Barbaresco-Braised Beef With Cacao e Pepe Polenta

Barbaresco-Braised Beef With Cacao e Pepe Polenta

Give short ribs the luxury treatment by braising in a mix of savory vegetables and wine with strong character. When you want to go all out, we call for Barbaresco—its acidity and tannins are good at cutting through the richness of the ribs—but another full-flavored Italian red will also do.

Ingredients:
Braised Beef
5 lbs (2.27 kg) beef short ribs, for six pieces, each 2 × 4-inch
  (5 x 10-cm), or 12 pieces, each 1 × 4-inch (2.5 x 10-cm)
1 tbsp (15 mL) Diamond Crystal sea salt
2 tsp (10 mL) ground black pepper
1 tbsp (15 mL) extra virgin olive oil
3 carrots
3 leeks, white parts only, thinly sliced
3 celery stalks, finely chopped
2 tbsp (30 mL) tomato paste
2 cups (500 mL) Barbaresco red wine or medium- to full-bodied red 

   wine   

1 1/2 cups (375 mL) homemade or store-bought beef broth

6 fresh thyme sprigs, plus more to garnish
Cacio E Pepe Polenta
3 2/3 cups (900 mL) chicken broth
2 1/4 cups (560 mL) water
1 cup (250 mL) stone-ground cornmeal or polenta (not instant)
2 tbsp (30 mL) butter
1 cup (250 mL) freshly grated Pecorino Romano
1 tbsp (15 mL) freshly ground black pepper
1/4 tsp (1 mL) salt
Directions:
Preheat oven to 325°F (163°C).

Pat short ribs dry with a paper towel. Place in a large bowl. Sprinkle with 1 tbsp (15 mL) salt and 2 tsp (10 mL) pepper and rub to coat.

Heat oil in a very large, heavy-bottom oven-safe pot or Dutchoven set over medium-high heat. Working in two batches, brown the short ribs on all sides, 10 to 12 minutes per batch.

When first batch is done, use tongs to remove beef to one side of bowl with salt and pepper. Add uncooked beef to pan and repeat with second batch.

Meanwhile, cut carrots in half crosswise then lengthwise so you have six long pieces from each carrot. When beef-browning is done, remove pot from heat. Pour off fat, leaving about 3 tbsp (45 mL) in the pan.

Set pot over medium-low heat. Immediately add leeks and celery. Scrape up and stir in any brown bits from pot bottom. Sauté vegetables, stirring occasionally and incorporating brown bits as moisture releases from vegetables, until leeks and celery are softened, about 8 minutes. Stir in tomato paste.

Cook, stirring for 2 minutes, being careful not to burn. Stir in wine 

and broth. Add carrots and thyme.  Increase heat to medium-high and bring liquid to a boil.

Submerge short ribs in this mixture, placing them bone up if needed. Slowly braise in centre of preheated oven until very tender, about 

2 1/2 to 3 hours. Remove and discard thyme stems. If preparing this the same day you’re serving it, periodically use a spoon to skim off and discard fat from the broth as it braises (as the meat cooks, more 

fat will continue to.rise to the surface).

To prepare polenta, pour broth and water into a large saucepan or pot. Bring to a boil. Slowly stir in cornmeal. Reduce heat to medium-low. Whisk occasionally until polenta is thickened, about 55 to 65 minutes. Whisk more frequently toward the end, making sure to scrape bottom of pan. Stir in butter, Pecorino Romano, freshly ground black pepper and salt until evenly mixed.

Taste and season short ribs and polenta, if you like. Divide polenta, carrots and short ribs between six plates, spooning sauce overtop. Sprinkle with fresh thyme leaves. Serve warm.  Serves 6

Brown Butter and Sage Polenta.

Brown Butter And Sage Polenta

Creamy polenta is a great alternative to more common starches we often use in the United States, like potatoes, rice and even pasta. We love Italian polenta and with some cheese and brown butter, it really comes to life! And there is no better complement to brown butter than sage. This Brown Butter and Sage Polenta recipe is heavenly and can be made into a main dish or a side dish with a number of things served with or on top of the polenta!

