Polenta For Lamb And Chestnut Stew Recipes

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LAMB-AND-CHESTNUT STEW



Lamb-and-Chestnut Stew image

Served with polenta, this stew is flavored with sage, rosemary, and sun-dried cranberries.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 14

14 ounces fresh chestnuts
2 pounds lamb stew meat, cut into 2-inch pieces
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
3 tablespoons olive oil
6 ounces pearl onions, peeled
12 ounces small button mushrooms
1 cup red wine
3 1/2 cups homemade or low-sodium canned beef stock
4 canned Italian plum tomatoes, drained and seeded
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1/2 cup sun-dried cranberries
Polenta for Lamb-and-Chestnut Stew

Steps:

  • Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut.Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes.Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time.Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside.
  • Season the lamb with salt and pepper. Dredge the meat in flour, and shake off excess; set aside. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add lamb, in a single layer without crowding, and cook until browned all over, about 5 minutes.Transfer lamb to a dish. Repeat browning with the remaining olive oil and meat.
  • To the Dutch oven, add onions, and cook until golden, about 4 minutes. Add mushrooms, season with salt and pepper, and cook until well browned, 5 to 6 minutes. Add red wine, scraping any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes.
  • Add the reserved lamb, beef stock, chestnuts, tomatoes, sage, and rosemary, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, until the meat is very tender, 1 1/2 to 2 hours. Add cranberries, and cook 2 minutes. (Proceed with step 5, and serve immediately, or let cool, refrigerate overnight, and proceed with step 5 just before serving.)
  • Serve the hot polenta with the lamb-and-chestnut stew.

POLENTA MEAT STEW



Polenta Meat Stew image

Found in Better Homes & Gardens Italian edition. It is a bit thinner than a regular stew, but has wonderful flavor. I cut the roast into 6 pieces, then cook it long enough that it shreds apart. In addition, I make recipe#205239 in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food!

Provided by Cook4_6

Categories     Meat

Time 10h20m

Yield 8 serving(s)

Number Of Ingredients 20

2 1/2 lbs beef chuck roast, boneless (can use lamb or pork)
1/4 cup flour
1 teaspoon thyme, dried
1 teaspoon basil, dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
24 -30 baby carrots
8 ounces onions, frozen small whole onions
6 garlic cloves, minced
1 teaspoon rosemary, fresh
1/4 teaspoon rosemary, dried
14 ounces beef broth, low sodium
1 cup water
1/2 cup red wine, dry
1/2 cup Italian parsley, flat leaf
1/4 cup tomato paste
3 1/2 cups milk
1 cup cornmeal
1 cup water, cold
1/2 teaspoon salt

Steps:

  • Trim fat from meat and cut into 1-inch pieces.
  • In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
  • Cover and cook for 8-10 hours on low, or 4-5 hours on high.
  • Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
  • Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
  • Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).

POLENTA FOR LAMB-AND-CHESTNUT STEW



Polenta for Lamb-and-Chestnut Stew image

Serve this polenta with our Lamb-and-Chestnut Stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 3

2 quarts water
2 cups quick-cooking polenta
Coarse salt and freshly ground pepper

Steps:

  • Pour the water into a large saucepan, season generously with salt.
  • Bring to a boil over high heat. Pour in the polenta in a slow steady stream while whisking constantly. Reduce heat to medium-low, and cook, stirring with a wooden spoon, until the polenta thickens, 3 to 5 minutes. Season with salt and pepper. Remove from heat.

TUSCAN BEEF STEW WITH POLENTA



Tuscan Beef Stew with Polenta image

Provided by Food Network

Time 2h22m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
Salt and freshly ground black pepper
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup instant polenta

Steps:

  • For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
  • Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
  • Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
  • For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
  • In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
  • When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
  • Turn the polenta out of the bowl, slice, and serve alongside the stew.

CHESTNUT POLENTA



Chestnut Polenta image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 4

4 cups/1 L lukewarm water
1 pound/500 g chestnut flour
Pinch salt
Serving suggestion: Serve with grilled sausages and creamy ricotta cheese.

Steps:

  • Bring a large pot of salted water to a boil. Slowly add the flour into the pot in a steady stream until level with the water. With a spoon, create a well in the center. Allow to cook for approximately 10 minutes and then stir for an additional 5 minutes until you have a creamy polenta-like texture.
  • The polenta will thicken and bubble resembling a porridge-like consistency. If there are any lumps break them up and continue to stir until creamy.
  • Serve the polenta with grilled sausages or creamy ricotta cheese.

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