This morning I pulled my kitchen apart looking for a fork, a small insignificant fork of little value to anyone but me. I hadn’t thought about it for a while, and suddenly I needed to see it and feel it in my hands.
When I was in high school I collected an entire set of Oneida silverware with Betty Crocker coupons clipped from box tops and packages of General Mills products. I even saved appetizer forks and iced tea spoons. When I married, I considered this part of my dowry. We used the flatware regularly; it presided over family dinners and celebrations and even spent time in the picnic basket.
Most of the pieces have found new homes or gotten lost, but two appetizer forks remain. When I traveled with a chef’s bag, the forks always came along for backup service touches. They have had quite a life and contributed greatly to food outcomes. In my opinion, they make everything taste better, from shrimp cocktail to olives… and fresh fruit cups.
I’ve been making lots of mixed fruit bowls lately. I like having a combination of fruit cut up, stashed in the fridge, and ready to eat. Once prepared, it’s on standby to go with morning cereal, for a mid-day snack, or in the evening as a refreshing dessert.
The secret to a good fruit bowl is fresh citrus; it seeps into the flesh of fruit pieces and brings them alive. Not only does it provide a bright punch of flavor, it adds moisture and helps keep fragile fruit from browning.
For a well balanced mixture, use a variety of colors, flavors and textures. If more sweetness is required, add a handful of dried fruit such as figs, apricots, dates, or even crystallized ginger. When softened, they blend with the fruit liquid into a beautifully infused syrup.
Mixed Fruit Bowl
citrus: 1 orange or small grapefruit
1 apple and or pear
1 nectarine or other stone fruit
1 cup blueberries or other berries, sliced if large
½ cup dried fruit, figs, dates, apricots, prunes, crystallized ginger
Cut citrus into bite sized pieces, include any accumulated juices.
Cut up remaining fruit, leaving skin on if not tough, trim away any core and seeds.
Toss all and blend for at least 20 minutes. Will hold 2-3 days. Serve 3-4.
Incorporating vegetables into desserts is an appealing way to slip more valuable nutrients into our daily food intake. Carrot and zucchini cakes are solutions, likely loaded with exorbitant amounts of oil and smeared with heavy-duty cream cheese toppings. Any natural benefits have been all but cancelled out.
Delicious but not devastating, that’s my goal. Trying to elevate the plight of vegetable desserts, here’s my latest take on zucchini cake. First, I’ve learned that steaming, rather than conventional baking, can introduce moisture and lower the need for massive doses of oil.
I zeroed in on two other ingredients of interest: chocolate and nuts. I like the chocolate and zucchini combination—but chocolate easily overwhelms, and I’m not looking for another chocolate cake (probably one of few to so admit). Nuts add deep taste, complexity, and crunch. Then, it made perfect sense: why not keep it simple and go with cacao nibs? They have all that, and more.
There is a difference between regular chocolate and nibs. Typical chocolate bars come from cacao seeds, which are fermented, ground, and further processed. Cacao nibs are crumbled pieces from the exterior cacao bean shell, with a bitter chocolate punch and nutty texture. Nibs are rich in flavonoid antioxidants, minerals, and more; they contribute plenty of fiber—but nothing extreme as gnawing on wood.
I’ve included another duo that works well together: coriander and orange. Instead of the usual grated zest, I’ve gone with tiny nibs of minced orange peel (white removed) for a super-charged citrus flavor that’s offset by the exotic perfume of coriander. The backdrop for all of this comes from a huge surplus of green summer squash, rather than zucchini.
The cake steams in 35 minutes—literally from the inside out—it cooks thoroughly, thanks to the center hole in the bundt pan. You would never guess it had been steamed; once turned out of the pan and cooled, it appears browned and perfectly baked. The cake’s surprisingly light texture is speckled with flavorful flecks from the orange, green squash, and chocolate brown cacao nibs. It’s quite a party!
