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recipe goodness :: community grains lazy sunday red flint polenta integrale

A Lazy Polenta

A Lazy Polenta

Well, by the sound of that title it sure does sound like I made something super fancy doesn’t it? Truth is Polenta integrale is the traditional Italian term for ‘whole milled’, meaning the whole corn kernel is coarse-milled together with nothing sifted out, offering a beautiful, rustic texture and hearty, full-flavor that lends itself as the perfect accompaniment to traditional ragús & savory braises, or just butter and cheese.

It just so happens that we’re selling this polenta {quite honestly the best I’ve ever had} in the Food52 Shop. Near extinct, this rare variety of corn was re-discovered in 2000 near the town of Trento in northern Italy. Lucky for us, it is currently in very limited production in the United States.  Here’s the kind of thing you can always have in your pantry and make a lazy, but outstanding Sunday supper out of just about anything you can throw in or on top of it. Polenta is your leftovers friend. And with this whole milled rustic version you’ll transport yourself to nonna’s table with a few stirs of a pot.

Rustic Polenta Integrale

Rustic Polenta Integrale

Lazy Sunday Polenta Integrale
Serves 2-3

1 cup polenta integrale
4 cups water
1 tablespoon butter {optional}
Salt to taste

Toppings or flavor inspiration: 

Rosemary, thyme or any fresh herb, chopped
Chopped red chili for a small kick
Sauteed mushrooms or grated truffles
Sauteed scallion
Leftover pasta sauce or ragu
Leftover grilled vegetables
Dollop of ricotta or goat cheese {let’s be honest, this is a must!}
Grilled or pan seared sausage
A poached egg!
Anything your heart desires

  1. Bring water and polenta to a gentle simmer in a heavy bottomed pot.
  2. Simmer on low for an hour, stirring regularly to prevent sticking on bottom of pot. Add herbs or red chili at this time, if desired. Go read a book.
  3. After an hour cover with a lid and turn heat off to allow polenta to absorb water. Go reorganize your closet.
  4. Add a pat of butter and kosher salt to taste. Stir and bring to a slow simmer to reheat. The consistency should be perfect, but if it’s too thick, add a bit of water to make it easy to stir, but still thick and hearty.
  5. Scoop into a bowl, top with cheese and anything you feel like eating.

Nonna-Worthy:
Homemade Gnocchi and Sauce: Channeling My Italian Grandmother
Homemade Ricotta
How to Cook the Perfect Poached Egg 
Braised Grass-Fed Beef Brisket and Polenta

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recipe goodness :: spicy tomato-meyer lemon stewed chick peas

spicy tomato-meyer lemon stewed chick peas

spicy tomato-meyer lemon stewed chick peas

More from the book of “sometimes the best dishes come together when it’s 7pm, your stomach is talking to you, and you don’t have much to choose from in the fridge.” What I love about cooking with protein-rich chick peas is that you can always have them on hand in your cupboard, so when you’re in a pinch you can easily throw together a quick and filling dish. And because they have a great neutral flavor, chick peas can be canvases for any sort of creative seasoning you want to stew them in. After adding a little bit of this and a little bit of that, I think we have a winner worthy of sharing. It’s a little spicy {but you can adjust that to taste}, a little creamy {from the marriage of olive oil, butter and chick pea starch} and it’s brightened by a kiss of citrus. Simple flavors, uber delicious — and it only takes 5 minutes. Keep this one in mind for a crowd-pleasing side or a self-pleasing bowl of mid-week goodness.

Spicy Tomato-Meyer Lemon Stewed Chick Peas

Serves 1 as a main, 2 as a side

1 can chick peas, drained
1 teaspoon tomato paste
3 tablespoons olive oil
1 tablespoon butter
1 meyer lemon, juiced
1/4 teaspoon red pepper flakes
salt and pepper to taste
1 tablespoon fresh parsley, chopped

  1. Drain chick peas and add to a small saucepan with all the ingredients, except the parsley.
  2. Heat pot to low-medium and simmer lightly for 5 minutes, until liquid cooks down slightly and chick peas are warmed through.
  3. Pour into a bowl, top with maldon sea salt and chopped parsley.

Serve with: za’atar-pecorino toasted crostini

More Chicks to Fall in Love With…
B
arcelona Balsamic Chick Pea Salad
Lemon Herb Roasted Chicken
Some Like it HOT Pollo alla Diavola
Roasted Dijon Chicken Salad w/ Dried Cranberries & Sunflower Seeds

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8.ate@eight is Filming with Food52 Today

After working with food52 co-founders, Amanda Hesser and Merrill Stubbs on whipping up lots of mean excel spreadsheets, we decided it was time to direct some of that energy to the kitchen — a place we all love to work.

