Polentabreadabm Recipes

Steps:

• In a medium pot with high sides combine the water, milk, and heavy cream and bring to a boil over high heat. Reduce the heat to low and slowly pour in the polenta while whisking constantly. Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked. Stir in the lemon zest and kosher salt.

Steps:

• Add ingredients to your bread machine in the order recommended by your manufacturer (for mine, it is the order as given above) but, DO NOT add in the eggs in any order in which they come directly in contact with the warm water, or they will cook (that is why I add them in between the flour and the polenta).
• Use the regular white bread setting.

Steps:

• Preheat oven to 375°F In a medium bowl combine cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon oil to a 10 inch cast iron skillet or 9-inch round cake pan and place in oven for 5 minutes. Remove from oven and swirl oil around to coat bottom and sides.
• Meanwhile, in a large bowl combine half-and-half, eggs, and remaining oil. Crumble in bacon, then stir in tomatoes, shallot, and rosemary. Add dry cornmeal mixture and stir just until moistened. Pour batter into skillet or cake pan. Bake 30 to 35 minutes or until a wooden toothpick comes out clean.
• Cut into wedges and serve with softened butter.

Steps:

• Preheat the oven to 350 degrees F.
• Generously butter a 9 by 13-inch baking dish; set aside. In a large bowl, stir the flour, polenta, cheese, scallions, sugar, baking powder, baking, soda and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not over-mix.
• Add 3/4 cup Damn Hot Peppers and then stir in hot sauce, to taste. Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly and then cut into squares and serve warm. If not serving immediately, cover with more melted butter to keep moist overnight.
• In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
• Add the tomatoes, lower the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Add to batter as directed.

Steps:

• Pour chicken stock, fat free milk and coarse ground corn into a cold pot.
• Turn burner on Medium/Medium-High.
• Bring contents of pot to a simmer.
• Simmer until contents are no longer "wet" - corn has absorbed most of the liquid.
• Turn burner off and add cheddar cheese, cream cheese, salt and pepper; whisk to combine.
• Serve warm.

Steps:

• Place the egg in warm water for 5 to 10 minutes in order to safely reach room temperature.
• Using a mortar and pestle grind the saffron threads into fine powder.
• Place the ingredients into the bread machine in order given.
• Turn bread machine to white bread cycle and press start.
• When bread is done, remove from machine and place on wire rack to cool.

Steps:

• Combine the cream, milk and salt in a heavy-bottomed stainless pot. Slowly bring the mixture to a boil over high heat, stirring often with a heat-resistant rubber spatula so the milk/cream doesn't burn the bottom.
• Reduce the heat to medium and slowly rain in the polenta - use a wire whisk to stir the polenta to make sure there are no lumps. Switch out the whisk and stir with a wooden spoon, then reduce the heat to the lowest setting on your stove (barely simmering) and cook, covered, for 1 hour, stirring every 10 or 15 minutes so the bottom doesn't burn. If you don't have time to babysit the polenta, you can at this point transfer the mixture to a slow cooker and place the setting on the lowest temperature for 3 hours.
• If the polenta seems dry, boil 1/2 to 1 cup more milk and stir it into the polenta until it's loose and creamy. Turn off the heat and add the butter and cheese. Mix just before serving and add an extra sprinkle of cheese on the plate if desired.

Steps:

• Place ingredients into machine according to order listed above.
• Use light-med setting.