Brown butter and sage are a match made in heaven! And when combined with delicious creamy polenta and Parmesan, this dish will not disappoint!

Ingredients:

6 large fresh sage leaves

8 Tablespoons unsalted butter, divided
4 ½ cups vegetable stock - unsalted and high quality
9 oz Polenta-style instant cornmeal
¾ cup grated Parmesan cheese
2 teaspoon kosher salt
½ teaspoon black pepper
Extra sage leaves to garnish optional

Instructions:

 

Chop the sage first, as you’ll need it as soon as the brown butter has been made. They don’t need to be finely chopped.

Next make the brown butter. Place 6 tablespoons of butter in a small saucepan over medium heat. Cook until the milk solids in the butter brown and the aroma is nutty. Remove from the heat, place in a small bowl and add the sage to the brown butter. Set aside.

Bring the stock to a boil. Once boiling, remove from the heat and, stirring constantly, slowly add the polenta. Do not add the polenta too quickly or it will become lumpy. Stir for 3 minutes, the polenta should be creamy. If it is very thick, thin it out with a little water or stock.

Incorporate the brown butter and sage into the polenta by stirring. Be patient, it takes a minute or so. Stir in the cheese, salt, pepper, and remaining 2 tablespoons of butter until fully incorporated. Taste for additional seasoning. Serve!

Notes:

We generally buy Italian instant polenta brands, but please note that different brands may require a different ratio of polenta to liquid content. The classic ratio is 1 part polenta to 4 parts water. Review the box instructions on the version you purchased and adjust accordingly if the polenta-to-stock ratio is significantly different than the one you are using. 

Sheet Pan Vegan Sausage, Polenta Atnd Peppers

Sheet Pan Vegan Sausage, Polenta, And Peppers

When you’re craving something spicy, here’s an easy, vegetarian sheet pan dinner of plant-based sausage, rounds of polenta, sweet peppers and fennel. If you’re a meat-eater, it’s just as delicious with an Italian or Mexican-style chorizo sausage.  Serves 1
Ingredients:
1 tbsp (15 mL) canola oil, plus more for brushing
1 small red or orange bell pepper, roughly chopped
1/3 trimmed fennel bulb, sliced lengthwise 1/2 inch (1 cm) thick, long 

   ones cut in half
Salt to taste
1/4 tube (250 g) ready-to-eat polenta, sliced into 4 rounds
Large pinch dried leaf oregano
1 to 2 spicy plant-based sausages, depending on appetite
1/2 cup (125 mL) prepared marinara sauce
Fennel fronds to garnish

Directions:

Preheat oven to 400°F (204°C). Line a baking sheet with foil or parchment paper. Brush with a little oil.

Place peppers and fennel in a bowl. Drizzle with 1 tbsp (15 mL) oil and season with salt. Toss to coat. Spread out in middle of baking sheet. Place polenta on sheet, brush with oil and sprinkle with oregano. Add sausage and brush with oil.

Roast until vegetables are tender, about 15 minutes. When almost ready to serve, microwave tomato sauce in a ramekin until hot.

Place polenta and sausage on plate. Stir vegetables and transfer to plate. Garnish with fennel fronds. Serve with tomato sauce.

Polenta With Cranberry Beans And Tomato Sauce

 

Polenta With Cranberry Beans And Tomato Sauce

Ingredients:

1/4 cup olive oil

1 large or 2 small red onions, finely chopped

2 cloves garlic, peeled and finely chopped

2 cups canned chopped tomatoes, with their juices

1 tablespoon red wine vinegar

2 tablespoons tomato paste

1 cup chicken or vegetable broth

10 fresh basil leaves, finely chopped

4 fresh sage leaves, finely chopped

4 to 5 cups cooked, drained Cranberry or Borlotti Lamon beans

Salt and freshly ground pepper

2 cups polenta

6 ounces pancetta, diced (optional)

Chopped fresh basil or parsley for garnish

Directions:

In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.

