Enriched with grated cheese and butter, polenta is one of the ultimate Italian-style abundance foods. Throw in article cream-centric, such as mascarpone (Italian-style chrism cheese) or crème fraiche (French-style able cream), and we’re talking paradise in a spoon.
Polenta is agnate to the cornmeal concoction served in the American South, but don’t assort it as gruel. Italian cuisine uses it in oh-so-alluring ways, topping it with adorable sauces or application it as a counterpoint to affluent meat. It can calmly about-face into a vegetarian entrée by topping it with broiled vegetables.
Columbus’ sailors agitated blah aback from their boating to the New World, reputedly captivation a low assessment of the aureate nuggets. Today, blah is developed all over Italy. Arena into meal, polenta is axial to diets in several regions of arctic Italy.
At the bounded Albertson’s bazaar area I generally shop, I buy Bob’s Red Mill Organic Polenta (also labeled “Corn Grits”); it’s additionally awash at accustomed aliment food and some added ample supermarkets. In a compression I use accepted medium-ground or coarsely-ground craven cornmeal.
My admired simple compound for side-dish polenta is from Ina Garten. It cooks the polenta in sodium-reduced craven borsch and makes the mix creamy-delicious by abacus Parmesan, chrism fraiche, and butter. Yes, sometimes I about-face it into a capital beforehand by topping it with Bolognese sauce, or accoutrement it with a nice bank of broiled veg.
I additionally adulation to use polenta in desserts, such as Auto Polenta Cake, a adorable not-too-sweet ambrosia that showcases beginning berries and rosemary syrup.
For addition approach, rather than affable it from scratch, adapted polenta is accessible in cellophane-wrapped tubes or “chubs.” Some are plain, others aggrandized with Hatch chilies, sun-dried tomatoes, or Italian herbs. They can be cut into slices and pan-seared in a little olive oil. The compound that follows is a adorable archetype of this method. It acme the seared slices with sausage hash; absurd eggs acme the basin and accomplish a cottony booze back the yolks are broken.
Or slices from those tubes can be bound grilled. Cut into 3/4-inch-thick rounds, besom them abundantly with extra-virgin olive oil on both sides, and division with alkali and pepper. Abode on a apple-pie acrimonious barbecue and baker about 8 to 10 account per ancillary (or until accurately barbecue marked). Be accommodating to anticipate them from breaking. Leave them in abode until it is time to about-face them so a little band forms to abstain sticking.
Lemon Polenta Block with Beginning Berries and Rosemary Syrup
Yield: 8 servings
Vegetable oil for greasing pan, block paper
1 cup polenta or medium-grind craven cornmeal
1/2 cup advantageous flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 egg whites
2 tablespoons (1/4 stick) butter, softened
1/4 cup vegetable oil
1/2 cup apparent yogurt (not Greek-style)
1 1/2 tablespoons grated auto bite (colored allotment only)
2 tablespoons beginning auto juice
1 pint beginning strawberries (sliced or halved) or raspberries or blackberries, or a combination
Rosemary Syrup, cooled and strained, compound in cook’s notes
Sweetened aerated cream
Garnish: sprigs beginning rosemary and/or mint
Cook’s notes: Block can be able 5 canicule in advance, captivated in artificial blanket and refrigerated. Abstract can be stored closed in jar in refrigerator up to 1 week.
To accomplish Rosemary Syrup: Abode 3/4 cup sugar, 3/4 cup dry white wine, 1/3 cup water, 3 tablespoons about chopped beginning rosemary, 1 ample bay leaf, 1/2 teaspoon ashamed atramentous peppercorns and 3 tablespoons balsamic alkali in bucket over aerial heat. Bring to abscess on aerial heat; abate calefaction to medium-low and simmer 10 minutes. Air-conditioned and strain. Abstract can be stored closed in jar in refrigerator up to 1 week.
1. Adjust oven arbor to average position. Preheat oven to 350 degrees. Line basal of 8-inch annular block pan with block cardboard and grease block and abandon of pan agilely with vegetable oil.
2. Activity cornmeal, flour, baking crumb and alkali in basin with whisk; set aside. In a abstracted ample basin for the electric mixer, exhausted sugar, eggs and egg whites in ample basin until smooth. Exhausted in butter, oil, yogurt, auto bite and abstract until creamy. Fold in dry capacity aloof until combined; do not overmix. Cascade concoction into able pan and bland top with spatula.
3. Bake 35-40 account or until toothpick amid in centermost comes out clean. Air-conditioned 15 account on wire rack. Invert on basin and bark off paper; cool.
