Ramp Polenta Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until beginning to soften, about 10 minutes; drain.
• Heat bacon drippings in a large skillet over medium-high heat; cook and stir potatoes in the hot drippings until golden brown, about 15 minutes. Stir ramps and bacon with the potatoes; season with salt and black pepper. Continue cooking until the ramps are soft, about 5 minutes.

Steps:

• Spray an 8-inch square pan with vegetable-oil cooking spray. Place ramps in a large bowl of cold water; let stand for 5 minutes to rid them of dirt and sand. Lift ramps out of the water, drain in a colander, and pat them dry with paper towels.
• In a small skillet, melt 2 tablespoons butter over low heat. Add ramps, 1/4 teaspoon salt, and the pepper, and cook, stirring occasionally, until the ramps are soft and translucent, about 10 minutes. Set aside.
• Meanwhile, in a large pot, bring 3 cups water to a boil, and add remaining teaspoon of salt. While constantly whisking the water, add the polenta in a slow, steady stream. Immediately reduce heat to low, and simmer, stirring constantly with a wooden spoon, for 2 minutes. Stir in sauteed ramps, 2 tablespoons butter, and cream; adjust seasoning if necessary. Spread polenta in the prepared pan. Cover, and refrigerate for at least 30 minutes and up to several days.
• To serve, turn polenta onto a work surface. Cut into 4 squares; cut each square into 2 triangles. In a large nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Saute polenta until browned, about 2 minutes on each side. Drain on paper towels; serve immediately.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Snap off the ends of the asparagus (they will break naturally where their toughness begins), and peel the stalks.
• Clean the ramps and prepare the ramps according to the method described on page 33.
• Blanch the asparagus in heavily salted boiling water about 5 minutes, until tender. To test for doneness, take a spear out of the water, cut a small piece off the end, and taste it. (Remember, the spears will continue to cook a little as they cool.) Carefully remove the asparagus to a baking sheet to cool.
• If the morels are large, cut them in half.
• Heat a large sauté pan over high heat for 2 minutes. (If you don't have a pan that's large enough to hold all of the vegetables, heat two pans and divide ingredients accordingly.) Add 4 tablespoons butter to the pan, and when it foams, scatter the morels into the pan, being careful not to overcrowd them. Sauté the mushrooms 3 to 4 minutes, stirring often. Turn down the heat to medium, and add the thyme, 1/4 teaspoon kosher salt, and a few grindings of pepper. Let the mushrooms cook another 6 to 8 minutes. They should be crispy on the outside, yet still tender. (The amount of cooking time really depends on the mushrooms; sometimes they give off water, which will require a longer cooking time, to allow the water to evaporate and the morels to crisp.)
• Add the remaining 2 tablespoons butter to the mushrooms, and place the blanched asparagus carefully in the pan. Toss to coat the asparagus in all the mushroomy brown butter, and cook over medium heat for 2 minutes. Add the ramps to the pan, season with salt and freshly ground black pepper, and cook another 2 minutes, tossing often so all the flavors meld and everything is coated in the butter. Taste for seasoning.
• Spoon the polenta onto a large warm platter. Using tongs, arrange the asparagus and ramps, randomly overlapping them over the polenta. Spoon the morels and all the butter over the top, and scatter the parsley over everything.
• In a heavy-bottomed pot, bring 5 1/2 cups water and 1 tablespoon salt to a boil over high heat. Add the polenta slowly, whisking continuously. Turn the heat down to low, and continue cooking for another 20 minutes, whisking often. Add another 1/2 cup water and cook 1 more hour, whisking often and adding 1/2 cup water as needed, about every 20 minutes. The flame should be low, so that the polenta is barely simmering. As you whisk, make sure that you reach the bottom of the pan to prevent the polenta from scorching. I like to use a rubber spatula to scrape the bottom and sides of the pot.
• Whisk in the butter, and taste for seasoning. Even when the polenta is finished, you might sense it thickening up a little. If so, add a little more water and whisk to get the right consistency. If you're not serving right away, cover the pan with plastic wrap to keep the polenta from thickening or losing moisture. If necessary, rewarm over low heat before serving.
• You can blanch the asparagus and ramps a few hours ahead.

Steps:

• For the polenta: Bring 6 cups water and the salt to a boil over high heat in a medium (6-quart) heavy-bottom pot. Bring remaining 4 cups water to a simmer over medium heat in a small saucepan.
• Gradually add polenta to the large pot while whisking constantly. Switch to a wooden spoon once mixed in with no lumps. Cook until cornmeal has absorbed all of the water, about 3 minutes. Lower heat until only one or two large bubbles break the surface at a time (over medium-low or low, adjusting heat as necessary).
• Stir 2 ladles of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladles of water every 5 minutes, stirring frequently to prevent polenta from scorching and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
• Stir in butter and season with pepper. Use a damp spoon or ladle to transfer polenta to a parchment-lined small rimmed baking sheet and chill until firm.
• Preheat oven to 325 degrees for the tomatoes.
• Make the tomatoes: In a shallow baking dish, combine garlic, tarragon, sugar, vinegar, and oil. Add tomatoes and toss to combine; season with salt and pepper. Transfer to oven and bake until soft, 1 to 1 1/2 hours.
• To finish: Invert chilled polenta onto work surface and remove parchment paper. Trim edges and cut polenta into 4 inch squares. Cut squares in half on the diagonal to form triangles. Heat 2 tablespoons olive oil in a medium saute pan. Sear triangles on each side until light golden, about 2 minutes per side. Serve polenta with roasted tomatoes and fresh ricotta. Drizzle with balsamic vinegar and olive oil, and sprinkle with fleur de sel.

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.