Story originally printed in the La Crosse Tribune or online at www.lacrossetribune.com
Published - Saturday, July 12, 2008
Dazzle your family with polenta, as an appetizer or main course
OK. I stand corrected. Recently I referred to marble-sized bits of fresh mozzarella as “balls,” when in fact they are “pearls.” “Pearls” has a slightly more elegant, exotic ring to it, don’t you think? But no matter what you call them, these little gems are tasty and add a fun touch to salads, tomato soup and who knows what else? I plan to try some iced, basil-infused tomato juice seasoned with a bit of horseradish and a splash of Worcestershire sauce, garnished with a nice, crisp pickle or celery spear and a few mozzarella pearls on a decorative skewer. I think it would make a nice addition to a breakfast or brunch buffet. And of course, it wouldn’t take much to turn it into a bloody Mary, if you are so inclined.
We have polenta recipes today, courtesy of Karen Vick of La Crosse. The first recipe is for basic polenta, which can be served immediately in a spoonable state or allowed to cool and set, then sliced and fried. The other recipes work from the basic polenta and suggest various ways to serve it, from appetizers to main courses. You can buy rolls of polenta, which are ready to slice and use, and they are not too bad, but with just a couple of ingredients and a little of your time, you can have the satisfaction of dazzling your family and/or guests with an authentic, homemade version.
Now that Riverfest is winding down, maybe Mike Hayes will have time to pull out his beakers and Bunsen burners (don’t forget the safety goggles) and start working on his next culinary challenge, Tuscany tomato soup for Betty M., who tells us it is the best! If you have a tomato soup recipe with a twist, please consider sharing it with us.
In case last week’s offerings weren’t exactly what Donna Kramer had in mind, we’d welcome more recipes for potato soup and potato skins.
Alice Svec of La Crosse is looking for some simple summer salads, especially one made with green and black olives; and Spanish recipes, especially paella and tapas.
Coulee Region Cooks airs from 10 to 11 a.m. Thursdays on WIZM-AM radio. The host is the inimitable Mike Hayes and he and his culinarily-inclined guests share recipes and tips. The show is both informative and entertaining. Mike is a great friend of the Exchange and when he can catch me at my desk, he and I spend a few minutes during the first half of the show chatting about the column.
Send requests, recipes and/or cooking tips and techniques to Alice P. Clark at: Reader Exchange, c/o La Crosse Tribune, 401 N. Third St., La Crosse, Wis. 54601; e-mail: exchange@lacrossetribune.com or send a fax to (608) 782-9723.
Basic Polenta
6½ cups water
1 tablespoon salt
2 cups coarse-grained cornmeal
Bring water to a boil in large heavy kettle; add salt. Lower heat to medium low so water is just simmering; add cornmeal in a very thin stream, stirring constantly with a stout, long wooden spoon (stream of cornmeal should be so thin you can see individual grains; or take a fistful of cornmeal and let it run through nearly closed fingers). Keep water at a slow, steady simmer and never stop stirring. Continue stirring 20 minutes after all cornmeal has been added. Polenta is done when it pulls away from sides of the kettle as you stir. Pour finished polenta onto a large wooden block or platter; allow to cool if you plan to slice it to serve, or serve as is. Note: if some polenta sticks to bottom of pan, cover with water and soak about 25 minutes before washing. (Shared by Karen Vick, La Crosse)
Polenta with Butter and Cheese
Basic polenta, made thinner by adding extra ½ cup water
¼ pound (1 stick) butter
6 tablespoons freshly grated Parmesan cheese
Pour cooked polenta onto a warm platter; mix with butter and cheese. Serve promptly. Note: this is suggested as a first course, followed by lamb, pork or chicken. (Shared by Karen Vick, La Crosse)
Fried Polenta
Basic polenta
Vegetable oil to come ¾-inch up side of skillet
Prepare basic polenta; allow to cool completely and become firm. Divide into 4 parts; cut each quarter into ½-inch thick slices (the traditional method of cutting polenta is with a tautly held thread). Heat oil over high heat; slide as many slices of polenta into pan as will fit comfortably. Fry until a transparent, not colored, crust forms on one side; turn and cook other side. Drain on paper towels. This could be served as part of the main course, with any roasted meat or fowl. (Shared by Karen Vick, La Crosse)
Polenta with Gorgonzola
Basic polenta, cooled and sliced
Gorgonzola or any ripe, tangy cheese
Heat broiler to maximum setting. Toast polenta slices under broiler until a light, spotty brown on both sides. Spread cheese on hot toasted slices and serve immediately. (Shared by Karen Vick, La Crosse)
Polenta with Sausages (Polenta con la luganega)
2 tablespoons chopped onion
3 tablespoons olive oil
3 tablespoons chopped carrot
3 tablespoons chopped celery
¼ pound pancetta cut in ½-inch wide strips
1 pound lunanega or other sweet sausage, cut in 3-inch lengths
1 cup canned Italian tomatoes (cut up) with juice
Basic polenta
Sauté onion in oil over medium heat until pale gold; add carrot, celery and pancetta. Sauté 3 to 4 minutes, stirring frequently. Add sausages and cook over medium heat for 10 minutes, turning them occasionally. Add tomatoes and juice; cook at a gentle simmer for 25 minutes, stirring occasionally. Cover and keep warm in 200 degree oven while you make the polenta. Pour polenta onto large platter; make a well in the center and fill it with sausages and sauce. Serve immediately. (Shared by Karen Vick, La Crosse)
Creamy Baked Polenta
1 tablespoon extra virgin olive oil
½ cup chopped onion
6 cups water (or 3 cups water; 3 cups low sodium chicken broth)
1½ cups yellow cornmeal (polenta)
1 teaspoon salt, to taste
2 tablespoons Parmigiano-Reggiano cheese
1 cup (4 ounces) coarsely shredded mozzarella cheese
¾ cup skim milk
Heat oven to 350 degrees. Lightly oil a shallow 2-quart baking dish. Heat oil in large saucepan; add onion, cook and stir over medium heat 5 minutes or until golden. In separate bowl combine cornmeal, salt, 3 cups water; whisk until blended. Add to saucepan and cook, stirring constantly, until mixture boils. Slowly stir in remaining 3 cups water or broth; cook and stir until mixture is very thick and smooth, about 20 minuets. Add Parmesan. Pour half of the polenta into dish; sprinkle with half the mozzarella. Top with remaining polenta and cheese. Pour milk over top; bake until browned and bubbly, about 25 minutes. Let stand 10 minutes before serving. To serve, spoon onto plate or cut in squares; top with sauce/meat mixture of your choice. (Shared by Karen Vick, La Crosse)
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