Littleneck Clams In Bay Butter With Baked Corn Polenta Recipes

SAUSAGE AND CLAMS WITH POLENTA

Steps:

• Cook the polenta as the label directs; keep warm.
• Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes.
• Add the clams; cover and cook over medium-high heat until the clams open, 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot and season with salt and pepper. Divide the polenta among bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired.

EASY VEGAN POLENTA BUTTER - OIL, NUT, DAIRY & GLUTEN FREE

Steps:

• Grind polenta on high in a high-speed blender or coffee grinder. Grind/blend into a fine powder.
• In a cool saucepan add ground polenta
• With a whisk slowly add cold water to the ground polenta. Stir until all lumps are gone.
• Bring saucepan to a boil. Once ingredients start to boil reduce heat to low. Continue to whisk for 5 minutes. Be careful while stirring, as the polenta will bubble up while cooking.
• Remove pan from the heat after cooking for 5 minutes.
• Add salt, lemon and polenta mixture in a high-speed blender. Blend on high until smooth. Be careful as ingredients will be hot.
• Let cool and refrigerate.

CORN POLENTA WITH BAKED EGGS

Steps:

• Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
• Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
• At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
• Cover the pan. (Aluminum foil or a pasta pot lid will work if you don't have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
• Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it's risky because you might overcook the yolks.
• Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.

OLD FASHIONED MIDWESTERN CLAMBAKE

Steps:

• 1. Scrub clams of all sand using a vegetable brush, even if you are told they are clean from the fish monger they are NOT
• 2. Bag clams in cheese cloth bags and tie, bag corn, sweet potatoes
• 3. Season chicken halfs with salt and pepper and bag in cheesecloth, bag up the backs and necks
• 4. Load all the bags into a very large stockpot ( mine is 28 quart) Add the celery, butter(yes the whole pound), salt and pepper. Place one large sweet potato on top of everything
• 5. Cover and bring to a rolling boil, then reduce heat to simmer. When a fork is easily inserted into large sweet potato on top it done
• 6. Put bags out on table, discard backs and necks, cut open bags and let everyone at it. Serve with additional melted butter and lots of napkins, and a cup of broth.

CHEF JOHN'S THREE CORN POLENTA

Steps:

• Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
• Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
• Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.

POLENTA WITH CORN

Steps:

• In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. Add the corn and stir to combine. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.

BUTTERY GARLIC STEAMED CLAMS

Steps:

• In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Add wine and lemon juice. Bring to a boil.
• Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
• Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.

LITTLENECK CLAMS IN BAY BUTTER WITH BAKED CORN POLENTA

Steps:

• Polenta: In a heavy medium saucepan, bring 4 cups water to a boil over high heat. Gradually whisk the cornmeal into the boiling water. Bring back to a boil, then reduce heat to low and cook, stirring frequently, until very thick and shiny, about 40 minutes. Meanwhile heat the butter in a small saucepan over medium heat. Add the pepper, onion and garlic and cook until tender, about 7 minutes. Season with salt and pepper. When the polenta is done, stir in cheese, sweated vegetables and thyme. Season with salt. Pour polenta into oiled 8X8 inch pan. Cover and refrigerate until very firm, about 2 hrs. Cut into squares. 20 minutes before serving, put the polenta squares in a 400 degree oven. Bake 15 minutes or until heated through. Bay Butter: Combine all ingredients in a small saucepan over medium heat for 15 minutes. Remove from heat and let sit 15 minutes. Remove bay leaves and thyme sprigs. Clams: Heat bay butter in a large saute pan. Add the clams, cover and let steam open. Add the tomatoes and corn kernals. Cook until just heated through. Put a polenta square on each plate. Distribute clams among the plates and pour the juices over the clams. Garnish with sprigs of thyme.

POLENTA WITH FRESH CORN

Steps:

• Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.
• Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.