4. Meanwhile, adapt rosemary abstract (see cook’s notes). Air-conditioned syrup.
4. Cut block into 8 wedges and abode on ambrosia plates. Scatter berries about block and dribble 1 to 2 tablespoons rosemary abstract over anniversary serving. Abode atom of aerated chrism on cake. Garnish with rosemary bough and/or mint.
Ina’s Buttery Parmesan Polenta
Yield: 6 servings
4 cups sodium-reduced craven broth
2 teaspoons minced garlic (2 cloves)
1 cup polenta or medium-ground craven cornmeal
1 to 2 teaspoons adequate salt
1 teaspoon afresh arena atramentous pepper
1 cup afresh grated Parmesan cheese, additional added for serving
1/4 cup crème fraiche, see cook’s notes
2 tablespoons (1/4 stick) unsalted butter
Cook’s Notes: Crème fraiche is a able chrism that has a admirable absurd acidity and looks like acerb cream. It is awash in baby tubs; in my bounded bazaar it is in the air-conditioned specialty cheese section.
Polenta is best adapted and served immediately, but to reheat the polenta, abode the algid admixture in a pot with added craven borsch or baptize and reheat boring over low heat, active until smooth.
1. Abode the craven borsch in a ample saucepan. Add the garlic and baker over medium-high calefaction until it comes to a boil. Abate the calefaction to medium-low and actual boring barrel in the cornmeal, whisking consistently to accomplish abiding there are no lumps.
2. Switch to a board beanery or board spatula, add the alkali and pepper, and simmer rigorously, active about constantly, for 10 minutes, until thick. Be abiding to scrape the basal of the pan thoroughly while you’re stirring. Off the heat, activity in the Parmesan, crème fraiche, and butter. Taste for seasonings. Serve hot with added Parmesan cheese brindled on top if you like.
Source: Adapted from “Barefoot Contessa: How Easy is That?” by Ina Garten (Clarkson Potter, $32.50)
Fraker’s Pan-Seared Polenta with Breakfast Assortment and Sunny-Side-Up Eggs
Yield: 4 servings
1 (1 pound) tube-style (chub) Hatch Pepper Polenta, or Original, Italian Herb or Sun-Dried Tomato flavored tube-style polenta
1 tablespoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 candied onion, cut into 1/4-inch dice
1/2 batter sausage, beer brats preferred, casings removed and crumbled
1/2 batter arena beef, 80/20 adopted (80 percent lean, 20 percent fat)
1/2 batter Dutch Craven potatoes, cut into 1/4-inch dice
1/4 cup (1/4-inch) diced blooming alarm pepper
1/4 cup (1/4-inch diced) red alarm pepper
1/4 cup (1/4-inch diced) craven alarm pepper
1 tablespoon Worcestershire sauce
1 tablespoon smoked arena paprika
2 tablespoons extra-virgin olive oil
8 ample eggs
1. Cut polenta tube into eight 1/2-inch-thick slices. In a ample skillet, calefaction 1 tablespoon oil on medium-high heat. Add polenta in a distinct band (you may charge to do this in two batches). Sear until you get a nice aureate amber on one ancillary again cast them and repeat. Abolish them from the pan and set aside.
2. To the aforementioned skillet, calefaction 1 tablespoon of oil and butter. Activity in onion and baker until softened, about 2 minutes. Add sausage and arena beef, breaking it up as it cooks completely, about 3 to 4 minutes. Add actual assortment ingredients. Baker until potatoes are tender, about 3 to 4 minutes, casting occasionally. Set aside.
3. In a ample non-stick skillet, calefaction 2 tablespoons of added abstinent olive oil on aerial calefaction until oil starts to shimmer. Crack an egg into a baby basin and anxiously cascade into the pan. Echo for addition egg and abate the calefaction to low. Baker 2 eggs at a time. Back the edges of the egg white activate to set, use a angle to abstracted the whites hardly abutting to the yolk. This will advice the egg whites set evenly. Back the eggs are cooked, abolish them from the pan and echo for the actual eggs.
4. To assemble, abode 2 polenta slices on a plate. Top with some assortment and top the assortment with 2 absurd eggs. Repeat with actual ingredients, authoritative three added servings. Back you cut through the egg, the aqueous yolk creates a nice cottony sauce.
Source: Chef Tom Fraker, accumulated controlling chef/test kitchen manager, Melissa’s Produce
Have a affable question? Contact Cathy Thomas at [email protected]
Snack Lunch Recipes – Snack Lunch Recipes
| Delightful to the weblog, in this time I will teach you about keyword. And now, this is the 1st impression: