SOFT POLENTA
This is the "traditional method" based on a recipe by Michele Anna Jordan from her book, Polenta. She says, "This is the classic and most common technique for cooking polenta, and the one that should be used for larger quantities. The amounts can easily be increased to make larger quantities for a crowd." This recipe can also be used as the first step in making firm polenta.
Provided by mersaydees
Categories European
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring 3 cups water to a full boil in a heavy pot. Simmer the remaining water close by.
- Add the salt and rapidly stir the water with a whisk, creating a vortex. Continuing to stir constantly, add the polenta in a thin stream into the vortex.
- Continue to stir after all the polenta has been added, then lower the heat to a simmer rather than a boil.
- As the polenta thickens, replace the whisk with a long-handled wooden spoon.
- Add the 1 cup of remaining water and continue to stir. Break up any lumps with the back of the spoon pressed against the pot.
- Continue stirring the polenta, reaching to the bottom of the pot as necessary, until it gets thick and pulls away from the sides of the pot.
- Taste the polenta to test tenderness; add additional water if necessary. The polenta can take 15 to 60 minutes to cook properly, depending on its type.
- During the last 5 minutes of cooking, stir in the pepper and butter, then add the cheese.
- Remove from heat.
- If serving immediately, pour onto a large platter or into a bowl or individual dishes.
SOFT POLENTA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 38m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
- To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
- The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving.
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.
BASIC POLENTA (SOFT OR SET)
Whether you choose the soft and creamy version or the firmer, set rendition, polenta makes a wonderful side dish for hearty fall and winter meals.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 24 set pieces
Number Of Ingredients 7
Steps:
- Put 6 cups cold water, the salt, and bay leaf into a Dutch oven or a heavy stockpot, and bring to a boil. Bring remaining 4 cups cold water to a simmer in a small saucepan over medium heat.
- Add polenta to large pot in handfuls, separating your fingers to let the grains slip through and whisking constantly until combined. Reduce heat until only a couple of large bubbles appear at a time.
- Whisk 2 ladlefuls of simmering water into polenta, and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
- If not serving immediately, reduce heat to lowest setting, cover pot, and keep warm until ready to serve (up to 1 hour). Remove bay leaf. Season with pepper.
- For soft polenta only: Stir in butter. Use a damp spoon to serve. Top each serving with Parmigiano-Reggiano.
- For set polenta only: Pour into a slightly damp medium bowl (or a 13-by-9-inch baking dish). Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours. Cover with plastic wrap. Refrigerate until ready to serve (up to 2 days).Turn out polenta. Using plain dental floss, cut horizontally in half, pulling string toward you. Cut in half crosswise, pressing string downward. Cut each half lengthwise into 1 1/2-inch-wide strips, cut strips crosswise into thirds, and then into triangles or squares if desired. (Alternatively, cut polenta with a knife.)
SOFT POLENTA
It's easy to prepare this quick and delicious side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 3
Steps:
- In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.
SOFT POLENTA
Categories Side Vegetarian Cornmeal Winter Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups, serving 6
Number Of Ingredients 4
Steps:
- In a 4-quart heavy saucepan bring water to a boil with salt and bay leaves and gradually whisk in cornmeal in a thin stream. Cook mixture over moderate heat, whisking, 2 minutes and cover pan. Simmer polenta, covered, over low heat, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove pan from heat and discard bay leaves.
BRAISED LAMB SHANKS ON SOFT POLENTA WITH BAY LEAVES
Provided by Lidia Bastianich
Categories Mushroom Onion Braise Rosemary Lamb Shank Red Wine Fall Clove Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Combine 2 cups hot water and mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes.
- Using vegetable peeler, remove peel (orange part only) from oranges in long strips. Squeeze juice from oranges; reserve peel and juice. Tie bay leaves, rosemary sprigs, and cloves in square of moistened cheesecloth.
- Heat 4 tablespoons olive oil in wide pot over medium-high heat. Add onions; sauté until golden, about 12 minutes. Using slotted spoon, transfer onions to small bowl. Add 2 tablespoons oil to pot. Sprinkle lamb with salt and pepper. Add 3 lamb shanks to pot. Sauté until brown on all sides, about 10 minutes. Transfer to plate. Repeat with remaining shanks. Return onions to pot. Using slotted spoon, add mushrooms, then mushroom soaking liquid, leaving any sediment in bowl. Add orange peel and juice, herb bundle, wine, and tomato paste. Boil 5 minutes, scraping up browned bits.
- Return lamb to pot, arranging in single layer. Add broth; bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes. Partially uncover pot. Simmer until lamb is tender, turning every 15 minutes, about 1 1/2 hours longer.
- Transfer lamb to bowl. Tilt pot and spoon fat off top of sauce. Boil until sauce is thick enough to coat spoon lightly and is reduced to 5 cups, about 35 minutes. Discard herb bundle and orange peel. Season sauce to taste with salt and pepper. Return lamb to pot, spooning sauce over to coat. (Can be made 1 day ahead. Refrigerate lamb, uncovered, until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Spoon polenta onto large platter. Arrange lamb atop polenta. Spoon sauce over lamb and serve.
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
MEDITERRANEAN CHICKEN WITH FENNEL AND GREEN OLIVES
Green olives and lemon zest provide a punchy counterpoint to the fennel's mellow sweetness, making a sunny backdrop for the braised chicken.
Provided by Sophie Gilliat and Katherine Westwood
Categories Mains
Time 1h25m
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C).
- Season the chicken leg quarters with 1/2 teaspoon of salt and arrange in a single layer in a baking dish. Transfer to the oven and bake until browned, about 25 minutes. Remove from the oven, pour off any fat, and cover with foil. Turn the oven down to 250°F (130°C).
