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Table of Polenta

Table of Polenta
Table of Polenta might be just the main course you are searching for. Watching your figure? This gluten free recipe has 1134 calories, 36g of protein, and 74g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 14. If you have nutmeg, parmesan, ground pork, and a few other ingredients on hand, you can make it. To use up the citric acid you could follow this main course with the Key Lime Pie With a Gingersnap Crust as a dessert.

Instructions

1
Watch how to make this recipe.
2
In a large, heavy saucepan, combine 6 cups cold water, the cream and salt. Bring to a boil over high heat, and then reduce the heat to medium. Gradually whisk in the polenta in a slow, steady stream.
Ingredients you will need
PolentaPolenta
CreamCream
WaterWater
SaltSalt
Equipment you will use
Sauce PanSauce Pan
WhiskWhisk
3
Whisk until the liquid boils again and the grains are suspended in the liquid. Keep whisking so the polenta doesn't scorch. Once it comes to a simmer, switch to a wooden spoon and stir every few minutes until the polenta is creamy without any hint of grittiness, 15 to 20 minutes.
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PolentaPolenta
GrainsGrains
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Wooden SpoonWooden Spoon
WhiskWhisk
4
Remove from the heat and stir in the fontina, Parmesan and nutmeg.
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ParmesanParmesan
Fontina CheeseFontina Cheese
NutmegNutmeg
5
Line a table with butcher paper and pour the polenta onto the table, down the center.
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PolentaPolenta
6
Serve with Basil Pesto Sauce and Bolognese Sauce. (These sauces also go great with pasta.)
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BologneseBolognese
Basil PestoBasil Pesto
PastaPasta
SauceSauce
7
Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil.
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WaterWater
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BowlBowl
PotPot
8
Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds.
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BasilBasil
WaterWater
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SieveSieve
9
Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible.
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WaterWater
BasilBasil
ShakeShake
10
Drain well.
11
Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender.
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BasilBasil
WaterWater
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BlenderBlender
12
Add the olive oil, pine nuts, garlic, vitamin C if using and salt and pepper to taste. Blend for at least 30 seconds. In this way, the green of the basil will thoroughly color the oil.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
Pine NutsPine Nuts
GarlicGarlic
BasilBasil
Cooking OilCooking Oil
13
Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator. Makes about 3/4 cup.
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CheeseCheese
PestoPesto
1
Place the porcini in warm water and soak for 15 minutes.
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WaterWater
2
Drain, reserving the liquid, and then chop the porcini.
3
Heat the olive oil in a large skillet over medium heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
4
Add the veal and pork, breaking it up with a wooden spoon. Cook 2 minutes, and then sprinkle with salt and pepper.
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Salt And PepperSalt And Pepper
PorkPork
VealVeal
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Wooden SpoonWooden Spoon
5
Add the onions and cook gently to "sweat," about 2 minutes.
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OnionOnion
6
Add the garlic and rosemary and cook until the garlic is lightly browned, about a minute.
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RosemaryRosemary
GarlicGarlic
7
Add the mushrooms and cook for about 4 minutes to caramelize the meat.
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MushroomsMushrooms
MeatMeat
8
Add the wine and 2 tablespoons porcini juice. Cook for 1 minute to evaporate.
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JuiceJuice
WineWine
9
Add the remaining stock, the tomato puree and parsley and cook for 2 minutes.
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Tomato PureeTomato Puree
ParsleyParsley
StockStock
10
Garnish with the cheese.
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CheeseCheese
11
Preheat oven to 325 degrees F.
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OvenOven
12
Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame.
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SausageSausage
WaterWater
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PotPot
13
Let sausages sit in water until water has cooled to room temperature.
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SausageSausage
WaterWater
14
Remove sausages from water and reserve until ready to grill.
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SausageSausage
WaterWater
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GrillGrill
15
Halve the cherry tomatoes. Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers, and the garlic cloves. In a large mixing bowl toss all of the vegetables together with the balsamic vinegar, olive oil, salt and pepper.
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Balsamic VinegarBalsamic Vinegar
Cherry TomatoCherry Tomato
Salt And PepperSalt And Pepper
Serrano PepperSerrano Pepper
Whole Garlic ClovesWhole Garlic Cloves
VegetableVegetable
Olive OilOlive Oil
PeppersPeppers
OnionOnion
SoupSoup
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Mixing BowlMixing Bowl
16
Pour the mix onto a large oven tray and bake for about 1 hour stirring occasionally so that it cooks evenly.
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OvenOven
17
Remove from oven when vegetables are fully cooked and lightly browned.
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VegetableVegetable
Equipment you will use
OvenOven
18
Let cool slightly and stir in chopped basil.
Ingredients you will need
BasilBasil
19
Grill the poached sausages over a medium-high heat until nicely caramelized.
Ingredients you will need
SausageSausage
Equipment you will use
GrillGrill
DifficultyExpert
Ready In1 h, 30 m.
Servings14
Health Score44
Gluten Free
DietsGluten Free
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