Pirao Manioc Polenta Recipes

FOUR-CHEESE POLENTA

Steps:

• Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
• Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on.
• Stir in the Asiago, Gorgonzola, mascarpone, butter, Parmesan and garlic. Season to taste with salt and plenty of cracked black pepper. If the polenta is too thick, thin with some milk as desired. Garnish with freshly shaved Parmesan.

BASIC POLENTA

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

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.

SOFT MANIOC POLENTA

Steps:

• Bring fish bones, shrimp shells, tomatoes, onion, bell peppers, cilantro sprigs, parsley sprigs, lime juice, salt, garlic, plantain, and water to a boil in a 5- to 6-quart pot, then reduce heat and simmer stock, uncovered, until liquid is reduced to about 4 cups (vegetables will exude liquid as they cook), about 25 minutes.
• Pour stock through a fine-mesh sieve into a large bowl, discarding solids.
• If there is more than 4 cups, boil until reduced; if there is less, add water. If using stock right away, bring to a boil in cleaned pot; otherwise, chill, uncovered, until completely cooled, then cover.
• Add manioc flour in a thin stream to boiling stock, whisking constantly, then whisk in salt. Reduce heat to moderately low and cook, whisking, 1 minute. Stir in chopped herbs and let stand 2 minutes. Serve immediately.

PIRAO (MANIOC POLENTA)

Steps:

• Bring the fish broth to a rapid boil, and stir in a little salt and pepper. Add the tomato paste, and stir to incorporate thoroughly. Sprinkle in the manioc flour, a little at a time, stirring vigorously and continuously until all the flour has been incorporated and the mixture has the consistency of soft ice cream. Serve immediately; like polenta, pirao gets stiffer the longer it sits.

MOQUECA COM PIRAO (BRAZILIAN SHRIMP STEW)

Steps:

• Saute onions, garlic and tomatoes in oil, in a clay pan if possible (http://static.panoramio.com/photos/original/15240632.jpg). When onions are golden-about 15 minutes-add deveined and cleaned shrimp, and wait until it gets "red"-about 15 more minutes. About 5 minutes after you added the shrimp, add coconut milk and paprika. Before serving, mix in cilantro and chives.
• Pirao: 700ml water; 1 onion, chopped; 2 garlic cloves, mashed with salt; pepper & salt to taste; reserved shrimp shells; dash of colorau *; 1 cup manioc flour. In a pan with lid, boil all the ingredients for about 15 minutes. Drain. Put liquid back in pan; when it boils turn to a simmer. SLOWLY add manioc flour, stirring constantly (as for polenta). It is ready when it starts thickening. (It doesn't harden, but turns kinda gooey.).
• * We actually use "colorau" (made mainly from "urucum" seeds); instead of paprika, a better substitute in my view is annatto seeds (http://www.overmundo.com.br/overblog/nosso-colorau-o-urucum). Saute annatto seeds in the dende oil, being VERY careful not to bun them; remove seeds and use the oil.

PECORINO-AND-PEPPER POLENTA

Steps:

• In a large saucepan, combine 4 cups water, 1 teaspoon salt, and 1 teaspoon pepper; bring to a boil. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; cook, whisking often, until thickened, 10 to 15 minutes.
• Remove from heat, and stir in Pecorino and butter. Serve immediately, sprinkled with more pepper.