Soft Parmigiano Polenta Food

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BRINED PORK CHOPS WITH SOFT PARMIGIANO POLENTA



Brined Pork Chops with Soft Parmigiano Polenta image

Provided by Anne Burrell

Categories     main-dish

Time P3DT1h5m

Yield 4 servings

Number Of Ingredients 21

1/2 cup salt, or to taste
1/3 cup sugar
2 tablespoons fennel seed
2 tablespoons coriander seed
1 teaspoon crushed red pepper flakes
3 bay leaves
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
4 cloves garlic smashed
1 1/2 quarts cold water
4 bone- in pork rib chops
1 tablespoon wild fennel pollen*
Soft Parmigiano Polenta, recipe follows
1 1/2 cups milk
1 1/2 cups water
1 bay leaf
Salt
1 cup long cooking polenta
1/2 cup grated Parmigiano
1/4 cup mascarpone cheeseSoft Parmigiano Polenta:

Steps:

  • For the brine:
  • To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.
  • Preheat a grill or grill pan. Roll the fat edge of each pork chop with the fennel pollen. Place porks chop gently on the preheated grill or grill pan. After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill marks. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge, this will also make the fennel pollen very aromatic. Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy. Serve with polenta.
  • In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.
  • When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.
  • To reheat: Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.

SOFT PARMIGIANO POLENTA



Soft Parmigiano Polenta image

Provided by Anne Burrell

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups milk
1 bay leaf
Salt
1 cup long-cooking polenta
1/2 cup grated Parmigiano-Reggiano
1/4 cup mascarpone cheese

Steps:

  • Add the milk, bay leaf and 1 1/2 cups water to a medium saucepan. Bring to a boil over medium-high heat and season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When the mixture has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water to loosen it up if the polenta becomes too thick.
  • When the polenta is thoroughly cooked¿it should look creamy and not feel gritty on your tongue¿remove it from the heat and stir in the Parmigiano and mascarpone.
  • Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming.
  • To reheat: Add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

CHICKEN SCARPARIELLO WITH SOFT PARMIGIANO POLENTA



Chicken Scarpariello with Soft Parmigiano Polenta image

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

Extra-virgin olive oil
1/2 chicken, cut into 4 pieces (chicken breast with drum attached, cut in half, thigh and leg)
Kosher salt
8 ounces fennel sausage, cut into bite-size pieces
1/2 Spanish onion, cut into 1/4-inch slices
3 cloves garlic, smashed and finely chopped
1/4 cup hot cherry pepper juice, from the jar
1/4 cup white wine
1 cup chicken stock, plus a little more if needed
4 or 5 quartered hot cherry peppers
1 sprig fresh oregano, leaves picked and chopped
Soft Parmigiano Polenta, for serving, recipe follows
2 cups milk
1 bay leaf
Kosher salt
1 cup quick cooking polenta
1 cup grated Parmigiano
1/4 cup mascarpone cheese

Steps:

  • Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Sprinkle the chicken generously with salt and add to the pan, skin-side down, in an even layer. Brown the chicken well on both sides.
  • Once the chicken is brown on all sides, remove it from the pan and reserve. Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil. Add the sausage to the pan that the chicken was browned in. Brown the sausage well.
  • Add the onions and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add
  • the garlic and cook for 2 to 3 more minutes.
  • Add the cherry pepper juice and wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan.
  • Return the chicken, skin-side up, to the pan and add the chicken stock and cherry peppers. Bring to a boil, reduce to a simmer and
  • simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
  • Stir in the oregano just before serving. Taste and adjust the seasoning if needed. The finished dish should be slightly soupy, spicy and delicious. Serve over the Soft Parmigiano Polenta.
  • In a medium saucepan, bring the milk, 2 cups water and the bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT!
  • When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 5 minutes over medium, medium-low, adding water if the polenta becomes too thick to loosen it up.
  • When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Taste and adjust seasoning as needed. Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top. To reheat, add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.

SOFT PARMESAN POLENTA



Soft Parmesan Polenta image

Provided by Anne Burrell

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 cups milk
1 bay leaf
Kosher salt
1 cup quick-cooking polenta
1/2 cup grated Parmesan
1/4 cup mascarpone

Steps:

  • In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick.
  • When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.

CREAMY PARMESAN GARLIC POLENTA



Creamy Parmesan Garlic Polenta image

Make and share this Creamy Parmesan Garlic Polenta recipe from Food.com.

Provided by sofie-a-toast

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
2 garlic cloves, minced
1 quart low sodium chicken broth or 1 quart low sodium vegetable broth
1 cup polenta (coarse ground cornmeal)
1/4 teaspoon ground black pepper
1/4 cup shredded parmesan cheese (plus more for garnish)

Steps:

  • 1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
  • 2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
  • 3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.

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