Creamy Mascarpone Polenta With Turkey Bolognese A1 Recipes

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

Steps:

• Melt 2 tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer.
• Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick, about 2 hours (adjust the consistency with water or stock, if necessary).
• Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter. Season with salt and pepper and garnish with parsley.

Steps:

• Bring the water to a boil in a large saucepan. Add the salt. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes. Add the mascarpone and pepper and beat until smooth and creamy. Serve hot.

Steps:

• Make polenta:
• Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add grits in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. (Grits will have a loose, risotto-like consistency.) Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered.
• Sauté mushrooms while polenta simmers:
• If using porcini, halve if large, then slice lengthwise into 1/4-inch-thick slices. If using oysters, trim spongy base if necessary and slice caps into 1/2-inch-wide strips. If using chanterelles, leave small mushrooms whole, halve if medium, and quarter if large. If using lobsters, cut into 1/2-inch pieces. If using hedgehogs, trim base of stems and halve caps if large.
• Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, garlic, salt, and pepper, stirring occasionally, until mushrooms are golden and any liquid they give off is evaporated, 6 to 8 minutes.
• Add water, butter, lemon juice, and parsley and heat, swirling skillet, until butter melts and liquid forms a sauce.
• To serve:
• Top each serving of polenta with mushrooms and mascarpone. Serve immediately (polenta stiffens as it cools), sprinkled with Parmigiano-Reggiano.

Steps:

• Preheat oven to 350°. Coat 24 mini muffin cups with cooking spray. Set aside., In a large heavy saucepan, bring 3 cups chicken stock to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes (mixture will be very thick). Stir in 1/2 cup cheese, cream, salt and pepper. Spoon 2 tablespoons polenta mixture into each mini muffin cup. As polenta cools, press an indentation in center of each with the end of the wooden spoon handle to create a nest shape. Set aside. Wipe out pan., In same saucepan, heat oil over medium-high heat. Add onion; saute until translucent, 2-3 minutes. Add garlic; cook 1 minute longer. Add turkey; saute until no longer pink. Stir in tomato paste, Italian seasoning and remaining chicken stock. Cook, stirring occasionally, until thickened, about 5 minutes., Fill each polenta indention with about 2 teaspoons turkey mixture. Sprinkle with remaining cheese; bake until edges are golden, 25-30 minutes. Remove from oven; cool at least 10 minutes before removing from muffin cups. May be refrigerated or frozen for later use.

Steps:

• Heat the olive oil in a large pan. Add the onions and cook for 8-10 mins until softened. Add the mince and brown all over. Once browned, add the garlic, tomatoes, chipotle paste and chicken stock, and bring to the boil. Turn down to a simmer and cook, uncovered, for 35-40 mins, adding a splash of water if it looks too dry.
• While the turkey cooks, boil the pasta following pack instructions, then drain, reserving some of the water. Warm through the mascarpone with a splash of the hot pasta water over a low heat. Add 140g cheddar, season and stir to combine.
• Heat oven to 200C/180C fan/gas 6. Transfer the turkey sauce to a large baking dish. Stir the cheese sauce through the pasta and pour over the mince. Sprinkle the remaining cheddar and the parmesan on top. Bake in the oven for 20 mins or until golden and crisping at the edges.

Steps:

• In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
• Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired.

Steps:

• Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
• Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

Steps:

• For Tomato Relish:.
• Add all the ingredients to a bowl and gently toss until incorporated. Set Aside.
• For Polenta:.
• In a saucepan over medium-high heat, bring the milk and water to a simmer.
• Slowly add the corn meal and whisk to combine. Once all of the corn meal has been incorporated, reduce the heat to low. Add salt and pepper. Stir vigorously until all of the liquid has been absorbed and the corn meal is tender, about 10 minutes. Remove from heat.
• Stir in the Parmesan cheese and butter.
• For Steak:.
• Put ½ cup A.1. Original Steak Sauce, 2 tablespoons Brown Sugar, 1 tablespoon Agave Nectar, 2 chopped scallions, 1 large sliced shallot, 1 tablespoon Tarragon. ½ teaspoon Hot Sauce and the 1 lb. Top Round Steak into a zip top bag and refrigerate overnight. Whenever you think about it, go to the fridge and give the bag a couple of squeezes and flip it to the other side. Remove from the fridge to come to room temperature an hour before cooking.
• When ready to cook, preheat oven to broil.
• Remove steak from the bag and lay on a piece of foil set on top of a baking sheet. Cook the steak on the top rack of the broiler (4-6 inches from the heat) for 5 minutes per side. Remove from the oven and cover with a foil tent to keep warm and let the juices re-distribute.
• Pour the remaining marinade in a saucepan, put on the stove over a medium heat, and reduce by half.
• To Plate:.
• Scoop about 1 cup of polenta onto each plate. Top with a little crumbled bacon and Parmesan Cheese. Thinly slice the steak on the bias and lay a few strips on top of the polenta. Spoon some of the marinade reduction over the top. Top with a spoonful of tomato relish.

