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


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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


    Truffled White Corn Polenta with Kale

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

     Truffled White Corn Polenta with Kale Empty Truffled White Corn Polenta with Kale

    Post by Lobo Sun 24 Jan 2016, 11:43 pm

     Truffled White Corn Polenta with Kale Img7l
    Truffled White Corn Polenta with Kale
     Truffled White Corn Polenta with Kale Translucent
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    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 6
    This polenta and kale dish is the creation of John Besh, chef at August, Besh Steak, La Provence and Lüke in New Orleans. It is the perfect accompaniment for his Sugar and Spice Duck.






    • 24

    Ingredients:


    • 6 cups water
    • Kosher salt and freshly ground pepper, to taste
    • 1 1/2 cups white corn polenta
    • 1 Tbs. white truffle oil
    • 1 1/2 cups mascarpone cheese
    • 2 Tbs. olive oil
    • 1 1/2 lb. kale, stems removed, leaves cut into 1-inch pieces
    • 3/4 cup chicken stock

    Related Recipes


     Truffled White Corn Polenta with Kale Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    In a saucepan over high heat, bring the water to a boil. Salt the water, then slowly whisk in the polenta and return the mixture to a boil. Reduce the heat to low, cover and cook, stirring occasionally, until the polenta is soft, about 30 minutes. Stir in the truffle oil and mascarpone, and season with salt and pepper. Remove the pan from the heat and keep warm.

    In a large sauté pan over medium-high heat, warm the olive oil. Add the kale and stir to coat with the oil. Season with salt and pepper, then stir in the stock. Cover the pan, reduce the heat to medium, and cook until the kale is wilted and tender, about 5 minutes. Serve immediately with the polenta. Serves 6.

    Adapted from a recipe by John Besh, Chef, August, Besh Steak, La Provence and Lüke, New Orleans, LA.

      Current date/time is Thu 28 Mar 2024, 12:50 pm