Update! The pressurized steaming process also softens the cacao nibs. As the cake rests, the nibs seem to bloom (stored in the fridge). Their nubby texture relaxes, and more complex chocolate qualities unfold. Fascinating… and highly delicious.
Steamed Zucchini Cake with Cacao and Orange Nibs
1½ cups AP flour
2 tsp baking powder
½ tsp each baking soda and salt
1 tsp coriander
⅓ cup vegetable oil
½ cup each granulated sugar and brown sugar
2 Tbsp plain yogurt
1 tsp vanilla extract
1½ cups grated zucchini or summer squash, skin on
2 tsp orange peel, white removed, sliver and chop well
⅓ cup roasted cacao nibs
Thinly coat 8” bundt pan with Baker’s or nonstick spray.
Prepare Instant Pot or other multicooker: fill with 1½ cup water and insert trivet. Cut aluminum foil cover for pan and prepare sling for pan.
Combine flour through spices together and set aside.
In mixing bowl whisk eggs, then beat in the oil. Whisk in the sugar to fully combine, and then stir in the yogurt and vanilla. Add the zucchini. Stir in the dry ingredients just to incorporate and finally add the cacao and orange nibs. Scrape batter into the bundt pan and level the surface.
Begin heating multicooker, set to Sauté More. Add 1 ½ cup water and place the trivet in pot.
Cover filled bundt pan with foil. Fold the other length of foil into a long sling. Wrap it under the pan, up the sides, over the top, and lower it into the pot.
Seal pot with lid, reset to Hi Pressure for 35 minutes. When complete, turn off unit, disconnect and let rest undisturbed for 10 minutes. Slowly release remaining pressure and open the lid. Using the foil sling, carefully lift pan out of pot and onto a rack. Remove foil and cool for 10 minutes. With thin knife, loosen any edges adhering to pan and turn cake out to cool onto rack. Makes 1 cake, serves 10.
This really isn’t a recipe, it’s more a prompt for designing a Breakfast Bagel & Lox. In its simplest form, you begin with a toasted bagel and smear it with a topping such as cream cheese, ricotta, even hummus; it’s crowned with a healthy portion of thin sliced smoked salmon—plus any other touches, such as capers, onion, & dill.
People have their preferences on smoked salmon. If you are from the east coast it’s probably Nova Scotian or Scandinavian cold smoked salmon. On the west coast, we are all over the board, with even hot smoked a consideration. As far as I’m concerned it is all good, but I do love pristine Nova.
Creating your masterpiece, you could go two-sided and build up both bagel halves. I’m happy enjoying a really good onion bagel with the focus only on one side. That’s plenty, because I like adding an egg.
For the egg(s), lately I’ve taken to using an egg ring and either poaching or scrambling the egg. It’s good to butter the ring and the pan surface before dropping in the egg. Once it begins to set, add water to pan, cover with a lid, and steam until the white is set and yolk is pink and cooked to taste.
If you are a dyed-in-the-wool bagel lover, you know this is not just morning food. Rather, it falls into the breakfast-all-day category. It’s good anytime.
Breakfast Bagel & Lox
1 bagel, sliced in half
2 Tbsp or more cream cheese or fresh ricotta
1 sliced tomato
1-2 eggs, poached*, scrambled, or fried
1-2 ounces thin sliced smoked salmon
capers, red onion, fresh dill or other herbs, ground pepper, sliced tomato, radishes, fresh lemon
Toast the bagel and spread both sides with cream cheese or ricotta. Layer on slices of tomato and top with prepared egg*.
Drape with smoked salmon and add capers, red onions, fresh dill and sliced lemon. Serves 1 or more. *For poached egg using egg ring, heat skillet to medium. Butter ring interior and pan surface. Drop egg into ring in pan and let it set briefly. Drizzle pan with a few tablespoons of water to create steam, cover with a lid 2-3 minutes, until white is set and yolk is pink, or cooked to taste.
