Polenta

Polentaen kogt og hældt til afkøling........ En kop velfortjent kaffe og en friskkogt klejne....... Svinekæberne klartgjort til aftensmaden....... ........de brunes af........ Alle ingredienserne i gryden.......... Polenta skåret i bjælker og klar til at blive stegt...... Perleløg glaseres....... ........polenta "bjælkerne" steges....... De øl-braiserede svinekæb

350 g di farina gialla (200g di farina bramata e 150g di farina fioretto, sarebbe meglio o tutta bramata) 1 litro e mezzo di acqua 1/2 cucchiaio di sale grosso 1 cucchiaio di olio d'oliva Far bollire l'acqua con olio e sale: 12'100°vel.1. Dal foro con lame a vel.3 versare la farina e far cuocere ancora a 100° per 1' finchè non si rapprende. Terminare la cottura per 40' a 90° vel.2 rimestando o

I'm not quite sure how to say this.... But our chimneys don't go all the way to the top. We've gone from four fireplaces to one in the blink of an eye.... So to speak. Why didn't we think to...

Questa ottima ricetta l'ho trovata e scelta per voi su Donnamoderna.comIngredienti per 4 persone:Pepe qb, Verza 1, Burro 30gr, Farina qb, Finocchio in semi 1cucch., Grana 30gr, Olio d'oliva extravergine qb, Sale qb, Scamorza affumicata 150gr, Uova 3, Verdure per soffritto 100gr, Farina di grano turco 500gr. Cottura 75 min.Come fare:Metti sul fuoco a bollire 1,5 l di acqua in un paiolo di rame, sal

Ingredients: * 2 quarts water * 2 cups polenta * * 16 ounces soy mozzarella cheese * * 1/2 teaspoon dried chili pepper flakes * 1/2 cup vegetarian pizza sauce * 2 large, not-quite-ripe tomatoes, rinsed * 1 large green pepper, rinsed and de-seeded * 12 ounces box mushrooms, wiped clean * 1 tablespoon Italian or pizza seasoning * non-fat cooking spray Directions: Preheat oven to 350F. Pu

Ingredientes 1 taza de harina de maíz 3 tazas de agua 3 tazas de zanahoria rallada Sal y pimienta a gusto 2 hojas de laurel Salsa de tomates a gusto Preparación Cocinar a fuego medio en el agua la harina de maíz con sal, las hojas de laurel y la harina de maíz revolviendo con frecuencia con cuchara de madera durante 10 minutos; agregar las zanahorias y cocinar 10 minutos más. Una vez cocido,

first cool night of late summer dinner: polenta, hot italian pork sausage, sweet and hot peppers, red onion, pecorino romano.

"Say what is polenta anyway?" Polenta is a cornmeal that has a coarse texture.  (at least that's the official culinary explanation, heh heh)  To me, this dish is a cornmeal mush.  The reason I say this is because in recent years, polenta has been glorified as this mysteriously exotic dish but it ain't---it's Italian country cooking, much like grits is American country

Le foie gras poêlé... je l'avoue, c'est mon péché mignon, mais... même pas honte! Je sais, c'est plutôt un ingrédient que l'on cuisine l'hiver, mais 2 tranches rescapées dans mon congélateur et une recette repérée dans un Thuriès (encore lui!) m'ont [...]

Polenta, coarsely ground cornmeal that's cooked with water or stock, is what I like to call "eye-talian" comfort food.  It is most commonly seasoned with onions, garlic and cheese.   You can probably find polenta in the specialty food section of your local supermarket.  Here's a recipe that revels in the sweet carmamelized flavor of roasted garlic.  If you need information

Per un caso puramente fortuito, nel weekend ho assistito ad un concerto di Francesco Renga. Devo dire che non avrei molto da dire se non che ha un “bel timbro” e che gli invidio il fatto che la sera si corichi con Ambra. Ammetto che su di lui ho svariate lacune discografiche, cioè conosco solo [...]

In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these [...]

What is Polenta? Polenta is coarsely ground yellow corn meal and is a staple of Northern Italy. It is served as an every day starch, either by itself with a little tomato sauce, or as a starch accompaniment to a protein as part of an entrée. Polenta is extremely versatile and absolutely delicious, making it a [...]

