Inspired in part by a recipe in Yotam Ottolenghi’s “Plenty”; the polenta technique comes from Golden Pheasant polenta. 1 cup polenta 4 cups water Salt 4 tablespoons butter 6 ounces crimini mushrooms, sliced 4 ounces shimeji mushrooms, bottoms removed 2 fresh shiitake mushrooms, stems removed and sliced 1 clove garlic, minced 1 sprig fresh rosemary … Continue Reading →
The Vegetable Roast could be done up to 3 days ahead: 1 to 1-1/2 pounds carrots, peeled and cut on the diagonal into 1/2-inch-thick pieces 2 medium to large red onions, cut in 6 wedges each 1 bunch (about 8 branches) Tuscan kale (lacinato and black cabbage are its other names) or curly endive, washed, … Continue Reading →
Can be prepared up to 3 days ahead. This is an unusual and absurdly easy way of cooking polenta. Traditionally, polenta, made as it is done in Italy (that is, fully cooking the cornmeal), demands simmering for a minimum of 45 minutes with almost constant stirring to keep the mush from scorching. My method gives … Continue Reading →