Tag Archives: polenta

Mushroom and Lentil Ragù

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A vegetarian meal with a meaty undertone and a soulful depth of flavor. Here, nutty mushrooms and quick-cooking lentils play nicely together for a flavor-packed, meatless take on classic ragù. Traditionally, ragù gets its signature savory flavor from slow-cooked meat like ground beef or pork.

In this vegetarian version, a mix of sautéed mushrooms, such as oyster and cremini, lends earthy flavor and texture, while black lentils — a quicker-cooking legume than green or red lentils — gives the sauce body.

Lentils are prized in the Mediterranean, and most Italians would agree that the best lentils come from Southern Italy. Although they cook in under half an hour, black (Beluga) lentils remain a bit more sturdy throughout the cooking process than most other lentils. Instead (because we had them on hand), we used Puglia lentils which are celebrated for their earthy taste and numerous health benefits.

Like any ragù, this dish relies entirely on building layers of flavor. Sautéing the mushrooms, onions, and carrots until browned and toasting the tomato paste creates a deep foundation of umami. Deglazing the brown bits at the bottom of the Dutch oven with wine and stock infuses the lentils and sauce with rich, savory notes.

Simmered in a red wine sauce fortified with vegetable broth, the lentils become tender and creamy, resulting in a hearty sauce that comes together in less than an hour and proves to be more than the sum of its parts. Serve over creamy cooked polenta or fresh pappardelle for a filling meal. 

Make Ahead: You can make this ragù up to three days in advance and store it covered in the refrigerator. When reheating, you may find that the lentils have absorbed some of the liquid. Simply thin it back out to your desired consistency with vegetable stock or water. This recipe is also freezer-friendly. Let it cool completely, then ladle it into freezer-safe containers or large resealable plastic bags, and store it in the freezer for up to two months.

Mushroom and Lentil Ragù

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 cup dried black lentils
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 lb. mixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 1/2 cups)
  • 1 medium yellow onion, chopped (about 1 1/2 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 4 tsp. kosher salt, divided
  • 4 large garlic cloves, minced
  • 1/4 tsp. crushed red pepper
  • 2 Tbsp. tomato paste
  • 1 cup (8 oz.) dry red wine
  • 2 cups vegetable broth
  • 1 14.5-oz. can crushed tomatoes
  • 2 Tbsp. chopped fresh oregano, plus more for garnish
  • 1/2 cup heavy cream
  • 2 oz. Parmigiano-Reggiano cheese, finely shredded (about 1/2 cup), plus more for garnish
  • Cooked polenta, for serving

Directions

  1. Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.
  2. Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
  3. Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.
  4. Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.

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Recipe by Anna Theoktisto for Food & Wine

Pork and Porcini Meatballs

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When the cooler weather starts hanging around for good, we gravitate away from al fresco dining and grilled fare to comfort food meals such as braises, casseroles, and roasted meats with sides of mashed potatoes and gravy.

Then there are meatballs. Those round succulent tasty balls of ground meat packed with a variety of herbs and spices. This Pork and Porcini Meatballs recipe was by Nancy Oakes for a recent Food & Wine magazine.

Her original recipe called for fresh or frozen porcini mushrooms, neither of which we have ever seen in our plethora of local supermarkets. Therefore, we went with dried porcinis that had to be reconstituted. That liquid was then used in place of the 1/4 cup of water*. You can buy a half (.5) ounce clamshell package of the funghi which is the perfect amount. Porcini mushrooms are a type of seasonal mushroom known for their meatier texture and rich, nutty flavor. They pop up from late summer into late autumn, peaking between September and October.

Also, the meatballs are supposed to be covered and refrigerated for 1, or up to 24 hours. We didn’t have that time, so we placed the rimmed baking sheet in the **freezer for 12-15 minutes. Then popped them directly into the heated oven.

The Hubs said that he liked the meatballs so much that they will now be our default meatballs, and are very versatile as to what you can do with them.

