Dixie Polenta Ie Creamy Roasted Garlic Grits Recipes

Steps:

• Heat the butter in a medium saucepan over medium-low heat until melted, then add the garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Add the chicken broth and increase the heat to medium-high. Bring to a boil, then turn the heat down to low and add the polenta, whisking. Cook, stirring regularly, until thick and creamy, about 10 minutes. Add the Parmesan, heavy cream, chives and pepper and stir to combine. Add salt to taste and serve immediately.

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Steps:

• Preheat the oven to 375 degrees F.
• Whisk cornmeal into water, and cook until thickened, about 5 minutes. Add corn, pepper, cheese, butter, and salt. Butter a 7 by 7-inch flameproof baking dish. Pour polenta into baking dish and bake 45 minutes. Turn on broiler and broil until bubbly, 2 to 3 minutes.
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Steps:

• Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

Steps:

• In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes). Pour the polenta into a baking sheet to cool. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.
• To build the Polenta Napoleon:
• Place a bed of smoky greens on the plate and top with a polenta square. Top the square with a ladle of rosemary-scented white beans. Top the beans with another polenta square. Decorate the plate with roasted carrot sauce.