Serrano Chile Polenta Recipes

Steps:

• In a large, heavy saucepan, combine 6 cups cold water, the cream and salt. Bring to a boil over high heat, and then reduce the heat to medium. Gradually whisk in the polenta in a slow, steady stream.
• Whisk until the liquid boils again and the grains are suspended in the liquid. Keep whisking so the polenta doesn't scorch. Once it comes to a simmer, switch to a wooden spoon and stir every few minutes until the polenta is creamy without any hint of grittiness, 15 to 20 minutes. Remove from the heat and stir in the fontina, Parmesan and nutmeg.
• Line a table with butcher paper and pour the polenta onto the table, down the center. Serve with Basil Pesto Sauce and Bolognese Sauce. (These sauces also go great with pasta.)
• Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well.
• Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender. Add the olive oil, pine nuts, garlic, vitamin C if using and salt and pepper to taste. Blend for at least 30 seconds. In this way, the green of the basil will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator. Makes about 3/4 cup.
• Soak the mushrooms: Place the porcini in warm water and soak for 15 minutes. Drain, reserving the liquid, and then chop the porcini.
• Heat the olive oil in a large skillet over medium heat. Add the veal and pork, breaking it up with a wooden spoon. Cook 2 minutes, and then sprinkle with salt and pepper.
• Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook until the garlic is lightly browned, about a minute.
• Add the mushrooms and cook for about 4 minutes to caramelize the meat. Add the wine and 2 tablespoons porcini juice. Cook for 1 minute to evaporate. Add the remaining stock, the tomato puree and parsley and cook for 2 minutes. Garnish with the cheese.
• Preheat oven to 325 degrees F.
• Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame. Let sausages sit in water until water has cooled to room temperature. Remove sausages from water and reserve until ready to grill.
• Halve the cherry tomatoes. Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers, and the garlic cloves. In a large mixing bowl toss all of the vegetables together with the balsamic vinegar, olive oil, salt and pepper. Pour the mix onto a large oven tray and bake for about 1 hour stirring occasionally so that it cooks evenly. Remove from oven when vegetables are fully cooked and lightly browned. Let cool slightly and stir in chopped basil.
• Grill the poached sausages over a medium-high heat until nicely caramelized.

Steps:

• In a large pot bring 4 cups of water to a boil.
• Add the salt and slowly pour in the cornmeal, mixing constantly with a wooden spoon until it is all incorporated.
• Turn the heat to low and cook until it's smooth and no longer grainy (30-35 minutes). Be sure to stir often so that the bottom doesn't burn.
• Spread the warm polenta evenly into a lightly oiled container and allow to cool.
• When cool, cut the polenta into whatever shape you desire. Firm polenta can be grilled, baked or fried.

Steps:

• Preheat oven to 400 degrees. Grease and flour 8x8 or 7x11 baking dish.
• Carmelize the onions in 1-2 tablespoons of oil. Do not allow to burn. Set aside.
• Stir cornmeal and salt into 1 cup warm water. Add 1 cup boiling water and bring to a boil over medium heat stirring constantly. Lower temperature and continue stirring until the consistency of heavy batter.
• Remove from heat and stir in 2/3 of the onions and 3/4 of the cheese. Mix well.
• Pour into baking dish and smooth to level. Top with reserved onions and cheese. Drizzle remaining olive oil over top. Sprinkle with freshly grated black pepper and red pepper flakes.
• Bake 40-45 minutes or until top is golden and sides have pulled away from dish.
• Allow to sit for 10 minutes to set, then cut into servings.

Steps:

• Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
• Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese.
• Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream.
• REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
• Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.

Steps:

• Bring the water to a boil in a medium pan. Add salt reduce heat to medium low. As soon as the water begins to simmer, start pouring in the cornmeal in a thin stream, very slowly while stirring constantly with a wooden spoon to prevent lumps. Once all the cornmeal has been added, keep the water at a simmer, and stir frequently. should take between 25-30 minutes to fully cook Once it is cooked, it should pull away from the sides of the pot easily.
• Variations:.
• Soft Polenta: Use polenta directly out of the pot, topped with sauce or vegetables as desired. scoop a good portion on a plate, let it sit for a minute or two. Next top the polenta with a scoop of your favorite sauce. add grated Parmesan cheese to the polenta and sauce.
• Firm Polenta: After it is completely cooked, place on wooden board or a greased baking sheet 2 inches thick and allow to set. Cut into squares.
• Baked Polenta: Cut firm polenta into slices, place in a buttered baking dish. Add favorite topping, bake at 375°F till golden.
• Grilled Polenta: Cut firm polenta into squares, brush with oil and grill lightly on both sides.
• Fried Polenta: Cut the firm polenta into slices and fry in a few inches of hot oil till golden brown and crispy.

Steps:

• Bring 3 cups water to a boil in a large heavy saucepan;gradually add cornmeal, whisking until smooth. Cook 3 to 5 minutes or until thickened. remove from heat.
• Whisk in butter and remaining ingredients. Serve warm or spread polenta into a lightly greased 9-inch square pan. Cool slightly. Cut into desired shapes.