Peel the onions and cut them into thin strips. Roast in a frying pan with a little bit of olive oil until golden brown. Season with salt, pepper and dried marjoram. In a saucepan, heat olive oil, brown cornmeal, add water, bring to a boil, season with salt and cook in a heated oven at 150 °C for 20 minutes until soft, stirring a few times. If necessary, add a little water.
Remove the cooked cornmeal from the oven and cool. Mix in eggs and Parmesan, season with salt and spread a 1 cm thick layer on a parchment paper. Spread onions evenly on top and cover with another layer of polenta. Cover with plastic wrap and rest briefly. Portion polenta mixture as desired and toast in a frying pan with a tiny bit of olive oil until golden.
Rinse and drain (or spin dry) lettuces, marinate with vinegar and oil, season with salt. Mix yogurt with crushed garlic clove and chopped parsley, season with salt and freshly ground pepper.
Serve polenta with marinated salad and herb yogurt.
Tip: Autumn salads (endive, frisée and radicchio) often have too bitter an aftertaste. To soften this, place the lettuce in lukewarm water for 5 to 10 minutes.
Tip: Use a normal or light yogurt as needed!
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