Oysters With Parmesan Polenta Crust Recipes

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CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

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.

OYSTERS WITH PARMESAN-POLENTA CRUST



Oysters with Parmesan-Polenta Crust image

You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.

Provided by Patricia Wells

Yield 6 servings

Number Of Ingredients 9

4 large eggs, free-range and organic
1/2 cup instant polenta
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon fine sea salt
1/2 teaspoon ground Espelette pepper or other mild ground chile pepper
1 quart vegetable oil, such as sunflower oil
12 freshly shucked oysters
Fresh lemon wedges, for garnish
Aïoli piquant or lime mayonnaise, for serving

Steps:

  • Place the eggs in a shallow bowl and whisk to blend. In a second shallow bowl, combine the polenta, cheese, salt, and pepper.
  • Pour the oil into the saucepan or deep-fryer to a depth of at least 2 inches. If using a deep-fry thermometer to take the temperature of the oil, attach it to the side of the saucepan. Heat the oil over medium heat to 375°F, or until a wooden chopstick inserted into the oil begins to fizz with bubbles. Do not be tempted to use too high a heat to bring the oil to temperature, as it will be harder to control and keep stable once you arrive at your goal temperature.
  • When the oil has come to temperature, coat the oysters: Dredge the oysters first in the eggs, allowing any excess to drip back into the bowl, then in the polenta mixture, shaking off any excess. Arrange on a platter. (The oysters should be fried within just a few moments of coating them.)
  • Fry the oysters in batches, about three at a time, until the breading is crisp, firm, and deep golden, 2 to 3 minutes. Remove with the wire skimmer and transfer to the paper towels to drain. Serve immediately with lemon wedges and aïoli or lime mayonnaise.

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