To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.

If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.

To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs. Makes 6 servings       Recipe of Rancho Gordo Beans

Pepperoni Ragu & Fried Polenta

  

Pepperoni Ragu & Fried Polenta

A good ragù usually takes a half-day of bubbling away to concentrate flavors, but you’re hungry and don’t have time for that. Layering lots of punchy fennel seed, pepperoni and toasty fried Parm, one on top of the other, in a killer tomato sauce is the answer. You can find prepared polenta in tubes at most grocery stores.

Ingredients:

2 tsp (10 mL) fennel seed
1/2 sweet onion, peeled with root end intact
2 tbsp (30 mL) olive oil
5 cloves garlic, chopped
3 oz (85 g) pepperoni, finely chopped
1/4 cup (60 mL) finely grated Parmesan
8 oz (225 g) medium ground pork
1/2 cup (125 mL) milk
1 can (398 mL) chopped or crushed tomatoes, or tomato pulp
Salt and freshly ground black pepper
1 tube (1 kg) prepared traditional polenta
Salt and freshly ground black pepper
4 tbsp (60 mL) olive oil, divided, plus more as needed
3/4 cup (175 mL) ricotta
2 tsp (10 mL) oil-preserved Calabrian chopped chilies
Directions:
For the ragù, crush fennel seeds in a mortar and pestle or by using the side of a chef’s knife. Grate the onion coarsely using a box grater set over a bowl. Set both aside.

Heat oil in a large skillet with a tight-fitting lid over medium heat. Add garlic and fry until golden, about 1 minute. Add onion and its juices and fry until dry but not browned. Stir in the pepperoni, Parmesan and fennel seed. Continue to cook, stirring frequently, until mixture is sticky and cheese smells toasty, about 5 minutes.

Crumble pork overtop and stir to combine. Fry until no longer pink, breaking up meat with a fork as you go.

Pour milk over, add canned tomato, and 1/2 tsp (2 mL) salt. Stir and bring to a boil. Reduce to low, cover and simmer 40 minutes or until very thick. Keep warm.

For The Polenta:  Meanwhile, using a serrated knife, cut polenta into 10 equal-size disks. Season both sides with salt and pepper. Heat 2 tbsp (30 mL) oil in a large, nonstick skillet over medium-high. Fry polenta, working in batches and refreshing oil if necessary, 4 to 5 minutes per side or until golden. Remove to a platter.

Season ricotta with salt and pepper to taste. Combine remaining 2 tbsp (30 mL) oil with chilies.

Spoon an equal amount of ragù over each polenta round. Divide ricotta between them and drizzle everything with the chili oil. Serve warm.   

Serves 10 as an appetizer, or 4 to 5 for lunch

Creamy Polenta With Mushrooms

Creamy Polenta With Mushrooms, Sage, And Garlic

This Creamy Polenta with Wild Mushrooms, garlic, and sage is a life saver! A simple, easy meal that can be made in under 30 minutes.

Ingredients:
Creamy Polenta

4 cups veggie or chicken stock (or sub water with 1 tsp salt)
1 cup polenta (ground corn meal)
___1/2 cup cheese-optional (goat cheese, white cheddar, parmesan, romano, vegan cheese) or leave it out!
1–2 tablespoons olive oil or butter
Shallot

Salt and pepper to tasteShallot,  

Sauteed Mushrooms

3 cups mushrooms, cleaned -chanterelles, morel mushrooms, button mushrooms, cremini, miatake, shitake or portobellos
1–2 tablespoons oil or butter (a mix is nice)
1 shallot, diced
2–4 garlic cloves, rough chopped
2–3 tablespoons wine- totally optional(cooking sherry is nice- sherry wine, not sherry vinegar!)
1 tablespoon fresh sage (or sub rosemary or thyme)
finishing salt
Garnish- a drizzle of truffle oil ( optional- but worth it! )

Directions
Make the Polenta: 

Heat the stock in a medium pot and bring to a boil. Once it is boiling, turn the heat down to low and gradually whisk in the cornmeal to the hot liquid while whisking vigorously to avoid any clumping.

