Best Polenta Custard With Port Stewed Autumn Fruits Recipes

POLENTA WITH CORN

Steps:

• In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. Add the corn and stir to combine. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

CREAMY CORN-STUDDED POLENTA

Steps:

• Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and season to taste with salt and pepper. Serve hot.

SAUTEED POLENTA WITH ROASTED TOMATOES

Steps:

• For the polenta: Bring 6 cups water and the salt to a boil over high heat in a medium (6-quart) heavy-bottom pot. Bring remaining 4 cups water to a simmer over medium heat in a small saucepan.
• Gradually add polenta to the large pot while whisking constantly. Switch to a wooden spoon once mixed in with no lumps. Cook until cornmeal has absorbed all of the water, about 3 minutes. Lower heat until only one or two large bubbles break the surface at a time (over medium-low or low, adjusting heat as necessary).
• Stir 2 ladles of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladles of water every 5 minutes, stirring frequently to prevent polenta from scorching and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
• Stir in butter and season with pepper. Use a damp spoon or ladle to transfer polenta to a parchment-lined small rimmed baking sheet and chill until firm.
• Preheat oven to 325 degrees for the tomatoes.
• Make the tomatoes: In a shallow baking dish, combine garlic, tarragon, sugar, vinegar, and oil. Add tomatoes and toss to combine; season with salt and pepper. Transfer to oven and bake until soft, 1 to 1 1/2 hours.
• To finish: Invert chilled polenta onto work surface and remove parchment paper. Trim edges and cut polenta into 4 inch squares. Cut squares in half on the diagonal to form triangles. Heat 2 tablespoons olive oil in a medium saute pan. Sear triangles on each side until light golden, about 2 minutes per side. Serve polenta with roasted tomatoes and fresh ricotta. Drizzle with balsamic vinegar and olive oil, and sprinkle with fleur de sel.

POLENTA CUSTARD WITH PORT-STEWED AUTUMN FRUITS RECIPE

Steps:

• To make the stewed fruits, in a saucepan over high heat, combine the port, honey and cloves. Bring to a boil, then reduce the heat to medium-low so that the port simmers. Add the pear halves and cook gently until tender and slightly translucent but not mushy, 20 to 30 minutes. Using a slotted spoon, transfer the pears to a cutting board. Discard the cloves. Add the apricots to the simmering port and cook gently until soft, about 10 minutes. Meanwhile, cut the pear halves lengthwise into wedges. When the apricots are done, remove the pan from the heat and add the pear wedges. Set aside. To make the polenta custard, in a saucepan over medium heat, warm the brandy until hot. Remove from the heat, add the raisins and let stand for 30 minutes. In a large saucepan over high heat, combine the milk and salt. Bring to a boil, reduce the heat to medium and slowly whisk in the polenta. Continue to whisk for 2 to 3 minutes. Change to a wooden spoon and continue to simmer, stirring periodically, until the polenta is almost thick enough to hold the spoon upright, 15 to 20 minutes. Preheat an oven to 375 degrees. Generously butter six 1/2-cup ramekins. In a large bowl, mix together the ricotta and sugar. Add the cooked polenta and stir well. Drain the raisins and add them along with the cinnamon to the polenta. Stir in the eggs. Distribute evenly among the prepared ramekins. Place the ramekins, spaced well apart, on a baking sheet. Bake until set and a knife inserted into the center of a custard comes out clean, 20 to 22 minutes. Just before the custards are done, gently reheat the fruits. Divide them and their liquid among 6 individual plates. Loosen the edges of the custards with a knife and invert them over the fruits. Drizzle with the crème frîache mixture. Dust the tops with confectioners' sugar and serve. This recipe yields 6 servings.