Steps:

• Slice onions and sauté in olive oil over medium high heat until they start to become translucent. Add 2 T brown sugar, 2 T A1 and 2 T water. Cover and lower heat to just simmer.
• Mix ground turkey with 2 T A1, 2 T mayo and salt and pepper and then form into 4 patties. This mixture will be very moist - don't worry.
• Spray a medium size skillet with cooking spray and heat over medium high heat. Add turkey patties and cook for 5-7 minutes on the first side.
• While the burgers are cooking mix together the basting sauce by mixing 2 T A1, 2 T brown sugar and 1 T water and microwave for 1 minute just to combine. Take the cover off of the onion mixture and turn to very low heat.
• Flip the burgers and baste with the basting sauce. Cook for another 5-7 minutes and flip again, basting again.
• Assemble burgers (on buns or no) by placing goat cheese on top of the burger and then the caramelized onions on top of the goat cheese.

Steps:

• For the creamy polenta, combine 3 cups of the chicken stock, the cream, 1 of the crushed garlic cloves, salt, and pepper in a saucepot over medium-low heat. Bring up to a gentle simmer and lower the heat so it is barely bubbling, then start the Bolognese sauce.
• Heat a deep skillet or heavy-bottomed pot over medium-high heat. Go once around the pan with a slow stream of EVOO. Add the remaining crushed garlic and the red pepper flakes and infuse the oil for 15 seconds. Add the beef, pork, and veal and break the meat up with a wooden spoon. Brown the meats for 3 minutes, then add the onion, carrots, celery, thyme, allspice, salt, and pepper and continue browning for 5 minutes more. Use the pocket of time to make the roasted veggies, page 227.
• When the vegetables are tender, add the wine and scrape up the drippings, then add the remaining 1 cup of chicken stock and reduce for 5 minutes. Add the tomatoes and reduce heat to low. Simmer for 5 to 10 minutes to combine flavors. Finish the sauce with the chopped parsley.
• As the Bolognese sauce is in its last 5 to 10 minutes of cooking time, whisk the polenta into the simmering seasoned chicken stock-cream mixture in a steady stream and stir constantly until the polenta can thickly coat the back of a spoon. Taste for seasoning and adjust with salt and pepper. If you find the polenta is thickening up so much that it is not creamy and it is becoming stiff, you can loosen it with a little more chicken stock or water. Turn the heat off and stir in the cheese.
• To serve, divide the creamy polenta among 4 bowls, top the polenta with a BIG serving of the Bolognese sauce, and garnish with some more grated cheese.
• Tidbit
• Polenta's like a magical porridge when you are in a carbohydrate-depravation depression. It is delicious and easy, and when you cook it creamy-style, a little dry polenta goes a long way in the tasty cooking liquid. I eat it guilt free!

Steps:

• In a large skillet, add enough olive oil for an even coat. Heat on medium high-heat. Add the vegetables to the hot skillet, and season with salt & pepper to taste.Saute the vegetables, on medium high heat, until soft (but just a little al dente) until golden brown. Because the squash cooks faster than the carrots and onion, I cooked them separately and a bit longer. When the last batch of vegetables is at the end of sauteeing, add the minced garlic. Stir and cook until fragrant, about 30 seconds, and remove the vegetables and set aside. You want to see some browning on the bottom of the pan, after cooking all the vegetables. This is where the flavor comes from. For flavor building, add a generous splash of red wine to the hot skillet. (You could opt out of the wine by substituting a chicken or vegetable broth). Deglaze the pan, scraping up all the flavor bits from the skillet. Add the tomato paste, whisking and cooking for 1-2 minutes. Add the tomatoes and tomato sauce; add the Italian seasoning and sugar*. *The sugar is to balance out the acidity of the tomato sauce. Stir until combined and bubbly hot. Taste for seasoning and adjust to your liking. Note: The reason I prefer to use low-salt tomato products is so that I can control the salt-intake. Add the vegetables to the sauce and stir to combine; reduce heat to low. Polenta: Bring the water and salt to a boil. Add the milk. Slowly whisk in the corn meal, which will begin to thicken very quickly. Reduce the heat. Add the Parmesan cheese, butter, and mascarpone and whisk until melted and combined. Taste for seasoning. To keep the Polenta warm (up to 20 minutes), cover with a lid. To serve, if the Polenta is too thick, you can smooth it out by adding a little low-salt chicken stock, milk or water.

Steps:

• Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.
• Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

Steps:

• Polenta: Bring the water and salt to a boil. Add the milk. Slowly whisk in the corn meal, which will begin to thicken very quickly. Reduce the heat. Add the Parmesan cheese, butter, and mascarpone and whisk until melted and combined. Taste for seasoning. To keep the Polenta warm (up to 20 minutes), cover with a lid. To serve, if the Polenta is too thick, you can smooth it out by adding a little low-salt chicken stock, milk or water.

Steps:

• Cook turkey in skillet, drain, set aside.
• Add oil & onions to skillet, cook 15 minute over med heat.
• Add turkey, A-1, tomato sauce, vinegar, syrup, & chili powder; simmer over med heat while pasta cooks.
• Cook pasta al dente; add corn, drain, add to skillet, stir to combine.
• Sprinkle each serving with 1 tbsp chopped walnuts.