PECORINO-AND-PEPPER POLENTA
Cheesy polenta -- ready in 20 minutes -- is a satisfying side dish that easily pairs with whatever main dish is on the menu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 4
Steps:
- In a large saucepan, combine 4 cups water, 1 teaspoon salt, and 1 teaspoon pepper; bring to a boil. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; cook, whisking often, until thickened, 10 to 15 minutes.
- Remove from heat, and stir in Pecorino and butter. Serve immediately, sprinkled with more pepper.
TRUFFLE, PORCINI, AND PECORINO CHEESE POLENTA
Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.
Provided by Julie Smolyansky
Categories HarperCollins HarperCollins Dinner Hominy/Cornmeal/Masa Mushroom Truffle Oil Dairy Cheese Winter Spring Truffle
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the polenta:
- In a large, heavy-bottomed pot, bring the water to a boil and add the kosher salt. Slowly stir in the polenta with a whisk, then reduce to a simmer. Continue stirring this mixture until all of the lumps are smoothed out and the polenta is fully incorporated. Simmer for 45 minutes to 1 hour-the polenta should bubble slightly-stirring occasionally with a wooden spoon. (Be sure to scrape the bottom as you go, to prevent sticking.) Toward the end of the simmering, remove the polenta from the heat and stir in the kefir.
- For the mushrooms:
- While the polenta is cooking, in a saucepan, heat the olive oil over medium-high heat. Add the porcinis, evenly distributing them over the bottom of the pot. Let the mushrooms sit, without stirring, until browned, 7 to 10 minutes. (Do not stir them too early; listen for the sizzling sound of moisture evaporating before stirring.) Once the moisture has evaporated, give them a quick stir, then remove the pan from the heat.
- To plate:
- Ladle the polenta into a medium/large shallow bowl, topping with the mushrooms and pecorino cheese. Sprinkle the entire platter with the truffle salt or the truffle oil or shave the fresh truffle over it; don't use more than one of these options or it will overpower the dish. If not using truffle salt, sprinkle with a generous pinch of Maldon sea salt.
ROASTED RED PEPPER POLENTA
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
- In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.
PEARS AND PECORINO CHEESE
Provided by Moira Hodgson
Categories easy, quick, weekday, appetizer, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Slice the cheese thin and divide it among four plates. Cut the pears into quarters, core them and slice the quarters thin. Divide them among four plates.
- Warm the honey in a small saucepan and pour it lightly over the pears and cheese. Grind pepper over each plate and serve.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 5 grams, Carbohydrate 66 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 10 grams, Sodium 816 milligrams, Sugar 53 grams
GRILLED POLENTA WITH PEPPERS AND PECORINO
Steps:
- Preheat a clean, seasoned grill to high heat.
- Grill the chiles and bell peppers until charred all over, 3 to 4 minutes per side, then immediately them to a large bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, peel and discard the blackened skins and remove the stems and seeds. Finely dice the peppers and set aside.
- Preheat the oven to 375 degrees F.
- Pour 4 1/2 cups water and 1 teaspoon salt in a heavy-bottomed pot set over medium-high heat and bring to a boil. In a slow, steady stream, add the cornmeal while whisking vigorously to incorporate and smooth out lumps. Reduce the heat to medium-low, and simmer, stirring continuously for the first 2 to 3 minutes. Cook the polenta until thick, and it begins to pull away from the sides of the pot, 35 to 40 minutes. Remove from the heat and stir in the diced peppers, the Pecorino-Romano and butter.
- Grease a quarter-sheet tray with the oil. Pour the polenta on the prepared sheet tray and smooth out the top with a rubber spatula. Bake until golden brown and bubbling, 20 to 30 minutes. Cool to room temperature, then refrigerate for 1 hour.
- Cut the polenta into squares, then brush the squares with olive oil and season with salt and pepper. Grill the polenta on both sides to create grill marks and heat through, 3 to 5 minutes. Keep warm until ready to serve.
PECORINO AND PEPPER COINS
Make and share this Pecorino and Pepper Coins recipe from Food.com.
Provided by luvmybge
Categories Breads
Time 1h5m
Yield 16 dozen
Number Of Ingredients 7
Steps:
- In 1-cup microwave-safe glass measure or bowl, heat wine in microwave on High 6 to 7 minutes or until reduced to 1 tablespoon.
- Cool 10 minutes in refrigerator.
- On waxed paper, combine flour, salt, and 1 cup Romano.
- In large bowl, with mixer at medium speed, beat margarine and sugar until creamy, about 2 minutes.
- Beat in wine.
- With mixer at low speed, beat in flour mixture until blended.
- On 16-inch-long sheet of waxed paper, mix pepper with remaining 1/2 cup Romano.
- Line 2 large cookie sheets with parchment paper.
- Divide dough into 8 equal pieces (each about heaping 1/4 cup).
- Roll each into 13" by 1/2" log.
- Roll logs in cheese mixture.
- Wrap each log in plastic wrap and slide onto cookie sheet for easier handling.
- Freeze at least 15 minutes or until dough is firm enough to slice.
- (Or, place dough in refrigerator about 1 hour.) Meanwhile, preheat oven to 350 degrees F.
- Remove 1 log from freezer at a time; discard plastic wrap.
- Cut log into 1/2-inch-thick coins.
- Arrange coins 1/2-inch apart, on prepared cookie sheet.
- Repeat with logs to fill 1 cookie sheet.
- Bake 15 to 20 minutes or until golden.
- Slide parchment onto wire rack; cool coins completely.
- Repeat with remaining logs.
- Store coins in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.
Nutrition Facts : Calories 178.6, Fat 11.5, SaturatedFat 2.4, Sodium 424.5, Carbohydrate 15.6, Fiber 0.6, Sugar 1.7, Protein 2
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- Stir together broth, cornmeal, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2-quart slow cooker. Cover and cook until polenta is thick and creamy, about 2 hours on Low, stirring about every 45 minutes to keep polenta lump free.
- About 10 minutes before cooking time is up, heat 1 teaspoon oil in medium heavy nonstick skillet over medium-high heat. Add sage leaves and cook, turning, until crisp, 30 seconds–1 minute. With tongs, transfer leaves to paper towel to drain; set aside.
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