Grilled Herb Polenta With Asparagus Tomatoes And Parmesan Recipes

GRILLED POLENTA

Steps:

• In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
• Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
• Preheat a grill to medium.
• When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

HERB AND TOMATO POLENTA

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Cook the tomatoes, stirring occasionally, until they start to blister and release some of their juices, 8 to 10 minutes. Toss in the garlic and season generously with salt and pepper. Cook another 1 minute, then remove from the heat.
• In a saucepan over low heat, stir the Parmesan and butter into the Cooked Polenta, thinning with milk as desired. Turn off the heat, stir in the lemon zest, taste for seasoning and add salt if necessary.
• Transfer the polenta to a serving bowl. Use a spoon to create a shallow well and top with the tomatoes, torn basil, some black pepper and a drizzle of olive oil.
• Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
• Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on. Cooked Polenta recipe courtesy of Jeff Mauro.

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
• Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
• Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
• Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
• Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

GRILLED HERB POLENTA WITH ASPARAGUS, TOMATOES AND PARMESAN

Steps:

• Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time. This ensures the polenta won't form lumps.
• Reduce the heat to a simmer, stirring frequently with a wooden spoon.
• When the polenta becomes too thick, add the remaining water a little at a time.
• Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon. Cool overnight. Once cooled, cut into shapes brush with oil and season with salt and pepper and grill on hot grill.
• Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
• To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Garnish with fresh parsley. Serve with lots of fresh crusty bread.

POLENTA CAKES WITH FRESH SALSA

Steps:

• In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Stir in serrano pepper, garlic and pepper. Cook and stir with a wooden spoon for 12-17 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese., Spread into a greased 8-in. square baking dish. Cool slightly; cover and refrigerate for at least 4 hours., For salsa, in a small bowl, combine the tomatoes, asparagus, green onions, cilantro, serrano pepper, salt and pepper; set aside., Cut polenta into eight pieces. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 5-7 minutes on each side or until lightly browned. Serve with salsa; garnish with cheese if desired.

TOMATO AND GRILLED POLENTA STACKS WITH BASIL SAUCE

Steps:

• Make polenta:
• Whisk together water, cornmeal, and salt in a 1-quart heavy saucepan and bring to a boil over moderate heat, whisking constantly. Reduce heat to low and cook, stirring frequently, until very thick, 15 to 20 minutes.
• Spread polenta into a 10- by 5-inch rectangle on a lightly oiled baking sheet. Chill, uncovered, until firm, about 1 hour.
• Prepare grill for cooking.
• Drain tomatoes while polenta is chilling:
• Cut 4 (1/4-inch-thick) crosswise slices from middle of each tomato. Sandwich slices between triple thicknesses of paper towel and press gently to absorb excess moisture.
• Preheat oven to 400°F.
• Grill polenta:
• Cut out 8 (2 1/2-inch) rounds from polenta with cookie cutter. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill polenta rounds in a grill basket until crusty, about 5 minutes on each side. Transfer to an ungreased baking sheet.
• Assemble and bake stacks:
• Season tomato slices with salt and pepper and sprinkle with cheese. Assemble 4 stacks by placing a tomato slice on top of each of 4 polenta rounds (use a spatula to transfer tomato slices), then top each with another polenta round and tomato slice.
• Bake in middle of oven until hot and cheese is melted, about 15 minutes.
• Make sauce while stacks bake:
• Purée basil, water, garlic, lemon juice, oil, and sugar in a blender, scraping down sides frequently, until smooth. Season with salt and pepper.
• Serve stacks with basil sauce.

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
• Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
• Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
• Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
• Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.