Wordless Wednesday - Creamy Polenta & Eggs

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Grits to Glory - Polenta Corn Bread

I have an extreme love/hate relationship with corn bread.  It can take a bowl of chili to intoxicating highs, when executed properly, or devastating lows when not.  Sadly, all of the cornbread I have consumed in restaurants has fallen short of my expectations.  Way short.  Like "careening down a depression spiral" short.  What is the obsession with sweet corn bread?  Why would anyone want Maple or Honey Butter to smear on something that is already so sweet it makes your teeth hurt? I just don't understand this "Cornbread" that is really more of a light and fluffy corn muffin.  Don't get me wrong, I LIKE corn muffins... for breakfast, not with my chili.

So how do I like my cornbread?  Well, it should have a dense, but tender crumb.  Crusty on the outside, moist on the inside.  Savory deliciousness should be the prevalent flavor, not sweet and cloying.  Inclusions of Cheddar, Onion, or Bacon are welcomed, but not a necessity. 

As a result of the above criterion for palatable cornbread, I have concluded that I like buttermilk based cornbreads that are baked in a cast iron skillet that has been liberally smothered with copious amounts of butter, which has been browned in the oven prior to dispensing the cornbread batter therein.  In order to facilitate a more dense crumb, only a SMALL amount of flour is necessary.  Just enough to keep the corn bread from crumbling in your hand.  To achieve a moist interior, I take a tip from the Italians.  I find that the addition of a polenta-ish mixture made with chicken stock fits the bill quite nicely.  True, it's more of a cornmeal mush than polenta, since I don't cook it nearly long enough, but polenta sounds classy, so I am sticking with it.  LOL

Luckily, I have Buttermilk left over from making Cultured Butter a couple days ago.  Woo Hoo!
But enough chewin' the fat.  Here is how I make my cornbread.

Polenta Cornbread

3 TB unsalted Butter, cut into pieces
118ml (4oz) (1/2 cup) Chicken Stock
280g (9.8oz) (1-3/4 cups) Medium-Grind Stone-Ground Yellow Cornmeal, divided (I use Bob’s Red Mill)
64g (2.25 oz) (1/2 cup) AP Flour  (just a little bit)
2 TB granulated Sugar
2 tsp Baking Powder
1 tsp Kosher Salt
1/2 tsp Baking Soda
pinch of Cayenne
236ml (8oz) (1 cup) Buttermilk
5 TB Sour Cream
2 large Eggs, lightly beaten
optional - 85g (3 oz) (3/4 cup) Cheddar cheese

Heat the oven to 425°F and throw a 10-12 inch cast iron skillet in there.
In a small saucepan, bring chicken stock to a boil.

Divide up your corn meal by placing 80g (2.8 oz) (1/2 cup) in a small bowl, and the remaining 200g (7 oz) (1 1/4 cups) in a large bowl.

Add the Flour, Sugar, Baking Powder, Salt, Baking Soda and Cayenne, then whisk to combine and set aside.

When the chicken stock comes to a boil, pour it over the cornmeal in the small bowl, whisking constantly, until it forms a polenta-ish mass (or puls, or mush, as the case may be).

Add the Buttermilk, Sour Cream, and Eggs to the cornmeal mush and whisk after each one is added.

Now is also the time to add any Cheese if you like. (always add to the wet ingredients, whether cheddar, green onions, bacon, diced jalapeno or all of them at once)

When the oven and pan are fully heated (about 15 minutes) remove the skillet from the oven and add the butter then throw it back in the oven (not literally, cause that would be messy) and let the butter melt and brown slightly.

While the butter is melting, add the Buttermilk/Polenta mixture to the dry ingredients in the large bowl, and stir, just until blended. (don't over mix, it doesn't need to be completely smooth)

Remove the cast iron skillet from the oven and tilt the pan to swirl the butter around to coat the pan evenly, then pour the butter into the batter and stir to combine about 6-8 strokes should be good.

Pour the batter into the hot skillet. (The sizzling is music to the ear)

Place back in the oven for about 18-20 minutes, or until the cornbread pulls away from the side of the skillet.

Remove the skillet from the oven and immediately turn the bread out onto a rack and allow to cool for 5 minutes before cutting into wedges.

Serve hot, with a big bowl of chili. (though not necessarily as adorn with condiments as this bowl is).

mmmmmm  Crunchy exterior, dense, moist and totally tender interior... THIS is the stuff dreams are made of.

Mangia!!
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When in Rome - Gnocchi alla Romana

I have found a new food addiction… Seriously, as a cheese lover, how could I not?
Several days ago, Dajana from Baker's Corner.... Somewhere in my Kitchen left a comment in my Chestnut Gnocchi post requesting that break from the familiar and try something new... Gnocchi alla Romana. I am ecstatic that she challenged me with this.

This is one of the “Other” types of gnocchi that I was referring to. You see, Roman Gnocchi is a strange, yet wonderfully delicious thing. It is a baked gnocchi, quite different from its boiled counterparts from other parts of Italy. It contains no Potato, Ricotta, Sweet potato or Squash. It does, however, contain flour, not just any flour though; Roman Gnocchi is made with Semolina, like pasta dough. The method is quite unique, for it seems to be a combination of Polenta as well as the French Pate a Choux. You will see what I am talking about in the directions.

