Barefoot Contessa S Rosemary Polenta Recipes

BAREFOOT CONTESSA'S ROSEMARY POLENTA

Steps:

• Heat the butter and olive oil in a large saucepan.
• Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.
• Add the chicken stock, half-and-half, and milk and bring to a boil.
• Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.
• Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
• Off the heat, stir in the Parmesan.
• Pour into a 9 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.
• Cut the chilled polenta into 12 squares, as you would with brownies.
• Lift each one out with a spatula and cut diagonally into triangles.
• Dust each triangle lightly in flour.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside.
• Add more butter and oil, as needed.
• Serve immediately.
• **Cook time does not include refrigeration time.

BEEF SHORT RIBS

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees.
• Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
• Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
• Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

ROSEMARY POLENTA

Steps:

• Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock(or veg.), half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
• Off the heat, stir in the Parmesan.
• Pour into a 9x13x2" pan, smooth the top, and refrigerate until firm and cold.
• Cut the chilled polenta into 12 squares, like you would with brownies. Lift each one out with a spatula and cut diagonally into triangles.
• Dust each triangle lightly in flour.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

EAST HAMPTON CLAM CHOWDER - INA GARTEN

Steps:

• Melt 4 Tbs butter in a large stock-pot. Add the onions and cook for 10 minutes or until translucent.
• Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes.
• Add the clam juice, bring to boil and simmer uncovered until the vegetables are tender, about 20 minutes.
• In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.
• Whisk in a cup of the hot clam juice and then pour the mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
• Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

ROSEMARY PARMESAN POLENTA

Steps:

• Heat 1/2 cup butter and 1/4 cup olive oil in a large saucepan.
• Add the garlic, red pepper flakes, rosemary, garlic salt, and pepper. Saute for 1 minute.
• Add the chicken stock, half-and-half and milk. Bring to boil.
• Reduce heat to low and slowly sprinkle in cornmeal, stirring constantly with a whisk.
• Continue cooking over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
• Remove from heat and stir in the Parmesan.
• Serve.
• For leftovers (assuming you ate half the recipe), pour into 8 x 8 glass dish. Smooth the top and refrigerate overnight.
• Cut the chilled polenta into 6 rectangles.
• Lift each out with a spatula. Dust each lightly with cornstarch.
• Heat 1 Tbsp Olive oil and 1 Tbsp butter in a large saute pan and cook the polenta squares over medium heat for 3-5 minutes, turning once until browned on the outside and heated on the inside.
• Add more butter and oil, as needed.
• Serve immediately.