Boulder Polenta Recipes

LEMON GARLIC SHRIMP AND CREAMY POLENTA

Steps:

• Bring the chicken broth or stock to a boil and whisk in the polenta.
• Turn down heat to low and stir regularly for 15-20 minutes. (start preparing the shrimp while the polenta cooks).
• Stir in the parmesan cheese, milk, sour cream, and butter. Remove from the heat.
• Add the peeled and deveined shrimp to a bowl with lemon juice, minced garlic, Italian seasoning, salt, and pepper. Set aside.
• Add olive oil to a pan over medium heat. Add the prosciutto, saute for 5-7 minutes until it crisps. Remove it from the pan with a slotted spoon and set aside on a plate.
• Add the shrimp to the pan and saute for 1-2 minutes on each side, or until the shrimp is opaque. Remove the shrimp from the pan and set aside.
• Add the white wine, butter and dijon mustard to deglaze the pan. Whisk the sauce together until the butter melts. Turn the heat off.
• Return the prosciutto and shrimp to the pan. Stir in the chopped parsley and top with lemon slices or wedges.
• Serve the shrimp over polenta with lots of pan sauce!

BOULDER POLENTA

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Pour the polenta and the liquid into the pot and stir to spread the polenta evenly.
• In a medium mixing bowl, crumble the tofu into chunks (it should resemble ricotta cheese) and stir together with the cheeses. Add the garlic, basil, capers, and olives and mix lightly. If using fresh spinach, fold it into the mixture. If the spinach is a frozen block, chop it into large pieces and set them in the pot next so the other ingredients can be piled around the chunks. Then spoon half of the tofu mixture into the pot.
• Scatter the mushrooms and top with the rest of the tofu mixture. Sprinkle with nutmeg.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 698
• Protein: 24g
• Carbohydrates: 51g
• Fat: 44g
• Cholesterol: 57mg
• Sodium: 3093mg
• Fiber: 1g

POLENTA

Steps:

• Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.

BAKED POLENTA WITH SWISS CHARD AND CHEESE

Steps:

• Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.
• Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.
• Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

BASIC POLENTA

Steps:

• For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
• For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.