As the summer kicks in to high gear with the BBQ parties and get-togethers , here is a fresh summer dish that will become a favorite.

Sweet Onion Tart

Ingredients
1/4 cup butter or margarine
1-1/2 lbs. (about 3 medium) sweet or yellow onions, thinly sliced
3 eggs or 3/4 cup egg substitute
1 cup light or regular sour cream
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 cups (6 oz.) Sargento® Artisan Blends™ Shredded Double Cheddar Cheese
Unbaked 9-inch pie crust

Directions

1. Preheat oven to 450°F.
2. Melt butter in large skillet over medium heat. Add onions; cook 5 minutes, stirring occasionally. Reduce heat to medium-low, continue cooking 10 minutes, stirring frequently.
3. Beat eggs in large bowl. Add sour cream, salt and pepper; mix well. Stir in onion mixture and 1 cup cheese; pour into pie crust.
4. Bake in preheated 450°F oven 10 minutes. Reduce oven temperature to 350°F; bake 30 minutes more or until golden brown and set in center. Sprinkle with remaining cheese; let stand 20 minutes.
5. Cut into wedges. Serve warm or at room temperature.

Happy Cinco de Mayo! Impress your friends and family during the weekend’s Mexican festivities by serving this Double Cheddar Polenta.

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INGREDIENTS

1-1/2 cups water
2 cups milk
2 tsp. minced garlic
1 bay leaf
2 tsp. chopped fresh thyme leaves
1-1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup polenta or cornmeal
4 Tbsp. unsalted butter
1/2 cup (2 oz.) Sargento® Artisan Blends™ Shredded Double Cheddar Cheese
2 Tbsp. Sargento® Artisan Blends™ Shredded Parmesan Cheese

DIRECTIONS

1. In a large, heavy saucepan, combine water with milk, garlic, bay leaf, thyme, salt and pepper. Bring to a boil and slowly add the polenta, whisking constantly.
2. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 5 minutes.
3. Add butter and stir until melted. Add the cheeses and stir well. Serve hot.