Table of Polenta

Name: Table of Polenta
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 118 milliliters freshly chopped basil leaves; 473 milliliters firmly packed fresh basil leaves; 14 servings Freshly ground black pepper; 2 pints cherry tomatoes; 1 pinch Pinch of powdered ascorbic acid (vitamin C), optional; 4 to 6 dried porcini mushrooms; 473 milliliters shredded fontina cheese; 1 Tbsp finely chopped fresh parsley; 1 teaspoon minced fresh rosemary; 1 teaspoons garlic, minced; 1 Tbsp chopped garlic; 10 garlic cloves; 118 milliliters ounces ground pork; 237 milliliters ounces ground veal; 946 milliliters heavy cream; 8 Italian sausages; 1 teaspoons freshly grated nutmeg; 79 milliliters olive oil; 237 milliliters Olive Oil; 6 Tbsps extra-virgin olive oil; 118 milliliters chopped onions; 59 milliliters freshly grated Parmesan; 473 milliliters freshly grated Parmesan; 2 Tbsps grated Parmesan; 4 serrano chile peppers or jalepeno peppers; 3 Tbsps pine nuts, toasted; 2 liters fine-ground polenta; 14 servings Gray salt and freshly ground black pepper; 1 pinch Pinch of sea salt, preferably gray salt

Need a gluten free main course? Table of Polenta could be a great recipe to try. This recipe serves 14. One portion of this dish contains around 36g of protein, 74g of fat, and a total of 1134 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up peppers, rosemary, olive oil, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Watch how to make this recipe.

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

Polenta

Cream

Water

Salt

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Polenta

Grains

Equipment you will use

Wooden Spoon

Whisk

Remove from the heat and stir in the fontina, Parmesan and nutmeg.

Ingredients you will need

Parmesan

Fontina Cheese

Nutmeg

Line a table with butcher paper and pour the polenta onto the table, down the center.

Ingredients you will need

Polenta

Serve with Basil Pesto Sauce and Bolognese Sauce. (These sauces also go great with pasta.)

Ingredients you will need

Bolognese

Basil Pesto

Pasta

Sauce

Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

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.

Ingredients you will need

Basil

Water

Equipment you will use

Sieve

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.

Ingredients you will need

Water

Basil

Shake

Drain well.

Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender.

Ingredients you will need

Basil

Water

Equipment you will use

Blender

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Pine Nuts

Garlic

Basil

Cooking Oil

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.

Ingredients you will need

Cheese

Pesto

Place the porcini in warm water and soak for 15 minutes.

Ingredients you will need

Water

Drain, reserving the liquid, and then chop the porcini.

Heat the olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the veal and pork, breaking it up with a wooden spoon. Cook 2 minutes, and then sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork

Veal

Equipment you will use

Wooden Spoon

Add the onions and cook gently to "sweat," about 2 minutes.

Ingredients you will need

Onion

Add the garlic and rosemary and cook until the garlic is lightly browned, about a minute.

Ingredients you will need

Rosemary

Garlic

Add the mushrooms and cook for about 4 minutes to caramelize the meat.

Ingredients you will need

Mushrooms

Meat

Add the wine and 2 tablespoons porcini juice. Cook for 1 minute to evaporate.

Ingredients you will need

Juice

Wine

Add the remaining stock, the tomato puree and parsley and cook for 2 minutes.

Ingredients you will need

Tomato Puree

Parsley

Stock

Garnish with the cheese.

Ingredients you will need

Cheese

Preheat oven to 325 degrees F.

Equipment you will use

Oven

Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame.

Ingredients you will need

Sausage

Water

Equipment you will use

Pot

Let sausages sit in water until water has cooled to room temperature.

Ingredients you will need

Sausage

Water

Remove sausages from water and reserve until ready to grill.

Ingredients you will need

Sausage

Water

Equipment you will use

Grill

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.

Ingredients you will need

Balsamic Vinegar