To make this dish I used my tomato sauce and meatball recipe from a previous post which can be found HERE.
You can make each of these components a day in advance and reheat the day of. Just put the meatballs in the tomato sauce in a large pan over medium low heat. Stir and continue to warm sauce as you brown the polenta squares.
For an extra component I made a lemon crema (recipe at bottom of post). It added a nice creaminess to the dish but isn't necessary. Top dish with some fresh chopped parsley or basil or both. Enjoy!
Ingredients
1/8 pound (1/2 stick) unsalted butter
1/8 cup olive oil
1 tbsp. minced garlic (2 cloves)
1 tsp. crushed red pepper flakes
1/2 tsp. minced fresh rosemary leaves
1 tsp. minced thyme
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1.5 cups chicken stock, preferably homemade
1 cup half-and-half
1 cup milk
1 cup yellow cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying
Directions
1. Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute.
2. Add the chicken stock, half-and-half, and milk and bring to a boil.
3. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for about 5 minutes, until thickened and bubbly.
4. Off the heat, stir in the Parmesan. Pour into a 8 by 8 inch pan lined with parchment, smooth the top, and refrigerate until firm and cold. (You can do this step up to 2 days ahead)
5. Right before serving: Cut the chilled polenta into 2 x 2 inch squares, as you would with brownies. Lift each one out with a spatula.
6. Dust each square lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the squares in batches over medium heat for about 2 minutes per side, until browned on the outside and heated inside. Add fresh/more butter and oil, as needed. Serve immediately.You can store finished batches in the oven at 200 degrees covered with a kitchen towel.
Lemon Crema:
1/2 cup sour cream
2 tbsp. lemon juice
1 tsp. lemon zest
1 tsp. salt
1 tsp. pepper
Combine all ingredients in a small bowl. For serving you can place in a squeeze bottle, piping bag, or a ziploc bag with the tip cut off (make shift piping bag). Just drizzle sauce over finished dish and top with herbs!
You can make each of these components a day in advance and reheat the day of. Just put the meatballs in the tomato sauce in a large pan over medium low heat. Stir and continue to warm sauce as you brown the polenta squares.
For an extra component I made a lemon crema (recipe at bottom of post). It added a nice creaminess to the dish but isn't necessary. Top dish with some fresh chopped parsley or basil or both. Enjoy!
Ingredients
1/8 pound (1/2 stick) unsalted butter
1/8 cup olive oil
1 tbsp. minced garlic (2 cloves)
1 tsp. crushed red pepper flakes
1/2 tsp. minced fresh rosemary leaves
1 tsp. minced thyme
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1.5 cups chicken stock, preferably homemade
1 cup half-and-half
1 cup milk
1 cup yellow cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying
Directions
1. Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute.
2. Add the chicken stock, half-and-half, and milk and bring to a boil.
3. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for about 5 minutes, until thickened and bubbly.
4. Off the heat, stir in the Parmesan. Pour into a 8 by 8 inch pan lined with parchment, smooth the top, and refrigerate until firm and cold. (You can do this step up to 2 days ahead)
5. Right before serving: Cut the chilled polenta into 2 x 2 inch squares, as you would with brownies. Lift each one out with a spatula.
6. Dust each square lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the squares in batches over medium heat for about 2 minutes per side, until browned on the outside and heated inside. Add fresh/more butter and oil, as needed. Serve immediately.You can store finished batches in the oven at 200 degrees covered with a kitchen towel.
Lemon Crema:
1/2 cup sour cream
2 tbsp. lemon juice
1 tsp. lemon zest
1 tsp. salt
1 tsp. pepper
Combine all ingredients in a small bowl. For serving you can place in a squeeze bottle, piping bag, or a ziploc bag with the tip cut off (make shift piping bag). Just drizzle sauce over finished dish and top with herbs!
No comments:
Post a Comment