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Scott Conant - Polenta “Stuffing”

Home and Family 9042 Final Photo Assets
A delicious side dish to make your turkey day feast complete.
Polenta “Stuffing”
Course:
Dinner
Seasonal Event:
Thanksgiving

Scott Conant's Polenta Stuffing and Cranberry Sauce - Home & Family
INGREDIENTS:

POLENTA:

  • 3 cups heavy cream
  • 3 cups milk
  • 1 cup polenta, Bramata
  • 1/3 cup parmesan cheese grated
  • 3tbs butter, cold diced
  • 1tsp olive oil
  • 1tsp red pepper flake
  • ¾ cup pancetta, medium diced
  • 7 leaves sage sliced
  • 10 pc chives sliced
  • 2 each eggs, yolks only
  • ¾ cup panko, Japanese breadcrumbs
  • As needed kosher salt

VEGETABLES:

  • 1 each yellow onion, small dice
  • 2 each celery rib, small dice
  • 1 each carrot (small one) small dice
  • ½ head maitake mushroom
  • 3 each garlic cloves
  • 1 tsp red pepper flakes
  • As needed olive oil
  • As needed salt

CRANBERRY CAMPARI COMPOTE:

  • 12 oz fresh cranberries (keep 4 oz to the side)
  • ½ cup sugar, granulated
  • ½ cup sugar, turbinado
  • 1 each orange, peel 1 strip and juice
  • 1 shot Campari
  • 1 tbsp ginger, fresh microplaned
  • 1 tbsp honey
  • As needed salt, kosher
  • As needed water

DIRECTIONS:

  1. First place milk and cream into a pot on high heat and bring to a scolding boil!!!
  2. Whisk in polenta and keep whisking for 5 minutes. Season with a generous pinch of salt
  3. Reduce to the lowest setting possible (if you have a plate warmer that works best) and cover with a lid. Let cook for 1 hour 20 minutes stirring occasionally with a wooden spoon
  4. Note a crust will form on the bottom and the sides … try not to scrape it but it is perfectly ok.
  5. Next render out the pancetta reserving 1 tbsp of the rendered fat
  6. Place cooked polenta into a clean pot and whisk in the butter, cheese and olive oil slowly till well incorporated.
  7. Let stand for 25-20 minutes to cool down
  8. Fold in remaining ingredients and adjust seasoning with salt
  9. Spread polenta out onto a quarter sheet tray lined with plastic wrap
  10. Place in fridge till completely set (2-3 hours) or overnight covered
  11. Cut cold polenta into 1- inch by 1-inch cubes. Reserve

VEGETABLES:

  1. In a large sauté pan on high heat add olive oil then the onions and cook 4 minutes stirring till slightly caramelized
  2. Add celery, carrots, garlic and mushrooms place in 350-degree oven
  3. Cook 8-10 minutes or till vegetables are tender and slightly caramelized
  4. Add red pepper flakes and season with salt reserve

TO GARNISH:

  • Chopped parsley and grated parmesan cheese

TO PLATE:

  1. In a large cast-iron dish start layering the polenta squares with the roasted vegetables alternating.
  2. You should end with the vegetables on top
  3. Sprinkle generously with parmesan cheese and bake in oven 450 till a crusty top form about 25-30mintues
  4. Garnish with parsley

CRANBERRY CAMPARI COMPOTE DIRECTIONS:

  1. In a saucepan add orange juice (and peel), both sugars, Campari and 2 tbsp of water stir on medium low heat to dissolve the sugar
  2. Next add the fresh cranberries and cook on medium heat till they start to break down and burst around 15 minutes
  3. Add additional cranberries and cook till just soft
  4. Turn off the heat and add the fresh ginger, honey and salt to taste

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