Bring to a simmer, cover and let simmer gently on low heat for 10 minutes, then give a good stir. (Start the mushrooms below!) Cover again, simmer 10 more minutes, give another good stir. If using fine cornmeal, this should be close to done, if using a coarse polenta, you may need to cook a tad longer until grains fully open.

When the polenta is tender and cooked through, add your choice of olive oil, or butter, cheese, white pepper, stirring until fully incorporated. TASTE and adjust salt. Turn off heat, cover until ready to serve.

Mushrooms: 

While the polenta is simmering, saute the mushrooms. Heat oil over med heat, add shallots, garlic and mushrooms, cook 6-7 minutes until mushrooms release their liquid, lowering heat if necessary. Season with salt and pepper. Let the liquid cook off and allow the mushrooms to brown a little. At this point, you could splash with a little wine, letting this cook-off too- optional. Add the sage leaves right at the end and cook for one minute. Taste and add more salt and pepper, if needed.
Serve the mushrooms atop a bed of delicious creamy polenta.
Drizzle with Truffle oil if you like!

NOTES


I also love adding wilted baby spinach to this for extra nutrients. Feel free to add the spinach to the mushrroms towards the end, letting it gently wilt. So tasty!

Vegan Polenta With Mushroom and Kale Ragu

 

Polenta with Mushroom and Kale Ragu

Ingredients:
For the Polenta

6 cups low-sodium vegetable broth, plus more as needed
Kosher salt and black pepper
1 ½ cups polenta, medium- or coarse-grind cornmeal, or corn grits
3 tablespoons vegan butter
1 to 2 tablespoons nutritional yeast, to taste
For the Mushrooms:

3 tablespoons olive oil, plus more as needed
1 small yellow onion, finely chopped
1 pound cremini mushrooms, trimmed and sliced 1/4-inch thick
2 teaspoons minced fresh rosemary
4 garlic cloves, minced
Pinch of red-pepper flakes
3 tablespoons tomato paste
⅔ cup full-bodied red wine (see Tip)
1 cup low-sodium vegetable broth
1 large or 2 small bunches curly kale, Tuscan kale or Swiss chard (about 10 ounces), stemmed, then leaves torn into bite-size pieces
1 teaspoon red wine vinegar
Chopped fresh parsley, for serving

Directions:

Polenta: 

Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
Prepare the mushrooms: 

While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.

Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.

Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.

Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.

Tip: While many wines are naturally vegan, some use egg white or milk-based proteins to aid in the filtration process. Look for wines specifically labeled vegan to be safe.

Pork Ragu On Creamy Parmesan Polenta

INSTA-POT PORK RAGU ON CREAMY PARMESAN POLENTA
Ingredients:
2 1/2 lbs. boneless pork shoulder or boneless country-style spareribs, excess fat removed, cut into 4-inch pieces
Kosher salt and freshly ground black pepper 
1 to 2 T. vegetable oil
1 small onion diced
4 garlic cloves chopped

Serves 6.

2 T. tomato paste
1 cup full-bodied red wine
1-14.5 oz. canned diced tomatoes
1/2 tsp. smoked paprika
Bouquet garni made of: 5 sprigs fresh thyme, 2 sprigs rosemary, 2 bay leaves

Directions:
1. For the Ragu, pat the pork shoulder pieces dry and liberally season on all sides with kosher salt and freshly ground black pepper. Heat the instant pot high heat in sauté mode and drizzle in 1 T. oil to coat the bottom. Brown the pork pieces on all sides, about 8 to 10 minutes total.

2. Transfer the pork shoulder to a plate and add remaining 1 T. oil in the cooker; leaving the brown bits and removing any burned pieces. Add the onions and a pinch of salt. Sauté until soft and starting to caramelize, then add the garlic and cook for another 2 minutes. Stir in the tomato paste and cook for 30 seconds.

