Text 23879, 80 rader
Skriven 2007-12-08 00:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: polenta
===============
-=> Quoting Carol Shenkenberger to Michael Loo <=-

 CS> Italian cornmeal? Prithee tell more ;-)
 
 ML> It's cornmeal, grown in Italy. Not much more to say about it.
 ML> One makes polenta out of it, or some peculiar sandy grainy
 ML> cakes that I guess you have to have grown up with to like.

 CS> Ok, Lee told me same.  Doesnt sound like anything I want to make, but
 CS> if someone 
 CS> offered me some, i would taste test it with curiousity.

It's an OK basic starchy side dish but quite overrated ever since it
was briefly the darling of the trendy restaurant world back in the
nineties. It's basically corn meal mush pressed into a cake, then
sliced and fried or broiled. It's pretty stodgy by itself but can be
enriched with onion, garlic, herbs and cheese or sauced with a
mushroom or tomato sauce. Italian polenta is more coarsely ground
than American cornmeal but the latter works fine at a third the
cost.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Beef Fillet with Gorgonzola Polenta and Onion Jam
 Categories: Beef, Steak, Grill, Cheese
      Yield: 2 Servings
 
      2    6 oz fillet steaks
      2    Spanish onions
      1 ts Cassis
           Red wine vinegar
           Red wine
      2 oz Butter
    375 g  pac polenta
    750 ml Chicken stock
    750 ml Milk
      1 oz Butter
      1    Clove garlic; chopped
      2    Shallots; chopped
      1    Sprigs thyme
      6 oz Gorgonzola
      6 fl Lamb stock
      2    Shallots
           Some sweated garlic
 
  Sweat the Spanish onions in the butter for about 40 minutes until
  browned and soft. Add a dash of red wine vinegar, some red wine, a
  drop of cassis to sweeten things up a little and some ordinary
  meat stock. Cook down until the liquid has almost disappeared.
  Remove from the heat and set aside.
  
  Sauce: Add milk and stock to a pan and bring to the boil. Put 1oz
  butter into another pan with the shallots, thyme and garlic and
  sweat gently for about 2 minutes. Add 6fl oz red wine and 1tsp red
  wine vinegar with 6 fl oz lamb stock. Allow to reduce.
  
  Season the fillets with salt and pepper and place in a hot pan.
  The steaks should be put on fairly early due to their thickness.
  
  Add the polenta to the stock and stir until it becomes thick. Turn
  the steaks. Add the gorgonzola to the polenta mix and stir until
  it has melted.
  
  Take a nice portion of the polenta and place it on a dish. Take
  the steak and place it on top adding the onion jam to it, finally,
  work the sauce over the top of the steak.
 
MMMMM




Cheers

YK Jim


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