Fluffy Baked Polenta with Red Sauce

Polenta

• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, peeled and smashed
• 7 cups water
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 cups cornmeal
• 3 ounces Pecorino Romano, grated (1 1/2 cup)
• 1/4 cup half-and-half

Sauce

• 1 (14.5 ounce) can whole peeled tomatoes
• 1/4 cup extra-virgin olive oil
• 1 onion, peeled and halved through root end
• 1 (15 ounce) can tomato sauce
• 1 ounce Pecorino Romano cheese, grated (1/2 cup)
• 1 1/2 tablespoons sugar

1.  FOR POLENTA: Lightly grease 8-inch square baking pan. Heat butter and oil in Dutch oven over medium heat until butter is melted.  Add garlic and cook until lightly golden, about 4 minutes.  Discard garlic.

2.  Add water, salt, and pepper to butter mixture.  Increase heat to medium-high and bring to boil.  Add cornmeal in slow, steady stream, whisking constantly.  Reduce heat to medium-low and cook, whisking frequently and scraping sides and bottom of pot, until mixture is thick and cornmeal is tender, about 20 minutes.

3.  Off heat, whisk in Pecorino and half-and-half.  Transfer polenta to prepared pan and let cool completely on wire rack.  Once cool, cover pan with plastic wrap and reg

frigerate until completely chilled, at least 3 hours.

4.  FOR SAUCE:  Process tomatoes and their juice in blender until smootth, about 30 seconds.  Heat 1 tablespoon oil in large saucepan over medium heat until shimmering.  Add onion, cut side down, and cook, without moving it until lightly browned, about 4 minutes.  Add tomato sauce, Pecorino, sugar, salt, garlic powder, tomatoes, and remaining 3 tablespoons oil.  Bring mixture to boil, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 15 minutes.  Off heat discard onion; cover and keep warm.

5.  Adjust oven rack to middle position and heat oven to 375F.  Line rimmed baking sheet with parchment paper, then grease parchment.  Cut chilled polenta into 6 equal pieces (about 4 by 3 inches.  Place polenta on prepared sheet and bake until heated through and beginning to brown on bottom, about 30 minutes.  Serve, topping each portion with about 1/2 cup sauce.

Tomato, Basil, and Mozzarella Bruschetta

• 6 slices of french bread; toasted
• Olive oil
• Balsamic vinegar
• Kosher salt
• 6 slices of fresh mozzarella; sliced 1/4-inch thick
• 6 slices of tomato; sliced 1/4-inch thick
• 6 basil leaves

1. Slice 6 slices of French bread about 1/2-inch thick and toast lightly.

2.  Lightly drizzle with Balsamic vinegar and olive oil.

3.  Sprinkle lightly with kosher salt.

4.  Add slice of mozzarella cheese.

5.  Add slice of tomato

6.  Add basil leaves.

7.  Serve at room temperature.

Manicotti

Crepes:

• 1- ½ cup flour
• 1- ½  cup milk
• 4 eggs
• pinch of salt

1.  Mix all and spoon into hot pan (medium-high heat).  Swirl batter in pan to coat bottom thinly.  Cook until bubbles as you would crepe.

Filling:

• 1 pound ricotta
• 1 egg
• 1/4 cup grated parmesan
• 1 tablespoon chopped parsley
• salt and pepper to taste

1.  Mix filling in bowl of food processor until combined.   

 2.  Using the following photos as a guide, fill and roll crepes.

3.  Once all crepes are done.  Spoon marinara sauce (about 1/2-inch) in the bottom of baking dish.

4. Top with sauce and bake covered at 350° for 30 minutes.  Uncover and continue to bake for 15 minutes.  Top with additional Parmesan cheese and serve.

Little Meatball Soup

Meatballs: 

• 1 pound ground beef
• 1 large egg
• ¼ cup flour
• 1 clove garlic
• 2 tablespoons finely chopped parsley
• ¼ cup grated Parmesan cheese
• 1 ½ teaspoon salt

1.  Combine all ingredients and mix thoroughly.  Shape meatballs about 1 teaspoon each. You can either simmer these in about 1-inch of water and then sauté in olive oil and butter or simply sauté in the oil and butter.

Soup:

• 8 cups water
• 2 tablespoons beef bouillon
• ½ cup chopped celery
• ½ cup  sliced carrots
• ¼ cup parsley
• 1 medium onion, chopped
• 1 bay leaf
• 16 ounce can chopped tomatoes & juice
•     Salt and pepper to taste
• 1 small zucchini; sliced
• 1 cup fresh green beans
• ½ cup dried pasta, small sized (shells, etc)

1.  Pour meatballs and drippings into a large soup pot.  Add water and bouillon and simmer for about ½ hour covered.  If you want the soup thicker, uncover pan slightly.

2.  Add the rest of the ingredients, except zucchini, and simmer uncovered for about 20 minutes, until pasta is cooked and vegetables are tender.  Add the zucchini and simmer for 10 minutes more.  Serve with grated cheese on top.

Pizzelles

• 3 eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3/4 cup sugar
• 1/2 cup butter or margarine, melted and cooled
• 1 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon almond extract

1.  Beat eggs and sugar.  Add cooled melted butter or margarine, vanilla, and almond extracts.

2.  Sift flour and baking powder and add to egg mixture.  Batter should be stiff enough to drop by spoon.  Refrigerate for minimum 1 hour.

3.  Following manufacturer's directions, preheat the baker a minimum of 15 minutes.  Give both the top and bottom plates a quick spray of cooking spray.  Place spoonful of batter on hot baker centered but slightly to the rear.  Bake for 30 seconds exactly for light golden.  You will have to experiment with amount of batter and time of baking based on your baker.