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polenta

Warm Mushrooms Over Smoked Gouda Polenta

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On the chillier days I prefer to serve a warm snack when friends come for a drink. As coats and hats and gloves are doffed and tucked away, the smell of sauteed onions and mushrooms greets them to let them know that as they settle into cushions and chairs that the belly will be rewarded for making the trek out in the cold.

Grilled polenta is a wonderful comfort food that is easily prepared ahead of time and and warmed when guests arrive. I stuffed mine this time with a smokey Gouda to give it some depth and richness. This made a perfect pairing to the earthy topping.

The portion is tapas size- about 3 inches square- which is a lovely snack when sipping on a soft round white such as Chardonnay or a robust Sauvignon Blanc. Not a meal but a hearty small plate of warm comforting goodness.

Smoked Gouda Polenta Squares with Shiitake Mushrooms
serves 6-8
 
 
8oz polenta
2 oz Smoked Gouda, grated
 
2 medium brown onions, sliced thin
1# Shiitake mushrooms, stems removed and sliced
2 cloves garlic
.5 c white wine
2T butter
1T Thyme 
 
Prepare polenta by heating 4.5 c of water to boiling. Add 2t salt to water and then with a whisk slowly pour in the cornmeal while stirring the water to prevent lumps. On low cook until all water is evaporated, about 5 mins.
 
My trick is I make my polenta in my rice cooker. It warms and cooks the polenta nice and slowly, reduces splatters around the stove, doesn’t scorch and is easy to clean up.
 
Prepare a 9″ square pan with either cooking spray or line with plastic wrap.
 
Spread half the polenta evenly into the bottom of the pan, disperse cheese evenly, and then layer the rest of the polenta on top. Cover with a layer of plastic wrap and smooth out the top by pressing with fingers to get it as level and even as possible.
 
The polenta can be made well in advance (the night before?) or it should at least be left to cool and set for an hour or so.
 
In medium frying pan over medium low heat, melt the butter and add the onions. Slowly cook the onions until they are golden, taking care not to scorch them. Add the garlic and the mushrooms and sautee for 2 mins. 
 
Toss in the thyme and white wine and cook until the wine is evaporated. S&P to taste.
 
To serve cut the polenta into neat squares and grill. Spoon warm mushrooms over the top

The BEST Turkey Burger and Polenta Fries with Kick-A Ketchup

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I love a good burger especially when they are juicy. Unfortunately for the Turkey Burger it has always had its shortcomings. I appreciate the healthier version of the American Classic, but just cause there’s hot meat on a bun it does not a “burger” make.
A few years ago when I was marathon training I looked for ways to add lean meats to my diet and still maintain my love of food. This recipe adds onions and Feta cheese which not only gives the bland turkey a flavor boost, but also bumps up the juice factor. It’s amazing how two little additions can make such a tremendous difference.
Another trick is I cover my pan when cooking. Unlike beef burgers you want to get the turkey cooked thoroughly. Covering the pan will allow you to create an oven effect that will allow you to heat the burger evenly without drying out the outer edges of the meat. I have a large frying pan lid, but if you don’t have one, use a baking sheet or the lid from any ol’ large pot you have. You can even flip an other pan on top. Also please, do not cook on low heat. This produces a dull, flat, hockey puck of a burger that is a waste of good protein.
If you, or you have mouths to feed that are not onion or feta cheese crazy, try mincing them as finely as you can get. Honestly, the flavors are not strong here and it’s worth the yumminess factor to give it a try.
The polenta fries are not altogether on the healthy side at all- except for the added fiber the corn adds as opposed to a potato. But a greasy crunch is all part of the burger experience for me, so I indulge when appropriate and try not to overdo it. It’s all about balance and the secret to delicious food and a healthy life. Just take time to enjoy what you have when you have it- it’s more satisfying that way.
I pumped up the ketchup with a small dollop of hot sauce and a splash of vinegar. If you are a spice fiend like I am you will love this- otherwise traditional ketchup is super OK.
Feta Turkey Burger
 
serves 6
 
1.5# ground turkey
.5 red onion minced
3 cloves garlic minced
1c feta cheese crumbled
6 sourdough rolls
lettuce, tomato etc
 
Combine first 5 ingredients into a bowl and gently mix. I “fold” the ingredients in to get an even consistency without overworking the meat.
 
Divide the mixture into 6 even portions and pat into the shape and size of your roll- make slightly larger as burgers will shrink just a tad when cooking and personally I like to bite into meat, not too much roll.
 
Heat medium-large frying pan over medium high heat. Add a touch of either oil, or cooking spray. Place burgers into pan and let sear for 2 mins and then cover. Turn heat down to medium. Flip after 5 mins and cover again until done.
 
Cooking time will depend on how thick your burgers are. I test mine by the poke method. If the center of the burger is springy and soft they are not done. There should be some resistance with a gentle give. If there is no resistance you’ve gone too far.
 
Enjoy right away with your rolls and extras.
 
 
Polenta Fries and Kick-A Ketchup
 
serves a generous 6
 
Instant polenta
generous pinch of salt
oil for frying
store bought ketchup
hot sauce or any kind
splash of white or wine vinegar
 
 
Prepare the polenta according to package directions adding the salt. I make mine in my rice cooker, which not only prevents the polenta from scorching, it also makes for easier clean up.
 
Pour cooked polenta onto greased baking sheet. With spoon or spatula spread the polenta out as evenly as possible.
 
Pop into fridge to cool and stiffen.
 
Once cold and set you can slice the fries into any shape you would like. Heat oil to 375˚ The polenta does not have to cook like when frying potatoes. Fry until crisp and golden on the edges. Drain on paper towels and toss some coarse salt on them immediately.
 
I used about a half cup of ketchup to a T of hot sauce and a scant teaspoon of vinegar. This is all totally subject to your personal taste, so get creative here. Lemon juice is also fantastic here.