Balsamic Glazed Onions with Polenta Recipe

The Art of Venetian Agrodolce...

In the traditional "bacari" (wine bars) of Venice, the balance of agrodolce—sweet and sour—is a culinary signature. This dish elevates humble pantry staples into a sophisticated small plate. The star of the show is the transformation of Balsamic Vinegar of Modena into a rich, syrupy glaze that cuts through the creamy, buttery landscape of golden polenta.

Check out this wonderful Carluccio's recipe below..

The Essential Ingredients

• For the Glazed Onions: 250ml Carluccio’s Balsamic Vinegar of Modena, 2 tbsp brown sugar (optional, for extra stickiness), and 300g peeled pearl onions or shallots.

• For the Polenta: 150g Polenta, 600ml water (or milk), 50g butter, and 50g grated Parmesan.

• Pantry Finishers: Sea salt, cracked black pepper, and a sprig of fresh rosemary.

Step-by-Step Preparation

1. The Balsamic Reduction

Begin by placing your onions in a wide pan with a splash of olive oil. Sauté over medium heat until they begin to soften and take on a light golden hue. Pour in the Balsamic Vinegar.

As the vinegar simmers, the acetic acid evaporates, leaving behind a concentrated, dark nectar. The natural sugars in the vinegar and onions begin to caramelise, creating a thick glaze that should coat the back of a spoon.

2. The Creamy Polenta Base

While the onions glaze, bring your salted water or milk to a boil. Whisk in the polenta in a steady stream. Lower the heat and stir constantly.

The goal is a "soft" polenta—it should be thick enough to hold its shape but fluid enough to pool slightly on the plate. Finish by vigorously stirring in the butter and Parmesan until the texture is velvety.

3. Plating the "Agrodolce"

Spoon the warm polenta into shallow bowls. Create a small crater in the centre and fill it with the glazed onions. Be sure to drizzle the remaining balsamic reduction from the pan over the edges of the polenta. The dark purple-black syrup against the vibrant yellow cornmeal makes for a stunning visual contrast.

Why This Works

The intensity of the balsamic vinegar is tempered by the starch and fat of the polenta. In Venice, this is often served as a "cicheto" (small snack) alongside a glass of crisp white wine, providing a perfect balance of acidity and comfort.

Chef’s Tip: For an even deeper flavour, add a teaspoon of Carluccio’s Fig Jam to the balsamic reduction during the final two minutes of cooking. It adds a jammy complexity that pairs beautifully with the onions.