Ramp Polenta Recipes

RAMP POLENTA

Ramp Polenta image

Ramps are wild leeks; baby leeks, whole scallions, or quartered large leeks can be substituted.

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

2 to 3 ramps, roots and greens trimmed, cut into 1/4-inch rounds
6 tablespoons unsalted butter
1 1/4 teaspoons coarse salt
1/8 teaspoon freshly ground pepper
3 cups water
1 1/2 cups quick-cooking polenta
1/4 cup heavy cream
Vegetable-oil cooking spray

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

Parmesan-Crusted Polenta image

Provided by Michael Symon : Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 tablespoons olive oil, plus more for the pan
2 teaspoons kosher salt
1 pound quick-cooking polenta
1 1/2 cups freshly grated Parmesan

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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