Polenta With Goat Cheese And Rosemary Food

POLENTA WITH GOAT CHEESE AND ROSEMARY

Steps:

• Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
• Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.

CREAMY GOAT CHEESE POLENTA

Steps:

• Salt and pepper ribs, then dredge in flour. Set aside.In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

POLENTA & GOAT'S CHEESE STACKS

Steps:

• For the spinach, boil a kettle and put half the spinach into a colander. Pour over the hot water until it wilts, then cool completely under cold water. Tip into a clean tea towel, then wring out every last drop of water you can. Repeat with the other half.
• For the polenta, bring the stock to the boil in a large pan, then stir in the polenta in a fine, steady stream, so to avoid any lumps. Keep cooking for 5 mins, stirring all the time, until thick. Stir in the butter, Parmesan, half of the spinach, the nutmeg and plenty of seasoning, then leave to cool for a few mins.
• Meanwhile, slice each cheese into three rounds. Tear off six pieces of cling film, about 30cm across, then, while the polenta is still soft, spoon a sixth onto each square. Nestle the slices of cheese on top, then draw the edges of the cling film around and twist, to make burgershaped polenta cakes with the cheese completely sealed in the middle. Cool and chill for up to 2 days.
• Cut the squash and beetroot veg into finger-tip-wide chunks. Keeping the beetroot separate, put the squash, shallots, 2 tbsp extra virgin oil and half of the garlic and herbs into a large bowl, then rub well and leave to marinate for 1 hr. Do the same with the beetroot, remaining herbs and garlic and 1 tbsp oil.
• Heat a small knob of butter in a large non-stick frying pan, then fry the beetroot, herbs and garlic, for 10 mins on a medium heat, stirring often till starting to colour. Tip into one end of a large roasting tin. Wipe out pan, then repeat with the squash and shallots in a little more butter, browning one-third at a time for 5 mins, until tinged golden. Tip into the other end of the tin. Heat oven to 190C/170C fan/gas 5. Transfer the roasting tin to the oven and roast for 40 mins. The veg can be cooled to room temperature at this stage, then covered for up to 24 hrs and crisped up in a hot oven for 15 mins on the day.
• After 40 mins scatter the sesame seeds over the roasted veg, then tip the veg into a large bowl and keep warm. With the roasting tin over a low heat, splash in the Madeira, bubble it down to 2 tbsp, then stir in the honey, balsamic, soy sauce and a little butter. Simmer until just starting to make a syrupy sauce, then stir in the olive oils. Can be made ahead and re-heated.
• Fifteen mins before serving, heat a little oil and remaining butter in a large non-stick frying pan. Once sizzling, add the polenta cakes and fry on both sides for 5 mins until golden. Fry in 2 batches and keep warm. Re-heat the remaining spinach in a pan for a few secs, with a grating more nutmeg and a good pinch of seasoning.
• Sit the polenta cakes on warmed plates, and top with some spinach. Stir parsley into the dressing. Toss the roasted veg with a few tsp, then pile the veg on top of the polenta. Drizzle a little more dressing over and around, then serve.

GOAT CHEESE POLENTA WITH ROASTED VEGETABLES

Steps:

• To roast the vegetables: Preheat the oven to 400°F. On a large, rimmed baking sheet, combine the vegetables with 2 tablespoons olive oil and a sprinkle of salt and pepper. Toss until they are lightly coated in oil, then arrange the vegetables in a single layer across the pan. Bake for 25 to 40 minutes (timing will depend on your choice of vegetables), tossing halfway, until the vegetables are tender and deeply golden on the edges.
• To cook the polenta: In a medium saucepan, warm 2 teaspoons olive oil over medium heat until shimmering. Add the chopped bell pepper and 1/2 teaspoon salt. Cook, stirring occasionally, until the pepper is tender, about 5 minutes.
• Add the amount of water specified on your package of polenta, crank up the heat and bring the mixture to a boil. Pour in the polenta, whisk to combine, and reduce heat to medium-low. Cook until thickened, which can take as little as 5 minutes depending on your polenta, whisking often to remove any clumps. Remove the pot from the heat, and stir in the butter, salsa verde and freshly ground black pepper, to taste. Add additional salt, if necessary. Gently fold in the crumbled goat cheese, just until combined. Cover and set aside.
• Cook your eggs as desired. Divide the grits and eggs into 4 bowls. Divide the vegetables into the bowls and finish them with a light sprinkle of green onion. Serve with additional salsa verde and/or hot sauce on the side.

