"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
- Makes 4-5 cups
- 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]
- 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 ]