3. Deglaze the pot with the wine, scraping all the bits off the bottom. Stir in the tomatoes with all the juices and the smoked paprika. Then return the pork shoulder and any accumulated juices back to the pot. Nestle bouquet of thyme, rosemary and bay leaves into the juices.

4. Cover the pot and cancel Saute. Choose the meat setting and slide the valve to “seal”. InstaPot will come up to pressure and then cook for 35 minutes. Use the natural pressure release method, then remove the lid. Use a ladle to scoop off and discard the top layer of fat and remove the bouquet garni. Transfer the cooked pork shoulder to a cutting board and shred it apart with two forks, then add it back to the pot with the sauce, stirring to combine. Rewarm sauce when ready to serve over Polenta.

CREAMY PARMESAN POLENTA
4 cups chicken broth
3 cups whole milk
Salt and pepper to taste

Serves 6.
1 1/2 cups yellow cornmeal
1/2 cup freshly grated Parmesan
2 T. unsalted butter

Bring broth, milk, salt and pepper to a boil in a large pot on the stove top. Gradually whisk in cornmeal. Reduce heat and simmer, stirring often, until very thick and creamy, about 8 minutes. Whisk in cheese and butter; serve immediately.

Matuffi-Layered Polenta And Sausage Mushroom Tomato Sauce

MATUFFI—LAYERED POLENTA AND 

SAUSAGE MUSHROOM TOMATO SAUCE

Ingredients:

Sauce:
1 T. olive oil
1 cup chopped onion
2 T. minced garlic
1-10 oz. pkg. sliced mushrooms
(white or crimini)
12 to 16 oz. spicy or mild Italian
sausages, casings removed
3/4 cup dry red wine
1-28 oz. can crushed tomatoes with
added puree
1-14 oz. can diced tomatoes with juice 
1/4 cup tomato paste
1 T. golden brown sugar
1 T. dried oregano

Serves 6.
1 bay leaf
1/2 tsp. dried crushed red pepper 
1/2 cup chopped fresh basil, divided use
Polenta:
5 cups chicken broth
2 cups whole milk or more
chicken broth
2 T. unsalted butter
1 tsp. salt
1/2 tsp. freshly ground pepper
1 1/2 cups yellow cornmeal
1/2 cup freshly grated Parmesan
cheese

1. For sauce, heat oil in heavy large saucepan over medium heat. Add onion, mushrooms and garlic; sauté until softened, about 12 minutes. Add sausage to pan; sauté until cooked through, breaking up meat with back of spoon, about 7 minutes. Add the wine and bring to a simmer. Add remaining ingredients, except for the basil. Cover and simmer until flavors blend, stirring occasionally, about 30 minutes. Uncover and cook another 10 minutes or so or until thickened and flavorful. Discard bay leaf and stir in half the basil. Keep warm.
2. For Polenta, bring broth, milk, butter, salt and pepper to a boil in a large pot. Gradually whisk in cornmeal. Reduce heat and simmer, stirring often, until very thick and creamy, about 9 minutes. Remove from heat and stir in the cheese.
3. To serve spoon half the polenta onto plates or into bowls. Top with half the sauce. Repeat with polenta and sauce and finish with basil.

Polenta With Wild Mushrooms and Gorgonzola

Polenta With Wild 

Mushrooms And Gorgonzola

Polenta is a staple grain in northern Italy and is often combined with mushrooms and Gorgonzola. Using a mixture of mushrooms such as shiitake, button, oyster and portobello is best.

Ingredients:
Mushroom Mixture

1 tbsp butter
1 tbsp olive oil
½ lb sliced mushrooms
2 garlic cloves, minced
2 tbsp finely chopped fresh thyme or parsley
Salt and black pepper

Polenta
2½ cups water
½ tsp salt
¾ cup instant polenta
½ cup finely grated Parmesan cheese
1 tbsp butter
Crumbled Gorgonzola

Directions:

1. Heat butter and oil in a large frying pan over medium heat until it begins to foam. Increase heat to high and add mushrooms. Cook, stirring until mushrooms are lightly golden, 3 to 4 minutes. Add garlic and herbs, stir 1 minute. Add salt and pepper to taste. Keep warm.

