Polenta Squares With Prosciutto Recipes

Steps:

• Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
• Preheat oven to 425 degrees F.
• Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.
• Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.
• Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

Steps:

• In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.

Steps:

• Pour warm polenta into an oiled 8-by-8-inch square pan and smooth out top. Refrigerate until firm, at least 2 hours but up to overnight.
• Preheat oven to 450 degrees. Flip polenta onto a cutting board. Brush the top with olive oil. Cut into 16 two-inch squares. Preheat a baking sheet for a few minutes and place the squares on the sheet.
• Place baking sheet in the upper third rack of the oven. Cook 10 minutes. Meanwhile, make the tomato topping by combining all ingredients in a bowl and tossing to coat. Let sit until ready to serve.
• Increase oven setting to broil and cook polenta squares until golden brown on top, about 3 minutes. Transfer squares to a platter and scatter tomato mixture on top.

Steps:

• In a large heavy saucepan, heat the olive oil over medium low heat. Add the red onion and saute, stirring constantly, for about 3 minutes, or until softened. Add the garlic and cook for 1 minute more. Add the chicken stock, water, and salt and bring to a boil over medium high heat. Reduce the heat and, when the liquid is simmering, gradually sprinkle the pollinate over in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain. Reduce the heat to very low.
• Switch to a wooden paddle and stir thoroughly every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of pollinate have softened. Stir in the black pepper, cotija, and butter. The mixture will be quite thick.
• Rinse an 8 x 12 inch roasting pan with water and shake dry. Mound the pollinate into the pan and, using a rubber spatula repeatedly dipped in very hot water, spread the pollinate evenly in the pan until it is just under 1/2-inch thick. Cover with a tea towel and allow to rest for 1 hour at room temperature or up to 24 hours in the refrigerator.
• When ready to serve, preheat a broiler to high heat. Brush the broiler pan with oil. Cut the pollinate into 8 equal squares and brush them with olive oil. Transfer the squares to the broiler pan and grill for about 8 minutes on each side, or until deep golden brown. Serve immediately.

Steps:

• Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
• Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
• Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.

Steps:

• Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add the cornmeal, a little at a time. Reduce the heat to medium-low; cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and is very thick, about 25 minutes.
• Heat the oil in a medium skillet over medium-low heat until hot but not smoking. Add the prosciutto and garlic. Cook, stirring, until the prosciutto is slightly crisp, about 5 minutes; stir into the polenta. Season with salt and pepper, if desired.
• Pour the polenta mixture into a 9 × 13-inch baking pan; smooth with a dampened spatula. Let cool at least 1 hour.
• If not serving the polenta immediately, cover it with plastic wrap, and refrigerate until ready to use (or overnight).
• Trim 1/4 inch from all sides of the polenta. Cut into 48 squares. Preheat the broiler with the rack 5 inches from the heat. Lightly brush a metal baking pan with oil; heat under the broiler 30 seconds. In batches, broil the squares in the pan, 2 minutes. Place a cheese cube on each square; season with pepper. Broil until the cheese is melted, about 1 1/2 minutes. Garnish with marjoram sprigs.

Steps:

• Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
• Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
• While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
• Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
• Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

Steps:

• Whisk both cornmeals in bowl to blend. Bring broth to boil in heavy medium saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk constantly until mixture boils and becomes very thick, about 5 minutes. Remove from heat. Whisk in 1/2 cup Parmesan; season with salt and pepper. Pour polenta into 8 x 8 x 2-inch baking pan; smooth top. Cool until firm, at least 30 minutes, or cover and chill overnight.
• Preheat broiler. Cut polenta into 16 squares; brush generously with oil. Arrange polenta, oiled side down, on small baking sheet. Brush top of polenta with oil. Broil until heated through and golden brown, about 3 minutes per side. Transfer to platter. Sprinkle with 1/2 cup Parmesan.