Never been as angry at a dish as I was at this one. (I mean, as angry as you can get making dinner, I guess.) Either I don't know what I'm doing with polenta, or instructions to fry polenta are mean and evil. Polenta explodes... all those little bits of corn pop pop pop in the hot oil, causing much cussing and consternation. I had a dish towel covering the arm of my spatula hand, and a piece of a

Polenta cake with berries baked into the middle! 1 Cooking Spray, original, 1/3 sec spray 3 medium eggs 1 3/4 cup Splenda granular (Splenda) 1 tbsp vanilla extract 1/4 cup olive oil 1 fresh lemon juice, per fruit 2 tsp fresh lemon peel 2 cup white all purpose flour 3/4 tsp baking soda 3/4 tsp table salt 1/3 cup Polenta, dry 2 cup Fruit, mixed, harvest berries, [...]

I am still disappointed that I only learned about the deliciousness that its polenta a year ago. I don't know how I made it 31 years without it. Seriously. Since then, I've made it in a new recipe 11 times. (I have no idea how many MORE times I've made it - I only track new recipes - but I bet it's a lot.) Leafing through magazines now, if I see a recipe with polenta, I'm 99.9% sure to rip it out. This is the level of my love.I'll be the first to admit (even though, if we're counting, my husband was the first) that this isn't anything special. I mean, it is (it has bacon!), but it didn't have a whole lot going on. I found its simplicity really added to its charm. You can't mess with a good thing. Especially when the good thing in question is comprised of creamy polenta, crisp bacon, and p

Panisse, a polenta-like side dish from southern France, is usually cut like french fries and fried. This adaptation is baked, then broiled until crispy. 1 3/4 cups chickpea (garbanzo) flour 2 cups plain soy milk (soya milk) 1 cup chicken stock, vegetable stock or broth 1 tablespoon extra-virgin olive oil 3 cloves garlic, chopped 1 tablespoon chopped fresh thyme, oregano or [...]

There are all sorts of things in kitchen cupboards and the fridge that can be used for a cleansing and refreshing facial.This is one of my favourites brought back from Thailand. Can be used full body or on the face.Mix together one tablespoon polenta with two tablespoon of yoghurt.Rub the paste gently on your skin, starting at the chin and working up into the cheeks and forehead. Will leave your f

Budin de pescado con polenta y quinua (8 porciones) Ingredientes *Un kilo de merluza o cualquier otro pescado *Un cuarto de kilo de cebolla picada en cuadraditos *Ciento cincuenta gramos de quinua *Cien gramos de polenta *Cien gramos de pasas *Dos cucharadas de ají amarillo molido *Un pimiento picado en tiritas *Una lechuga *Sal y pimienta al gusto Preparación Filetear la merluza,

Over the next stretch of time, I'm going to trot out some of my older posts. In fact, I want to have something like Twilight Zone Thursday or something (I'm taking suggestions)... a nice, friendly way for us to all share those posts we've had kicking around, under the bed, lost in the couch, kicked under the oven. If there is enough interest, I'd be happy to try doing a round-up, too. Our poor neglected recipes should feel like stars, too!Every so often, I let Dave pick out something he'd like me to make from one of his favorite cookbooks (of mine, he doesn't have any cookbooks!) They are usually all-day affairs, but I don't mind because they're always worth it in the end. This time, he chose a recipe from Bobby Flay's Mesa Grill cookbook. I want to say, too, that this was his main birthda

Bruno Gambarotta su lastampa.it Stregato da una casa. Da cinquant’anni. Consumato dal desiderio di vedere com’è fatta dentro. È una perversione spiegabile se quella casa è «la fetta di polenta» che Alessandro Antonelli ha edificato all’incrocio fra corso San Maurizio e via Giulia di Barolo su uno striminzito fazzoletto di terra. Un trapezio isoscele. Una notte [...]