For those of you who don’t know food52, the company grew out of the insight that some of the best recipes come from home cooks. Each week they host a contest focused on one ingredient, allowing talented home cooks to show their stuff. The food52 team then vets the recipes and presents the best selections for the community to vote on, choosing a winner that will be published in an annual cookbook. How brilliant is that!

So this week they’ve asked me to come by their kitchen and film a video about my favorite food: My Grandma DiLaura’s homemade gnocchi. Stay tuned for more photos, videos and the secret family recipe! In the meantime, think about adding your own favorite recipe to this week’s contest, with the potential to be published in a cookbook and win a whole slew of prizes from Williams-Sonoma, Viking, OXO and TinyPrints. And you thought Christmas was in December.

Your Best Recipe with Citrus & Olives – BOOK 2 — WEEK 24

SUBMIT BEFORE 12am ET 02/11/11

Photo: Sarah Shatz

Winter citrus is at its finest, and most welcome, right about now. And when you add salty, briny olives — well, that’s practically a dance party. For this contest, pair them in any way you like, just make sure that both co-starring ingredients shine through mightily.

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recipe goodness :: braised grass-fed beef brisket and polenta

Braised Grass-fed Brisket and Polenta

It’s Superbowl weekend and you’re looking for an alternative to just another bowl of chili? Why not delight your pigskin party pals with a warm, rich bowl of polenta and braised brisket. The best thing about this dish is you can throw it all in a pot and let it cook for a few hours {or make the day before!}, while you enjoy the TV ads and a few brews. Of course, this dish is perfect for any cold winter night and doesn’t have to be saved for the big game — the bonus is it gets better with age, so leftovers are supreme.

Braised Brisket

Braised Grass-Fed Beef Brisket and Polenta

Serves 8-10 | Preheat Oven 350º

5-6 pounds grass fed brisket {I love Grazin’ Acres}
kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 large onion, diced
2 medium carrots, diced
2 stalks celery, diced
2 large cloves garlic, finely chopped
2 tablespoons tomato paste
1/2 bottle red wine
14 ounces fire-roasted whole tomatoes and juice
1 tablespoon Dijon mustard
3-4 dashes Worcestershire sauce
1 ounce dried porcini mushrooms
1 teaspoon dried thyme
1 teaspoon dried oregano
1 large sprig rosemary, leaves chopped
2 bay leaves
water
polenta
parmesan for grating

Braised Brisket Preparation

  1. Preheat oven to 350 degrees. Soak dried mushrooms in 2 cups boiling water.
  2. Cut round piece of parchment with a quarter-sized hole in the middle to fit inside the pot on top of your ingredients before putting into the oven. This will prevent the sauce from cooking down too much.
  3. Season brisket well with salt and pepper. Heat oil in large, heavy pot (I used a 7.5-qt. enameled cast iron dutch oven) over medium heat until shimmering. Brown brisket for 2-3 minutes per side, then set aside. Pour out all but 1 tablespoon of accumulated fat from pot {using grass-fed beef, which is leaner may not leave much excess fat}, then sauté onion, carrots and celery until soft. Add garlic and stir until fragrant.
  4. Create a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare. Add tomato paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables. Add red wine to deglaze and cook until liquid is reduced by half. Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last 1/4 inch to keep sediment out of your dish), plus herbs.
  5. Add brisket to pot, fat side up and fill with water until brisket is nearly covered. Bring liquid to a boil, then cover with the round parchment paper and tight fitting lid and braise in oven for at least 3 hours or until brisket is fall-apart tender.
  6. Remove brisket from liquid and set aside until cool enough to handle. Remove bay leaves and discard. While brisket is cooling, skim fat off surface and then purée the braising liquid with an immersion blender until thick and set over medium-low heat to reduce if the sauce seems thin. When brisket has cooled down, discard large pieces of fat, then shred the beef and return it to the pot.
  7. Brisket can either be served immediately or refrigerated overnight. The next day, remove additional fat from the surface before reheating.
  8. When serving, cook polenta per package instructions.
  9. Add polenta to serving dish, topped with braised brisket and grated parmesan cheese. Enjoy!

Adapted from Minimally Invasive for food52.com

And a Side Of…:
Red Chili-Lime Cornbread Muffins
Rosemary, Truffle and Parmesan Chips or Fries
Roasted Cauliflower with Gremolata Breadcrumbs
Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}

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