One recipe reviewer commented “These meatballs have a lingering savoriness, a heady aroma, and a juicy center. The porcini mushrooms add in a nuanced savoriness, and the cheeses add to that. The meat is so tender.”

Pork and Porcini Meatballs

  • Servings: 28 meatballs
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. plus 2 tsp. olive oil, divided, plus more for serving
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 1/4 cup chopped fresh or frozen porcini mushrooms
  • 1 garlic clove, finely chopped
  • 3/4 cup panko
  • 2 oz. Parmesan cheese, grated (about 1/2 cup), plus more for serving 
  • 2 oz. Pecorino Romano cheese, grated (about 1/2 cup)
  • 2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish
  • 2 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh mint
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 lb. ground pork
  • 1 large egg, beaten
  • 1/4 cup water* or use some of the liquid from the reconstituted porcinis
  • Cooked polenta or orzo, for serving

Directions

  1. Preheat oven to 400°F. Heat 1 tablespoon oil in a medium skillet over medium-low. Add onion, mushrooms, and garlic; cook, stirring often, until onion is softened, 5 to 6 minutes. Remove from heat; let cool 5 minutes.
  2. Stir together panko, Parmesan, Pecorino Romano, parsley, rosemary, mint, salt, and pepper in a large bowl until combined. Stir in pork, egg, and cooled onion mixture until thoroughly combined. Slowly add 1/4 cup water, stirring until incorporated. Cover mixture, and refrigerate at least 1 hour or up to 24 hours. **We didn’t have the time, so we put the sheet pan of meatballs in the freezer for about 12 minutes.
  3. Line a large rimmed baking sheet with aluminum foil; coat with remaining 2 teaspoons oil. Shape pork mixture into 28 (1-ounce) meatballs; transfer to baking sheet. Bake in preheated oven until an instant-read thermometer inserted in center of meatball registers 160°F, 15 to 17 minutes.
  4. Serve meatballs over polenta; drizzle with additional olive oil. Sprinkle with Parmesan and parsley; serve hot.

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Adapted from a recipe by Nancy Oakes for Food & Wine Magazine

Polenta with Sausage and Peppers

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This creamy polenta is a great base for a weeknight meal. Cooking the polenta over the lowest setting limits sticking and eliminates the need for stirring, while a pinch of baking soda speeds up cooking. One of the toppings for serving over the polenta that could be prepared simultaneously is juicy sausage, tender vegetables, and a savory sauce that clings to the polenta.

This recipe was developed with Bob’s Red Mill yellow corn polenta. Coarse-ground grits also work well. Avoid quick-cooking or instant polenta and cornmeal. Either sweet or spicy Italian sausage links work fine. Make the choice depending on the tolerance of the eaters.

Creamy Polenta

  • Servings: 4 cups
  • Difficulty: easy
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POLENTA

Ingredients

  • 4 ½ cups water
  • 1 cup coarse-ground polenta
  • 1 tsp. table salt
  • Pinch baking soda
  • 1 Tbsp. unsalted butter
  • 1 oz. Parmesan cheese, grated (½ cup)

Directions

  1. Bring water to boil in medium saucepan over high heat. Whisk in polenta, salt, and baking soda. Bring mixture to boil, stirring frequently. Reduce heat to lowest possible setting, cover and cook for 5 minutes.
  2. Whisk until smooth, cover, and continue to cook until grains are tender but slightly al dente, about 25 minutes. (The polenta should be loose and barely hold its shape when drizzled from whisk; it will continue to thicken as it cools.)
  3. Remove from heat, whisk in butter and Parmesan, and season to taste with salt and pepper. Keep covered until ready to serve.

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Recipe from Cook’s Illustrated

TOPPINGS

Sausage and Peppers Topping

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. sweet Italian sausage
  • ½ cup water
  • 4 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1/8 tsp. red pepper flakes
  • ½ cup dry red wine
  • 2 red bell peppers, stemmed, seeded, and sliced thin
  • 1 small onion, halved and sliced thin
  • ¼ tsp. table salt
  • 2 Tbsp. all-purpose flour
  • 1 cup chicken broth
  • 1 Tbsp. red wine vinegar
  • Chopped fresh parsley

Directions

  1. Bring sausage and water to simmer in 12-inch skillet over medium heat. Cover and cook until sausages register at least 135 degrees, 5 to 7 minutes. (If skillet contents begin to sizzle, add ¼ cup water.)
  2. Uncover and, using paring knife, pierce each sausage in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving sausages as necessary, until dark fond forms on bottom of skillet, 5 to 6 minutes. Transfer sausages to cutting board.
  3. Add garlic, oregano, and pepper flakes to now-empty skillet and cook, stirring constantly until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Add peppers, onion, and salt; increase heat to medium-high, and cook, stirring frequently until vegetables have softened, 6 to 8  minutes. Sprinkle flour evenly over vegetables and stir until no lumps of flour remain. Add chicken broth and bring to boil, stirring constantly. Reduce heat to maintain gentle simmer.
  4. Slice each sausage in half diagonally. Return sausages to skillet, cover and cook, stirring occasionally, until peppers and onions are tender, 15 to 20 minutes. Stir in vinegar. Season to taste with salt and pepper. Serve over polenta and sprinkle with parsley.

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Recipe from Cook’s Illustrated

Braised Chicken and Mushrooms over Polenta

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This stewy chicken dish takes inspiration from chicken cacciatore. Braised boneless, skinless chicken thighs are quickly braised to a tender, shreddable consistency in this easy weeknight meal.

These days, polenta is usually made from yellow cornmeal. Cornmeal is made from dent corn – also known as field corn, which is different from the sweet corn you eat. It’s higher in starch and lower in sugar. Because polenta is made from dried, ground corn, it’s gluten-free.‌

It’s often prepared as a porridge-like dish similar to grits, made by cooking cornmeal in water over low heat. It needs to be stirred often and cooked slowly. It can be made from finely ground or coarse ground cornmeal. In some countries, polenta is made from white or red cornmeal. 

‌Instant – or “quick” polenta – is pre-processed so that the cooking time is shorter. Some people say it doesn’t taste as good as regular polenta. You can also find ready-made polenta that’s fully cooked. It’s often served with various foods like meats, fish, and vegetables.  We chose to switch the instant polenta to regular corn grits polenta.

An easy way to shred the cooked chicken is with two large serving forks.

Braised Chicken and Mushrooms over Polenta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1⁄2 lbs. boneless, skinless chicken thighs, trimmed
  • 1⁄2 tsp. pepper
  • 1 3⁄4 tsp. table salt, divided
  • 6 slices bacon, cut into 1⁄2-inch pieces
  • 8 oz. cremini mushrooms, trimmed and quartered
  • 1 onion, chopped
  • 1 14.5-oz. can fire-roasted diced tomatoes
  • 2 1⁄2 cups chicken broth, divided (1⁄2 cup for chicken; 1⁄2 for polenta)
  • 2 tsp. smoked paprika
  • 2 cups milk
  • 1 cup polenta

Directions

  1. Pat chicken dry with paper towels and sprinkle with pepper and 1 teaspoon salt. Cook bacon in Dutch oven over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to plate.
  2. Add chicken to fat left in pot and cook until lightly browned, 3 to 5 minutes per side. Transfer to plate.
  3. Add mushrooms, onion, and ¼ teaspoon salt to now-empty pot and cook, stirring frequently, until browned, about 5 minutes.
  4. Add tomatoes, ½ cup broth, and paprika and bring to boil, scraping up any browned bits. Return chicken to pot; reduce heat to medium; cover; and cook, stirring occasionally, until meat registers 195 degrees, 10 to 12 minutes.
  5. Transfer chicken to cutting board and shred into bite-size pieces. Simmer sauce until slightly thickened, about 5 minutes, then stir chicken and bacon back into sauce.
  6. Polenta: packaged directions for regular corn grits polenta. Or for Instant Polenta: bring milk and remaining 3½ cups broth to boil in large saucepan over medium-high heat. Whisk in polenta and remaining ½ teaspoon salt. Reduce heat to medium-low and cook until thickened, about 3 minutes. Serve.

