Cheesy Polenta Waffles Recipes

CHEESY POLENTA

Steps:

• In a pot, combine milk, broth, salt and cornmeal. Place over medium-high heat and whisk constantly until liquid is boiling. Reduce heat to low, cover and cook 20 minutes until creamy, stirring every 3-4 minutes to prevent sticking and burning.
• Remove from heat. Stir in pepper, butter, cheeses and optional herbs.

TOASTED POLENTA WAFFLES WITH WHIPPED RICOTTA AND WINTER CITRUS SYRUP

Steps:

• Heat a medium skillet over medium heat. Add the cornmeal and cook, stirring often, until lightly golden brown and fragrant, about 5 minutes. Transfer to a large bowl and let cool slightly.
• Whisk together the cornmeal with the flour, cornstarch, baking powder, sugar and salt.
• Whisk together the milk, sour cream and egg yolks in a medium bowl.
• Add the wet ingredients and the 1 1/2 sticks melted butter to the dry ingredients and gently whisk until just combined.
• Beat the egg whites in another medium bowl until soft peaks form. Fold the whites into the batter gently. Cover the bowl and refrigerate for at least 8 hours and up to 12 hours.
• Heat the waffle iron to high heat. Brush the iron with melted butter or spray with nonstick cooking spray. Scoop 1/4 cup of the batter into the iron and cook according to the manufacturer's directions. Top each waffle with a dollop of the whipped ricotta and a few spoonfuls of the winter citrus syrup.
• Combine all of the ingredients in a food processor and process until smooth. Scrape into a bowl. Can be made 1 day in advance, tightly covered and refrigerated.
• Combine the zest and juice in a medium saucepan and bring to a boil over high heat. Cook until thickened and reduced by half, 8 to 10 minutes. Remove and discard the zest, stir in the maple syrup and bring to a simmer. Remove from the heat, whisk in the butter until combined. Stir in the citrus segments and salt. Keep warm.

BUTTERMILK FRIED CHICKEN WITH CHEESY POLENTA WAFFLES

Steps:

• Make the brine: Place all brine ingredients in a large saucepan and add 16 cups water. Bring to a boil over high heat; boil until salt is dissolved, about 1 minute. Remove from heat and let cool completely. Cover and transfer to refrigerator until chilled, up to 3 days.
• Make the chicken: Place chicken pieces in chilled brine. Cover and transfer to refrigerator for 12 hours.
• Remove chicken from brine and rinse under cold running water; remove any herbs or spices sticking to skin. Pat dry with paper towels and let stand at room temperature until chicken comes to room temperature, about 1 1/2 hours.
• Fill a large, deep pot 2 inches high with oil. Place over medium-high heat; heat until oil reaches 320 degrees on a deep-fry thermometer. Set a cooling rack over a baking sheet; line a second baking sheet with parchment paper. Set aside.
• In a large bowl, whisk together flour, garlic powder, onion powder, paprika, cayenne pepper, 2 teaspoons coarse salt, and 1/2 teaspoon black pepper. Divide evenly between two large bowls. Add buttermilk to a third large bowl and season with salt and pepper. Coat chicken pieces first in flour mixture, then in buttermilk, and finally in second bowl of flour mixture; transfer to parchment-lined baking sheet.
• Carefully add legs and thighs to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 11 to 12 minutes. Transfer chicken to prepared rack skin-side up; season with sea salt. Increase oil temperature to 340 degrees. Add wings and breast pieces to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 6 minutes for the wings, 7 minutes for the breast pieces. Transfer to prepared rack and sprinkle with sea salt.
• Remove oil from heat and immediately add rosemary and thyme sprigs; cook until crisp, 30 seconds to 1 minute. Serve chicken with Cheesy Polenta Waffles and maple syrup. Garnish with fried herbs.