Soft Polenta With Roasted Portobellos And Snap Peas Recipes

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.

Steps:

• Put 6 cups cold water, the salt, and bay leaf into a Dutch oven or a heavy stockpot, and bring to a boil. Bring remaining 4 cups cold water to a simmer in a small saucepan over medium heat.
• Add polenta to large pot in handfuls, separating your fingers to let the grains slip through and whisking constantly until combined. Reduce heat until only a couple of large bubbles appear at a time.
• Whisk 2 ladlefuls 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 ladlefuls of water every 5 minutes, stirring often 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.)
• If not serving immediately, reduce heat to lowest setting, cover pot, and keep warm until ready to serve (up to 1 hour). Remove bay leaf. Season with pepper.
• For soft polenta only: Stir in butter. Use a damp spoon to serve. Top each serving with Parmigiano-Reggiano.
• For set polenta only: Pour into a slightly damp medium bowl (or a 13-by-9-inch baking dish). Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours. Cover with plastic wrap. Refrigerate until ready to serve (up to 2 days).Turn out polenta. Using plain dental floss, cut horizontally in half, pulling string toward you. Cut in half crosswise, pressing string downward. Cut each half lengthwise into 1 1/2-inch-wide strips, cut strips crosswise into thirds, and then into triangles or squares if desired. (Alternatively, cut polenta with a knife.)

Steps:

• Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.

Steps:

• If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
• Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
• When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
• As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
• Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
• Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
• To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.

Steps:

• Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.
• Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.