Pan Seared Polenta
3 cups fine polenta
4 cups chicken stock
3 cups whole milk
1 cup heavy cream
½ cup red cow parmesan
½ cup mascarpone cream
2 peperoncini
1 tsp fresh rosemary
1 tsp minced garlic
1 tbs olive oil
1 tbs butter plus more for frying
salt and fresh cracked pepper TT
Grease standard brownie tin, line bottom with parchment paper and grease the top of the paper.
Melt 1 TBS butter and olive oil in a medium sized saucepan. Saute garlic, rosemary and peperoncini over medium heat till garlic is soft but not browned. Add stock, milk and cream and bring to a simmer. Whisk in polenta. Cook over medium heat while stirring till polenta is thick, about 5 minutes. Add mascarpone and red cow, season with salt and pepper, cook about 5 more minutes over low heat to melt cheese. Stir often to prevent burning on bottom of pan.
Pour into tin and use an oiled rubber spatula to smooth the top of the polenta. Chill thoroughly, about 3 hours, uncovered. Place a cutting board on top of tin, flip plan over on top of cutting board and bang out the polenta so that you can lift the tin and the polenta stays on the board. Remove the parchment paper and cut into desired shapes.
Coat evenly with all purpose flour or Wondra, shake off excess and sear all sides in a hot nonstick pan with butter till crispy. YUM!
Pan Seared White Polenta
recipe by Chef Erin Eastland
photos by Amy Sheridan
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4 cups chicken stock
3 cups whole milk
1 cup heavy cream
½ cup red cow parmesan
½ cup mascarpone cream
1 tsp fresh rosemary
1 tsp minced garlic
1 tbs olive oil
1 tbs butter plus more for frying
salt and fresh cracked pepper TT
.
Grease standard brownie tin, line bottom with parchment paper and grease the top of the paper.
.
Melt 1 TBS butter and olive oil in a medium sized saucepan. Saute garlic, rosemary and peperoncini over medium heat till garlic is soft but not browned. Add stock, milk and cream and bring to a simmer. Whisk in polenta. Cook over medium heat while stirring till polenta is thick, about 5 minutes. Add mascarpone and red cow, season with salt and pepper, cook about 5 more minutes over low heat to melt cheese. Stir often to prevent burning on bottom of pan.
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Pour into tin and use an oiled rubber spatula to smooth the top of the polenta. Chill thoroughly, about 3 hours, uncovered. Place a cutting board on top of tin, flip plan over on top of cutting board and bang out the polenta so that you can lift the tin and the polenta stays on the board. Remove the parchment paper and cut into desired shapes.
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Coat evenly with all purpose flour or Wondra, shake off excess and sear all sides in a hot nonstick pan with butter till crispy. YUM!
The link for the polenta in the recipe is for a coarse polenta, yet recipe ingredient says “fine”. So should coarse or fine be used and does Cube also carry the fine?
d’oh! my fault! my typo. it is coarse polenta. you could use fine if you prefer. here is the link for fine polenta:
rachael
https://www.cubemarketplace.com/p-539-moretti-fioretto-fine-ground-polenta.aspx