WEEKDAYS 1e|12c|p

Polenta Party!

Polenta Party Michael Symon
Polenta is great however you prepare it. Michael tried out a couple different versions that are sure to be a hit with any group.
skill level
Easy
time
Over 120min
servings
6
cost
$
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Polenta is great however you prepare it. Michael tried out a couple different versions that are sure to be a hit with any group.
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ingredients
  • For the Polenta Base:
  • 6 tablespoons Butter
  • 5 cups Water
  • 2 cups Anson Mills Polenta
  • 1/4 cup Mascarpone
  • 1/4 cup Parmigiano Reggiano (grated)
  • Kosher Salt
  • For Sausage Polenta:
  • 1 pound Italian Sausage (skin removed)
  • 2 tablespoons Olive Oil
  • 1 Onion (minced)
  • 2 cloves Garlic (sliced)
  • 1 28 ounce can San Marzano Tomatoes
  • 1/2 cup Parsley leaves (chopped)
  • For Eggplant Polenta:
  • 1 Eggplant (peeled and diced)
  • 2 tablespoons Olive Oil
  • 1 Onion (minced)
  • 2 cloves Garlic (minced)
  • 1 cup Basil
  • leaves only (torn)
  • 1/4 cup Balsamic Vinegar
  • For Spring Vegetable Polenta:
  • 2 tablespoons Olive Oil
  • 1 Onion (minced)
  • 2 cloves Garlic
  • 1 pound Peas (shelled)
  • 1 bunch Asparagus (cleaned and cut into coins)
  • 1/2 cup Mint leaves only (torn)
  • 2 tablespoons Parmesan
  • 2 tablespoons Butter
  • 1/4 cup Water
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Salt
    5 cups Water
    For the Polenta Base: In a 4-quart saucepan add the water, season heavily with salt and bring to a simmer.
  • 2
    2 cups Anson Mills Polenta
    Slowly add the polenta while whisking and reduce the heat. Cook over medium low heat for 20 minutes, whisking frequently.
  • 3
    6 tablespoons Butter
    1/4 cup Mascarpone
    1/4 cup Parmigiano Reggiano (grated)
    Kosher Salt
    Remove from the heat and whisk in the mascarpone, parmigiano, and butter. Season with salt to taste.
  • 4
    1 pound Italian Sausage (skin removed)
    2 tablespoons Olive Oil
    For the Sausage Polenta: In a skillet over medium-high heat, add the olive oil and then add the sausage, browning and rendering the fat.
  • 5
    1 Onion (minced)
    2 cloves Garlic (sliced)
    Add the onion and garlic and cook until softened and fragrant, about 4 minutes.
  • 6
    1 28 ounce can San Marzano Tomatoes
    1/2 cup Parsley leaves (chopped)
    Add the san marzano tomatoes and a generous pinch of salt. Finish with parsley. Remove from heat.
  • 7
    1 Eggplant (peeled and diced)
    2 tablespoons Olive Oil
    1 Onion (minced)
    2 cloves Garlic (minced)
    1 cup Basil leaves only (torn)
    1/4 cup Balsamic Vinegar
    For the Eggplant Polenta: In a skillet over medium-high heat, add the olive oil and then add the onion, once softened, about 4 minutes, add the eggplant along with a pinch of salt and the garlic. Finish with basil and balsamic. Remove from heat.
  • 8
    2 tablespoons Olive Oil
    1 Onion (minced)
    2 cloves Garlic
    1 pound Peas (shelled)
    1 bunch Asparagus (cleaned and cut into coins)
    1/2 cup Mint leaves only (torn)
    2 tablespoons Parmesan
    2 tablespoons Butter
    1/4 cup Water
    For the Spring Vegetable Polenta: In a skillet over medium-high heat, add the olive oil and then add the onion, once softened, about 4 minutes, add the garlic and asparagus. Season with a pinch of salt. Once asparagus is more tender, about a minute, add the peas. Sauté another 2 minutes and then remove from heat and stir in the mint, parmesan, butter and water.
  • 9
      
    To Assemble Your Polenta: Pour the polenta over a cool marble slab, then using a plastic bench scraper, top with the filling of your choice. Distribute among serving dishes, garnish with a litter parmesan and enjoy.
 
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