Each Friday, InterWined.com pairs one great wine with one great meal and publishes the results along with the recipe in a little feature it likes to call ‘Blow the Bank’. This week is a busy one for the world religions, from Baha’i to Zoroastrianism and nearly every other alphabetically in between. So, today, ‘Blow the Bank’ brings the world a little closer together with InterWined’s Own Rosemary Rack of Lamb with Dolcelatta Polenta. Not only does Easter, Purim, and Mawlid an-nabi fall within the third week of March this year, but so too does the Vernal Equinox and a host of New Years and religious Spring festivals. And while there is no single food that could satisfy the observers of all of these holidays, there’s certainly one that comes pretty close — at least clo

I am a horrible sucker for cheap cookbooks -- they lure me in with their big colorful photos and promise of a few good recipes. The books are not written by any particular expert, merely 'edited by' a staffer with a passing interest in food. The books are strategically placed into the bargain bins. And, I realize they are mass-produced for placement into such areas for those culinary minds

Manco da un po' all'appuntamento con il club e così oggi ho deciso che era il momento di ricominciare a dare il mio contributo. Da un idea di Sale & Pepe di Febbraio (erano Sformatini con peperoni e acciughe) nasce questo piatto ultra veloce fatto con gli avanzi della polenta della Domenica. IngredientiCipolla2 filetti di acciuga salata1 peperone1 zucchinacapperi2 pomodori da insalata, rossi ma sodi (non troppo maturi)la polenta avanzata della Domenica :)))Affettate la cipolla e tagliate a sigaretta il peperone e la zucchina, a cubetti i pomodori. Mettete a rosolare la cipolla , fatela dorare dolcemente e aggiungete l'acciuga a pezzettini. Quando la cipolla e ben dorata e l'acciuga si è sciolta, fate scivolare nella padella le verdure e i capperi e lasciate cuocere per un quindicina

I won't bother with applicable chatter today. I woke up on the wrong side of the bed and I can't decide if I want to take a nap or cuss for no reason. It's still close to lunchtime here, so if I went out to my car to blurt obscenities, people might see me... and being the New Girl, I don't want to give anyone the wrong idea. Heh.Two things that amuse me:1. The syncopation of this recipe. Polenta-Fontina-Panini. Polenta-Fontina-Panini. (Reminds me a little of the zucchini-ricotta-frittata, actually.) Repeat it a few times and it loses its meaning, but I don't mind.2. Totally unrelated - I had to take Squito (one of my cats) to the vet Monday. He had an awful looking limp and seemed pitiful. I got him to the vet, the vet had him walk around and the little fuzzy jerk didn't limp. He didn't ev

Ingredienti:300 gr di farina gialla, 750 gr di baccalà già bagnato, farina, 1 grossa cipolla, olio, 3 cucchiai di conserva di pomodoro, brodo, 1 ciuffo di prezzemolo, sale, pepe.Preparazione:Lavate il baccalà, spinatelo, spellatelo, poi tagliatelo a pezzetti. Asciugateli bene, poi passateli in un velo di farina. Fateli friggere in una padella di ferro con 1/2 bicchiere di olio: quando avranno preso un bel colore dorato da entrambe le parti toglieteli dal recipiente con una schiumarola. Nell'olio di cottura filtrato, mettete la cipolla tritata e fatela appassire a fiamma bassa per 10 minuti, mescolando spesso. Poi aggiungete la conserva diluita con 2 mestoli di brodo caldo, salate, pepate e cuocete la salsa per circa 20 minuti unendo ancora un pò di brodo. Dopodichè adagiate nel sugo i pezzi di baccalà fritto e cuocete per altri 15 minuti. Quindi levate dal fuoco e lasciate in attesa coperto. Preparate la polenta secondo la ricetta base, usando però solo un litro abbondante di a

Ingredienti:400 gr di farina gialla, 1/2 litro di latte, 350 gr di fontina valdostana piccante, 100 gr di burro, 100 gr di grana grattugiato, sale, pepe.Preparazione:Versate nel paiolo o in una pentola adatta alla cottura della polenta il latte e un litro di acqua; portate a bollore, salate e versatevi a pioggia la farina, sempre mescolando. Cuocete la polenta per 50 minuti, poi rovesciatela su un piano di lavoro o su un tagliere e fatela raffreddare. Quindi tagliatela a fette molto sottili. In una capace teglia imburrata fate uno strato di polenta, spolverizzatela con una macinata di pepe e poi con uno strato di grana; mettete qualche fiocchetto di burro e coprite con fettine di fontina. Ripetete gli strati nell'ordine, ultimando con la fontina e con fiocchetti di burro. Introducete il recipiente in forno caldo a 180° e fate cuocere per 20 minuti circa, in modo che la fontina si sciolga bene e la superficie risulti gratinata.