We all have our favorite places and cultures to visit. Mine has long been the northeastern corner of Spain, the mysterious Basque country and the Pyrenees Alps. It’s got the total package, a rugged coastline and breathtaking mountains, plus resourceful, resilient people with a world class cuisine.
Basque food has the unique ability to reach into the heart and linger there, and such is the case with the notorious Basque Gateau. Popular versions of it crop up across the border in the Pays Basque region of France and down into the southern reaches of Spain. It’s a simple pastry marked by crosshatches across the top and filled with either cherry jam or pastry cream. So, what’s the big deal?
People praise the cake’s holding powers and reverently speak of it as the item to take when traveling or visiting friends. Admittedly, I’ve had my own visions of romantic adventures complete with this charming cake—safe in the knowledge it would sustain in any conditions.
I’ve considered making a Basque Custard Cake but have been put off by the complicated process and rich pastry. However, there is one recipe I have held onto for quite a while. It’s an interesting take from the French perspective by accomplished chef Michel Richard. In my notes, he describes it endearingly as a “pastry cream encased in two cookie crusts; aka a weekend cake in France because it holds so well.” Sweet.
The more I’ve studied Richard’s approach, the more I like it. For example, pastry cream often uses egg yolks with cornstarch for thickener because cornstarch does not not lump when added to hot liquid; however, it can break down with prolonged cooking. Richard’s version opts for flour instead, which makes sense since this pastry cream cooks twice. His should hold up very well and continue to maintain mass at room temperature or cold.
I’m impressed with Richard’s brilliant crust solution, too. Rather than a labor intense, buttery pastry, he elects to use the whites left from the custard. He cleverly incorporates them into a light, resilient cookie/cake-like base. The first thin layer is baked just to set, the filling is added, remaining dough is spread on top and it is given a final bake. Simple enough.
I decided to give it a try. Here are a couple of notes: I further simplified Richard’s custard by using double the vanilla extract, rather than soaking a vanilla bean (which I was missing) for an hour in hot milk. It also makes twice as much as needed, but that’s fine; it came in handy. I also dabbed a small amount of cherry jam on the baked bottom crust before the pastry cream. It appears that cookie/cake dough is quite scant. However, it blends beautifully with the pastry cream and works out fine.
So, there you have it. I will definitely make this Basque Custard Cake again. (Actually, I did make it again. It was easier the second time with remaining custard and refined method. I kept my fingers off of it and it was just as good the next day!) The cherry and custard combo gives it real character, but you could use either.
I dare you to eat just one piece—evidently, I practically polished an entire cake by myself!
Basque Custard Cookie Cake
Inspired by Michel Richard, Baking from the Heart
Ingredients Pastry Cream
2 cups milk
½ cup sugar, divided
2 tsp vanilla extract, divided
4 large egg yolks, room temp
⅓ cup flour
1 Tbsp butter Cookie Dough
4 Tbsp butter, softened
1 cup confectioners’ sugar
3 large egg whites, room temp
½ cup AP flour, plus 1 Tbsp
½ cup cherry jam, optional
1. Make Pastry Cream
In 4 cup microwaveable measure, heat milk in microwave with salt, and ¼ cup sugar for 2-3 minutes to dissolve sugar, add vanilla extract.
In small mixing bowl, beat yolks and remaining ¼ cup sugar until thick and pale yellow, 2-3 minutes. Mix in flour. Gradually pour in the hot milk and whisk to incorporate.
Pour the mixture into a small pan, set over medium heat and continue whisking as it thickens to avoid lumps and curdling. Reduce to medium low and cook 2-3 minutes, whisking to keep smooth and not curdle. Off heat stir in butter and remaining vanilla. Scrape into a bowl and cover top with film. Chill 2-3 hours until cold, up to 1 day ahead. You should have enough for 2 cakes.
2. Make Dough
Preheat oven to 350-375°F. Thoroughly butter and flour 9″ tart or springform pan.
In mixing bowl beat butter, add sugar in 3-4 batches, beating well after each addition until light. Beat in egg whites one at a time, incorporating after each. Stir in flour to just combine and form a soft batter.