2. In a large saucepan, bring water and salt to a boil. Gradually add polenta, stirring continuously with a wooden spoon until creamy (like a thick porridge), 2 to 6 minutes depending on instant polenta used. Stir in Parmesan and butter.

3. Serve polenta in wide pasta bowls, topped with mushrooms and sprinkled with Gorgonzola.


Substitutions
If you can't find instant polenta, available in some supermarkets and most Italian grocery stores, polenta also comes cooked and formed into a log shape. Slice log into ½-inch-thick (1-cm) slices and cook in olive oil over medium-high heat in a nonstick frying pan until crispy and hot. Serve mushrooms and Gorgonzola over top.

Serves 2 to 3

Mushroom Ragu With Polenta

Mushroom Ragu With Polenta

Ingredients
1 cup dried morel mushrooms
2 tablespoons
2 sweet Italian sausages
1/2 pound shiitake caps, quartered
Salt and freshly ground pepper
2 thinly sliced shallots
6 water chestnuts, sliced 1/4 inch thick
1 tablespoon tomato paste
1 tablespoon unsalted butter
Chopped parsley, for garnish
Directions
Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil. Add the sausages, cover and cook over moderate heat until no longer pink within; slice 1/4 inch thick. Heat the remaining oil in the skillet. Add the shiitake, season with salt and pepper and cook until softened. Add the shallots and morels; cover and cook for 4 minutes. Add the water chestnuts. Pour in the morel soaking liquid. Add the sausages and simmer for 2 minutes. Stir in the tomato paste. Season with salt and pepper. Off the heat, swirl in the butter and sprinkle with parsley. Serve over polenta.

Pork Tenderloin on Mascarpone Polenta with Basil Tomato Relish

Fresh Herb Rubbed Pork

Tenderloin On Mascarpone

Polenta With Basil Tomato Relish

Serves 4

Pork:

1 T. kosher salt

1 T golden brown sugar

1 T. grated lemon zest

1 T. crushed red pepper flakes

1 T. paprika

1 T. minced garlic

1 T. chopped fresh thyme

3 T. chopped fresh rosemary

2 pork tenderloins (2 lbs. total)

2 T. olive oil

*

Polenta:

2 cups whole milk

3 cups chicken broth

1 cup corn meal

Salt and pepper to taste

2 T. unsalted butter

1/2 cup freshly grated Parmesan 

1 T. chopped fresh oregano

4 oz. Mascarpone cheese

*

Basil Tomato Relish:

4 large plum tomatoes, seeded 

and diced

1/4 cup chopped fresh basil

1 T. chopped thyme

2 T. minced shallot

2 T. balsamic vinegar

1 T. extra-virgin olive oil

* 

Directions:

1. For Pork combine salt and sugar with lemon, garlic, herbs and spices.  Trim pork of all fat and silverskin.  Massage rub into tenderloins and wrap individually in plastic wrap.  Refrigerate 4 to 8 hours.  

2. Preheat oven to 400 degrees.  Heat olive oil in a large skillet on medium high heat.  Unwrap pork and sear on all sides in oil, 6 to 8 minutes.  Transfer pork to a parchment-lined baking sheet.  Roast 20 to 25 minutes or until pork reaches an internal temperature of 155 degrees.  Let rest 5 to 10 minutes before slicing on a diagonal into 1/2 inch thick slices.

3. For Polenta, bring milk and broth to a full boil in a large pot.  Slowly whisk in the corn meal and continue to cook at a simmer until cornmeal is tender and polenta has thickened, stirring often.  Stir in butter, Parmesan, oregano and mascarpone until melted. Season to taste with salt and pepper.

4. For Relish, toss all ingredients in a medium bowl until coated with oil and vinegar.  Season to taste with salt and pepper and let stand at room temperature for 1 to 3 hours.