"Say what is polenta anyway?" Polenta is a cornmeal that has a coarse texture.  (at least that's the official culinary explanation, heh heh)  To me, this dish is a cornmeal mush.  The reason I say this is because in recent years, polenta has been glorified as this mysteriously exotic dish but it ain't---it's Italian country cooking, much like grits is American country cooking.  And you know what?  I love polenta for the very same reason that I love grits---the variety of flavors you can add to them will leave your head spinning.  "Have you tried my peanut butter & jelly polenta yet?" 

Una sera d'autunno, una casa in montagna, una cena con Moro e gli amici più cari, una polenta che sa di antichi sapori e bei ricordi, risate che riempono l'aria...Questo e tanto altro ancora è stata per me quella sera...Salve, Blog...

Ingredienti:10 fette di polenta fredda, 400 gr di polpa di pomodoro, 200 gr di salsiccia, 100 gr di mozzarella, 40 gr di grana grattato, 40 gr di prosciutto crudo, 10 gr di olio extravergine di oliva, 1/2 bicchiere di vino rosso, 1/2 cipolla, prezzemolo, sale, pepe.Preparazione:Tritate la cipolla, metetela in una casseruola non molto grande, salate, coprite e fatela stufare per 5 minuti. Aggiungete la salsiccia, fate insaporire, alzate il fuoco e bagnate con il vino rosso, fate evaporare, quindi aggiungete la salsa di pomodoro e fate cuocere a fiamma bassissima per 20 minuti circa. Salate, pepate, aggiungete il prosciutto tagliato a dadini, poi spegnete il fuoco e unite prezzemolo tritato. Tagliate a fettine la mozzarella. Sgocciolate la salsiccia, spellatela e tagliatela a fettine. Ungete di olio una teglia e disponetevi le fette di polenta formando diversi strati e cospargendo ogni strato con salsiccia, prosciutto, mozzarella, sugo e grana. Coprite l'ultimo strato con sugo e formagg

Il secondo workshop a Villa Zuccareda, che si propone di

Ingredienti:400 gr di farina gialla, 3/4 di latte, 400 gr di funghi, burro, olio, vino bianco, 1 ciuffo di prezzemolo, 2 spicchi di aglio, sale, pepe.Preparazione:Pulite bene i funghi o se usate quelli secchi ravvivateli in acqua tiepida, poi fateli a pezzetti; in una padella fate rosolare l'aglio sbucciato con 40 gr di burro e 2 cucchiai di olio; non appena sarà dorato buttatevi i funghi e spruzzateli in seguito con del vino bianco. Salateli, pepateli, cuoceteli per circa 20 minuti, unendo un pò di brodo e, alla fine, il prezzemolo tritato. Intanto versate nel paiolo o in altro recipiente 3/4 di acqua e 3/4 di latte; salate, portate a bollore e versatevi a pioggia la farina, facendo attenzione a non formare grumi. Cuocete la polenta per circa 50 minuti, mescolando ripetutamente. Quando polenta e funghi saranno pronti, suddividete la prima in fondine, fate un incavo nel mezzo di ogni porzione e distribuitevi 1/4 dei funghi con il loro sughetto.

Polenta biscotti with pistachios and cinnamon recipe ingredientsAbout 1 1/4 cup plain, white flourAbout 3/4 cup fine PolentaRoughly 3/4 butter1/2 cup sugar (depending on your tastes)1 large eggVanilla extract (To taste)1/4 cup unroasted pistachio nuts1 teaspoon ground cinnamonRead the rest of the recipe at Blood Sugar.

Lo encontraron las Fallu: diegoleonardi.net

Ingredienti:300 gr di farina di grano saraceno, 300 gr di bitto formaggio valtellinese, 300 gr di burro, sale.Preparazione:Portate ad ebollizione nel paiolo o in altro recipiente adatto 1 litro e 1 quarto di acqua, salatela e buttatevi metà del burro, facendolo sciogliere bene. Dopodichè aggiungetevi a pioggia la farina, continuando a mescolare con forza con un cucchiaio di legno. Cuocete la polenta per circa 1/2 ora, poi unitevi il restante burro e il formaggio tagliato a fettine sottili. Continuando a mescolare energicamente ultimate la cottura della polenta che dovrà risultare molto saporita e ben condita. Distribuitela in ciotole e fondine individuali oppure sul tagliere e servitela subito ben calda.