3. To Bake
Spoon enough batter to thinly cover bottom of pan, about ½ cup spread ⅛” thick. Bake 10-12 minutes, until dough is firm to touch, and edges turn golden brown.
If using preserves, randomly dot spoonfuls onto crust spreading away from edges. Top with cold pastry cream, leaving ½” border at edge.
Carefully spoon remaining dough evenly over all, spreading to cover cream and fill in border edge. Bake 25-35 minutes, rotating pan until golden brown. Cool completely on wire rack. Release cake from pan and slice into wedges. For best flavor, allow to come to room temperature for 1 hour prior to serving. Cover and chill for storage. Serves 6-8
As I sit here on the cusp of a new decade, I’m staring at a blank screen reflecting on the past 10 years. This blog was in its infancy 10 years ago, a mere experiment. I considered it more of a journal where it could record my adventures in food and tinker with an alternate form of writing.
Early on, my goal was to post 4 blogs a month… and for the most part I’ve stayed true to that. There have been times when I could not see the point and had nothing to say, but somehow I found something to write. It regularly amazes me that we are still at it, 10 years later!
Isn’t that the whole point, though? Oftentimes we don’t have a real plan, we just begin. Then, something drives us; we keep going, and life unfolds in beautiful ways. Culinary Distractions, the unplanned blog, has allowed me the joy of casting my discoveries and words out into the world and releasing them.
I’ve been happy not monetizing and for the most part, remaining add-free. However, in the coming year I suspect there will be positive happenings and changes worth including here.
To all who visit this silly space, thank you for stopping. Thank you for your support and kind words. They are never expected and pure frosting on the cake!
Here’s a sweet thank you and big New Year wishes.
Clafoutis is a favorite on this blog and the goofy grape idea has been rattling in my head for some time—it’s fun and really does work!
What a perfect time to share… Happy New Year!
butter for baking dish
3 cups seedless grapes, such as Scarlotta grapes
⅔ cup milk, warm
1 Tbsp butter
3 large eggs, room temperature
⅓ cup sugar
⅓ cup all purpose flour
¼ tsp nutmeg
½ tsp almond extract
½ tsp lemon zest
¼ cup almonds, slivers
1 Tbsp granulated sugar
Butter an oven proof shallow 9″ casserole dish, quiche dish, or pie plate.
Warm the milk and the butter together. In a medium bowl, whisk eggs and sugar until frothy, sprinkle in flour, nutmeg, extract, zest, and whisk until smooth. Gradually add warm milk mixture, whisking until well combined. Let stand 30 minutes at room temperature.
Meanwhile, preheat oven to 350-375°F. Distribute the fruit evenly in the baking dish. Pour the batter over the fruit. Scatter almonds on top and sprinkle with sugar. Bake for 40-45 minutes, until puffed and brown. Rotate dish as needed to brown evenly.
Serve warm or room temperature. If desired dust with confectioners’ sugar; or add a spoonful of ice cream or sweetened whipped cream. Cover and chill for storage. Serves 6
This holiday season I’ve gone crazy with fresh Homemade Ricotta. Now that I have perfected the process, I’m looking for ways to use it and haven’t been disappointed with the range of spreads, dips and desserts that it delivers.
Here’s a brunch idea I’ve used for years and tweaked this Christmas. It begins with a tasty and impressive French toast which can be cooked to order or made ahead for all to enjoy together.
At its heart is a luscious Ricotta Cream, reminiscent of a cannoli filling, teamed up with plenty of fresh berries. The scrumptious cream begins with a good quality ricotta cheese whisked with a bit of sugar or honey and flavored with fresh grated orange.
Despite its simplicity, the cream is incredibly versatile. You could include grated chocolate, pistachios or almonds, but they tend to get lost here. Instead, add them on top with a flourish.
