Savory Crispy Polenta Food

SAVORY CRISPY POLENTA

Steps:

• Preheat oven to 400 degrees. Grease and flour 8x8 or 7x11 baking dish.
• Carmelize the onions in 1-2 tablespoons of oil. Do not allow to burn. Set aside.
• Stir cornmeal and salt into 1 cup warm water. Add 1 cup boiling water and bring to a boil over medium heat stirring constantly. Lower temperature and continue stirring until the consistency of heavy batter.
• Remove from heat and stir in 2/3 of the onions and 3/4 of the cheese. Mix well.
• Pour into baking dish and smooth to level. Top with reserved onions and cheese. Drizzle remaining olive oil over top. Sprinkle with freshly grated black pepper and red pepper flakes.
• Bake 40-45 minutes or until top is golden and sides have pulled away from dish.
• Allow to sit for 10 minutes to set, then cut into servings.

CRISPY POLENTA MEDALLIONS

Steps:

• Cover a baking sheet with plastic or lightly oil a baking dish. Make polenta and when done, pour onto plastic or into lightly oiled baking dish. Spread to a thickness of about 1/3 inch using an offset spatula. If you are using a baking dish and can't spread the polenta that thin, you can always slice the rounds after they are cut to make thinner medallions. Cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight.
• Cut the stiff polenta into 1 1/2 to 2-inch rounds with a cookie cutter. If the rounds are thick, cut crosswise into 1/3 inch thick rounds.
• Heat 2 tablespoons olive oil over medium-high heat in a heavy nonstick or cast iron skillet. The polenta should sizzle as soon as you place the medallion in the oil. Cook the rounds in batches until nicely browned on each side, about 3 minutes per side. Turn them carefully with a spatula, and do not crowd the pan. Drain on paper towels. Transfer to a platter while warm and place a pinch - about 1/4 teaspoon - of blue cheese on each round. It should soften and melt a little bit on the hot surface of the polenta. Or top with small dollops of the other toppings of your choice. Serve warm (they are also good when they cool down).

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.

SAVORY POLENTA

Steps:

• Preheat oven to 350 degrees.
• In large, oven-safe saucepan heat the olive oil over medium heat.
• Add the red onion and salt. Saute until onions begin to turn translucent.
• Reduce heat to low & add the garlic. Saute for 1-2 minutes, making sure 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.
• Cover the saucepan and place in the oven.
• Cook for 35-40 minutes, stirring every 10 minutes to prevent lumps.
• Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper.
• Add the parmesan.
• Serve.

OVEN POLENTA WITH ROASTED MUSHROOMS AND THYME

Steps:

• Place racks in upper and lower thirds of oven; preheat to 325°F. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
• Bring 4 1/2 cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25-30 minutes.
• Remove polenta from oven. Crank up oven temperature as high as it will go (but don't broil). Continue to cook mushrooms until crisp around the edges, 5-10 minutes longer.
• Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
• Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
• Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.