I've been making polenta fairly often these days, and really like this version as it's a change from the usual Parmesan variety. I made it for dinner this eve, using some of the wild mushrooms which arrived from our supplier today. The spinach was the last from my garden which we laid to rest this weekend. Polenta with Spinach and Wild Mushrooms2 tbsp unsalted butter5 ounces mixed wild mushrooms1/3 cup Madeira1 1/4 cups veg or beef stockSalt and freshly ground black pepper2 tbsp olive oil1 cup spinach leavesFreshly ground nutmeg1 tbsp chopped fresh chives for garnishPolenta:2 quarts water2 tsp salt1/2 cup unsalted butter2 cups polenta flour1 heaping cup Gorgonzola cheeseTo make the polenta, bring the water, salt, and butter to a boil in a large pan. Slowly add the polenta in a steady stream, stirring. Simmer gently for 30 to 35 minutes, stirring frequently, until cooked. The polenta should be pulling away from the side of the pan. Remove from heat, stirring in the Gorgonzola and allo

Sunday I had guests over for an impromptu dinner. I was mulling over what I should serve, trying to come up with something a little more fancy than pasta or burgers, when the eater suggested we have polenta. While this is a rather vague and wide-open suggestion, I had just the thing in mind with her suggestion: baked polenta with broccoli rabe and sausage with a side of confited tomatoes. As usual in the foodgeek household, when I want something different and interesting, I have to make a trip to the supermarket to procure all the goods. Sometimes this is a bad thing. You see, when my creative juices start flowing I tend to start adding extra dishes, coupled with the fact that I’m often hungry when I go shopping for these impromptu dinner parties, I buy way too much. Yes, I did it again. So to go along with the polenta and the tomatoes, I also picked up four pounds of mahogany clams, a side of pollack, and half a pound of prosciutto. While I was waiting in line for a price on th

I am thoroughly led by my senses when it comes to food, I can’t think of any other way to say it. We all are to some extent; some more than others. A smell, a scent, a taste or a visual of something, anything, is enough to send me dreamily into space; quietly craving whatever it was I happened to spot, smell or sample. I’m not picky, really. I can see a photo of ice cream and want a bowl of creamy goodness. I can smell a steak grilling and suddenly can taste it’s charred goodness right down to the juices. Tomato time in the summer makes me want BLT’s every day, and if I even take one whiff of popcorn, I am over the moon. Food is all about the senses anyway; we taste with our eyes, our noses and eventually yes, our tongues, but our bodies know what is happening to us before that first fork or spoon hits our lips. It’s sort of like the Pavlov theory. And everyone knows that sometimes all it takes is a tiny hint of their favorite, whether by the power of su

I was feeling especially creative the other night, and I wanted polenta rounds, so I thought up this little ditty. I was also looking for a new use for the FYH mozzarella cheeze. I think I found one!That's one of my cats, Silvanus, by the way. I shot the photos on the bed cuz that's where the best light was. :POne tube sundried tomato and roasted garlic polenta, thinly slicedHalf a red pepper1/2 c. Frozen spinach, thawed with a little lemon juice1/3 c. Favorite marinara sauce (fire roasted crushed tomatoes)a nice sized chunk FYH mozz. cheeze, thinly slicedrosemary tapenade:12 dried black botija olives12 green botija olives (J says about 4 oz.)1/4 c grapeseed oil1/4 c good white wine3 sprigs fresh rosemaryfresh ground lemon pepper to taste4 large cloves garlic (to be roasted with polenta)sp

La receta de este pan es del libro de Cathy Ytak El arte de hacer pan, y como otros panes, yo lo he amasado en la Thermomix y horneado en la panificadora. Pero se puede amasar a mano y cocer en el horno. Explico cómo lo he hecho yo, porque la adaptación a amasado tradicional es [...]

