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Janet’s Cooking at Home – Duck
Breasts with Green Peppercorn Sauce with Polenta Grilled in Duck Fat and Root Vegetables
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Polenta (Fried)
Easy to prepare (lets be
honest, it is time consuming with the stirring every 10 min.) and versatile,
polenta can be enjoyed plain and simple or embellished with a wide range of
tasty ingredients.
Polenta is a fine yellow
cornmeal cooked to a mush with water or stock, and added ingredients such as onions,
garlic, cheese, mushrooms, etc., sometimes set, sliced, and served fried.
Ingredients:
- 2 tablespoons olive oil, plus extra for grilling
- 3/4 cup finely chopped red onion
- 2 cloves garlic, finely minced
- 4 cups chicken stock or broth
- 1 cup coarse ground cornmeal
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- ½ cup Parmesan
Directions:
Preheat oven to 350 degrees
F.
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| Janet’s Cooking at Home - Polenta - heat the olive oil over medium heat. Add the red onion and salt. |
In a large, oven-safe
saucepan heat the olive oil over medium heat. Add the red onion and salt and
sweat until the onions begin to turn translucent, approximately 4 to 5 minutes.
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Janet’s Cooking at Home - Polenta
- add the garlic and sauté.
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Janet’s Cooking at Home - Polenta
- add the chicken stock.
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Janet’s Cooking at Home - Polenta
- add the chicken stock and bring to a boil.
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Turn the heat up to high,
add the chicken stock and bring to a boil.
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Janet’s Cooking at Home - Polenta
- Gradually add the cornmeal while continually whisking.
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Janet’s Cooking at Home - Polenta
- Once you have added all of the cornmeal cover the pot and place it in the
oven.
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Gradually add the cornmeal
while continually whisking.
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| Janet’s Cooking at Home - Polenta – once in the oven stir every 10 minutes to prevent lumps. |
Once you have added all of
the cornmeal cover the pot and place it in the oven. Cook for 35 to 40 minutes,
stirring every 10 minutes to prevent lumps.
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Janet’s Cooking at Home - Polenta
– Once the mixture is creamy add the butter.
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Once the mixture is creamy,
remove from the oven and add the butter, salt, and pepper.
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Janet’s Cooking at Home - Polenta
– add the Parmesan.
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Once they are incorporated,
gradually add the Parmesan.
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Janet’s Cooking at Home - Polenta
– pour the polenta cake pan lined with parchment paper.
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Janet’s Cooking at Home - Polenta
– pour the polenta cake pan lined with parchment paper.
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Janet’s Cooking at Home - Polenta
– pour the polenta cake pan lined with parchment paper. Place in the
refrigerator to cool completely.
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Serve as is, or pour the
polenta into 9 by 13-inch cake pan lined with parchment paper.
Place in the refrigerator to
cool completely.
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Janet’s Cooking at Home - Polenta
– Once set, turn the polenta out onto a cutting board and cut into desired shapes.
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Janet’s Cooking at Home - Polenta
– Once set, turn the polenta out onto a cutting board and cut into desired shapes.
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Once set, turn the polenta
out onto a cutting board and cut into squares, rounds, or triangles.
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| Janet’s Cooking at Home - Polenta – sauté in a nonstick skillet over medium heat. |
Brush each side with olive oil (if available use Duck fat) and saute in a nonstick skillet over medium heat, or grill.
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