Sweet Onion And Sage Cornmeal Flats Recipes

SWEET ONION AND SAGE CORNMEAL FLATS

Steps:

• Cook the onion in 2 tablespoons of olive oil until soft, about 10 minutes.
• In a small bowl, mix together the yeast, water and sugar, and let stand about 5 minutes, until foamy.
• In a large bowl, mix together the flour, cornmeal and salt. Make a well in the center and pour in the yeast mixture, along with three tablespoons oil. Combine until a dough forms.
• Turn out the dough onto a floured surface and knead gently about 4 minutes, until smooth. Place the dough in a greased bowl, cover with plastic wrap and let rise about 1 hour, until doubled in bulk.
• Punch down the dough, knead to release bubbles and let rest, covered with a towel, for about 15 minutes.
• Preheat the oven to 425 degrees.
• Divide the dough into eight pieces of approximately equal size. On a floured surface, roll out each piece to form a four-inch circle. Brush each circle with oil and sprinkle with cooked onions, coarse salt and sage.
• Dust a baking sheet, 10 inches by 15 inches, with cornmeal, and place the flats on the baking sheet 1 inch apart. Bake 15 minutes, or until golden brown and crisp. Serve warm or at room temperature.

SOUTHERN-FRIED SWEET ONION RINGS

Steps:

• Heat oil in a large heavy pot. It should be at least 3 inches deep, but more is better.
• In a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. In a second bowl, beat egg and buttermilk. Separate onion slices into rings.
• Working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. Allow most of the liquid to drip off, then toss again in the flour mixture. Shake off as much flour as possible and place the rings into the hot oil.
• Fry for 2 to 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
• Put the onion rings on a plate or bowl lined with paper towel and salt. Repeat until the onions are done.

SAGE AND ONION CORNBREAD

Steps:

• Preheat oven to 400, place cast iron skillet in hot oven for 10 minutes.
• Add 1/4 cup butter to skillet and heat 5 more minutes.
• Combine 1/4 cup butter, cornmeal mix, and next four ingredients stirring well with wire whisk.
• Let stand two minutes.
• Arrange onion and sage in the bottom of hot skillet; Pour batter slowly over onions and sage.
• Bake at 350 for 40-45 minutes or until toothpick comes out clean.
• Invert skillet over a serving platter to remove cornbread. Cut into wedges and serve.