Polenta With Roasted Garlic Recipes

GARLICKY POLENTA

Steps:

• Heat the butter in a medium saucepan over medium-low heat until melted, then add the garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Add the chicken broth and increase the heat to medium-high. Bring to a boil, then turn the heat down to low and add the polenta, whisking. Cook, stirring regularly, until thick and creamy, about 10 minutes. Add the Parmesan, heavy cream, chives and pepper and stir to combine. Add salt to taste and serve immediately.

ROASTED GARLIC POLENTA CAKES

Steps:

• Line a casserole dish with plastic wrap and set aside.
• 2. Preheat a large heavy bottom pot on medium-low heat. Add the butter, onion and garlic and sauté until nicely browned, stirring occasionally.
• Once brown, add the milk and water and turn the heat up to bring to a boil. Keep a close eye on the pot as milk loves to boil over and make a huge mess.
• Just as the milk reaches a boil, reduce heat to medium-low again and using a whisk, slowly stir in the corn meal. Make sure the corn meal is evenly distributed and there is no clumping.
• Season with salt, cumin and paprika and then cook for about 15 minutes. Make sure to give a good stir with a wooden spoon every 5 minutes or so and check that its not burning on the bottom.
• Once the polenta is soft and cooked, its time to stir in the parmesan cheese. Go with fresh grated Parmesano Reggiano if you can.
• Now pour the warm polenta into the plastic lined casserole dish and spread out and compact in an even layer with a wet spatula (so it does not stick) and place in the fridge to cool.
• After 2 hours or so, you can remove the polenta from the dish by lifting the plastic wrap. Place on a cutting board and cut into desired shape. Square, rectangle, circle with a cookie cutter, half moon etc.
• Fry cakes until warm and browned with a little butter in a preheated fry pan on medium heat. Serve as an appy or as part of dinner.

POLENTA WITH ROASTED GARLIC

Steps:

• Slice off top quarter of garlic bulb, exposing the flesh of the cloves. Place on a 12" x 12" piece of aluminum foil.
• Sprinkle garlic with salt and pepper and pour olive oil on top. Rinse thyme, shake dry, and scatter around the garlic. Seal foil firmly, transfer to a baking sheet, and bake in a preheated oven at 350°F on the middle rack for 1 1/4 hours.
• Remove garlic from oven and let cool.
• Squeeze the garlic bulb gently to take the garlic cloves out of skins.
• In a pot, bring milk, 1 cup water, and 1/2 teaspoon salt to a boil.
• Pour in cornmeal, stirring constantly.
• Reduce the heat to medium-low; simmer polenta, stirring often, for 30 minutes. Stir in garlic and cook 10 minutes more. Finely grate the pecorino.
• At the end of the cooking time, stir cheese into polenta and season with salt and pepper.

POLENTA CRUSTED ROASTED POTATOES WITH HERBS AND GARLIC

Steps:

• Heat oven to 425°F. Cut potatoes into medium-size chunks (about 8 pieces per half-potato). Place potatoes in 2-quart saucepan of salted water. Heat to boiling. Reduce heat to medium-high; simmer 10 minutes or until potatoes are fork-tender.
• Drain potatoes; place in large bowl. Gently toss potatoes with polenta, sea salt and pepper.
• Heat large cast-iron skillet over high heat. Add olive oil; swirl to coat. When oil is hot, add herbs; cook 1 minute. Add potatoes, scattering in even layer in skillet. Place skillet to oven.
• Bake 10 to 15 minutes or until bottoms are golden and crisp. Turn potatoes; sprinkle with garlic. Bake 10 minutes longer or until crisp on both sides.
• Using slotted spoon, transfer potatoes to serving bowl or plate.

ROASTED POLENTA WITH GARDEN VEGETABLES

Steps:

• Make the Polenta: Bring the chicken stock, butter, pepper, and salt to a boil in a heavy-bottomed pot. While whisking the hot stock in a quick circular motion, "rain" in the polenta by letting it stream through your fingers. (This will prevent lumping.)
• Reduce the polenta to a gentle simmer; it must be stirred constantly for 25 to 35 minutes to prevent lumps or scorching. Be very careful when stirring, the mixture is very hot (think lava) and can burn you if it boils and sputters. If it begins to boil cover the pot and reduce the heat until boiling stops!
• The polenta is cooked when it is no longer grainy and has become creamy. (My grandmother says good polenta takes 30 minutes, great polenta takes 1 hour).
• Stir in the Parmesan and basil and pour onto a buttered sheet pan to cool. When cool, cover with plastic wrap and refrigerate. Cut the polenta into any shape you desire that's structurally sound. In other words, a shape that won't fall apart on the grill easily, or be difficult to remove from the sheet pan after roasting. Squares, triangles, stars etc.
• Make the Marinade and Vegetables: Whisk together the vinegar and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Toss the vegetables with the marinade.
• When ready to serve, preheat an outdoor grill or indoor grill pan.
• Brush the polenta lightly on both sides with olive oil and grill, turning once, until the edges are brown and crispy.
• At the same time grill the vegetables until they are tender but still firm.
• Pile the vegetables on top of the polenta, then stand back and wait for the applause!

POLENTA WITH MASCARPONE AND ROASTED GARLIC

Steps:

• Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.
• Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

CREAMY PARMESAN GARLIC POLENTA

Steps:

• 1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
• 2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
• 3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.

BASIC POLENTA

Steps:

• For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
• For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.