The whole point is that, although Roman gnocchi is very different from what we, as Americans, would consider gnocchi (if we even consider it at all), it is absolutely one of the tastiest dishes I have had in a long time.

Rich Buttery and Cheesy goodness awaits you. Crispy browned crust on the outside, creamy smooth deliciousness on the inside. I urge you to give 'em a try…
The reward is WELL worth the effort.

Gnocchi alla Romana

8 TB Unsalted Butter; Divided
1 cup Chicken Stock
2 cups Whole Milk
1 tsp Kosher Salt
1 Cup Semolina Flour
2 Large Eggs, lightly beaten
1 cup (4 oz) Freshly grated Parmigiano-Reggiano; Divided
Lightly butter a quarter sheet pan and a casserole dish with 2 TB of the butter.

In a medium saucepan, heat 4 TB butter with Chicken Stock, Milk and salt.

When the mixture just begins to boil, begin pouring semolina in a thin stream (Like making Polenta) whisking vigorously to prevent clumping.

Continue cooking, stirring with a wooden spoon, until the dough mass begins to pull away from the sides of the pan (This is like making Pate a Choux)

Remove pan from heat and stir in 1/2 cup of the Parmigiano-Reggiano

and beaten eggs.

The Dough will “Break” after you add the eggs, just continue stirring

and it will come back together again (Just like Pate a Choux)

Spread mixture to 1/2 inch depth in the buttered quarter sheet pan, cover and refrigerate for 1 hour or until set. (like Polenta, again)

Preheat oven to 425 degrees

Using a 2 1/2 inch diameter round cutter, cut rounds of the set gnocchi batter and place in the buttered baking dish, overlapping slightly, creating even rows.

Sprinkle remaining 1/2 cup Parmigiano-Reggiano and dot with the remaining 2 TB butter.

Bake for 20 minutes, or until golden brown (If you would like to brown it further, place under a broiler for 1 minute)

Mangia!! and Dajana, Grazie Mille !!!!
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Do Do That Ragú That You Do So Well - Parmegiano Crusted Polenta with Mushroom Ragú

I have said it before, but I will re-emphasize it. Although I am a confirmed omnivore, occasionally I get a wild hare and need to go sans meat, just for one night. So here is a Ragu, Concentrating on Mushrooms instead of meat.

True this can be served with pasta, but if you remember my Eggs Benedict Italiano, I occasionally like to use Polenta as a foundation for things. This is surprisingly hearty for a dish lacking meat. My guess is that the Parmegiano-Reggiano in the polenta is at least partially responsible, it is high in glutamates (those umami activators that make things savory).

You can use the 3 minute polenta if you prefer, I use 1 cup "instant" to 2 cups of stock... It will be a little thicker, but your going to chill it to set anyway.

Parmigiano-Reggiano Crusted Polenta with Mushroom Ragú

Polenta:
2 cups Vegetable Stock
Pinch of Salt
1 cup Polenta
2 TB Unsalted Butter
1 cup grated Parmigiano-Reggiano; Divided

Mushroom Ragú:
1 oz Dried Porcini Mushrooms (1 pkg)
10 oz Cremini Mushrooms (AKA: Italian Brown or “Baby Bellas”)
6 oz Assorted Wild Mushrooms (Wood Ear, King Bolete, Lobster, King Oyster, Chanterelle, or more Cremini)
1/2 cup Extra Virgin Olive oil
1 Leek; chopped
1 Shallot; chopped
3 Garlic Cloves; minced
1 Bay leaf
2 tsp Fresh Thyme; chopped
2 tsp Fresh Oregano; chopped
1/2 cup Flat-Leaf Parlsey, finely chopped
1 TB Balsamic Vinegar

Bring Stock and Salt to a simmer and slowly sprinkle the Polenta over the surface, stirring constantly.

Reduce the heat and simmer, stirring often, for 15-18 minutes.
Remove from heat and stir in Butter and 3/4 cup of the Parmigiano-Reggiano.
Pour into a greased 9x9 square baking pan and smooth the mixture.

Refrigerate while making the Mushroom Ragú

Soak your porcini mushrooms in 1/2 cup Boiling water for 10 minutes.
Drain them, but reserve 1/3 of the liquid, and dry the mushrooms.

Thick slice the Creminis and coarsely chop the Wild Mushrooms. (multiple textures to the ragú)

Heat 1/3 cup of the oil in a sauté pan and add all the mushrooms.
Cook for 4-5 minutes then remove from pan and set aside.

Add the remaining oil to the pan and sauté shallot and leeks for 2 minutes.

Add the reserved mushroom soak liquid, garlic, bay leaf, thyme and oregano and bring everything back to a simmer (About 2 minutes)
Return the Mushroom mixture to the sauté pan along with Parsley and Balsamic Vinegar and continue cooking for another 2 minutes.

Add a pinch of salt (I like Alder Smoked) and remove the Bay leaf.
Remove from heat, cover and set aside.
Remove Polenta from refrigerator and sprinkle with remaining 1/4 cup of grated Parmigiano-Reggiano.

Place pan under the broiler for about 10 minutes (until the cheese is melted and lightly browned)

Cut the Polenta slab into squares and Plate with Mushroom Ragú over the top.

Mangia!!!
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