Herbed Polenta Recipes

HERBED POLENTA

Steps:

• Bring four-and-a-half cups of stock to a simmer in a heavy saucepan. Add the cornmeal very slowly, stirring constantly. The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist. When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
• Season to taste with salt and pepper and stir in the butter and herbs. Serve at once. The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it. Reheat it gently, stirring constantly, then serve.
• Serve with a generous dusting of the Parmesan cheese.

POLENTA WITH HERBS

Steps:

• In a medium saucepan, over medium-low heat, the heat the oil with the garlic, and cook until softened, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the broth and milk, and bring to a boil over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not all grainy, about 30 minutes. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Serve.

BAKED HERBED POLENTA

Steps:

• Bring water and salt to boil in large saucepan. While whisking water in circular motion, pour in cornmeal in a slow steady stream, keeping the water boiling as you do so. Reduce heat to low and continue to cook, stirring constantly, until mixture is thick, from 5 to 15 minutes depending on kind of cornmeal used. Add cream, Parmesan and herbs. Pour into greased pan. Cool and refrigerate, covered. Preheat oven to 400 degrees F. Cut polenta into slices and brush with oil. Place on cookie sheet and bake for 10 to 15 minutes or until heated through.

HERBED POLENTA "FRIES"

Steps:

• Brush an 8-inch square baking dish with oil.
• Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.
• Preheat broiler. Line a baking sheet with foil and brush with oil.
• Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.

HERB POLENTA WITH RED BELL PEPPER SAUCE

Steps:

• Line an 8-by-8-inch pan with plastic wrap, and set aside. In a medium saucepan, combine olive oil, milk and 1 clove chopped garlic. Place over high heat to bring to a boil, then remove from heat. Whisk in Cream of Wheat until well blended. Return to high heat, and whisk until thickened but still pourable. Remove from heat, and whisk in eggs. Return to heat, and stir in 1/4 cup cheese, the spinach, basil, parsley, and salt and pepper to taste. Stir the mixture until thickened and no longer pourable.
• Immediately spoon mixture into plastic-lined pan, smoothing with a piece of plastic wrap to make a flat, even surface. Cover and refrigerate until chilled and solid, 2 to 24 hours.
• While polenta is chilling, prepare red bell pepper sauce. Preheat a broiler. Place red bell pepper under broiler, turning occasionally until blackened on all sides. Allow to cool. Peel and seed pepper, cut into pieces and place in a blender. Add anchovy, garlic and olive oil, and process until smooth. Add just enough chicken stock to make a thick but fluid sauce. Transfer mixture to a small saucepan over medium-low heat. Season with sugar and salt and pepper to taste. Bring to a simmer, remove from heat and keep warm.
• Preheat a broiler. Remove polenta from plastic, and cut into 12 rectangles. Place on an oiled baking sheet and allow to return to room temperature. Sprinkle with remaining 2 tablespoons cheese. Broil until polenta is heated and cheese is lightly browned. Place 2 pieces of polenta on each of 6 plates, and top with a portion of sauce. Garnish with oregano sprigs, and serve immediately.

HERBED POLENTA

Steps:

• Bring small pot of water to boil.
• Add herbs and blanch 5 seconds.
• Drain.
• Refresh under cold water and drain.
• Place herbs and oil in blender and puree. Cover; chill.
• (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
• Cook until thickened, stirring often, about 5 minutes.
• Add cream.
• Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts