Tag Archives: polenta

Butter-Basted Spiced Cod with Polenta

Uncategorized, , , , , , ,

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
  • Print

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.

http://www.lynnandruss.com

Original recipe from Fine Cooking

Polenta with Shrimp and Tomatoes

Uncategorized, , , ,

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
  • Print

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.

http://www.lynnandruss.com

Adapted by Rose Hattabaugh for Milk Street

Cider-Braised Pork Ragoût over Creamy Polenta

Uncategorized, , ,

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
  • Print

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.

http://www.lynnandruss.com

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
  • Print

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.

http://www.lynnandruss.com

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