caramelized Onions with Raisins and Spinach over Polenta


  • 2 tablespoons extra virgin olive oil, divided
  • 3 large sweet onions, sliced
  • 3 tablespoons brown sugar
  • 1/4 cup port wine
  • 2 tablespoons sherry vinegar
  • 1 cup Sun-Maid Natural Raisins
  • 1 teaspoons thyme
  • 3 cups bagged baby spinach
  • salt and pepper, to taste
  • 1 package (18-ounces) pre-cooked polenta, sliced 1-inch thick

  • Directions:

    HEAT 1 tablespoon of oil in a large frying pan over medium-high heat. Add sliced onions and brown sugar. Brown for about 8 minutes, stirring occasionally to prevent sugar from burning.
    ADD port, sherry vinegar, raisins and thyme. Bring to a boil. Reduce heat and cover. Simmer until liquid is absorbed.
    COOK onions uncovered another 10 minutes or until caramelized. Transfer to a bowl and stir in spinach. Season with salt and pepper and cover with plastic wrap.
    RETURN frying pan to stove top. Heat 1 tablespoon of oil over medium-high heat. Arrange polenta slices in pan, evenly spaced. Fry one side until golden brown, about 5 to 7 minutes. Use a spatula to turn over and continue to cook another 5 to 7 minutes. Remove from heat.
    To serve, ARRANGE three polenta slices on a plate and spoon caramelized onions over the top.

    Makes 4 servings.