Add the garlic, chilli flakes, rosemary, salt, and pepper and saute for 1 minute.Remove from the heat and slowly sprinkle the cornflour into the hot milk while stirring constantly with a whisk. .

Rosemary Polenta

Although polenta, the rich cornmeal porridge, is northen Italian in origin, it is widely enjoyed in Provence. .

Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter

Thank you for supporting my relationship with brands I love and trust so I can bring you unique content like this Creamy Rosemary Polenta with Maple & Sea Salt Roasted Vegetables.The folks at Vermont Creamery were totally onto something when they decided to put maple syrup and little flecks of sea salt in their cultured butter.In my mind (admittedly a little warped), it’s the perfect way to highlight an unbelievably, awesome product: Cultured Butter with Sea Salt & Maple.And if this dish isn’t enough to get you swinging from the rafters, Vermont Creamery is giving away a Year’s Supply of Butter.All you have to do is write on their facebook page or email them at [email protected] telling them why you’re obsessed with butter.Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables Yield: Yield: 4 servings 1 x Print Recipe Pin Recipe Description A creamy rosemary polenta topped with maple and sea salt roasted vegetables.milk 4 tablespoons Vermont Creamery Cultured Unsalted Butter, divided.Vermont Creamery Cultured Unsalted Butter, divided 1 teaspoon salt.Parmigiano-Reggiano 1 tablespoon fresh, chopped rosemary For the Vegetables: 1 large red onion, cut into eight hs.large red onion, cut into hs 1 lb brussels sprouts, brussels sprouts, halved 1 butternut squash, peeled and cut into 1 -inch dice.bunch winter radishes, washed & cut in half 4 tablespoons Vermont Creamery Cultured Butter with Maple & Sea Salt.pure maple syrup salt and pepper to taste Instructions Preheat oven to 400F degrees.On a large rimmed baking sheet, toss vegetables with 2 tablespoons melted butter and maple syrup. .

Best Polenta Squares Recipe

Once the grains are less visible and the polenta starts to become smooth, reduce the heat to very low and cook for 10 minutes more, beating it frequently.When the polenta is cooked, smooth and slick, add 40g (about 3 tablespoons) of the butter and 60g (1/2 cup) of the Parmesan and beat well, season with salt, then pour it into the lined tray. .

Vegan Garlic Rosemary Polenta

I decided to tackle making some on my own to control the consistency and flavors, and now I am hooked!Vegan Garlic Rosemary Polenta is vegan, vegetarian, gluten free, and dairy free which makes it a great base recipe for dietary restrictions.It is great just as-is, or you can add your favorite toppers like sauteed vegetables, a fried egg, or meats if desired.It is cornmeal that is mixed with hot water or stock and various flavors like herbs, cheese, and spices.Click here for our Garlic Rosemary Polenta Stuffed Mushrooms recipe, also vegan! .

Creamy Rosemary Parmesan Polenta ~

I always love cheese, so the parmesan is a no-brainer and making it creamy with none other than…cream, well that’s pretty obvious.The golden yellow color of polenta creates a beautiful dramatic effect against, say, a seared duck breast with Cherry Chutney slowly dripping down the sides, or a grilled salmon topped with marionberry sauce.This is the first year since we moved back from Australia that I have grown my own rosemary, so I’ve been trying to exploit it as much as possible.Thie dark green bits of rosemary contrasting with the buttery yellow polenta is so pretty.Lower the heat add slowly whisk in the polenta and rosemary.Use plastic wrap to lay on top of the polenta to create a protective shield.Cut the cooled polenta into the desired shapes and either fry in oil, bake or warm in the microwave. .

Cranberry Cider Braised Beef Stew with Rosemary Polenta.

Slow cooked beef stew with cider, wine, fresh herbs, and sweet cranberries.It’s such a simple dinner to throw together, even kind of festive, and totally delicious.Serve this stew over a bed of creamy rosemary polenta and you’ll have the perfect dinner for a cold night in with family and friends.It’s weird because on one hand, it feels like November, the temperatures are cold, the leaves have fallen, and Thanksgiving is my current focus (well, and the new cookbook, of course).I’m currently on a plane headed to LA, but by the time this post goes live on Wednesday I’ll be finishing up my LA trip and already be heading back that night on a plane home – wow!Not only are cranberries festive and pretty…they can also be a sweet yet tart addition to savory recipes when used correctly.The wonderful thing about beef stew is that you can use a cheaper cut of meat, but make it taste incredible.Brown the beef, then simply add in sweet cider, a touch of red wine, plenty of carrots, shallots, herbs, and all the other delicious workings of a great beef stew.If you tried last year’s cranberry braised short ribs, you’ll love this beef stew.You could also do something like mashed potatoes or egg noodles, but I’ve found that rosemary polenta is particularly delicious.To give the polenta a really delicious flavor, I started off by frying the rosemary in a little olive with a few cloves of garlic.Then top with that crisped rosemary and enjoy with a side of crusty bread…and maybe a glass of wine too.If you make this cranberry cider braised beef stew with rosemary polenta, be sure to leave a comment and/or give this recipe a rating! .