5. To serve, Spoon polenta on plates.  Top with sliced pork and a large spoonful of the relish.  

Four Cheese Polenta With Chanterelle Ragout

Four Cheese Polenta

With Chanterelle Ragout

I take cooking classes with my friend Ann.  Ann suggested we take a class on making risotto and polenta.  I told Ann I could share those techniques and we could choose a different class, which we did.  I am posting this recipe for Ann and our "cooking class".  This dish heralds the Fall season! 

*

Ingredients:

1 1/2 cups whole milk

2 cups water

1 teaspoon salt

2/3 cup instant polenta

3 ounces Gorgonzola

3 ounces Taleggio cheese, rind removed

3 ounces Fontina Val d'Aosta cheese, 

   coarsely grated

1 cup grated Parmigiano-Reggiano cheese

3 tablespoons olive oil

1 pound chantrelle mushrooms, 

   cut onto 1/2 inch pieces

Freshly ground black pepper

3 cloves garlic, finely chopped

10 sage leaves

1 tablespoon butter at room temperature

*

Directions:

In a deep over medium heat, bring milk, water and salt to just under a boil.  Slowly pour in polenta while constantly whisking.  Once polenta is fully incorporated, reduce heat and gently simmer, whisking often, until grains are tender, about 5 minutes.  Add water as necessary, to keep polenta loose.  Add cheeses and stir until melted, about 3 minutes. 

*

Ragout:

Heat olive oil in a large frying pan over high heat.  Once oil is very hot, add mushrooms and season with a pinch of salt and pepper.  Sauté mushrooms until liquid is released, about 2 minutes.  Continue cooking  until until liquid evaporates and mushrooms are brown, about 8 minutes more.  Add garlic and sage and sauté until aromatic, 1-2 minutes.  Add butter and cook until melted, about 30 seconds.  Remove pan from heat and serve mushrooms over polenta. 

Fig And Marscarpone Polenta Tart

Fig And Mascarpone Polenta Tart

This is a recipe from a Great News cooking class with Katherine Emminger.  It was outstanding and a dessert that would satisfy everyone's palate.  

I almost forgot to take a photo.  This was a piece of the tart unable to be served because it did not come out of the baking pan neatly.  The original tart was beautiful and delicious!

***

Ingredients: 

Pastry:

1 1/2 cups all-purpose flour

1/2 cup fine ground yellow cornmeal

1 tablespoon granulated sugar

1/4 teaspoon salt

1 1/2 tablespoons minced rosemary

1/2 cup unsalted butter, chilled and

    cut in pieces

1/3 cup iced Madeira wine or as needed

*

In the bowl of a food processor, fitted with the steel blade, pulse to combine the flour, cornmeal sugar and salt.  

*

Add the rosemary and pulse once or twice, add the chilled butter a small amount at a time.  Pulse between additions until the mixture resembles cornmeal.

*

Continue to pulse the mixture, add the Madiera to form the pastry dough.

*

Test the dough to see that it will hold together and add more Madera as needed.

*

Press the dough evenly onto the bottom and up the side of a 10" tart pan with a removable bottom.

*

Chill the pastry until firm, about 30 minutes.

*

On the middle rack of the oven, bake at 25 to 30 minutes until golden.  Transfer from the oven to a cooling rack.

***

Filling:

1 1/2 cup mascarpone cheese

1/4 cup granulated sugar

2 teaspoons vanilla extract

2 teaspoons Madeira wine

1 1/2 pounds figs, washed, drained

   and cut into 1/4 inch slices

1 tablespoon honey or as needed 

   lightly warmed

*

In a bowl, combine the mascarpone, sugar, vanilla, and Madeira.  Spread the cheese filling evenly into the cooled pastry.  Arrange the sliced figs over the cheese and brush the figs with the honey to glaze.  

