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Garlicky Cheese Polenta
Served with braised vegetables
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Serves 4
Prep time: 15 minutes Total time: 25 minutes |
- 1 lb. Brussels sprouts
- 1 bunch thyme
- 8 oz. Fontina or Monterrey Jack
- 1 pkg. instant polenta
Shopping List
- Bay leaves
- Black pepper
- Extra-virgin olive oil
- 7 garlic cloves
- Sea salt
- Unsalted butter
Pantry Items
- 9X13 baking dish
- Chef’s knife
- Heavy skillet
- Instant read thermometer
- Large saucepan
- Measuring cups and spoons
- Paring knife
- Small saucepan
- Strainer
- Wooden spoons
Tools
- Wine: A hearty Italian red, like a Valtellina Superiore
- Dessert: Sorbet and fresh fruit
Suggestions
- When you walk in the door
- Refrigerate the cheese (to make it easy to slice)
- Preheat the broiler
- Adjust the rack
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine, pour yourself a glass and prepare to have some fun
- Prep
- Trim any damaged leaves from the Brussels sprouts. Rinse them, then cut in half, lengthwise.
- Peel the garlic. Cut 6 cloves in thin slices, crosswise. Cut the last clove in thick slices, lengthwise.
- Fill the large saucepan with 6 cups water and 1-1/2 tsps. salt and put it over high heat.
- Put 8 tbsps. (1 stick) butter in the small saucepan.
- Slice the cheese into thin slices.
- Start Cooking
- Put the Brussels sprouts in the heavy skillet, cut side down. Drizzle with 1 tbsp. olive oil and strew 2 bay leaves, the garlic clove cut lengthwise, and 20 thyme sprigs over them. Sprinkle generously with salt and pepper, then pour ½ cup water around the Brussels sprouts, shake the pan so the liquid goes under them and set the pan over medium-high heat.
- When the water comes to a simmer, lower the heat to keep the water simmering, cover and cook for about 5 minutes.
- Put the butter over low heat. Once the butter has melted enough to coat the bottom of the pan, add the 6 cloves sliced garlic. Let it cook for 5 minutes (it will turn pale golden).
- The water for the polenta is most likely boiling so pour in the polenta, whisking as you pour. Keep whisking until the polenta thickens and turn down the heat if it starts popping out of the pan. Cook and whisk the polenta for 5 minutes then remove it from the heat and turn it into the heat-proof baking dish.
- Check the Brussels sprouts. They’re probably nice and tender, so you can remove the lid. Keep them cooking, shaking the pan from time to time, until all of the water evaporates and the Brussels sprouts begin to turn golden, 2-3 minutes.
- Pour the butter and the garlic over the polenta, lay the slices of cheese on top, and put under the broiler for 4-5 minutes.
- You have just enough time to finish cooking the Brussels sprouts and call someone to set the table for you.
- Turn the Brussels sprouts into a warmed serving dish.
- When the cheese is bubbling and golden remove the polenta from the broiler. Turn off the broiler and take the polenta to the table. Don’t forget a hot pad and the wine.
