Roast onions and spinach polenta

Steps

1. Heat the oven to 200ºC. Halve them from root to tip then in half again. Put in a tin, pour over olive oil then dot with the butter.
2. Scatter the thyme sprigs then roast the onions for about 40-45 minutes, basting once or twice, until they are soft and translucent.
3. Meanwhile add the water and milk to a large pan with the bay leaves and bring to a boil.
4. Salt the water generously, then rain the polenta into the boiling water in a steady stream, stirring continuously. Lower the heat.
5. Wash the spinach, put in a pan over medium heat and cover. Steam for a few minutes.
6. Drain the spinach then dunk it in cold water. Squeeze out the water and set aside.
7. Cut the butter in small pieces and add to the polenta, stirring regularly. Chop the spinach and stir in. Add the parmesan and cheddar and stir in.
8. Season to taste. Spoon the polenta into shallow bowls then place the roast onions and pour over any butter from the tin. Top with chives.