Porcini Polenta with Sun Dried Sauce

This recipe uses polenta made the day before and, perhaps, enjoyed with another meal. In this preparation, the dish will serve as a filling appetizer or side dish. The photo shows polenta made with red wine.

 

 

 

INGREDIENTS

1 cup dry white wine

½ cup finely chopped dried porcini mushrooms

1 cup polenta

4 cups water

½ cup grated parmesan or asiago cheese

1 dash salt

¼ cup sun dried tomatoes, rinsed, patted dry and chopped small

½ cup dry white wine

½ cup ricotta cheese

¼ cup grated hard cheese; manchugo, asiago, pecorino etc.

METHOD

POLENTA: In a small sauce pan, bring the wine to a boil and reduce the heat to low. Add the mushroom pieces and cover. In a large sauce pan on high heat, bring the water to a boil, add a pinch of salt, and gradually stir in the polenta meal. Reduce the heat to medium and, continually stirring, cook the polenta for about 10-12 minutes.

 

Stir in the mushrooms and their liquid and continue to cook and stir for about another 10 to 12 minutes until the polenta is really thick and will barely fall off the stirring spoon. Remove from the heat and stir in the grated cheese. If you wish to have part of the polenta this day, serve it now. Otherwise, , allow it to cool back to room temperature. Place into a cylindrical container no more than four inches wide and place into the refrigerator.

 

SAUCE In a small sauce pan, add the wine and tomatoes. Bring to a boil, reduce the heat, and simmer for 5-6 minutes. Puree the mixture in a small blender. Remove to a dish, and add the ricotta, mixing well

Remove the polenta from its container and slice into the needed number of slices, all about ¾ inch thick. Place on a microwaveable plate, cover the tops of the polenta slices with the sauce and cook for 1 ½ to 2 ½ minutes depending on the microwave power and the number of slices. Remove, sprinkle with the grated cheese and serve, 1 per person

Sherried Cutlets with Mushrooms

INGREDIENTS
4-6       thin sliced cutlets of turkey, pork, chicken or veal
2          tablespoons olive oil
2          cups sliced mushrooms, white or Cremini
1          cup Heritage dry white wine or similar
½         cup Emile’s Sherry
1          small onion, chopped
4          cloves garlic, minced
1          teaspoon fresh thyme leaves or dry thyme
1          teaspoon butter or butter substitute
1          teaspoon all purpose flour
1          tablespoon chopped Italian parsley for garnish

METHOD

In a large skillet over medium-high heat, add one tablespoon olive oil and brown the cutlets on both sides. Remove and reserve. Lower to medium heat, add the onions and garlic and cook for 4 to 5 minutes until they are transparent. Add the second tablespoon of oil and the mushrooms. Cook the mushrooms, stirring occasionally, for 3 to 4 minutes. Add the sherry, wine, cutlets and thyme, reduce the heat to low and simmer for about 10 minutes.

Meanwhile, mash the flour and butter together with your fingers and mix until it forms a paste. Set aside. When the cutlets are done, strain the liquid into a small skillet. Using small bits at a time, over high heat, add the flour/butter paste and stir in to the liquid. When it hicens to the right consistency, remove from the heat and pour over the cutlets.

Serve over pasta, rice or polenta with a steamed green vegetable and a medium bodied red wine, such as Barbera or Sangiovese or the three TRE red wines.

 

Stuffed Tomatoes or Peppers

INGREDIENTS

4 medium tomatoes

2 medium red, yellow or green Bell peppers

FOUR CHEESE STUFFING

1 cup Arborio rice

2 tablespoons chopped chives or scallion greens

¼ cup each of four of the following cheeses:

Parmesan Fontina Mozzarella Monterey Jack

Ricotta Edam Gouda Havarti

In a sauce pan, add three cups of water, bring to a boil and add the one cup of rice. Boil for 8 minutes, drain and allow it to cool. Grate the parmesan and any other cheese that can be grated. Dice the other cheeses (except Ricotta) into ¼ inch dice. Mix all the cheeses together, mix in the chives, then add the rice when it has cooled.

RICE AND SALAMI STUFFING

½ cup Arborio rice

½ cup Molinari salami

½ cup Mozzarella cheese, diced ¼ inch

½ cup Parmesan cheese, grated

In a sauce pan, add three cups of water, bring to a boil and add the one cup of rice. Boil for 8 minutes, drain and allow it to cool. Grind the salami to hamburger size in a blender or food processor. When the rice cools, mix the two cheeses, rice and the salami.

METHOD

Preheat the oven to 325 for tomatoes or 350 for peppers. Place an oven rack about 7 inches from the top of the oven. Cut the tops off the vegetables, retaining them. Cut the inside seeds and ribs out of the vegetables, leaving a cup. Be careful to not pierce the outside of the vegetables

Stuff the vegetables with your choice of stuffing, replace the tops, place on a baking sheet and put into the oven. Tomatoes should cook about 15 minutes, peppers about 30 minutes. Remove and serve.