Posts tagged #Polenta

Pink Polenta

Pink Polenta

Pink Polenta with Crispy Pancetta

Active Time: 15 minutes
Total Time: 45 minutes

1 quart chicken broth
4 tablespoons olive oil
1 tsp salt
3 medium sized beets with their greens
1 cup Hayden Flour Mils Polenta
1 cup grated parmesan cheese
4 cloves garlic, sliced lengthwise into thin slivers
4 oz cubed pancetta
Freshly cracked pepper

Instant Pot Directions*:

Start by separating the beets from their green tops. Set the greens aside for later. Chop the root and tops ends off the beets, then peel and chop them into 1/2 inch cubes. Press the sauté button on your instant pot and add the chicken broth, 2 tablespoons of olive oil, salt and beet pieces to the instant pot. Place a pot lid on the instant pot (not the one that comes with the instant pot) to help the broth come to a boil. When the broth is boiling, slowly add in the polenta while stirring it into the broth. This will help avoid clumps. When the polenta has been added place the instant pot lid on and lock. Check to make sure the pressure valve is set to 'sealing'. Then press the 'porridge' button and set the time to 12 minutes. 

When the polenta is done cooking it will beep to signal it is done, however allow it to stay in the 'Keep Warm' setting for 15 more minutes minutes. This will allow the polenta to absorb more liquid and become even creamier. During this time you can prepare the beet greens. Start by chopping the greens (stems and leaves) into small pieces about 1/4 inch size. 

Over medium heat, pan fry the pancetta add the garlic until the pancetta is crispy and the garlic is lightly browned. Remove the crispy pancetta and garlic from the pan and set aside. In the same pan add 2 tablespoons olive oil and sauté the chopped beet greens. When the greens and stems have softened and become dark green, about 15 minutes, remove from heat. 

Carefully open turn the instant pot valve to release and allow the remaining steam to escape. Then open the lid and stir in the parmesan and stir it into the polenta with a wooden spoon. The beets should be soft and the polenta should be creamy. Pour the polenta out onto a platter and top with the beet greens and the crispy pancetta and garlic. Serve hot. 

Stove Top Directions:

Start by separating the beets from their green tops. Set the greens aside for later. Chop the root and tops ends off the beets, then peel and chop them into 1/2 inch cubes.  Add the chicken broth, 2 tablespoons of olive oil, salt and beet pieces to a pot and place over medium heat. Cover with a lid and allow the broth come to a boil. When the broth is boiling, slowly add in the polenta while stirring it into the broth. This will help avoid clumps. When the broth returns to a boil, reduce the heat and simmer for 45 minutes stirring frequently. When it's done the beets should be soft and the polenta should be creamy.

While the polenta is cooking prepare the beet greens. Start by chopping the greens (stems and leaves) into small pieces about 1/4 inch size. Over medium heat, pan fry the pancetta add the garlic until the pancetta is crispy and the garlic is lightly browned. Remove the crispy pancetta and garlic from the pan and set aside. In the same pan add 2 tablespoons olive oil and sauté the chopped beet greens. When the greens and stems have softened and become dark green, about 15 minutes, remove from heat. 

To assemble, pour the polenta out onto a platter and top with the beet greens and the crispy pancetta and garlic. Serve hot. 

Posted on February 6, 2017 and filed under Recipe, Dinner.

mushroom and herb polenta

polenta fixed.png
mushroom square.png

You know that cookbook Plenty that everyone has been talking about? Well this is why it's worthy of all the attention: recipes that make you forget you are eating vegetarian.  

Since getting the book, we've probably made this recipe ten times. Once on New Years as a crowd-pleasing appetizer. The polenta takes about 40 minutes to cook, but otherwise it's a quick prep, and you can improvise with what ever cheeses and herbs you have on hand. 

Adapted from Plenty by Yotam Ottolenghi 

Mushroom and Herb Polenta

Serves 4

Mushroom and Herb Polenta

Serves 4

8 tbsp olive oil
6 cups mixed mushrooms, pick out 3-4 different types, be adventurous!
4 garlic cloves crushed
2 tbsp chopped tarragon
2 tbsp chopped thyme
2 tbsp
Salt and pepper
4 ½  cups vegetable stock
1 cup polenta
1 cup grated parmesan
2 tsp chopped rosemary
8 oz Taleggio cheese (rind removed) 

1. Polenta.  Bring stock to a boil in a saucepan. Add the polenta and stir with a wooden spoon, reduce the heat and continue to stir. It will

take about 40 minutes for the corn to soften and become a creamy porridge. You can tell the polenta is ready when it pulls away from the sides of the pan but isn’t dry (add a bit more stock if this is the case). At the end, stir in the parmesan and rosemary.

2. Herby Mushrooms. Heat the olive oil in a large fry pan and add half the mushrooms (remember what Julia said: Don’t crowd the mushrooms!). Fry for a few minutes until browned, not too long or the mushrooms become rubbery.  Remove from pan and repeat with the other half of the mushrooms. At the end, add the garlic, tarragon, and thyme to all the cooked mushrooms.

3. Assemble. When the polenta is ready pour out on polenta board and spread (I used a wooden cutting board). Top the hot polenta with slices of taleggio and pour the herby mushrooms over the top. It should all melt together nicely.

You can slice it up and serve it like pizza. But I think its fun to just give your guests forks and tell everyone to dig in!

Posted on March 19, 2012 and filed under Dinner, Recipe.