Polenta branca com ensopado de frangoIngredientes:Ensopado:1 kg de peito de frango500 g de sobrecoxa1 colher (sopa) de vinagre3 colheres (sopa) de óleo ou azeite1 cebola picada ? 2 dentes de alho picados1 folha de Louro Kitano3 xícaras (chá) de molho de tomate1 xícara (chá) de águaSal e Pimenta do Reino Preta em Pó Kitano a gosto1 colher (sopa) de salsa picada. Polenta: 1 dente de alho picado1 cebola em pedaços2 colheres (sopa) de óleo3 envelopes de Caldo de Galinha em Pó Kitano diluído em 1,5 litro de água250 g de Farinha de Milho Branca YokiSal a gosto2 colheres (sopa) de cebolinha verde picada2 colheres (sopa) de manteiga. Modo de Preparo:Ensopado: tempere o frango cortado em pedaços com sal, pimenta e vinagre. Reserve. Em uma panela com óleo, refogue a cebola, o alho e o louro até dourar. Junte o frango e frite em fogo alto até ficar dourado. Adicione o molho de tomate, a água e cozinhe em fogo baixo, com a panela tampada, mexendo de vez em quando, por 30 minutos.

If you're a regular reader of this blog, you'll have noticed my adoration of polenta. I don't think I'd ever really experienced it before this past April, but I've tried to fit it in as much as possible since. When I'm on my own for dinner, I used to have a bowl of cereal... now I whip up some polenta instead. Almost just as easy, but so yummy!! (I'll still indulge in a bowl of Peanut Butter

1. Para esquentar a polenta que sobrou do dia anterior, mergulhe as fatias em água fervente durante apenas um minuto. Retire a polenta e enxugue com guardanapo. Assim, ela ficará como a polenta feita na hora. 2. Quando a polenta ficar muito mole e você não tiver mais fubá para engrossar, substitua por um pouco de maisena dissolvida em água e deixe ferver mais um pouco. 3. Para evitar que a polenta encaroce, não coloque o fubá diretamente na água. Dissolva antes em água fria e depois adicione à água fervente. A água fria usada deverá ser descontada do total de água que a receita indicar. 4. A polenta frita ficará mais macia e com uma crosta crocante se você passar na farinha de trigo antes de fritar. 5. Cozinhe a polenta na panela de pressão durante quarenta minutos. Assim, a polenta não queimará e cozinhará mais rápido. 6. Quando você fizer polenta e ficar aquela parte grossa no fundo da panela, coloque leite e deixe de molho. As placas finas de polenta se soltar

9 Cups Water1 Teaspoon Salt3 Cups course grain Cornmeal; Bring water to a boil in a large heavy pot. Add salt and reduce heat untilwater is simmering. Add cornmeal by the hand, slowing sifting through your hand, while stirring constantly. Cook 20 to 30 minutes on a simmer, stirring constantly. Polenta will thicken and when done, it will separate from the sides of the pan. Pour onto a large platter and smooth out (wet hands make this job easier). Let Polenta cool about 10 minutes and then cut into cubes or slices. Place onto plate and cover with your favorite sauce. To Fry Polenta: cook as above, cool completely, and fry on both sides in hot olive oil until golden brown. drain on paper towels and serve as above. (However, make sure your oil is hot, otherwise the Polenta will absorb the oil and then it is not edible). Easy Chicken and gravy (my favorite): Bake a whole chicken, when finished, break apart and place in heavy sauce pan. Add chicken drippings

My CSA Farmer, Ellen, includes a little bulletin with each delivery. The very first week, she asked that we learn to like swiss chard, as we'd be seeing it a lot throughout the course of the summer. I'd neither purchased nor knowingly consumed swiss chard, so I had no preconceived notions on it. First impression - its enormous. People should warn you. I mean, I could fan myself with one, should

Nelle cucine del Veneto (soprattutto nelle province di Venezia, di Treviso e di Padova) quasi quotidianamente fino a poche decine d'anni fa si celebrava il rituale della preparazione della Polenta, dove per Polenta si intendeva esclusivamente la Polenta Bianca. E' questo uno dei misteri gastronomici che non hanno ancora trovato una risposta, infatti in tutta Italia e anche in parte del Veneto, quando si dice Polenta non è neanche necessario specificare se Gialla o Bianca, data la predominanza della prima.La Polenta Bianca si ottiene dalla macinazione della parte vitrea della cariosside del mais bianco una varietà più rara e più costosa di quella gialla. La stessa nonna Giorgia (nata nel Veneto vicino a Venezia, ma cresciuta in Brianza) si ricorda infatti che la sua famiglia non perse l'abitudine di usare la polenta bianca preparandola però solo in alcune circostanza, quando l'occasione richiedeva sul desco un companatico di maggiore prestigio della comune polenta gialla, più

