Spring onions glazed in port wine, with olive polenta Herta's style

Ingredients for 2 servings:

• 1 bunch of spring onions
• 3 tbsp sugar
• 1 tbsp butter
• 1 cup port wine
• salt and pepper
• 1 cup cornmeal, coarse
• 1 cup water
• 1 cup milk
• 1 sprig(s) rosemary, the needle finely chopped
• 15 black olives, cut into larger pieces
• Salt
• 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

can also be prepared well with shallots

First, cook cornmeal with milk, water, salt, and rosemary, stirring constantly, until the semolina starts to slide away from the sides of the pan. Stir in the olives and place in a cold, rinsed, square dish. Once cooled, turn out the olives and cut into 2-3cm thick slices, which you then fry in olive oil. Glaze the spring onions: Peel the onions and trim the stems slightly. Blanch in salted water until al dente. Slowly melt the sugar in a saucepan until it has taken on some color, then stir in the butter. Deglaze with the port wine and, once reduced, caramelize the onions. If desired, serve with meatloaf or turkey schnitzel.