Roasted Garlic Polenta Recipes

Steps:

• Heat the butter in a medium saucepan over medium-low heat until melted, then add the garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Add the chicken broth and increase the heat to medium-high. Bring to a boil, then turn the heat down to low and add the polenta, whisking. Cook, stirring regularly, until thick and creamy, about 10 minutes. Add the Parmesan, heavy cream, chives and pepper and stir to combine. Add salt to taste and serve immediately.

Steps:

• 1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
• 2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
• 3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.

Steps:

• In a 2- or 3-quart saucepan, heat the chicken stock over high heat until boiling. Add the salt, stir in the grits, and return to a boil. Reduce the heat and simmer 30 to 40 minutes, stirring frequently until thickened.
• Stir in the roasted garlic puree, butter, and cheese until incorporated. Stir in the half-and-half and adjust the seasoning. Transfer to a double boiler and keep warm until ready to serve.
• Preheat oven to 350 degrees F. Toss the garlic with the bay leaves and enough olive oil to coat thoroughly. Transfer to an ovenproof pan large enough to hold the garlic in one layer and cover tightly with foil. Bake for 30 to 45 minutes, until the garlic is soft and aromatic. Cool slightly.
• Pass the cloves through the fine blade of a food mill or press them through a strainer and then transfer the puree to a container. Cool completely, cover with a thin film of olive oil, and seal the container. Refrigerate until needed.

Steps:

• Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.
• Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

Steps:

• Preheat oven to 400°F '.
• In a deep saucepan, bring 1 cup of the cream and 2 1/2 cups water to a boil over medium-high heat.
• Meanwhile, in an ovenproof skillet, melt butter over medium heat. Add garlic, reduce heat to medium-low and sauté for about 5 minutes or until golden; transfer half to a bowl, set skillet aside.
• Mash reserved garlic with 1/2 teaspoons salt and 1/4 teaspoons pepper in bowl; stir into boiling cream mixture.
• Gradually pour in cornmeal, while stirring. Reduce heat to medium-low and cook, stirring often, for about15 minutes or until polenta is thick.
• Meanwhile, return skillet, with garlic, to high heat; heat until sizzling. Season beef medallions with salt and pepper; add to skillet and sear each side for 1 minute.
• Transfer to oven and roast for about 15 minutes for medium-rare or until desired doneness.
• Transfer beef to a warmed plate; tent with foil.
• Return skillet to medium-high heat and pour in wine; boil, scraping up brown bits for 1 minute.
• Whisk flour into remaining cream, gradually whisk into skillet. Simmer, whisking for about 2 minutes or until slightly thickened. Season to taste with salt and pepper.
• Stir Parmesan and basil into polenta and divide among serving plates; place beef on top and spoon sauce over top.