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La Belle Cuisine
Recipe Source:
Food and Wine 2000:
An Entire Year's Recipes from
America's Favorite Food Magazine
Food & Wine Books, Editor in Chief Judith Hill, 2000,
American Express Publishing Corp.
 
Oven-Baked Polenta
6 servings
“Use a well-greased, wide ovenproof saucepan for this fuss-free polenta so
that a large quantity of the cornmeal is exposed to the direct heat of the
oven.
This method coaxes more flavor from the corn by toasting it as it
cooks. The
resulting polenta is soft and tender, with a lovely sheen. As a
guide, for soft
polenta, use five parts liquid to one part cornmeal; for
firmer polenta, use
four parts liquid to one part cornmeal.”
2 cups medium-coarse or coarse organic
stone-ground cornmeal
8 or 10 cups cool water
2 tablespoons unsalted butter or olive oil
Salt
Preheat the oven to 350 degrees F. Butter a heavy 12-inch
ovenproof saucepan. Stir together the cornmeal, water, butter and 2
teaspoons of
salt
in the prepared saucepan. Bake the polenta uncovered for 1
hour
and 20 minutes. Stir the polenta, season with salt and bake 10 minutes
longer. Remove from the oven and let the polenta rest for 5 minutes
before
pouring
it into a buttered bowl.
~ Paula Wolfert
Creamy Polenta with Tomato-Corn Ragout
6 servings
8 cups water
Salt
1 1/2 cups coarse polenta
1/2 cup mascarpone cheese,
plus more for serving
1/2 cup (2 ounces) freshly
grated Parmesan cheese
2 tablespoons unsalted butter
Freshly ground pepper
1 tablespoon canola oil
1 cup finely chopped Vidalia onion
[or other mild, sweet onion]
2 1/2 cups fresh corn kernels (from 4 ears)
2 tablespoons finely chopped seeded jalapeño
1 1/2 pounds tomatoes cored, seeded
and coarsely chopped
1/4 cup coarsely chopped basil
[fresh, leaves only]
1/4 cup coarsely chopped mint
[fresh, leaves only]
6 thyme sprigs, for garnish
1. Bring the water to a boil in a medium nonstick saucepan.
Add a pinch
of salt and then slowly add the polenta in a steady, thin
stream, stirring constantly, to avoid lumps. Cook the polenta over
moderately low heat, stirring often, until it is tender and very thick,
about 35 minutes. Remove
the pan from the heat and stir in 1/2 cup of the
mascarpone cheese, the Parmesan cheese and 1 tablespoon of the butter.
Season the polenta
with
salt and pepper and keep warm.
2. Meanwhile, melt the remaining 1 tablespoon of butter in the canola
oil
in a large nonstick skillet. Add the Vidalia onion and cook over
moderately
high heat until the onion is softened but not browned,
about 4 minutes.
Add
the corn kernels and jalapeño and cook until
the corn is tender,
about 5
minutes. Stir in the tomatoes, season
with salt and pepper and
cook until
the tomatoes are just warmed
through and some of their
juices have been
released, about 5
minutes. Stir in the basil and mint.
3. Stir the polenta, add a little hot water if it is too thick and spoon
into
bowls. Top the polenta with the tomato-corn ragout, garnish
with thyme
sprigs and serve hot. Pass more of the mascarpone
cheese at the table.
- Grace Parisi
Featured Archive Recipes:
Baked Polenta with Shiitake Ragout
Polenta with Mascarpone and Roasted Garlic
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