Polenta Custard With Port Stewed Autumn Fruits Food

SAVORY POLENTA

Steps:

• Preheat oven to 350 degrees F.
• In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
• Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
• 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
• Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
• Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

TUSCAN BEEF STEW WITH POLENTA

Steps:

• For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
• Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
• Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
• For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
• In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
• When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
• Turn the polenta out of the bowl, slice, and serve alongside the stew.

POLENTA CUSTARD WITH PORT-STEWED AUTUMN FRUITS RECIPE

Steps:

• To make the stewed fruits, in a saucepan over high heat, combine the port, honey and cloves. Bring to a boil, then reduce the heat to medium-low so that the port simmers. Add the pear halves and cook gently until tender and slightly translucent but not mushy, 20 to 30 minutes. Using a slotted spoon, transfer the pears to a cutting board. Discard the cloves. Add the apricots to the simmering port and cook gently until soft, about 10 minutes. Meanwhile, cut the pear halves lengthwise into wedges. When the apricots are done, remove the pan from the heat and add the pear wedges. Set aside. To make the polenta custard, in a saucepan over medium heat, warm the brandy until hot. Remove from the heat, add the raisins and let stand for 30 minutes. In a large saucepan over high heat, combine the milk and salt. Bring to a boil, reduce the heat to medium and slowly whisk in the polenta. Continue to whisk for 2 to 3 minutes. Change to a wooden spoon and continue to simmer, stirring periodically, until the polenta is almost thick enough to hold the spoon upright, 15 to 20 minutes. Preheat an oven to 375 degrees. Generously butter six 1/2-cup ramekins. In a large bowl, mix together the ricotta and sugar. Add the cooked polenta and stir well. Drain the raisins and add them along with the cinnamon to the polenta. Stir in the eggs. Distribute evenly among the prepared ramekins. Place the ramekins, spaced well apart, on a baking sheet. Bake until set and a knife inserted into the center of a custard comes out clean, 20 to 22 minutes. Just before the custards are done, gently reheat the fruits. Divide them and their liquid among 6 individual plates. Loosen the edges of the custards with a knife and invert them over the fruits. Drizzle with the crème frîache mixture. Dust the tops with confectioners' sugar and serve. This recipe yields 6 servings.