Marcopolenta Recipes

"MARCO... POLENTA!"

Steps:

• In a boiler, simmer chickpeas, including liquid, with red pepper flakes and garlic for about 20 minutes.
• Meanwhile, drain spinach, reserving the liquid.
• In a large skillet, heat oil. Add cardamon and cook for about a minute (until the pods pop). Add onions, garlic and ginger and saute until the onions are translucent.
• Add spinach, then cinammon and coriander. Reduce heat and simmer gently for about ten minutes, adding reserved spinach liquid as needed to keep the mixture moist.
• Meanwhile, slice and grill polenta, using a dry skillet or stovetop grill.
• Drain chickpeas and add to the spinach mixture.
• Prepare for serving by placing two slices of polenta on each plate. Use a slotted spoon to drain the spinach and chickpea mixture, and top each slice of polenta.
• (Preparation notes: If you're limited for time, you can skip the step of. seasoning the chickpeas separately. Prepare the spinach topping with the pepper and garlic, then add the chickpeas toward the end so that they are heated. Polenta can be baked rather than grilled.).
• (Ingredient notes: Fresh, firm, polenta can be substituted for prepared.
• One cup dried chickpeas can be substituted for canned, by soaking overnight and then cooking until tender. One pound fresh spinach, wash and deveined, can be substituted for frozen. Dried ground cardamon and ginger can be substituted for fresh.).

POLENTA TARAGNA WITH TALEGGIO AND RADICCHIO

Steps:

• Whisk polenta and buckwheat flour together in a bowl.
• Combine water, broth, and salt in a large pot and bring to a boil over medium-high heat. Sprinkle polenta mixture into the water little by little, whisking constantly to avoid clumping. Immediately reduce heat and simmer, stirring often to avoid scorching, for about 15 minutes.
• Set aside 4 Taleggio cheese cubes. Add butter and remaining Taleggio cheese to the polenta, stirring often until melted and the polenta is thick and creamy like grits, about 10 minutes.
• Meanwhile, heat a griddle or skillet over medium heat. Remove the outer leaves of the radicchio and cut the head into 4 equal wedges. Drizzle oil onto the griddle and cook the radicchio on each side until heated and slightly charred and just beginning to wilt.
• Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.

BASIC POLENTA

Steps:

• In a medium saucepan over high heat, bring the vegetable broth and the water to a boil.
• Slowly pour the cornmeal into the hot liquid, wisking constantly.
• Stir in the salt.
• Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.
• Remove the polenta from the heat and stir in scallion.
• Polenta can be served soft, or poured into a baking pan to cool.
• Once cooled, polenta can then be cut into solid squares.

POLENTA

Steps:

• Gradually add the polenta to the lightly salted, hot water by allowing it to fall from your hand from above the pot like sand through your fingers.
• If the water is not boiling, you will be able to stir in all the polenta without lumps forming.
• As the temperature rises, the flour will integrate with the water and thicken.
• Stir all the time, and if you have used too much of the flour and the mixture is too thick, add a little water.
• I taste for salt and perhaps add a little parmesan cheese.
• When the polenta is smooth and does not taste of raw maize, it is ready.
• You can use this sloppy polenta with anything that has been braising for a while.
• Alternatively, pour the polenta into a flat baking dish where it will cool and become firm.
• At that point, it can be grilled or oven baked for 20 minutes.
• As a grilled slice, polenta can be used as a base for eggplant slices, goats cheese, rocket, prosciutto and so on.
• For me, grilled polenta is good with either baked or fried fish and lumps of parmesan cheese.
• Baked polenta can be dressed with cheese, roasted capsicum and fine pancetta.
• After you have poured the polenta into a tray, some will remain stuck to the sides of the pot.
• Let it dry even for a day, and peel these skins off.
• They are delicious with parmesan cheese.

CREAMY PARMESAN POLENTA

Steps:

• Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
• Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

HOMEMADE POLENTA

Steps:

• Bring the water to a boil in a medium pan. Add salt reduce heat to medium low. As soon as the water begins to simmer, start pouring in the cornmeal in a thin stream, very slowly while stirring constantly with a wooden spoon to prevent lumps. Once all the cornmeal has been added, keep the water at a simmer, and stir frequently. should take between 25-30 minutes to fully cook Once it is cooked, it should pull away from the sides of the pot easily.
• Variations:.
• Soft Polenta: Use polenta directly out of the pot, topped with sauce or vegetables as desired. scoop a good portion on a plate, let it sit for a minute or two. Next top the polenta with a scoop of your favorite sauce. add grated Parmesan cheese to the polenta and sauce.
• Firm Polenta: After it is completely cooked, place on wooden board or a greased baking sheet 2 inches thick and allow to set. Cut into squares.
• Baked Polenta: Cut firm polenta into slices, place in a buttered baking dish. Add favorite topping, bake at 375°F till golden.
• Grilled Polenta: Cut firm polenta into squares, brush with oil and grill lightly on both sides.
• Fried Polenta: Cut the firm polenta into slices and fry in a few inches of hot oil till golden brown and crispy.