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Recipe for Milk Street by Dimitri Demopolous

Butter-Basted Spiced Cod with Polenta

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Our Monday dinner menu often includes a fish dish or something vegetarian. So Fine Cooking’s “Make It Tonight” Series came through again with this Butter-Basted Spiced Cod with Polenta by Ronne Day. Yes, we’ve made it before, but that was years ago and we were ready for a rehash.

As mentioned in an earlier post, baking cod in melted butter adds a richness to the fish that nicely balances the heat from the harissa, a yummy North African paste made of ground dried chile peppers, garlic, olive oil, and spices. Harissa comes in mild or spicy. Other uses for the condiment include stirring into couscous, stews, soups and pastas. You’ll find it packaged in cans, tubes and jars at well-stocked grocery stores and specialty markets.

We cut back on the amount of cod to one pound, enough for two 6-ounce fillets; although we used the full amounts of the remaining ingredients. A refreshing orange, fennel and red pepper salad with mint and lemon completed our meal.

Butter-Basted Spiced Cod with Polenta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1-1/2 tsp. crushed whole coriander seeds or ground coriander
  • 2 medium lemons, 1 finely grated to yield 1/2 tsp. zest and squeezed for 2 Tbsp. juice, the other cut into wedges
  • Kosher salt
  • 1 cup cornmeal
  • 3 oz. (6 Tbs.) unsalted butter
  • 4 6-oz. pieces cod loin
  • Freshly ground black pepper
  • 2 Tbsp. harissa paste
  • 2 tsp. coarsely chopped cilantro or parsley

Directions

  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Heat a 3-quart saucepan over medium heat. Add the coriander and stir until fragrant, about 30 seconds.
  3. Add 3 cups of water, the lemon zest, and 1 tsp. salt; turn the heat up to medium high.
  4. Whisk in the cornmeal and cook, stirring often, until thick and creamy, about 20 minutes. (If the polenta gets too thick, loosen with a little hot water.)
  5. Meanwhile, melt the butter in a small saucepan. Season the fish lightly with salt and pepper and arrange in a 9×13 baking dish with space between each piece.
  6. Remove the butter from the heat, stir in the harissa and lemon juice, and pour it over the fish.
  7. Bake, basting every 5 minutes or so, until cooked through (the fish will flake easily), about 15 minutes. If necessary, cover with foil to keep warm.
  8. Divide the polenta among 4 shallow bowls or plates. Top with the fish and spoon the butter over the fish.
  9. Top with the cilantro or parsley and serve with the lemon wedges.

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Original recipe from Fine Cooking

Polenta with Shrimp and Tomatoes

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The back story: Polenta e schie, a specialty of Venice, Italy, is polenta topped with tiny local shrimp called schie. The dish typically is a minimalist, sauce-free marriage of corn and crustacean, but Michela Tasca, owner of Ca’ de Memi farm and bed and breakfast in Piombino Dese, just north of Venice, taught Milk Street a version in which the schie are poached in a simple tomato sauce accented with garlic and fresh herbs.

So in this recipe, Milk Street uses the large shrimp available in the U.S. in place of the schie. The polenta is simmered in the oven; the gentle, even heat obviates the need for frequent stirring. This means that while the polenta cooks, you’re free to prep the other ingredients. While this method for making polenta may take longer, it sure is a heck of a lot easier than standing over a hot stove stirring constantly for nearly an hour… Works for me!

TIPS: Be sure to use coarse stoneground cornmeal; fine cornmeal produces gluey polenta, and steel-ground cornmeal lacks flavor. If juicy, ripe tomatoes are not available, look for cocktail or Campari tomatoes, as we find them to be dependably good no matter the season.

