SPANISH CHICKEN STEW WITH MANCHEGO POLENTA
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
- In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.
QUICK COOKING CHEESY POLENTA
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.
MANCHEGO POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Halve large potatoes, small ones can be left whole. Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil. Uncover, salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
SAUTéED SHRIMP WITH POLENTA AND MANCHEGO SAUCE
Slightly smoky, subtly Spanish, simply sensational shrimp--a Whole Foods recipe. The elegant stacked presentation is so pretty. Smoked Spanish paprika adds subtle character to this dish and can be used in a host of other recipes such as beans, tacos and salad dressings. Chicken broth may be substituted for the vegetable broth. Serves 4
Provided by Chef Kate
Categories Grains
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- For the polenta, bring stock and milk to a boil in a small, heavy saucepan over medium heat.
- Reduce heat to simmer and slowly add cornmeal to saucepan, whisking constantly. Cook, stirring constantly, for 20 minutes over medium-low heat.
- If polenta becomes too thick, slowly add as much as 1 more cup of stock.
- Stir in cheese and 2 tablespoons of the butter.
- Add salt and pepper to taste.
- Pour polenta into a greased 8-inch square pan and set aside and let cool until firm, about 45 minutes.
- For the shrimp, rinse shrimp and pat dry with paper towels.
- Sprinkle shrimp with sea salt and paprika and let marinate for 10 minutes.
- Heat olive oil in large heavy skillet over medium heat.
- Sauté garlic for about 30 seconds.
- Add shrimp and sauté until opaque in center, about 2 minutes on each side.
- Remove from heat and keep warm.
- For the sauce, melt 1 tablespoon of the butter in small saucepan over medium heat. Add shallot, garlic, celery, salt, pepper, and paprika and cook until shallot is soft, about 5 minutes.
- Add the other tablespoon of butter and melt into vegetables.
- Whisk in flour.
- Add broth a few tablespoons at a time, very slowly, whisking to combine.
- When thickened, add cream a few tablespoons at a time, following the same procedure as with the broth. When thickened, whisk in the cheese, stirring until melted. Mix in lemon juice.
- Invert baking dish to remove polenta from pan.
- Cut polenta into four squares.
- Heat the remaining 2 tablespoons butter in large skillet over medium heat.
- Sauté polenta in butter until warmed through and golden brown on both sides.
- To assemble, place each polenta square on its own plate, stack shrimp on top of polenta and drizzle with sauce.
- Garnish with paprika, if desired.
Nutrition Facts : Calories 491.8, Fat 37, SaturatedFat 19, Cholesterol 230.7, Sodium 1133, Carbohydrate 21, Fiber 1.5, Sugar 0.3, Protein 20.1
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