Cornmeal Crunch

**Daniel Fast Worthy

This is a recipe from Heidi's blog 101cookbooks.com that I just loved while doing the Daniel Fast and for regular morning breakfast. Heidi's version includes Parmesan cheese, but I left it out of mine. This is such an great dish for breakfast or to go with any meal. My husband and I ate it tonight with our spaghetti. We finished it all by the end of the night :-o


Ingredients:
1 1/2 cups yellow cornmeal
fine grain sea salt
4 cups yellow onion, chopped (about 3 medium onions)
1/4 cup olive oil
3 cups water or vegetable broth

Preheat the oven to 400F degrees. Use Pam or Olive oil spray to coat 9 x 12-inch baking dish. In a medium bowl combine the corn meal with 1 1/2 cups water or broth and 1 teaspoon salt. Stir and set aside.
To caramelize the onions, heat a splash of olive oil in a large thick-bottomed skillet with a 1/2 tsp of sea salt. Continue cooking until the onions collapse and turn translucent. Remove skillet from heat and set aside. Bring 1 1/2 cups water (or broth) to a boil in a medium saucepan, add the water and cornmeal mixture, bring back up to a boil and stir in 2 tablespoons of the sauteed onions. Stir until cornmeal is thicker than a heavy frosting - about 3 minutes. Spoon the mixture into the prepared pan, spreading it to an even thickness, and drizzle with about 3 tablespoons of olive oil. Add the rest of onions on top of cornmeal. Bake for about 30-45 minutes, or until the bottom is golden and the cornmeal begins to pull away from the sides of the pan a bit. Let cool for 5 minutes and Enjoy!