For bread, I’ve had surprising success with a bake-at-home sourdough batard sliced and soaked—without pre-baking. But any dense, day-old bread such as challah will work; one which absorbs and holds the soaking custard. You’ll probably have extra dipping liquid, for more toast and taller towers…
Once all the bread is toasted a quick heat in the oven results in a lighter, crisper French toast. Let everyone personalize their toast with an assortment of toppings.
French Toast Tower with Ricotta Cream and Berries
8 slices ¾” thick, dense day-old bread
2 Tbsp melted butter Soaking Custard
1 cups milk
1 Tbsp sugar
½ tsp vanilla Ricotta Cream (see below)
12-ounces strawberries or other berries, trimmed, sliced and sweetened with 2 Tbsp sugar Toppings: chopped semisweet chocolate, or chopped toasted nuts; ¼ cup confectioners’ sugar, honey or maple syrup
Ahead, make Ricotta Cream, slice and sweeten berries with sugar. Line 2 baking sheets with foil. Preheat oven to 375°F.
In a wide bowl for dipping, whisk the eggs with milk, sugar, and flavorings. Lightly dip both sides of bread slices in the egg mixture and place on a baking sheet and repeat with all slices.
Heat a wide flat skillet or griddle over medium heat and brush with butter. Place soaked bread onto hot surface and cook until golden brown, 2 to 3 minutes. Flip and brown the second side, 2 to 3 minutes longer. Place on baking sheet, cover with foil and repeat. Prior to serving, place French toast in oven for 5-10 minutes, until heated and still moist. Dust with confectioners’ sugar.
To serve: spread French toast with Ricotta Cream, top with fresh berries. Add another toast layer if desired, more berries, and dust with confectioners’ sugar, drizzle with syrup or honey. Serves 4
2 cups homemade or good quality ricotta cheese
4 Tbsp granulated or confectioners’ sugar
1 tsp vanilla or ¼ tsp almond extract
2 tsp grated orange zest, or ½ tsp cinnamon
3 Tbsp chopped semisweet chocolate, or chopped toasted nuts (optional)
Whisk the ricotta, sugar, vanilla, and orange zest to lighten. Adjust flavors.
Add or garnish with chocolate and/or nuts if using. Chill the cream for 2 hours or longer to set and blend flavors. Can be done a day ahead. Yield: 2 cups
Quail eggs aren’t something I have thought much about. Yes, they are cute, but so very small. In the past when debating such an idea I’ve moved on, figuring they were more trouble than they were worth.
This weekend at the Saturday Market I buckled. So clean and colorful, the tiny eggs beckoned like shiny jewels, pulling me in from their counter top display. Before I knew it, the friendly vendor had fully captured my attention with talk of cooking Eggs-in-a-Hole (or my favorite Egg-in-a Nest). As she packed up my eggs, she describes the quail’s shell and inner membrane as thicker than chicken eggs, and suggests tapping the shell with a sharp knife to crack it open, rather than wrapping it on a hard surface.
Later online I learn that quail eggs are far more nutritious than chicken eggs. They are packed with vitamins (B1, B2, A), good cholesterol, phosphorous, potassium, and minerals. A quail egg has only 14 calories… so tiny, so powerful.
This morning I revisited my childhood favorite Egg-in-a Nest (here), in its diminutive form. The bread of choice is a personal decision, but size matters. Lately my go-to bread has become the smallish Bake at Home Sourdough Batard which requires a quick bake in the oven to finish it. Rather than bake-off the loaf, I l prefer to cut as needed and toast off slices—also an ideal size for tiny nests. To create a round in the bread for the egg, I cut around the bottom of a toothpick holder, I’ve heard a shot glass will also work.
I cut into the egg shell with a sharp knife from the pointed end. Since there seems to be a larger ratio of yolk to egg, I start far enough down (about ¼ of the full length) to allow the entire yolk to escape the shell. Watch out for particles, since the shell tends to crumble.
It’s easier to spread the bread sides with butter before placing in the pan to toast. Once almost toasted on the first side, add a bit of butter in the center hole and drop in the egg. It will likely cook fully within a minute or two. Turn to the second side and cook about 30 seconds to set; the yolk cooks very quickly.
