Best Soft Polenta With Bay Leaves Recipes

SOFT PARMESAN POLENTA

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.
• 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.

SOFT PARMIGIANO POLENTA

Steps:

• Add the milk, bay leaf and 1 1/2 cups water to a medium saucepan. Bring to a boil over medium-high heat and season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When the mixture 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 for 30 to 40 minutes, adding water to loosen it up if the polenta becomes too thick.
• 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 Parmigiano and mascarpone.
• Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming.
• To reheat: Add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.

SOFT POLENTA

Steps:

• In a 4-quart heavy saucepan bring water to a boil with salt and bay leaves and gradually whisk in cornmeal in a thin stream. Cook mixture over moderate heat, whisking, 2 minutes and cover pan. Simmer polenta, covered, over low heat, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove pan from heat and discard bay leaves.

BRAISED LAMB SHANKS ON SOFT POLENTA WITH BAY LEAVES

Steps:

• Combine 2 cups hot water and mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes.
• Using vegetable peeler, remove peel (orange part only) from oranges in long strips. Squeeze juice from oranges; reserve peel and juice. Tie bay leaves, rosemary sprigs, and cloves in square of moistened cheesecloth.
• Heat 4 tablespoons olive oil in wide pot over medium-high heat. Add onions; sauté until golden, about 12 minutes. Using slotted spoon, transfer onions to small bowl. Add 2 tablespoons oil to pot. Sprinkle lamb with salt and pepper. Add 3 lamb shanks to pot. Sauté until brown on all sides, about 10 minutes. Transfer to plate. Repeat with remaining shanks. Return onions to pot. Using slotted spoon, add mushrooms, then mushroom soaking liquid, leaving any sediment in bowl. Add orange peel and juice, herb bundle, wine, and tomato paste. Boil 5 minutes, scraping up browned bits.
• Return lamb to pot, arranging in single layer. Add broth; bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes. Partially uncover pot. Simmer until lamb is tender, turning every 15 minutes, about 1 1/2 hours longer.
• Transfer lamb to bowl. Tilt pot and spoon fat off top of sauce. Boil until sauce is thick enough to coat spoon lightly and is reduced to 5 cups, about 35 minutes. Discard herb bundle and orange peel. Season sauce to taste with salt and pepper. Return lamb to pot, spooning sauce over to coat. (Can be made 1 day ahead. Refrigerate lamb, uncovered, until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
• Spoon polenta onto large platter. Arrange lamb atop polenta. Spoon sauce over lamb and serve.
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

SOFT POLENTA

Steps:

• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
• Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
• Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.