- Meanwhile, in a heavy skillet over medium-low heat, warm the oil. Add the fennel, onion, and remaining salt, and cook, stirring frequently, until the vegetables are soft but not falling apart, 10 to 15 minutes. Stir in the garlic during that last 2 minutes of cooking.
- Crank the heat up to high, splash in the wine and stock, and allow it to boil until reduced by about one-third, 4 to 5 minutes. Take the fennel mixture off the heat and stir in the olives, lemon zest, pepper flakes, bay leaves, and thyme.
- Arrange the fennel mixture in the baking dish so it nestles around the pieces of chicken.
- Transfer to the oven and bake until the chicken is cooked through and registers 165°F (74°C) on a meat thermometer, 25 to 35 minutes.
- Divvy the chicken leg quarters and the fennel and olives between serving plates, and serve with mashed potato or soft polenta. Sprinkle a few parsley leaves over the top.
Nutrition Facts : ServingSize 1 portion, Calories 454 kcal, Carbohydrate 17 g, Protein 27 g, Fat 31 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 142 mg, Sodium 1446 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 21 g
KHICHDI
Whenever Aarti Sequeira is in need of some comfort, she whips up a bowl of this savory rice and lentil porridge. "Imagine a loved one rubbing your head when you're not feeling well. That is the sensation that runs across my tongue and my heart when I take a bite of khichdi," she says. She adds lots of toppings, like cashews and fried onions or shallots for crunch and a dollop of plain yogurt for tang.
Provided by Aarti Sequeira
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine the rice and lentils in a large bowl. Cover with water and swish around with your hands until the water is cloudy. Pour off the water, then repeat this process until the water runs clear, 3 or 4 times. Cover with water and let soak for 15 to 20 minutes.
- Set an electric pressure cooker to sauté on high. Add 2 tablespoons ghee, the bay leaves, pepper, 1 teaspoon cumin seeds and the hing. Allow to cook until the leaves are sizzling, about 1 minute.
- Drain the rice and lentils in a strainer. Carefully add to the pressure cooker and stir well. Continue to cook, stirring often, for about 2 minutes, until the water has evaporated off the grains and they sizzle.
- Add the grated ginger, turmeric and 5 1/2 cups water to the pressure cooker. Stir well and add 2 teaspoons salt. Put the lid on the cooker and set the steam valve to the sealing position. Cook for 12 minutes on high pressure. Let the cooker naturally release the pressure for 20 minutes. Manually release any remaining pressure, then open up the cooker and stir, discarding the bay leaves. The porridge should be the consistency of a soft polenta or risotto; feel free to add more water until it's just right.
- Start making the toppings while the pressure is releasing. Make birista, or fried onions: Set a small skillet over medium heat and add the sliced onion. Pour in just enough canola oil to cover. Gently fry the onion until uniformly golden brown, about 10 minutes, stirring every now and then. Using a slotted spoon, remove the onion to a paper towel-lined plate and sprinkle with salt. Add the cashews and coconut to the oil and fry until golden brown. Remove the cashews and coconut to the plate and sprinkle with salt.
- Pour off all but 1 to 2 tablespoons of the oil. (But don't discard it! The oil is great to drizzle over vegetables before you roast or sauté them; it's also a great start to a soup, pasta sauce or curry.) Add the remaining 2 tablespoons ghee to the remaining oil in the skillet. Once shimmering, add the dried chiles, garlic and remaining 1/2 teaspoon cumin seeds. Cook, shaking the pan and stirring, until the garlic is golden brown, 30 seconds to 1 minute.
- Pour the porridge into a serving bowl, then pour the contents of the skillet on top and gently stir. Top with a big dollop of yogurt, the fried onion, cashews and coconut, and some cilantro.
SOFT POLENTA WITH BAY LEAVES
Provided by Lidia Bastianich
Categories Herb Side Vegetarian Cornmeal Fall Vegan Simmer Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Bring 5 cups water to simmer in medium saucepan. Cover; keep warm over low heat. Pour 5 cups water into large pot. Add salt, oil, and bay leaves; bring to boil over medium-high heat. Reduce heat to medium; gradually add cornmeal, whisking to avoid lumps. Reduce heat to medium-low. Simmer uncovered until polenta is thick, whisking often, about 3 minutes. Whisk in 1 cup of reserved hot water. Continue to simmer until polenta is smooth and thick, whisking often, about 3 minutes. Add remaining hot water, 1 cup at a time, and cook until very thick after each addition, whisking often, about 20 minutes.
- *Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute regular yellow cornmeal and cook for about half the time.
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- Put the polenta meal and cream in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 45 minutes, stirring occasionally to prevent the bottom from burning.
- Heat the oil in a large saute pan over medium-high heat. When the oil is hot, add the mushrooms and saute for 10 to 15 minutes or until the mushrooms are browned and softened. Add the garlic, shallots, and bay leaf and cook for an additional 3 minutes or until the garlic and shallots are softened. Add the white wine while stirring the bottom of the pan with a wooden spoon to dissolve any browned solids into the liquid.
- Remove from the heat, remove and discard the bay leaf, and season to taste with salt and pepper. Cover to keep warm.
- Add the cheese and butter to the warm polenta. Stir until the butter melts and the cheese is incorporated. Taste and add more cheese, if desired.
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- Bring 4 1/2 cups water to a boil with 2 tsp. salt and 1 bay leaf. Remove from the heat and add the flour. Whisk and return to the heat. Cook for around 50 minutes over low heat.
- Cut the cuttlefish into small strips. Brown the cuttlefish over medium heat with 1 Tbsp. oil and the garlic. Deglaze with 1 cup white wine. Add the tomato purée and lower the heat. Cook for 15-20 minutes.
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