Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Creamy Polenta with Grilled Vegetables

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Creamy Polenta with Grilled Vegetables Empty Creamy Polenta with Grilled Vegetables

    Post by Lobo Wed 20 Jan 2016, 2:17 am

    Creamy Polenta with Grilled Vegetables Img81l
    Creamy Polenta with Grilled Vegetables
    Creamy Polenta with Grilled Vegetables Translucent
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    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Servings: 8
    Italian polenta is traditionally made from coarsely ground yellow corn. When cooking it, be sure to use a heavy pot to prevent sticking and scorching. Here, we pair the polenta with grilled vegetables, which make a delicious accompaniment to our Chicken Mattone.






    • 76

    Ingredients:

    For the polenta:


    • 8 cups milk
    • 2 cups Italian polenta
    • 3 Tbs. unsalted butter, cut into 1-inch pieces
    • 1/2 cup heavy cream
    • 3/4 cup grated Parmigiano-Reggiano cheese
    • Salt and freshly ground pepper, to taste

    • 2 garlic cloves, minced
    • 2 Tbs. minced fresh flat-leaf parsley
    • 3 Tbs. fresh lemon juice
    • 1 tsp. salt
    • Freshly ground pepper, to taste
    • 1/4 cup extra-virgin olive oil
    • 6 small tomatoes, halved crosswise
    • 2 Asian eggplant, cut diagonally into 1/2-inch
       slices
    • 3 zucchini, cut into 1/2-inch rounds
    • Lemon wedges for serving (optional)

    Creamy Polenta with Grilled Vegetables Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    If using wooden skewers, soak them in water to cover for 20 to 30 minutes.

    To make the polenta, in a large saucepan over medium-high heat, bring the milk to a boil. Slowly whisk in the polenta, then reduce the heat to medium. Cook, stirring occasionally, until thick and creamy, about 15 minutes. Stir in the butter, cream and cheese, and season with salt and pepper. Remove the pan from the heat and cover to keep warm.

    In a small bowl, whisk together the garlic, parsley, lemon juice, salt and pepper, then whisk in the olive oil. Put the tomato halves in a shallow bowl and gently coat with 1/4 cup of the olive oil mixture. Reserve the remaining mixture.

    Thread the eggplant slices lengthwise onto wooden or stainless-steel skewers. Thread the zucchini rounds and the tomato halves onto separate skewers.

    Preheat an indoor electric grill on medium-high heat. Lightly oil the grill.

    Working in batches, place the skewers on the grill (place the tomatoes cut sides down) and grill until the vegetables are tender, 3 to 4 minutes per side. Transfer to a platter, drizzle with the reserved olive oil mixture and garnish with lemon wedges. Serve immediately with the polenta. Serves 6 to 8.
    Williams-Sonoma Kitchen.
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