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 ...
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