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:
- First place milk and cream into a pot on high heat and bring to a scolding boil!!!
- Whisk in polenta and keep whisking for 5 minutes. Season with a generous pinch of salt
- 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
- Note a crust will form on the bottom and the sides … try not to scrape it but it is perfectly ok.
- Next render out the pancetta reserving 1 tbsp of the rendered fat
- Place cooked polenta into a clean pot and whisk in the butter, cheese and olive oil slowly till well incorporated.
- Let stand for 25-20 minutes to cool down
- Fold in remaining ingredients and adjust seasoning with salt
- Spread polenta out onto a quarter sheet tray lined with plastic wrap
- Place in fridge till completely set (2-3 hours) or overnight covered
- Cut cold polenta into 1- inch by 1-inch cubes. Reserve
VEGETABLES:
- In a large sauté pan on high heat add olive oil then the onions and cook 4 minutes stirring till slightly caramelized
- Add celery, carrots, garlic and mushrooms place in 350-degree oven
- Cook 8-10 minutes or till vegetables are tender and slightly caramelized
- Add red pepper flakes and season with salt reserve
TO GARNISH:
- Chopped parsley and grated parmesan cheese
TO PLATE:
- In a large cast-iron dish start layering the polenta squares with the roasted vegetables alternating.
- You should end with the vegetables on top
- Sprinkle generously with parmesan cheese and bake in oven 450 till a crusty top form about 25-30mintues
- Garnish with parsley
CRANBERRY CAMPARI COMPOTE DIRECTIONS:
- 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
- Next add the fresh cranberries and cook on medium heat till they start to break down and burst around 15 minutes
- Add additional cranberries and cook till just soft
- Turn off the heat and add the fresh ginger, honey and salt to taste