Serrano Chile Polenta Recipes

6-MINUTE EGG ON CREAMY POLENTA WITH CRISPY SERRANO HAM

Steps:

• Preheat the oven at 350 degrees F.
• On a parchment paper-lined baking sheet, arrange the slices of ham and cover with another piece of parchment paper and another baking tray on top. This technique will ensure the Serrano stays flat while it cooks. Bake in the oven for approximately 30 minutes, or until crispy. Remove from oven and set aside on paper towel.
• For the polenta: In a heavy saucepan, combine the stock and milk. Add the cilantro and garlic and bring to a boil. Let simmer on medium heat for 2 minutes to flavor the mixture. Remove the cilantro and garlic. Whisk in the cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until the grains are soft. Fold in the Asiago cheese. Season with salt and pepper. Keep warm and covered.
• For the egg: In a large saucepan, bring the water to a boil and drop in the eggs for 6 minutes. Remove the eggs with a slotted spoon, run under cold water to shock the eggs and reserve. Before serving, rattle them around to crack the shell and peel them.
• In the same saucepan containing boiling water, cook the kale for 1 minute. Drain and reserve in an ice bath. In a saucepan on medium heat melt the butter. Squeeze out the excess liquid from the kale with your hands, chop it in half. Saute the kale with lemon juice for 1 minute. Season with salt and pepper. Set aside.
• For Serving: Place a large spoon of polenta on each plate. Top with the kale, a soft boiled egg and garnish with more grated Asiago cheese and 2 slices of Serrano ham. Serve immediately. Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan or other favored cheese over the top just before serving.

SERRANO CHILE POLENTA

Steps:

• Bring 3 cups water to a boil in a large heavy saucepan;gradually add cornmeal, whisking until smooth. Cook 3 to 5 minutes or until thickened. remove from heat.
• Whisk in butter and remaining ingredients. Serve warm or spread polenta into a lightly greased 9-inch square pan. Cool slightly. Cut into desired shapes.

SERRANO PASTE

Steps:

• Cook the Serranos in a cast iron skillet on high heat or under the oven broiler until the skin is brown on the outside, turning occasionally, but do not burn.
• (Beware the fumes) Add the rest of the ingredients and grind in a mortar and pestle (or use food processor) until it is thick and pasty.
• Use water to bring to spreadable, pasty consistency.
• Enjoy on tacos, or add to soups.

TABLE OF POLENTA

Steps:

• In a large, heavy saucepan, combine 6 cups cold water, the cream and salt. Bring to a boil over high heat, and then reduce the heat to medium. Gradually whisk in the polenta in a slow, steady stream.
• Whisk until the liquid boils again and the grains are suspended in the liquid. Keep whisking so the polenta doesn't scorch. Once it comes to a simmer, switch to a wooden spoon and stir every few minutes until the polenta is creamy without any hint of grittiness, 15 to 20 minutes. Remove from the heat and stir in the fontina, Parmesan and nutmeg.
• Line a table with butcher paper and pour the polenta onto the table, down the center. Serve with Basil Pesto Sauce and Bolognese Sauce. (These sauces also go great with pasta.)
• Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well.
• Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender. Add the olive oil, pine nuts, garlic, vitamin C if using and salt and pepper to taste. Blend for at least 30 seconds. In this way, the green of the basil will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator. Makes about 3/4 cup.
• Soak the mushrooms: Place the porcini in warm water and soak for 15 minutes. Drain, reserving the liquid, and then chop the porcini.
• Heat the olive oil in a large skillet over medium heat. Add the veal and pork, breaking it up with a wooden spoon. Cook 2 minutes, and then sprinkle with salt and pepper.
• Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook until the garlic is lightly browned, about a minute.
• Add the mushrooms and cook for about 4 minutes to caramelize the meat. Add the wine and 2 tablespoons porcini juice. Cook for 1 minute to evaporate. Add the remaining stock, the tomato puree and parsley and cook for 2 minutes. Garnish with the cheese.
• Preheat oven to 325 degrees F.
• Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame. Let sausages sit in water until water has cooled to room temperature. Remove sausages from water and reserve until ready to grill.
• Halve the cherry tomatoes. Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers, and the garlic cloves. In a large mixing bowl toss all of the vegetables together with the balsamic vinegar, olive oil, salt and pepper. Pour the mix onto a large oven tray and bake for about 1 hour stirring occasionally so that it cooks evenly. Remove from oven when vegetables are fully cooked and lightly browned. Let cool slightly and stir in chopped basil.
• Grill the poached sausages over a medium-high heat until nicely caramelized.