Brown Butter Polenta By Hans Butler Serves 4-6 | Ingredients ¼ # unsalted butter ½ onion, peeled and diced 3 cups water 1 cup polenta 1 sprig of fresh thyme 1 bay leaf Salt and pepper to taste |
Directions Heat butter over medium heat (watch closely) for about 4 minutes. The butter will melt, sizzle, and then the solids in the bottom of the pan will start ot toast. The butter is ready when it is medium brown and has a nutty aroma. Add diced onion to brown butter and season generously with salt and pepper. Saute for about 5 seconds. Add water, thyme, and bay leaf and bring to a boil. Remove thyme and bay leaf and slowly whisk in the polenta. Lower the heat to the lowest setting and continue simmering and whisking for 30 minutes. Serve polenta soft in warm like a savory porridge or pour into a pan to make polenta cakes (good for grilling or searing in a cast iron skillet). | |
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| Beautiful Upstate NY coarse ground Polenta from... |
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| http://farmergroundflour.squarespace.com/ |
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| Upstate NY unsalted butter browning slowly in a pan.... |
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| it takes on an amber color and starts to foam a bit.... |
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| Notice the solids toasting and turning golden brown.... |
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| emitting a rich nutty aroma. |
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| Roast the butter GENTLY!...but get those solids nice and brown! |
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| Some more natural flavor enhancers... |
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| in the pan with the butter; dancing and caramelizing...the diced onions bursting open, releasing their juices and begging for some salt and pepper. |
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| Add the water, bring it to a boil.... |
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| add the polenta and mix... |
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| stir over medium heat... |
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| TURN THE HEAT TO DOWN TO LOW...and mix.... |
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| and stir.... |
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| and mix (check out the consistency)... |
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| and stir for about 30 minutes; serve as a soft polenta (you may need to add a little more liquid until you reach your desired consistency) or.... |
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| pour into a greased up sheet pan and let set for at least an hour, cut into desired shapes and grill or brown in a cast iron skillet. |
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| SEXY CLOSE UP SHOT ; ) |
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