Mediterranean flavors for autumn menus

With restaurant customers seeking artisan ingredients, smaller portions and more healthful menu options, Mediterranean cuisine is a natural for meeting those needs. We’re offering four ideas for fall menus.

Crusty Caramelized Onion Polenta

Yield: 12 entrée servings or 18 side dish servings

2½ qt. yellow onions, sliced
2 Tbsp. olive oil
2 qt. water
2 tsp. salt
2 cups coarse-grain yellow cornmeal
1 tsp. marjoram
1 tsp. rosemary, crushed
2 cups Parmesan or Romano cheese, coarsely grated
1½ qt. chunky tomato sauce, heated

Caramelize onions over medium-low heat in oil until golden. Set aside and chop 1 cup caramelized onions. Heat water with salt to boiling. Gradually add cornmeal, stirring constantly. Cook over medium-low heat for 20 minutes, or until mixture thickens, stirring often to prevent sticking. Add herbs, chopped caramelized onion and cheese; continue cooking 5 minutes or until very thick. Turn mixture onto two oiled baking sheets and spread into two 10” squares. Cover and chill.

Cut each polenta block into 9 equal shares, and each square into two triangles. For each entrée serving, heat 3 triangles in a 450°F oven for 15 minutes or until hot and crusty. Arrange triangles on plate over ½ cup heated tomato sauce, with 1/3 cup caramelized onions on top. For each side-dish serving, use 1/3 cup sauce, 2 triangles and about ¼ cup onions.

Photo: National Onion Association

Grilled Tuna, Burrata and Pesto Ciabatta

Yield: 12 sandwiches

12 La Brea Bakery Bistro Ciabatta Rolls
3¾ lb. fresh tuna loin, cut into ¾” thick steaks (5 oz. per sandwich)
¾ cup extra virgin olive oil, plus extra for brushing tuna
6 cloves garlic, peeled
1 cup packed basil leaves, stems removed
¾ cup packed parsley leaves, stems removed
2 burrata
¾ lb. tiny tomatoes, halved
1 large red onion, sliced thinly
6 oz. baby arugula
½ cup lemon juice
to taste, salt
to taste, black pepper

Preheat grill. Blanch basil and parsley for one minute. Put ¾ cup olive oil and garlic cloves into a powerful blender and pulse to puree garlic. Add basil, parsley, salt and pepper to blender and continue to puree mixture fully.

Season tuna with salt and pepper and brush with olive oil. Grill tuna for 2 minutes per side and set aside to cool. Break tuna into chunks by hand and toss with lemon juice.

Split rolls lengthwise and lightly grill the open faces before assembling the sandwiches. Spread layer of pesto on bottoms of rolls. Break up pieces of burrata. Divide tuna, cheese and tomatoes evenly among the rolls.

Drizzle pesto over tomatoes, cheese and tuna and scatter the sliced onion on top. Add arugula and the top roll half; serve.

Photo: La Brea Bakery