Mike Lepizerra's Polenta

January 23, 2014
1 Ratings
  • Makes 4-5 cups
Author Notes

"Mike Lepizerra is the chef of Mike’s Kitchen, an Italian ’restaurant’ at the VFW in Cranston, RI. The chefs at Al Forno dine there often; Mike generously allowed them to include this in their repertoire and book. This is going to blow your mind."
this quote taken from web:
[This was an experiment in cutting and pasting a Word document into a 52 Recipe Instructions box. But it did not work. will fix the format of this recipe when i can. sorry.] —LeBec Fin

What You'll Need
  • 1/4 cup virgin olive oil
  1. Ingredients 1/4 cup virgin olive oil 1/2 pound (2 sticks) unsalted butter (can cut down to 1 stick, 4 ounces.) 1 1/2 to 2 tablespoons chopped garlic 2 cups chicken stock, preferably homemade [optional: can use part or all of any stock, including mushroom] 1 1/2 quarts half-and-half (yes!) 2 1/2 cup water 1 1/2 to 2 teaspoons kosher salt 12 turns of a pepper grinder 1 teaspoon crushed red pepper flakes 2 cups cornmeal [Anson Mills preferred] pinch sugar 1 1/2 to 2 cups freshly grated high quality pecorino romano [ optional sliced and sauteed shiitakes or other mushroms]
  2. directions 1. Heat the oil and butter in a large, heavy stockpot. Add the garlic and saute over low heat until it is golden. 2. Add the stock, half-and-half, 2 1/2 cups of water, salt and black and red peppers, and stir to combine. Raise the heat and bring to a boil. 3.. Very slowly, add the cornmeal, stirring constantly. Lower the heat to maintain a gentle boil. After all the cornmeal has been added,[optional:add mushrooms now] continue to stir until it is thick and creamy,[and spoon can stand up straight in it] about 20 minutes. 4. Off the heat, stir in the sugar and Romano. Serve right away with any sauce or side of your choosing. I like it with braised short ribs, roast chicken or a killer red sauce.[ If you want to serve it with a rich dish, like osso bucco, use less butter and cream and more stock or water.] notes: I prefer stoneground cornmeal from traditional mills like Anson in South Carolina or Gray's in Rhode Island. Source: Cucina Simpatica ]

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My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

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