A1 Sauce Sweet And Savory Cherry Walnut Polenta Rounds A1 Recipes

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SWEET OR SAVORY POLENTA CAKE



Sweet or Savory Polenta Cake image

This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.

Provided by westcoastgirl

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 8

Number Of Ingredients 8

3 tablespoons unsalted butter, melted
7 ounces polenta
½ cup all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon white sugar
1 teaspoon salt
1 ¼ cups milk
2 eggs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
  • Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Facts : Calories 202.8 calories, Carbohydrate 26.4 g, Cholesterol 57.2 mg, Fat 8.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 614.5 mg, Sugar 4.5 g

A.1. SLOW ROASTED SHREDDED STEAK WITH POLENTA #A1



A.1. Slow Roasted Shredded Steak With Polenta #A1 image

A.1. Original Sauce Recipe Contest Entry. Steak, slow roasted in a flavorful gravy with A1 original steak sauce and boysenberry jam, served over creamy polenta.

Provided by Sirbarney

Categories     Sauces

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons vegetable oil
1 3/4 lbs boneless chuck eye steak
1 1/4 teaspoons kosher salt, divided
1 1/4 teaspoons fresh ground black pepper, divided
1/3 cup A.1. Original Sauce
1/4 cup seedless boysenberry jam
2 1/4 cups water, divided
2 garlic cloves, coarsely chopped
1 teaspoon prepared mustard
2 tablespoons light brown sugar
1/2 teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons potato starch
3 cups milk
1/2 teaspoon garlic powder
1 1/3 cups instant polenta
1/2 cup finely shredded parmesan cheese
1/4 cup butter

Steps:

  • Preheat oven to 275 degrees.
  • In an oven-proof dutch oven, with a tight fitting lid, heat vegetable oil over medium-high heat. Season steak with 1 teaspoon salt and 1 teaspoon black pepper. Place in dutch oven and cook on all sides until browned, approximately 2 - 3 minutes per side.
  • In a medium bowl, mix together the A.1., jam, 3/4 cup water, garlic, mustard, brown sugar, lemon zest and lemon juice. Pour over steak, cover, and place in preheated oven. Bake for 2 hours, until steak is fork tender. Remove steak to a large plate, cover with foil and let rest. Place the dutch oven with juices on stovetop over medium heat. Remove approximately 1/2 cup of juice to heat-proof bowl, whisk in the potato starch, pour back into dutch oven; stir to combine. Heat sauce until thickened, approximately 2 minutes; keep warm.
  • Using two forks, shred the steak into bite-sized pieces; keep warm.
  • Bring milk and remaining 1 1/2 cups water to boiling in a large saucepan over high heat. Add in the garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Gradually stir in the polenta and cook, stirring constantly, for approximately 3 minutes until thickened. Stir in the parmesan cheese and butter.
  • To serve, spoon polenta into a serving bowl, top with shredded steak and gravy and enjoy!

SIMPLE SWEET AND SAVORY SPICED WALNUTS



Simple Sweet and Savory Spiced Walnuts image

These are really simple and use much less butter than some. They are mildly sweet and mildly spicy---those who love super spicy will have to add cayenne, etc. They are a lovely complement to a glass of sherry or a cheese board to be served with wine. They are a great addition to salads and can be chopped and included in any number of sweet and savory pastries.

Provided by Chef Kate

Categories     Savory

Time 20m

Yield 2 cups

Number Of Ingredients 7

2 cups walnut halves
1/4 cup brown sugar (dark or lite(may use more if you prefer the nuts sweeter)
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon five-spice powder
3 -4 roasted garlic cloves
1 tablespoon butter

Steps:

  • Have ready a silpat on a sheet pan or a parchment lined pan on a surface which can withstand heat.
  • Mash the garlic with the brown sugar and spices to form a paste.
  • Melt the butter in a non stick skillet over medium heat.
  • Add the sugar/spice paste to the skillet and, using a wooden spoon or spatula, stir to combine the butter and paste (about a minute or two).
  • Once it is roughly combined, add the walnuts and stir to coat; this will take no more than a minute or two.
  • When the walnuts are coated, transfer them to the silpat or parchment.
  • Spread them out with your wooden spatula and allow to cool.
  • Store the cooled nuts in a tin or jar.
  • Use in salads (butter lettuce, beets, blue cheese and these nuts--super!), or as a nibble with cocktails/apertifs.

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