The quail egg’s flavor is more robust than a chicken egg. Some call it gamey, which is an overstatement. It tastes the way you wish an egg would taste. Once you get going, it’s easy to whip up a batch of nests pretty fast. I see all sorts of possibilities with these cuties, not only for breakfast, but with salad or as a delightful snack. Not so fiddly after all, they are perfect when you are looking for just a bite.
1 small slice of favorite bread, with the center cut out
1 quail egg
salt and pepper
Slice the bread ¼” thick and cut a small round from the center with a shot glass or similar form.
To crack quail egg, quickly cut into the shell and membrane with a sharp knife. Empty the yolk and white into a small holding bowl. Repeat with as many as needed.
Using a small skillet over medium heat, butter the bread and round on both sides and place the two pieces in the skillet. Move the bread a bit to coat the pan with butter where the egg will sit. Allow the bread to toast, drop in a quail’s egg and let set. Turn the bread with a spatula and cook to briefly to set the egg on second side. Make sure the pan has a coating of butter where the egg will rest. Salt and pepper, and serve. Makes 1 nest.
Back making more soups and stews with cooler weather, I baked my favorite cornbread recently and was reminded how much I appreciate it.
In my opinion, cornbread tends to be either dry and crumbly or overly sweet. Well, maybe that doesn’t matter so much if it’s just an add-on for chili and such… Thank you, I’ll just have a bite and move on. But then, why bother at all?
Most cornbreads are designed as quick breads where dry and liquid are all mixed together and then immediately popped into the oven with ease in mind. What makes this cornbread unique is that it begins more like a traditional cake batter. The butter and sugar are first creamed together, then the liquid is stirred in followed by the dry ingredients.
It makes a difference. Yes, this cornbread has a moderate amount of sugar in it, but it aids in the structure of the loaf and enhances its corn flavor. I usually make this in an 8×8” or double it for a 9×13” pan. Baking it as a loaf was a switch, it rose evenly and baked beautifully. Even better I was delighted with how thinly it would slice.
This loaf truly is pure gold; it does not need to be relegated to a chili side. It stands on its own. It goes with just about anything, but is particularly good with eggs, salads, stews and soup—anyplace a well-constructed bread is wanted.
¼ cup unsalted butter, room temperature
½ cup granulated sugar
2 Tbsp plain yogurt
1 cup milk or water
1 cup yellow cornmeal
1 cup all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Preheat oven to 375° F. Spray a 5×8″ loaf pan with bakers spray.
Sift the flour, baking powder, soda, and salt and set aside.
In a medium mixing bowl, beat the butter to soften and slowly beat in the sugar until creamy. Add the egg and beat well. Beat in the yogurt and milk, then the cornmeal.
Add the dry ingredients to the cornmeal mixture and stir until just blended. Transfer batter to pan.
Bake until golden brown and tester comes out clean, 30-35 minutes. Cool on rack.
Serve warm or room temperature. Can be prepared a day ahead. Cool complete. Cover with foil and store at room temperature. Makes one loaf.
A couple of weeks ago I pulled a dish out of the freezer marked Spinach Torta, 5 pieces, with no date listed. It was really good; well browned layers of spinach in a creamy base interspersed with pieces of thickly grated cheese.
It’s a mystery. I have found no backup, and I am pretty good at leaving a trail when it comes to recipes. Even when I’m tinkering, I jot down a note for follow up. Either I was in a huge hurry or thought it wouldn’t matter, the question has remained with me, “How did I make that?”
I keep coming up with possibilities and theories… and here’s my latest bright idea.
Although I suspect I used fresh spinach, I opt for a carton of frozen chopped spinach. Right away, we know it will be different. We know that in working with spinach it’s all about eliminating the inherent moisture. Once frozen spinach is defrosted, it’s simply a matter of squeezing this mass very well.
