Appetizer time on the grill
Every family has recipes that have been passed down from
generation to generation and one of my favorites is polenta. My
family recipe does not resemble the creamy, mush-like dish served
in Italian restaurants but is somewhere midway between that and
cornbread. My aunt is the polenta expert and she cooks it in a
copper pot from corn meal that thickens up into a chewy, moist
round of yellow goodness. It is a winter time dish, served with
Teleme cheese and beef stew. For years it never occurred to me that
polenta could be eaten any way else.
Appetizer time on the grill
Every family has recipes that have been passed down from generation to generation and one of my favorites is polenta. My family recipe does not resemble the creamy, mush-like dish served in Italian restaurants but is somewhere midway between that and cornbread. My aunt is the polenta expert and she cooks it in a copper pot from corn meal that thickens up into a chewy, moist round of yellow goodness. It is a winter time dish, served with Teleme cheese and beef stew. For years it never occurred to me that polenta could be eaten any way else.
But polenta is versatile enough that it can be made in many ways. Made with corn meal, it can be cooked to a variety of consistencies from creamy and smooth to thick and bread like. It can be seasoned simply with parmesan cheese and rosemary or more complexly. It has a mild flavor and picks up the taste of the foods cooked with it. For instance, a fall recipe we’ve tried combines pumpkin, fennel and sausage and the polenta combines the flavors well.
As the weather warms enough to get back out to grilling in the backyard, polenta makes a great appetizer for outdoor entertaining. When polenta sets for hours, it thickens up and then can be sliced or cut into various shapes. Grilled with a light brush of olive oil, it can be topped with a variety of flavors.
Bruschetta, which is an Italian appetizer of grilled or toasted bread, serves as a similar blank slate and can be topped with a variety of flavors. A tomato-basil mixture is often popular.
Grilled polenta
Recipe courtesy of Bobby Flay
Butter, for greasing pan
8 c. chicken stock or water
2 c. polenta
2 tsp. coarse kosher salt
1 c. fresh or frozen corn kernels
1 c. freshly grated Parmesan
2 tbsp. finely chopped fresh parsley leaves, plus more for garnish
1/4 c. olive oil
Salt and freshly ground pepper
2-inch circle cutter
Morel vinaigrette recipe below
Generously butter a large shallow baking dish and set aside. In a large saucepan, bring the chicken stock to a boil. Slowly pour in the polenta and the salt, whisking constantly with a wire whisk. Reduce the heat to low and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes. Fold in the corn, Parmesan, and parsley. Pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
Preheat the grill to medium-high. With a 2-inch circle cutter, cut the chilled polenta into circles. Brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Arrange the polenta on a platter and spoon the vinaigrette over. Sprinkle with chopped parsley.
Morel vinaigrette
1/4 c. aged sherry vinegar
1 small shallot, chopped
1 tbsp. Dijon mustard
1 tbsp. walnut oil
3/4 c. pure olive oil
Salt and freshly ground pepper
1 lb. morel mushrooms, washed thoroughly and dried
In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and 1/2 c. of the olive oil until emulsified. Season with salt and pepper, to taste. Pour into a medium bowl and set aside.
Heat the remaining 1/4 c. of oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Season with salt and pepper, to taste. Remove the mushrooms from the heat and coarsely chop them. Fold the mushrooms into the vinaigrette. Spoon the vinaigrette over the grilled polenta.
Bruschetta with tomato and basil
Adapted from Simply Recipes
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 tbsp. extra virgin olive oil
1 tsp. balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar bread
1/4 c. olive oil
Cook the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.
Chop up the tomatoes finely. Put tomatoes, garlic, 1 tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a grill. Cook for two to three minutes on each side.
When removed from the grill, rub with a fresh garlic clove and top with tomato basil mixture.
