Ramp Polenta Recipes
RAMP POLENTA
Ramps are wild leeks; baby leeks, whole scallions, or quartered large leeks can be substituted.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Spray an 8-inch square pan with vegetable-oil cooking spray. Place ramps in a large bowl of cold water; let stand for 5 minutes to rid them of dirt and sand. Lift ramps out of the water, drain in a colander, and pat them dry with paper towels.
- In a small skillet, melt 2 tablespoons butter over low heat. Add ramps, 1/4 teaspoon salt, and the pepper, and cook, stirring occasionally, until the ramps are soft and translucent, about 10 minutes. Set aside.
- Meanwhile, in a large pot, bring 3 cups water to a boil, and add remaining teaspoon of salt. While constantly whisking the water, add the polenta in a slow, steady stream. Immediately reduce heat to low, and simmer, stirring constantly with a wooden spoon, for 2 minutes. Stir in sauteed ramps, 2 tablespoons butter, and cream; adjust seasoning if necessary. Spread polenta in the prepared pan. Cover, and refrigerate for at least 30 minutes and up to several days.
- To serve, turn polenta onto a work surface. Cut into 4 squares; cut each square into 2 triangles. In a large nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Saute polenta until browned, about 2 minutes on each side. Drain on paper towels; serve immediately.
PARMESAN-CRUSTED POLENTA
Provided by Michael Symon : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil.
- Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes.
- Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat.
- Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.)
- When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce.
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