Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey

• For the polenta:
  
  2 cups whole milk
  2 cups water
  1 teaspoon kosher salt
  1 cup polenta
  2 tablespoons extra-virgin olive oil
  

• For the toppings:
  
  1 tablespoon extra-virgin olive oil
  1 tablespoon butter
  1 yellow onion, halved and sliced in 1/4-inch slices
  2 ounces goat cheese, crumbled
  Honey, to drizzle
  
  Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Spread the polenta in a 9- by 9-inch baking dish, and set aside to cool. 
  
  While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized, about 20 to 25 minutes. 
  
  Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3-inch round cookie cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other sides another two minutes. 
  
  To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey. Enjoy!