Polenta Party Recipes

Steps:

• In a small bowl combine the polenta and semolina and set aside.
• In a heavy stainless pan or casserole, Combine the stock, cream, nutmeg, and salt and place over medium heat. Bring mixture to a simmer, and slowly but steadily whisk in the polenta and semolina.
• Continue to stir, allowing the mixture to return to a simmer and then reduce the heat so that the mixture barely bubbles. Stir the polenta for about 5 more minutes, until it thickens and begins to pull away from the sides of the pot. Remove the pot from the heat. Sprinkle the grated cheese over the hot polenta and mix well.
• While the polenta is warm spread it evenly in an ungreased 8 by 8-inch square pan. Allow the polenta to cool for about 10 minutes and then cover it with plastic wrap. Refrigerate 2 to 3 hours or overnight.
• After the polenta has thoroughly chilled, loosen the sides of the polenta by running a knife around the sides of the pan. Cut into 2 inch squares or as desired. Lift the pieces out carefully with a small spatula and place on a small sheet pan. Grill or broil the polenta pieces until they are golden brown. Serve with a variety of toppings such as Parmesan, bolognese, balsamic mushrooms and broccoli rabe with crushed chili flakes.

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.

Steps:

• Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil.
• Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes.
• Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat.
• Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.)
• When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce.