Musings of an Eclectic Scribe

Exploring topics to write about

Someone’s In The Kitchen!

Dum Dum Dum!!  LOL no it’s not Chef Ramsey… I watch the show, I’m sure he’d have me crying within five minutes!  No it’s just me sharing one of my favorite dishes with you.

I lived in Mississippi for a while and when people there found out I had never had grits before there was no shortage of grits presented to me, each thinking they had the best recipe.  I rapidly lost count of the ‘best grits ever!’  It got to the point where I was loathe to go to another gathering of any sort for fear that someone would give me grandma’s secret recipe to sample.  I just never care for the texture or the blandness of it all.  Milk, sugar, salt and pepper – nothing made it any better.

Then one morning I was flipping through TV stations and came across The Rachel Ray Show.  She was cooking up some polenta which she explained was the same thing as grits.  The ingredients sounded so good together and the final product was so pretty I had to try it!  OMG it was amazing!  Now this is an edited copy, there are other things she made with the dish for a complete meal.  She did however serve this dish with a poached egg on top.  That gives it a creaminess and flavor that is indescribable!

Here is the recipe if you would like to try it.  This recipe does make quite a bit so I put what was left in a muffin tin and topped with a poached egg for freezing.  Now I can just take one out a microwave it for a few minutes for a quick breakfast!

  • For the Polenta:
  • 6 cups chicken stockwpid-20150222_140347.jpg
  • 2 cups milk
  • 2 cups polenta, coarse yellow corn meal
  • 1 teaspoon coarse black pepper
  • Freshly grated nutmeg, to taste
  • 3 tablespoons butter
  • 2 tablespoons Acacia honey
  • About 1/2 cup grated Parmigiano-Reggiano, a couple of handfulswpid-20150222_120800.jpg

In medium pot, bring stock and milk to a low, rolling boil and whisk in a single direction while pouring polenta in slowly. Add pepper and a few grates of nutmeg, and bring to a bubble. Reduce heat to a simmer to keep the mix at a delayed bubble, a burp every 2 seconds or so. Cook 45 minutes, whisking every 10 minutes or so. Stir in butter, honey and cheese, and remove from heat; season with salt to taste. Keep warm in a bain marie while you cook the mushrooms and make the salad.

To make a Bain Marie, use a pot that is wide enough to fit your polenta pot comfortably inside it, a wide pan a few inches deep will do. Place about 3/4 inch of water in the wider pan. Bring water to a gentle simmer and keep simmering over medium-low flame, adding more water if necessary until ready to serve.

 

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This entry was posted on March 24, 2015 by in Cooking and tagged , .
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