Milk Street warns not to begin cooking the shrimp until the polenta is done. In the covered pan or pot, the polenta will remain hot for the short amount of time it takes to cook the shrimp and tomatoes. Don’t worry if the shrimp are only parcooked after their quick sear. They’ll finish cooking when they simmer with the tomatoes for a couple of minutes.

Polenta with Shrimp and Tomatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 cup coarse stoneground yellow cornmeal
  • Kosher salt and ground black pepper
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1½ lbs. extra-large shrimp, peeled (tails removed) and deveined
  • 4 large garlic cloves, 2 finely grated, 2 smashed and peeled, reserved separately
  • 1½ lbs. ripe tomatoes, cored and cut into 1-inch chunks
  • ½ tsp. red pepper flakes
  • ½ cup chopped fresh basil or flat-leaf parsley

Directions

  1. Heat the oven to 375°F with a rack in the lower-middle position.
  2. In a large oven-safe saucepan or small (4- to 5-quart) Dutch oven, combine the cornmeal, 1 teaspoon salt and 5½ cups water, then whisk to combine. Bring to a gentle simmer over medium, stirring often, then place uncovered in the oven and cook for 45 minutes.
  3. Remove from the oven, whisk the polenta, then return, still uncovered, to the oven. Cook until the polenta is thick and creamy, another 15 to 30 minutes.
  4. Remove from the oven, whisk until smooth, cover and let stand for 5 minutes. Taste and season with salt and black pepper, then cover and set aside while you cook the shrimp.
  5. In a medium bowl, stir together 1 tablespoon of oil, the grated garlic and ½ teaspoon salt. Add the shrimp and toss to coat.
  6. In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add half of the shrimp in a single layer and cook until browned on the bottom, 1 to 2 minutes. Using tongs or a slotted spoon, transfer to a large plate. Cook the remaining shrimp in the same way using the residual oil in the pan.
  7. Set the now-empty skillet over medium, add the smashed garlic and cook, stirring, until fragrant and lightly browned, about 2 minutes.
  8. Add the tomatoes, pepper flakes and ½ teaspoon each salt and black pepper. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, 2 to 3 minutes.
  9. Stir in the shrimp with accumulated juices and cook, stirring occasionally, until the shrimp are opaque throughout, about 2 minutes. Off heat, remove and discard the garlic cloves and stir in the basil, then taste and season with salt and pepper.
  10. Whisk the polenta to smooth it out, adding water as needed to thin. Divide the polenta among individual bowls, then spoon on the shrimp-tomato mixture.

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Adapted by Rose Hattabaugh for Milk Street

Cider-Braised Pork Ragoût over Creamy Polenta

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Just so we’re all clear, ragoût is a French word for stew. However there is nothing terribly French about this dish. The recipe hails from Molly Stevens‘ latest cookbook “All About Dinner” where she explains the title comes from the verb ragoûter which means “to perk up, to revive the taste of,” and that’s exactly what the hard cider does here.

We were lucky enough to have a growler of son Dan’s homemade hard cider that he gifted us over the holidays. The sharp, lightly appley taste brings out the porks natural sweetness and balances the acidity of the tomatoes. The depth of flavor overall was astounding!

While it was fabulous from the get-go, like most stews and braises, this tastes even better a day or three later. That fact makes it a good choice for company, because you can make it a day or two ahead and then just gently reheat the ragoût while making the polenta. Yes, we did have leftovers, and were loving them a few days later…

Cider-Braised Pork Ragoût

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. boneless pork shoulder, trimmed and cut into 2″ chunks
  • 2 Tbsp. extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 oz. pancetta or bacon, finely chopped
  • 1 med. yellow onion, finely chopped
  • 1 med. carrot, finely chopped
  • 1 small fennel bulb, trimmed and finely chopped
  • 2 garlic cloves, minced
  • 1 tsp. finely chopped rosemary
  • 1 tsp. fennel seeds, toasted and lightly crushed
  • 1/2 tsp. coriander seeds, toasted and lightly crushed
  • 1 heaping Tbsp. tomato paste
  • 2 cups hard cider, preferably dry
  • 1 14-oz. can tomato puree or crushed tomatoes
  • 1 ay leaf
  • 2 strips orange zest, removed with a vegetable peeler (about 3 ” x 3/4″)
  • 2-3 Tbsp. chopped fresh parsley

