Directions

Prepare the polenta: Brush an 8x8 inch glass baking dish lightly with oil. Bring water and salt to a boil in a heavy bottomed, medium-sized saucepan set over medium heat. Add the polenta and whisk to break up any clumps. Lower the heat. Let the mixture simmer about 3 minutes, stirring often. Alternate the stirring between both a whisk to prevent clumps and a flat-bottomed wooden spoon to keep the polenta from sticking and burning, until thickened. If not using instant polenta more cooking (up to 10 minutes may be needed).

Remove the pan from the heat and add the cream and Parmesan cheese, whisking to mix well. Scrape the polenta into the prepared baking dish. Spread as evenly and smoothly as possible. Let cool about 10 minutes, then refrigerate, uncovered, until chilled and firm.

Prepare the topping: Julienne the oil-packed sun-dried tomatoes into thin strips. Add them, along wth the mint or basil, balsamic and black pepper to a small bowl. Mix well.

Assemble: About an hour before servings, set a cutting board or very flat plate that's larger than the baking dish upside down on top of the baking dish. Hold the cutting board or plate and baking dish firmly together in front of you. Quickly invert both the cutting board or plate and baking dish in one confident motion, letting the polenta fall onto the plate in one piece. Trim the edges for neatness, and cut the polenta into 36 similarly sized pieces, laying them onto a serving plate. Garnish each square with some of the sun-dried tomato topping. Allow to come to room temperature and serve.

Directions

Bring the milk and water to a boil in a large pot, stir in 2 teaspoons salt. Add the broccoli florets and cook until tender, about 4 minutes. With a mesh strainer remove the florets (it is okay if small pieces remain behind). Let them cool slightly then roughly chop them. Return the milk and water mixture to a low boil and slowly stream in the polenta while stirring constantly. Once incorporated turn down the heat to achieve a very low bubble. Continue stirring until the polenta thickens up, this can take a few minutes or much longer depending on your polenta. Stir in the broccoli florets. Cook stirring often while also scraping the bottom and sides of the pot. Continue cooking and stirring and scraping until the broccoli breaks down and nearly into the polenta. You may need a bit more water to keep the consistency thick, but fluid. Stir in the cheese and olive oil. Season with additional salt if necessary. Remove from heat and spread out 1/2-inch thick onto an oiled or silpat linedbaking sheet using an off-set spatula. Chill in the refrigerator for at least an hour, or overnight. Cut into wide-cut "fry" shapes, about 5" to 6" long and 1/2" square. Rub each stick with a bit of olive oil and sprinkle with some salt. Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes. Serve with a marinara sauce for dipping.

Directions

Bring 6 cups of water and 1 tablespoon of salt to a boil in a heavy saucepan or Dutch oven. One that retains a lot of heat in its walls is ideal. This will assure a very even cooking (fewer lumps that way). Once the water boils reduce the heat to low and add the course-grain polenta very slowly whisking the mixture constantly as your pour. Once all the polenta is added, keep stirring and whisking away. The more you stir the better texture you will get. When you are confident that there are no lumps, you may stop stirring and let the polenta gently cook. It will bubble and blurb like molten lava. Which is a very good reason to use a large pan (less mess that way). Continue to cook the polenta on very low heat for another 30-40 minutes. Remember to stir it every few minutes to evenly cook the polenta and keep it from sticking. Just before you are ready to serve add 1/2 lb of goat cheese. Stir it until the cheese has melted and is well incorporated. In the meantime, prepare the mushrooms. I used a mixture of meaty wild mushrooms including: cremini, porcini, portobello, shitake, and etc. Cut them into bite size chunks of varying sizes and shapes. I know I have said this before, but I like a variety of texture very often in my recipes. In a large fry or sauté pan heat about 1/4 cup of olive oil over medium heat. Once the oil is quite hot add enough of the mushrooms to form a single layer. Not all the mushrooms will fit and that is a good thing. Season them with more salt and some pepper and let them brown. Do not move them around the pan just yet. You are trying to get a crunchy brown side on these mushrooms. Once this is achieved add the rest of the mushrooms and stir them well. This will help achieve the multiple textures I mentioned earlier. Next add 4 minced garlic cloves, and 2 or 3 sprigs of oregano. Keep cooking the mushrooms. They will let off some liquid and seem a bit too watery. Keep cooking them past this point until the liquid has evaporated. The oregano leaves should have mostly fallen off the stems by now so you may remove and discard the woody stems. Add a big dollop of sour cream. Just before serving taste the polenta for seasoning. You may need to add a bit of water to it too. It sometimes gets a little too thick. You want a very creamy texture. Spoon the polenta into bowls or onto plates. Top it with a good amount of the wild mushroom ragoût, and garnish with a bit more fresh oregano.

Directions

Polenta Bring 3 cups of water to a boil in large saucepan or Ditch oven. Add the salt. When the water comes to a boil add the polenta in a slow steady stream whisking the mixture as you go. Reduce the heat to low and continue stirring for several minutes until there are no lumps. Simmer the polenta for 30-40 minutes stirring ocasionally so that the polenta will not stick. Remove the polenta from the heat and add the butter, stirring until well incorporated. Tomato Sauce Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add two garlic cloves that have been thinly sliced. Cook these gently until just beginning to brown. Add one 14.5 oz can of diced tomatoes and a little salt. Go gently on the salt because some brands of tomatoes are too salty to begin with. Add about 1 tablespoon of fresh oregano leaves and simmer this about 1/2 hour, until reduced to a sauce consistency. Baked Polenta Lightly oil the tops and sides of a shallow 9x11 inch baking dish. Using the back of a spoon spread about 1/2 inch of polenta all over the bottom. Crumble and dollop about 5 ounces Gorgonzola and 5 ounces of Taleggio evenly across the surface of the polenta layer. Add the rest of the polenta spreading it over the cheese with the back of a spoon. Work carefully to assure that the cheese is completely covered. Lay a piece of plastic wrap over the top layer of polenta, and using the palms of your hands compact the polenta as evenly and firmly as possible. The polenta may be made a head to this point for up to 24 hours in advance. In fact it makes the polenta firmer and is easier to cut after baking. When you are ready to bake the polenta. Pre-heat the oven to 350 degrees F. Pour the prepared tomato sauce over the top of the polenta and sprinkle 1/2 cup grated Parmesan cheese over the top. Bake the polenta for 30 minutes until it is browned and bubbly. Remove the polenta to cool on a wire rack for about 1/2 hour. It should firm up as it cools. To serve slice the baked polenta into serving sized portions and serve alongside an arugula salad. The first piece may be difficult to remove from the tray neatly. You may want to set it aside as a post party treat for the cook. But the other slices should come out easier. A perfect baked polenta will hold it shape, but oh so barely. It may sag a bit under it’s own weight and it will ooze plenty of cheese all over the plate.