Tom Valentis Soft Polenta Food

BRAISED LAMB SHANKS WITH TOM

Steps:

• Preheat the oven to 325 degrees. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones down to the bone and all the way around; this will help expose the bone while cooking. Season with salt and pepper; set aside.
• Heat oil in a large heavy pot over medium-high heat. Working in batches, add lamb, and sear until brown all over, about 2 minutes per side. Remove from pot, and set aside.
• Pour off all but 3 tablespoons fat. Add celery, carrot, and onion, and cook until soft and beginning to brown, 5 to 6 minutes. Add tomato paste, and cook about 3 minutes more. Stir in red and white wine, thyme, bay leaf, peppercorns, anchovies, garlic, vinegar, and sugar. Increase heat to high, and bring to a boil. Cook for about 5 minutes to burn off some of the alcohol. Add veal and chicken stocks.
• Add lamb and return to a boil. Cover and transfer to oven. Cook for 1 hour. Uncover and cook until meat is very tender, turning the shanks over every half hour, 2 1/2 to 3 hours more.
• Remove shanks from braising liquid; strain the liquid and discard the solids. Skim any fat that rises to the surface and use the liquid as a sauce. Spoon some polenta onto a serving plate. Top with a lamb shank. Spoon sauce around plate and serve immediately.

SOFT POLENTA

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

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.

PERFECT SOFT POLENTA

Steps:

• In a 4-quart saucepan, melt 4 tablespoons of the butter over medium heat. Add the stock and bring to a simmer. Season with salt and pepper.
• Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is hydrated, about 2 hours.
• Remove from the heat and whisk in the mascarpone, Parmesan and remaining 2 tablespoons butter. Season to taste with salt and pepper and serve topped with a drizzle of olive oil and more Parmesan, if desired.

SOFT POLENTA

Steps:

• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
• Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
• Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.

TOM VALENTI'S SOFT POLENTA

Steps:

• In a medium saucepan, combine milk, salt, pepper, butter, and garlic. Bring to a boil over high heat, reduce heat to low, and whisk in the cornmeal. The resulting mixture will look very loose.
• Cook, stirring frequently, for 12 to 15 minutes. Reserve, or if you prefer, leave over low heat and keep warm by stirring frequently, or transfer to a double boiler set over simmering water.

GARLICKY POLENTA

Steps:

• Heat the butter in a medium saucepan over medium-low heat until melted, then add the garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Add the chicken broth and increase the heat to medium-high. Bring to a boil, then turn the heat down to low and add the polenta, whisking. Cook, stirring regularly, until thick and creamy, about 10 minutes. Add the Parmesan, heavy cream, chives and pepper and stir to combine. Add salt to taste and serve immediately.

TOM VALENTI'S LAMB SHANKS

Steps:

• 1.Preheat oven to 325°F. Season the lamb with salt and pepper.
• 2.Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
• 3.Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
• 4.Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.
• 5.Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
• 6.Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
• 7.Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.