Marco Polenta Food

SOFT POLENTA WITH MASCARPONE

Steps:

• Melt 2 tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer.
• Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick, about 2 hours (adjust the consistency with water or stock, if necessary).
• Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter. Season with salt and pepper and garnish with parsley.

HOW TO MAKE PERFECT POLENTA

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.

"MARCO... POLENTA!"

Steps:

• In a boiler, simmer chickpeas, including liquid, with red pepper flakes and garlic for about 20 minutes.
• Meanwhile, drain spinach, reserving the liquid.
• In a large skillet, heat oil. Add cardamon and cook for about a minute (until the pods pop). Add onions, garlic and ginger and saute until the onions are translucent.
• Add spinach, then cinammon and coriander. Reduce heat and simmer gently for about ten minutes, adding reserved spinach liquid as needed to keep the mixture moist.
• Meanwhile, slice and grill polenta, using a dry skillet or stovetop grill.
• Drain chickpeas and add to the spinach mixture.
• Prepare for serving by placing two slices of polenta on each plate. Use a slotted spoon to drain the spinach and chickpea mixture, and top each slice of polenta.
• (Preparation notes: If you're limited for time, you can skip the step of. seasoning the chickpeas separately. Prepare the spinach topping with the pepper and garlic, then add the chickpeas toward the end so that they are heated. Polenta can be baked rather than grilled.).
• (Ingredient notes: Fresh, firm, polenta can be substituted for prepared.
• One cup dried chickpeas can be substituted for canned, by soaking overnight and then cooking until tender. One pound fresh spinach, wash and deveined, can be substituted for frozen. Dried ground cardamon and ginger can be substituted for fresh.).

CREAMY POLENTA WITH WILD MUSHROOMS

Steps:

• Sauté the onions, white mushrooms, garlic and the porcini in 4 fl oz of olive oil until lightly colored. Add basil, oregano and stock; bring to a boil.
• Slowly stir in polenta. Simmer for 10 minutes, stirring often. The polenta should be thick and creamy. Add more stock if needed. Adjust the seasonings and keep warm.
• Just before serving, add cream and cheese and stir vigorously.
• Sauté the wild mushrooms in the remaining olive oil until tender, about 10 minutes. Spoon the polenta onto warm plate and garnish with the wild mushrooms and a sprig of fresh basil. Enjoy!