GRIDDLED POLENTA CAKES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND

Steps:

• Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
• While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized - about 20 to 25 minutes.
• Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side - about 2 minutes - then flip and cook the other side another two minutes.
• To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!

RUSTIC ITALIAN GRILLED POLENTA & VEGETABLES

Steps:

• For the Veggies- In a small bowl combine olive oil & garlic-set aside. Preheat girl to med/high. Cut veggies into 3/4-1 inch pieces & brush each side with garlic olive oil. Grill crookneck, zucchini and eggplant for 5-10 mins per side or to preferred doneness. Grill onions 2-3 mins per side. Set aside.
• For the Balsamic Reduction- Combine vinegar & sugar in a small sauce pan & bring to a simmer over medium heat, whisking every so often. Once simmering lower temperature to a low heat and cook until reduced by half, about 20 mins. Balsamic should flow off of spoon in a steady stream similar to syrup.
• For the Polenta- In a large sauce pan bring broth, water & salt to a boil. Lower heat to a simmer and gradually add in polenta, stirring frequently to prevent sticking. Cook polenta for approximately 30 mins or until mixture is very thick. At the 20 min marker add in rosemary, parmesan and olive oil, continue stirring frequently. Serve warm with veggies or place in a baking pan lined parchment paper. Let rest in refrigerator for at least 30 mins. Cut into squares or preferred shapes. Brush with remaining garlic olive oil and grill 3-4 mins per side (wipe down grill with a little extra oil to prevent sticking of polenta).
• Serve veggies over top of polenta. Garnish with goat cheese crumbles, walnuts and drizzled balsamic reduction.

POLENTA, GOAT CHEESE, AND MUSHROOM TART

Steps:

• Preheat oven to 375°F.
• On a floured surface with a floured rolling pin roll out dough into a 15-inch round (about 1/8 inch thick) and fit it into a 9-inch quiche dish. Trim overhang to 1/2 inch and fold toward center, pressing against side of dish. Chill shell until ready to use.
• In a skillet cook mushrooms with salt to taste in 2 tablespoons butter over moderately high heat until golden and any liquid is evaporated. Spread mushrooms in shell and bake in middle of oven 20 minutes.
• While tart is baking, with back of a spoon force polenta through a coarse sieve into a bowl to break up lumps. Stir in sour cream and remaining 6 tablespoons butter until combined well. Force goat cheese through small teardrop-shaped holes of a grater and stir into polenta mixture with eggs and salt.
• Spread polenta mixture over mushrooms and sprinkle with thyme. Bake tart 35 minutes, or until puffed and golden. Cool tart on a rack until just warm.
• To make butter pastry dough:
• In a large bowl whisk together flour and salt and with a pastry blender or your fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. On a floured work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill in 1 hour. Dough may be made 1 week ahead and chilled. Makes enough dough for a single-crust 9-inch tart.
• To make basic polenta:
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

CREAMY POLENTA WITH GOAT CHEESE

Steps:

• Bring 1 quart of water to a boil in a medium-size saucepan. Add salt and slowly add polenta, in a thin stream, whisking constantly to avoid lumps. Continue whisking until thick and creamy, about 5 minutes. Stir in the cheeses and butter. Serve immediately.

POLENTA TOASTS WITH GOAT CHEESE AND FRESH THYME

Steps:

• Lightly oil 2 baking sheets. Combine 6 cups water and salt in heavy large saucepan. Bring to boil. Gradually add cornmeal, whisking until smooth. Reduce heat to low. Cover and cook until polenta is thick and creamy, stirring frequently, about 10 minutes. Cool 5 minutes.
• Preheat oven to 350°F. Spoon warm polenta out onto wet work surface. Roll out polenta with wet rolling pin to 1/3-inch thickness. Cool completely. Using wet 1 3/4- to- 2-inch round cookie cutter, cut out polenta rounds. Discard polenta scraps. Transfer rounds to baking sheets.
• Lightly brush polenta with oil. Bake polenta 15 minutes. Turn polenta rounds over. Lightly brush with oil and bake until polenta is slightly puffed and pale golden, about 10 minutes longer.
• Spoon goat cheese into pastry bag fitted with large star tip. Transfer polenta rounds to platter. Pipe 1 small rosette in center of each polenta round. Sprinkle with thyme and serve.

GOAT CHEESE AND ROSEMARY POLENTA

Steps:

• Bring stock to boil in large pot over high heat.
• Whisk in polenta in a steady stream and decrease heat to medium.
• Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
• Add cheese and rosemary. Cook 2 minutes.
• Stir in butter and salt and pepper to taste.
• Remove from heat and adjust consistency by thinning with more stock if needed.