What's Cooking EDF? #4

[ElSapo]

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how'd you make the caramel sauce? presentation is awesome btw.

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I don't have the specific ratios in front of me, but essentially it's a half cup of sugar to 1/8 cup of water (that's not exact, I just don't have it with me)... Anyway, stir and heat in a heavy sauce. It will thicken as it boils and begin to turn in color as the sugars caramelize. When they start to turn, remove from the flame, mix in the balsamic. I brought it back to the heat at this point to thicken a bit more. Then whisk in your olive oil.

I put it in a squeeze bottle and dropped in some rosemary and garlic and let it stand overnight while the polenta set.