I also know that I would not be making a quiche, since I prefer something more solid. I opt for a base similar to a Greek spinach filling with ricotta, plus a bit of bread crumbs for added moisture control and binder. The custard has more structure; reminiscent of clafoutis, it includes milk, egg, and a bit of flour.
So, there you have it. This baby is not going anywhere, it has plenty of flavor and holds together beautifully. Don’t be surprised when another version shows here, since that will likely happen again!
½ cup all-purpose flour
¾ tsp salt, divided
½ tsp nutmeg
5 eggs, beaten
⅔ cup milk
10-ounce frozen chopped spinach, thaw, drain, squeeze dry
1 green onion chopped and/or 1 clove garlic, mash & minced
⅔ cup ricotta
3 Tbsp Parmesan, grated
2 Tbsp bread crumbs
½ cup grated cheese, pepper jack, muenster or mozzarella
Spread a pie plate or quiche dish with non-stick spray.
In a mixing bowl, combine the flour, ¼ tsp salt, and nutmeg. Add the beaten eggs and incorporate the flour into the eggs with a fork. Then, stir in the milk and whisk until smooth. Let stand 20 minutes.
Meanwhile, preheat oven to 375° F.
In a medium bowl, combine spinach, green onion, ½ tsp salt, ricotta, and Parmesan.
Stir the bread crumbs into spinach mixture. Whisk the batter down and add it to the spinach in thirds, stirring well after each addition. Pour the mixture into the baking dish and bake until it begins to set, rotating once, for about 30 minutes. Sprinkle with ½ cup grated cheese and bake 10-15 minutes longer until puffed. Serves 4 or more.
I just had to stop and pass on this memorable method for cooking polenta. Finally, the nightmares are over: no more burbling projectiles of searing polenta. With no effort—and no pain—creamy, smooth polenta is ready in 30 minutes.
In cooking your polenta, it’s important to select the right type. There are instant polentas that cook up in a flash, for which this whole episode is likely a waste of your time. Coarser grains, such as authentic polenta, stone-ground cornmeal, or grits require a longer cooking time. That is what we are interested in here, we want the more traditional style for rich flavor and divine mouth-feel.
And, there is no sticking or burning polenta, either…
This may sound like an infomercial, but I have nothing to gain but good food. The secret is in the multi-cooker and the trick is to use a bit more water than usual. Bring it all to a simmer, stir in the salt and polenta, then seal the lid and bring it to pressure. Let it burble away undisturbed for 20 minutes. Once complete, allow the pressure to release naturally (about 10 minutes). In this magical time, the polenta settles down, expands, and blooms. Carefully remove the lid, bring it all together with a wooden spoon and whisk in a little butter and grated cheese.
Now, you are free to do with it what you will. This polenta is good enough to enjoy without a lot of fuss, but the options are endless.
Spoon it loosely mounded into a bowl porridge-style topped with cheese, or with your favorite mushroom topping or tomato sauce.
Polenta thickens as it sits, so you can pour it into a flat pan or dish to firm up and cut into shapes later.
Make crostini type bites or cut into fingers for dipping. Or, form into cakes for a future side. It’s all good!
5 cups water
1 tsp salt
1 cup coarse polenta
2 Tbsp butter
¼ cup grated Parmesan
Place salted water in liner of Instant Pot or other multi-cooker. Set to Hi Saute or equivalent and bring to a simmer. Whisk in polenta to dissolve any potential lumps.
Seal lid, set to HI Pressure for 20 minutes. When complete, turn off unit and disconnect. Let stand 10 minutes, then slowly release pressure. Before opening, tap or shift pot to remove pockets of heat that may have formed in the polenta. Carefully open and stir down with long wooden spoon.
Whisk the butter and cheese into the polenta to incorporate and make smooth.
Serve in spoonfuls, or pour onto oiled or plastic lined baking sheet, chill and let set. Cut into shapes and reheat in 375°F oven, or in a skillet over medium high with a coating of butter or oil until heated and toasted on each side. Serves 4 or more.