BRINED PORK CHOPS WITH SOFT PARMIGIANO POLENTA
Provided by Anne Burrell
Categories main-dish
Time P3DT1h5m
Yield 4 servings
Number Of Ingredients 21
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
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
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
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
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
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
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.
More about "soft parmigiano polenta food"
DENIM & PEARLS - UPDATED MARCH 2025 - 587 PHOTOS & 485 REVIEWS - YELP
From yelp.com
Location 29 Main St Warrenton, VA 20186
SAVORY CREAMY GARLIC POLENTA RECIPE - COOKING ITALIANS
From cookingitalians.com
DELICIOUS ITALIAN CREAMY POLENTA RECIPE - MSN
From msn.com
DELICIOUS ITALIAN POLENTA RECIPES: EASY & AUTHENTIC
From recipesitaly.com
SOFT POLENTA - THE SYDNEY MORNING HERALD
From smh.com.au
CREAMY PARMESAN POLENTA RECIPE - UNPEELED JOURNAL
From unpeeledjournal.com
SOFT PARMESAN POLENTA RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
THE 10 BEST RESTAURANTS IN WARRENTON (UPDATED MARCH 2025) - TRIPADVISOR
From tripadvisor.com
SOFT POLENTA RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
SOFT POLENTA - CAMILLE COOKS FOR YOU
From camillecooksforyou.com
BRINED PORK CHOPS WITH SOFT PARMIGIANO POLENTA RECIPE
From chefsresource.com
EASY PARMESAN POLENTA - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
THE 15 BEST RESTAURANTS IN WARRENTON, VA - WITH MENUS, …
From restaurantji.com
SOFT POLENTA WITH PARMIGIANO-REGGIANO RECIPE - WEGMANS
From shop.wegmans.com
INA GARTEN PARMESAN POLENTA - INA GARTEN EATS
From inagarteneats.com
THE 7 BEST SEAFOOD RESTAURANTS NEAR MARSHALL, VA - 2025 …
From restaurantji.com
CREAMY, SOFT POLENTA - A SIMPLE RECIPE FROM NERDS WITH KNIVES
From nerdswithknives.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love