Bacon Wrapped Scallops With Creamy Mascapone Polenta and Warm Roasted Pepper Salad

Bacon Wrapped Scallops With

Creamy Mascarpone Polenta

And Warm Roasted Pepper Salad

Ingredients:

6 sea scallops

6 bacon strips

1 clove garlic, peeled and thinly 

   stripped

3 tablespoons olive oil

2 red bell peppers, roasted, peeled,

   and cut into thick strips

1/2 teaspoon salt

1/2 teaspoon paprika

3/4 cup instant polenta

3 tablespoons mascarpone

2 tablespoons vegetable oil

1/2 cup dry white wine

4 large basil leaves, torn

Salt to taste

*

Directions:

Wrap a strip of bacon around each scallop.  Slide rosemary twigs or bamboo skewers into the scallops to secure the bacon and make it easier when turn when sautéing.  Refrigerate until ready to cook.

*

Toast the garlic in the olive oil until light golden-brown, swirling the pan constantly.  Add the peppers and season with salt to taste.  Cook just long enough to heat the peppers through, then tip them onto a plate and set aside.

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Bring the chicken stock to a boil in a medium sized saucepan.  Season with salt and paprika.  Whisk in the polenta and cook for 10 minutes, stirring constantly.  Remove from heat and stir in the mascarpone.  Adjust the seasonings and set aside until ready to serve.  If the polenta cools, it will stiffen up.  If this happens heat the polenta over a low heat as you vigorously whisk in a little more stock to restore the creamy texture.

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Heat the skillet and when hot add the oil in a large non-stick sauté pan (until smoking).  Season the scallops with salt and pepper (leaving them on the skewers).  Sear the scallops (2 minutes on each side) and reduce the heat to medium high once they have begun to color around the edges.  

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Shake the pan gently so the oil gets under the scallops; this helps them sear and color evenly.  Flip after 2 minutes and cook for another 2 minutes.   Remove the scallops from the pan and keep in a warm place loosely tented with aluminum foil.

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Pour the wine into the pan and sinner for 1 minute scraping any browned bits from the bottom of the pan.  Add the peppers, and cook until the wine has fully reduced.  Remove from heat and toss in the basil.

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Spoon a pool of polenta onto heated plates.  Lay a skewer of scallops over the polenta and then pull out the skewer.  Serve the warm pepper salad on the side.   Serves 2 

Pair with Pinot Noir

Four-Cheese Polenta With Chanterelle Ragout

Four-Cheese Polenta

With Chanterelle Ragout

Daughter Anne served this dish last evening at dinner.  The dish received raves and compliments.

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Ingredients:

1 1/2 cups whole milk

2 cups water 
1 teaspoon salt, plus additional

   to season

2/3 cup instant polenta

3 ounces Gorgonzola cheese, chopped into

    large pieces

3 ounces Taleggio cheese, rind removed

   and chopped into large pieces

3 ounces Fontina Val d'Aosta cheese, coarsely 

   grated

1 cup grated Parmigiano-Reggiano chesse

3 tablespoon olive oil

1 pound chanterelle mushrooms, cut into

   1/2 inch pieces

Freshly ground black pepper

3 cloves garlic, finely chopped

10 sage leaves

1 tablespoon butter, at room temperature

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Directions:

Make Polenta:  In a deep pot over medium heat, bring milk, water and salt to just under a boil.  Slowly pour the polenta while constantly whisking  Once polenta is fully incorporated, reduce heat and gently simmer, whisking often, until grains are tender, about 5 minutes.  Add water as necessary, to keep polenta loose.  Add cheeses and stir until melted, about 3 minutes.

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Make mushroom ragout:  Heat olive oi in a large frying pan over high heat.  Once oil is very hot, add mushrooms and season with a pinch of salt and pepper.  Saute mushrooms until liquid is released about 2 minutes.  Continue cooking until liquid evaporates and mushrooms brown, about 8 minutes more.  Add garlic and sage and saute until aromatic, 1-2 minutes.  Add butter and cook until melted, about 30 seconds.  Remove pan from heat and serve mushrooms over polenta.