Polenta and Rosemary Sourdough

Nowadays, I’ve somehow developed a deeper appreciation for the yellow stuff, and I find myself craving that deep, luxurious corn flavor that can readily be summed up as comforting.And this polenta and rosemary sourdough bread wraps that comforting flavor up in a neat, edible package.Along those same lines, and food that I find equally comforting and make regularly is fresh ricotta cheese.An uncomplicated task whose result customarily finds itself spread warm on a toasted slice of sourdough with just a modest drizzle of honey — yeah it’s as good as it sounds (see the end of this post for what I mean).I played with varying levels of polenta with this bread, and I've settled on the amount listed in the formula.A few of my family members loved the light corn flavor, and a few thought it could use a touch more — personal preference plays a role.I treated this bake much like my experience with an oatmeal porridge loaf: I reduced starting hydration and also used a little stronger flour to help support the porridge-like polenta.Even though the dough might feel overly stiff and dry at the start of this bake, try and refrain from adding in any more water as the polenta will release more than enough during bulk fermentation.One thing to be aware of working with polenta is different bags (and possible weather changes) display different water absorption levels.The addition of this small percentage of whey adds not only flavor but nutrition to this rosemary and polenta sourdough.If you want to halve this recipe just take all ingredients and divide by 2 — including the polenta, whey, and rosemary.Weight Ingredient Baker's Percentage 25g Ripe liquid starter (100% hydration) 50% 25g Giusto's Artisan Bread Flour 50% 25g Central Milling Type 851 50% 50g Water 100%.Note that the baker’s percentages listed below are with respect to the final dough ingredients and do not take into account the levain.Weight Ingredient Baker's Percentage 527g Giusto's Artisan Bread (white bread flour) 55.25% 277g Central Milling Type 852 29.00% 150g Central Milling High Mountain (high protein flour, ~13-14%) 15.75% 704g Water 73.75% 23g Fine sea salt 2.41% 119g Mature, liquid levain 12.47% 445g Liquid whey (or milk or water) 46.64% 170g Bob's Red Mill Polenta 17.81% 10g Fresh minced rosemary 01.04%.Gather the raw polenta and liquid whey and prepare a medium-sized baking sheet lined with parchment paper.Pour the whey into a heavy bottomed saucepan and set to medium heat, bring to a boil.Once boiling pour the whey over the raw polenta in a bowl and stir until there are no lumps.Transfer the drained polenta to the prepared baking sheet and spread out in a thin layer to cool until needed later.Porridge bread benefits from some strength created in the dough at mix time, especially since the polenta can hold on to quite a bit of hydration that later gets released during the bulk.For mixing, I chose to do slap and fold for about 4 minutes just until the dough starts to show signs of a smooth surface and lightly holds its shape on the counter.When finished, sprinkle the salt, rosemary, and polenta on top of the dough and use the remaining water to help moisten everything.After shaping, let rest on the bench for a few minutes and then place into a banneton or bowl that was dusted with white rice flour, seam-side-up.For more instruction on how to shape this dough as an oblong loaf, which I love, see my post on how to form a batard (with video!Important: let the finished loaves cool for a couple of hours before slicing to let the interior fully set.This smell, a mix of luscious, creamy corn & rosemary, permeates the entire kitchen when it’s still in the oven.It’s splinter-thin with corn blemishes and deeply caramelized; it tastes like the entire loaf is wrapped in this thin sweet cracker that only hints at the deeper flavors inside.An un-toasted slice of this polenta rosemary sourdough is exceptionally creamy (thanks to the whey) and tender, to be expected from a porridge bread.When toasted, however, it’s elevated to new heights—the entire thing takes on a crunch & crackle that reminds me of that old-time favorite cereal: Cornflakes.I like this bread with only the slightest hint of rosemary flavor; I find it can be overpowering and just the right amount grounds the corn. .


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