Directions

  1. Arrange the pork chunks on a tray and pat dry. Heat a heavy-bottomed Dutch oven (4-6 quarts) over medium heat, then add the oil.
  2. While the oil heats, sprinkle salt and pepper on half of the pork (you will season in two batches and prevent the meat from sweating as it sits). When the oil is hot, add the seasoned chunks without crowding the pan.
  3. Cook, turning the pieces with tongs, until nicely browned all over, 12 to 15 minutes per batch. Transfer the browned pork to a plate and repeat with remaining pork.
  4. Examine the empty pot and discard all but two tablespoons of fat, if necessary. Wipe out any black areas, but leave the meaty drippings and browned bits.
  5. Once all the pork is browned, return the pot to medium heat and add the pancetta/bacon and cook, stirring once or twice with a wooden spoon. until it begins to soften, about 2 minutes.
  6. Add the onion, carrot, fennel, garlic, rosemary, coriander and fennel seeds, season with salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  7. Stir in the tomato paste, working it through the veggies so it is evenly distributed. Let cook for 1 minute, then add 1/2 the cider.
  8. Increase the heat to medium-high, scrape the bottom of the pot with the wooden spoon to dislodge and dissolve all browned bits, and cook at a rapid simmer until the cider is reduced by about two-thirds, about 8 minutes.
  9. Add the remaining cider, return to a simmer, stir and cook for another 2 minutes.
  10. Add the tomato puree, bay leaf and orange zest strips, and bring back to a simmer.
  11. Return the pork to the pot, lower the heat so the liquid barely simmers, and cover. Cook gently to maintain a quiet simmer with bubbles slowly rising to the surface, stirring occasionally to ensure that nothing is sticking, until the pork is fork-tender, about 1 1/2 to 2 hours.
  12. Meanwhile, make the Creamy Polenta as per the recipe below.

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Creamy Polenta

According to Molly, the difference between mediocre polenta and superb polenta is starting with stone-ground cornmeal and allowing plenty of time for it to cook—45 to 60 minutes. The extended simmer allows the grains to swell into a soft, fluffy porridge redolent of corn flavor. Made with part milk instead of all water, it creates a softer, creamier porridge.

Creamy Polenta

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 5 cups liquid, half water, half milk
  • Salt
  • 1 cup polenta (cornmeal) preferably stone-ground
  • 1 to 4 Tbsp. butter
  • 1 to 2 oz. Parmesan, grated
  • Freshly ground black pepper

Directions

  1. Heat 4 cups of the mixed liquid (milk and water) in a heavy-bottomed 3- to 4-quart pot over medium-high heat until just warm. Add a good pinch of salt, then add the polenta in a steady stream, whisking to avoid lumps, and let come to a gentle boil.
  2. Reduce the heat to medium-low to maintain a gentle simmer as you whisk occasionally. Once the mixture begins to thicken, switch to a wooden spoon and stir regularly—once every few minutes at first, less frequently as the polenta gets thicker, scraping the bottom as you go, and continue to adjust the heat as needed so that the occasional fat bubble breaks the surface but the polenta does not boil and splatter like hot lava.
  3. Add the remaining one cup liquid (milk and water) in 1/4 cup increments as need to keep the polenta smooth and creamy. (I used only a 1/2 cup total in this instance.) Continue to to simmer and stir, until the polenta is fluffy and tender, about 45 to 60 minutes total.
  4. Stir in the butter and parmesan and season with salt and pepper to taste.
  5. Serve in shallow bowls and ladle the pork ragoût over the polenta. Garnish with chopped parsley.

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Both recipes come from Molly Stevens “All About Dinner” cookbook