Polenta Custard With Port Stewed Autumn Fruits Recipes

POLENTA MEAT STEW

Steps:

• Trim fat from meat and cut into 1-inch pieces.
• In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
• Cover and cook for 8-10 hours on low, or 4-5 hours on high.
• Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
• Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
• Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).

CREAMY POLENTA WITH STEWED BEEF

Steps:

• Using small sharp knife, cut 1-inch-deep slits all over beef. Fill each slit with pancetta strip. Place beef in large bowl; pour wine over. Cover; chill overnight.
• Drain wine from beef, reserving wine. Pat beef dry with paper towels. Heat 2 tablespoons oil in heavy large pot over high heat. Add beef and cook until brown on both sides, about 10 minutes total. Add reserved wine, onion and next 7 ingredients. Bring to a boil. Reduce heat to medium-low. Cover and cook until beef is very tender, turning beef occasionally, about 2 hours and 45 minutes.
• Using tongs, transfer beef to platter. Tent beef with foil to keep warm. Discard bay leaves from wine mixture in pot. Working in batches, coarsely purée wine mixture in blender. Return to pot and bring to a simmer. Season sauce to taste with salt and pepper.
• Spoon polenta into large bowl. Cut beef into 1/2-inch-thick slices. Spoon sauce over beef.
• *Available in the spice section of most supermarket nationwide.
• **Available at Italian markets, specialty food stores and many supermarkets.

STEWED HOLIDAY FRUIT

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Remove from heat; refrigerate, covered, overnight., Strain cider, reserving liquid; set apricots and plums aside. Discard spices. In a small saucepan, combine marmalade, lemon juice, butter and reserved cider. Bring to a boil, stirring occasionally. Cool. Divide apricots, plums and bananas among serving dishes; drizzle with cooled sauce. Sprinkle with almonds.

STEWED FRUIT

Steps:

• Place brandy, vanilla bean seeds and pod, prunes, apricots, and raisins in a medium saucepan with 2 cups water. Bring to a boil, then reduce to a simmer. Simmer fruit until liquid is reduced by about three-quarters. Serve warm over hot cereal.

POLENTA CUSTARD WITH PORT-STEWED AUTUMN FRUITS RECIPE

Steps:

• To make the stewed fruits, in a saucepan over high heat, combine the port, honey and cloves. Bring to a boil, then reduce the heat to medium-low so that the port simmers. Add the pear halves and cook gently until tender and slightly translucent but not mushy, 20 to 30 minutes. Using a slotted spoon, transfer the pears to a cutting board. Discard the cloves. Add the apricots to the simmering port and cook gently until soft, about 10 minutes. Meanwhile, cut the pear halves lengthwise into wedges. When the apricots are done, remove the pan from the heat and add the pear wedges. Set aside. To make the polenta custard, in a saucepan over medium heat, warm the brandy until hot. Remove from the heat, add the raisins and let stand for 30 minutes. In a large saucepan over high heat, combine the milk and salt. Bring to a boil, reduce the heat to medium and slowly whisk in the polenta. Continue to whisk for 2 to 3 minutes. Change to a wooden spoon and continue to simmer, stirring periodically, until the polenta is almost thick enough to hold the spoon upright, 15 to 20 minutes. Preheat an oven to 375 degrees. Generously butter six 1/2-cup ramekins. In a large bowl, mix together the ricotta and sugar. Add the cooked polenta and stir well. Drain the raisins and add them along with the cinnamon to the polenta. Stir in the eggs. Distribute evenly among the prepared ramekins. Place the ramekins, spaced well apart, on a baking sheet. Bake until set and a knife inserted into the center of a custard comes out clean, 20 to 22 minutes. Just before the custards are done, gently reheat the fruits. Divide them and their liquid among 6 individual plates. Loosen the edges of the custards with a knife and invert them over the fruits. Drizzle with the crème frîache mixture. Dust the tops with confectioners' sugar and serve. This recipe yields 6 servings.