Sure, we just had halibut a couple of days ago... but I think I've mentioned I like to eat something over and over again to get a feel for it... at least I used a different recipe!! :) Well, that and Dave specifically requested seafood... he'd picked out a bottle of wine he wanted to have with dinner, so I needed to pick a dinner that went with it. This dinner had a lot of things going for it.

In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!

In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!

So this is probably the better place for me to confess my culinary sins and misfortunes, as very few of you would know me well enough to nudge me with an elbow should we pass on the street (best yet…most of you aren’t even close enough to me in proximity to do so) and despite just recently posting a happy photo of myself with my new wood burning pizza oven, I can exist with some easy anonymity in the blogosphere. So, my sins? My misfortunes? We all have them, right?  You want I should get back to those? Yes, I suppose, but please, promise me you will still warrant a friendly visit, a kind comment or two and a hearty recommendation of my recipes even though I am going to tell you that I might not like Polenta. At all. Polenta is all over the place, and each time I see a recipe, I think “Wow, that looks wonderful!” and so I try it, I cook it and peer into the pot carefully to avoid the scalding lava bubbles of yellow inside and I wonder “Why doesn’t

Chicken dinner number three did not disappoint. The combination of the spinach, basil, corn, and dressing... it was like healthy freshness in your mouth. I'm a big fan of slicing the chicken breasts in half horizontally, cuts the cooking time in half and it makes it easier to control my portions. The polenta gave the chicken a really nice crunch. As I was prepping, I realized I was out of

Roasting peppers directly in hot embers gives them an incomparable flavor.

Roasting peppers directly in hot embers gives them an incomparable flavor.

Mañana tendremos en el menú polenta de gallina. El guiso de gallina se prepara con aceitunas, alcaparra y tiene un...

Mañana tendremos en el menú polenta de gallina. El guiso de gallina se prepara con aceitunas, alcaparra y tiene un...

Las ideas, que lo son tanto, surgen normalmente en momentos imprevisibles. En ese hipermercado me encontré con un paquete de polenta y, en ese mismo momento, me pregunté si se podría hacer algo diferente del típico plato italiano.Antes de comprarla me puse a buscar recetas y encontré un bizcocho de naranja, ya había hecho dos recientemente y sería demasiado bizcocho en tan poco tiempo. También me encontré esta receta de galletas, muy parecidas a las típicas de masa quebrada que suele aromatizarse con chocolate, café, vainilla,… pero éstas tienen un fuerte sabor y aroma a naranja, que es lo que, además de la polenta, le da el toque. La naranja es muy importante en estas galletas.Cierto es que la polenta que venden en ese hipermercado es precocida, es un problema pero, por rápidas, me he aventurado en ello. Están bien, pero tengo tan cerca el sabor de las galletas de almendra, impresionantes, que es muy difícil superarlas. Cuando encuentre polenta “no-express” come

This week I decided to experiment a little with one of my Aussie favourites - BBQ Lamb on Grilled Polenta with Fresh Spinach Leaves. Grilled polenta is one of my favourite dishes. You can use it in place of bread, as a pizza base, in place of potato or just by itself. One of the key things I have learnt since making this dish is that you should use butter and parmesan to help bind it together and give it more flavour. Polenta by itself can be a little plain, so the added flavour of butter and parmesan really helps. You can also add salt, pepper and herbs to the mix, for added taste. BBQ Lamb, Chicken, Beef or Chorizo? I have tried this dish with all of them and my favourite combination would have to be lamb and chorizo. It has a lovely flavour and the contrasting colour of the red chorizo against the yellow polenta and green leaves really adds to the presentation. Mixed Baby Spinach leaves are currently my choice for salad, but you can also use a mix of baby spinach and rocket or just

This black truffle corn flour purée beats Robuchon's famous truffle potato purée any day. If you have the truffle, it's damn easy to make.