Currently viewing the tag: "polenta"

This “sauce” is made from broccoli cooked until very tender and then mashed or pureed. For the polenta, you can use either soft cooked polenta, or use the rolls of hard cooked polenta and grill the slices, or simply oil them up and roast or broil them in the oven.

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This is the basic polenta I serve at home in colder weather. When it is warm, I don’t bother with the mascarpone. If you do not use the mascarpone, you might want to up the Romano and/or Parmesan. The mascarpone or cream cheese adds silkiness to the polenta, and the corn stock adds depth and amplifies the natural corn flavor of polenta. You can use vegetable stock, or a meat stock also, or plain water works, too. Exercise caution while making polenta as it bubbles like lava and can burn! Long sleeves and a towel over the hand helps while you learn the ropes.

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This dish is a medley of concentrated late-summer flavors. The fresh tomatoes are cooked down to concentrate their sweetness, and the polenta is made from stock made from corn cobs which really brightens its flavor.

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