TABLE OF POLENTA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h30m
Yield 12 to 14 servings
Number Of Ingredients 41
Steps:
- In a large, heavy saucepan, combine 6 cups cold water, the cream and salt. Bring to a boil over high heat, and then reduce the heat to medium. Gradually whisk in the polenta in a slow, steady stream.
- Whisk until the liquid boils again and the grains are suspended in the liquid. Keep whisking so the polenta doesn't scorch. Once it comes to a simmer, switch to a wooden spoon and stir every few minutes until the polenta is creamy without any hint of grittiness, 15 to 20 minutes. Remove from the heat and stir in the fontina, Parmesan and nutmeg.
- Line a table with butcher paper and pour the polenta onto the table, down the center. Serve with Basil Pesto Sauce and Bolognese Sauce. (These sauces also go great with pasta.)
- Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well.
- Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender. Add the olive oil, pine nuts, garlic, vitamin C if using and salt and pepper to taste. Blend for at least 30 seconds. In this way, the green of the basil will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator. Makes about 3/4 cup.
- Soak the mushrooms: Place the porcini in warm water and soak for 15 minutes. Drain, reserving the liquid, and then chop the porcini.
- Heat the olive oil in a large skillet over medium heat. Add the veal and pork, breaking it up with a wooden spoon. Cook 2 minutes, and then sprinkle with salt and pepper.
- Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook until the garlic is lightly browned, about a minute.
- Add the mushrooms and cook for about 4 minutes to caramelize the meat. Add the wine and 2 tablespoons porcini juice. Cook for 1 minute to evaporate. Add the remaining stock, the tomato puree and parsley and cook for 2 minutes. Garnish with the cheese.
- Preheat oven to 325 degrees F.
- Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame. Let sausages sit in water until water has cooled to room temperature. Remove sausages from water and reserve until ready to grill.
- Halve the cherry tomatoes. Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers, and the garlic cloves. In a large mixing bowl toss all of the vegetables together with the balsamic vinegar, olive oil, salt and pepper. Pour the mix onto a large oven tray and bake for about 1 hour stirring occasionally so that it cooks evenly. Remove from oven when vegetables are fully cooked and lightly browned. Let cool slightly and stir in chopped basil.
- Grill the poached sausages over a medium-high heat until nicely caramelized.
SSAMJANG
At every Korean barbecue table there is always ssamjang: a salty, thick, savory paste that can be a dip for fresh chiles, carrots or cucumbers or spooned on top of barbecued meats wrapped in lettuce. At its simplest, ssamjang can be just a combination of fermented soy bean paste and gochujang or gochugaru. My version gets nuttiness from sesame seeds and bright flavor and crunch from fresh chiles.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 2 cups (6 to 8 servings)
Number Of Ingredients 8
Steps:
- Combine the doenjang, sesame oil, sesame seeds, gochugaru, sugar, garlic and Fresno and serrano chiles in a medium bowl. Add a tablespoon more of sesame oil if desired. Refrigerate in an airtight container for up to 7 days.
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
ITALIAN PORK CHILI WITH POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and let cool. Peel, seed and chop the pepper. Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat. Add the sausage and pancetta and cook until well browned. Add the ground pork, thyme, fennel seeds, garlic, chile peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine. Bring 2 cups chicken stock and the milk to a low boil in a saucepan. Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes. Remove from the heat. Add the butter and then the cheese, stirring until melted. Season with salt and pepper. Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese. Garnish with parsley. Cook's Note: The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, and prepare the polenta before serving.
6-MINUTE EGG ON CREAMY POLENTA WITH CRISPY SERRANO HAM
Chuck whips up a picture perfect soft boiled egg atop creamy polenta and crisp Serrano ham
Provided by Chuck Hughes
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven at 350 degrees F.
- On a parchment paper-lined baking sheet, arrange the slices of ham and cover with another piece of parchment paper and another baking tray on top. This technique will ensure the Serrano stays flat while it cooks. Bake in the oven for approximately 30 minutes, or until crispy. Remove from oven and set aside on paper towel.
