1/2 cup EVOO, divided 8 oz cherry tomatoes 3 scallions, sliced in 1/2″ pieces 3/4 lb mushrooms, sliced or chopped 1 tsp fennel seeds, crushed 1 garlic clove, minced Salt & pepper, TT 3/4 cup polenta, plus salt TT 1/4 cup parsley, chopped
3 TBS butter 1 qt broth 1 cup polenta 3 TBS olive oil 2 medium leeks 4 oz creamy blue cheese Parsley or basil, chopped for garnish Heat oven to 350. Butter a 9×9 baking dish Melt 2 TBS butter in baking dish, add hot broth, stir in polenta Cover with foil, bake 40 min. […]
4 cups water 1 cup polenta 1 tsp salt 2 cups assorted cheeses (gorgonzola/taleggio/fontina/parmesan) chopped or grated 3 TBS olive oil 1 lb chanterelles cut in ½ in. pieces 3 cloves garlic, chopped 10 sage leaves 1 TBS butter Make polenta. Drizzle into boiling salted water, reduce heat, simmer gently until loose mush, about 5 […]
1 1/2 ounces fresh white goat cheese 1 cup water pinch salt 1/4 cup instant polenta 1 thin slice (1 ounce) prosciutto, roughly chopped 1 Tbsp grated Parmesan Crumble the cheese into large chunks and place in the bottom of a shallow bowl or rimmed soup plate. Bring the water to a boil. Add the […]
For the polenta: 4 cups whole milk 1 tsp salt 1/2 tsp coarse ground pepper 1 cup fine cornmeal 1 1/2 Tbsp butter 1 1/2 tsp extra virgin olive oil 1/4 cup grated Parmigiano-Regianno For the raddichio: 2 large heads raddichio, preferably Trevisano 1/4 cup extra virgin olive oil 1/4 tsp salt 1/4 tsp cracked […]
Inspired in part by a recipe in Yotam Ottolenghi’s “Plenty”; the polenta technique comes fromGolden Pheasant polenta. Look for shimeji mushrooms in Asian markets; or substitute another mushroom such as oysters. 1 cup polenta 4 cups water 1 1/4 tsp salt 1/2 stick unsalted butter 6 ounces crimini mushrooms, sliced 4 ounces shimeji mushrooms, bottoms […]