Chestnut Polenta Food

CHESTNUT POLENTA WITH PANCETTA, BALSAMIC VINEGAR, AND RICOTTA: PATTONA

Steps:

• Boil the water in a large saucepan and add salt. Once boiling, remove from the heat and pour into a copper pot. Add the flour and, with a wooden paddle, create a hole in the middle of the mixture so that the water begins to bubble over. Place on the stove and simmer slowly for 40 minutes.
• Remove from the heat and beat vigorously with the paddle/wooden spoon until the polenta forms a smooth, firm consistency. Place the mixture on a wooden board, and shape into a large ball with your hands (cold water will help keep your hands cool). Allow to cool for 30 minutes.
• In the meantime, cut the pancetta into small cubes and saute in a frying pan with the olive oil. Once the pancetta has turned a golden brown, splash the balsamic vinegar into the pan and allow the pancetta to caramelize with the sweet vinegar. It is now ready to serve with the polenta.
• Assemble the dish onto a plate: a wedge of polenta, pancetta and a fresh slice of ricotta cheese. The flavors will balance each other perfectly and all you need is a generous drizzle of olive oil and thyme and marjoram to garnish.

MUSHROOM POLENTA

Steps:

• Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.

CHESTNUT POLENTA

Steps:

• Bring a large pot of salted water to a boil. Slowly add the flour into the pot in a steady stream until level with the water. With a spoon, create a well in the center. Allow to cook for approximately 10 minutes and then stir for an additional 5 minutes until you have a creamy polenta-like texture.
• The polenta will thicken and bubble resembling a porridge-like consistency. If there are any lumps break them up and continue to stir until creamy.
• Serve the polenta with grilled sausages or creamy ricotta cheese.

CHEESY POLENTA

Steps:

• In a large saucepan heat oil and butter. Add garlic and saute just until golden. Add stock, half and half and red pepper. Bring to a boil. Add cornmeal slowly, stirring continuously. Reduce heat and bring to a gentle simmer. Let simmer for about 20 minutes while stirring regularly. Mixture will become creamy and thick.
• Remove from heat and add salt and pepper to taste. Stir in cheeses and serve immediately

CHESTNUT POLENTA WITH PANCETTA, BALSAMIC VINEGAR, AND RICOTTA: PATTONA

Steps:

• Boil the water in a large saucepan and add salt. Once boiling, remove from the heat and pour into a copper pot. Add the flour and, with a wooden paddle, create a hole in the middle of the mixture so that the water begins to bubble over. Place on the stove and simmer slowly for 40 minutes.
• Remove from the heat and beat vigorously with the paddle/wooden spoon until the polenta forms a smooth, firm consistency. Place the mixture on a wooden board, and shape into a large ball with your hands (cold water will help keep your hands cool). Allow to cool for 30 minutes.
• In the meantime, cut the pancetta into small cubes and saute in a frying pan with the olive oil. Once the pancetta has turned a golden brown, splash the balsamic vinegar into the pan and allow the pancetta to caramelize with the sweet vinegar. It is now ready to serve with the polenta.
• Assemble the dish onto a plate: a wedge of polenta, pancetta and a fresh slice of ricotta cheese. The flavors will balance each other perfectly and all you need is a generous drizzle of olive oil and thyme and marjoram to garnish.

CHEESY POLENTA

Steps:

• In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

CREAMY POLENTA & MUSHROOM RAGOUT

Steps:

• Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
• For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

BASIC CHEESE POLENTA

Steps:

• In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
• Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
• Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.