- For the polenta: In a heavy saucepan, combine the stock and milk. Add the cilantro and garlic and bring to a boil. Let simmer on medium heat for 2 minutes to flavor the mixture. Remove the cilantro and garlic. Whisk in the cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until the grains are soft. Fold in the Asiago cheese. Season with salt and pepper. Keep warm and covered.
- For the egg: In a large saucepan, bring the water to a boil and drop in the eggs for 6 minutes. Remove the eggs with a slotted spoon, run under cold water to shock the eggs and reserve. Before serving, rattle them around to crack the shell and peel them.
- In the same saucepan containing boiling water, cook the kale for 1 minute. Drain and reserve in an ice bath. In a saucepan on medium heat melt the butter. Squeeze out the excess liquid from the kale with your hands, chop it in half. Saute the kale with lemon juice for 1 minute. Season with salt and pepper. Set aside.
- For Serving: Place a large spoon of polenta on each plate. Top with the kale, a soft boiled egg and garnish with more grated Asiago cheese and 2 slices of Serrano ham. Serve immediately. Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan or other favored cheese over the top just before serving.
SERRANO CHILE POLENTA
You serve this like you would mashed potatoe, but it is not like mashed potatoes,as a side dish, it is much classier and flavorful.
Provided by KittyKitty
Categories Brunch
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 3 cups water to a boil in a large heavy saucepan;gradually add cornmeal, whisking until smooth. Cook 3 to 5 minutes or until thickened. remove from heat.
- Whisk in butter and remaining ingredients. Serve warm or spread polenta into a lightly greased 9-inch square pan. Cool slightly. Cut into desired shapes.
Nutrition Facts : Calories 423, Fat 31.3, SaturatedFat 19.1, Cholesterol 83, Sodium 705.7, Carbohydrate 24.8, Fiber 2.4, Sugar 0.6, Protein 12.4
SOFT POLENTA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 38m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
- To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
- The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving.
6-MINUTE EGG ON CREAMY POLENTA WITH CRISPY SERRANO HAM
Whip up a picture perfect soft boiled egg atop creamy polenta and crisp Serrano ham. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven at 350 degrees F.
- On a parchment paper-lined baking sheet, arrange the slices of ham and cover with another piece of parchment paper and another baking tray on top. This technique will ensure the Serrano stays flat while it cooks. Bake in the oven for approximately 30 minutes, or until crispy. Remove from oven and set aside on paper towel.
- For the polenta:.
- In a heavy saucepan, combine the stock and milk. Add the cilantro and garlic and bring to a boil. Let simmer on medium heat for 2 minutes to flavor the mixture. Remove the cilantro and garlic. Whisk in the cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until the grains are soft. Fold in the Asiago cheese. Season with salt and pepper. Keep warm and covered.
- For the egg:.
- In a large saucepan, bring the water to a boil and drop in the eggs for 6 minutes. Remove the eggs with a slotted spoon, run under cold water to shock the eggs and reserve. Before serving, rattle them around to crack the shell and peel them.
- In the same saucepan containing boiling water, cook the kale for 1 minute. Drain and reserve in an ice bath. In a saucepan on medium heat melt the butter. Squeeze out the excess liquid from the kale with your hands, chop it in half. Saute the kale with lemon juice for 1 minute. Season with salt and pepper. Set aside.
- For serving:.
- Place a large spoon of polenta on each plate. Top with the kale, a soft boiled egg and garnish with more grated Asiago cheese and 2 slices of Serrano ham. Serve immediately. Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan or other favored cheese over the top just before serving.
- Cook's Note:.
- The polenta can be made ahead and reheated.
Nutrition Facts : Calories 384.1, Fat 15.4, SaturatedFat 6.8, Cholesterol 214.3, Sodium 382.8, Carbohydrate 45.2, Fiber 4.3, Sugar 2.6, Protein 19.3
BASIC POLENTA
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
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