Soft Parmigiano Polenta Recipes

SOFT POLENTA

Steps:

• Bring 3 cups water to a full boil in a heavy pot. Simmer the remaining water close by.
• Add the salt and rapidly stir the water with a whisk, creating a vortex. Continuing to stir constantly, add the polenta in a thin stream into the vortex.
• Continue to stir after all the polenta has been added, then lower the heat to a simmer rather than a boil.
• As the polenta thickens, replace the whisk with a long-handled wooden spoon.
• Add the 1 cup of remaining water and continue to stir. Break up any lumps with the back of the spoon pressed against the pot.
• Continue stirring the polenta, reaching to the bottom of the pot as necessary, until it gets thick and pulls away from the sides of the pot.
• Taste the polenta to test tenderness; add additional water if necessary. The polenta can take 15 to 60 minutes to cook properly, depending on its type.
• During the last 5 minutes of cooking, stir in the pepper and butter, then add the cheese.
• Remove from heat.
• If serving immediately, pour onto a large platter or into a bowl or individual dishes.

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.

BRINED PORK CHOPS WITH SOFT PARMIGIANO POLENTA

Steps:

• For the brine:
• To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.
• Preheat a grill or grill pan. Roll the fat edge of each pork chop with the fennel pollen. Place porks chop gently on the preheated grill or grill pan. After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill marks. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge, this will also make the fennel pollen very aromatic. Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy. Serve with polenta.
• In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.
• When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.
• To reheat: Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.

CHICKEN SCARPARIELLO WITH SOFT PARMIGIANO POLENTA

Steps:

• Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Sprinkle the chicken generously with salt and add to the pan, skin-side down, in an even layer. Brown the chicken well on both sides.
• Once the chicken is brown on all sides, remove it from the pan and reserve. Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil. Add the sausage to the pan that the chicken was browned in. Brown the sausage well.
• Add the onions and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add
• the garlic and cook for 2 to 3 more minutes.
• Add the cherry pepper juice and wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan.
• Return the chicken, skin-side up, to the pan and add the chicken stock and cherry peppers. Bring to a boil, reduce to a simmer and
• simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
• Stir in the oregano just before serving. Taste and adjust the seasoning if needed. The finished dish should be slightly soupy, spicy and delicious. Serve over the Soft Parmigiano Polenta.
• In a medium saucepan, bring the milk, 2 cups water and the bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT!
• When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 5 minutes over medium, medium-low, adding water if the polenta becomes too thick to loosen it up.
• When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Taste and adjust seasoning as needed. Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top. To reheat, add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.

SOFT POLENTA

Steps:

• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
• Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
• Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.

SOFT PARMESAN POLENTA

Steps:

• In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick.
• When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.

SOFT POLENTA

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.

SOFT POLENTA WITH PARMESAN AND BLACK PEPPER

Steps:

• In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow, steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes. Remove from the heat, fold in the Parmigiano and black pepper, and serve.