Tuesday, November 5, 2013

Rosemary Polenta

1/4 lb. (1 stick) unsalted butter
1/4 c. olive oil
1 T. minced garlic(3 cloves)
1 t. crushed red pepper flakes
1 t. minced fresh rosemary leaves
1/2 salt
1/2 t. pepper
3 c. chicken stock
2 c. half and half
2 c. milk
2 c. cornmeal
1/2 c. good grated Parmesan cheese
Flour, olive oil and butter for frying

Heat the butter and oil in a large saucepan.  Add the garlic, red pepper flakes, rosemary, salt and pepper and saute for 1 minute.  Add the chicken stock, half and half and milk and bring to a boil.  Remove from heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a wisk.  Cook over low heat, stirring constantly for a few minutes, untill thickened and bubbly. Off the heat, stir in the Parmesan.  Pour into a 9 X 13 X 2 inch pan, smooth the top, and refrigrate until firm and cold.

Cut the chilled polenta into 12 squares as you would with brownies.  Lift each one out with a spatula and cut diagonally into triangles.  Dust each triangle lightly in flour.  Heat 1 T. oil  and 1 T.butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once until browned on the outside and heated inside. Add more butter and oil as needed. Serve immediately.

(from the Barefoot Contessa)

Parmesan Chicken

6 boneless chicken breasts
1 c. flour
1 t. kosher salt
1/2 t. black pepper
2 extra large eggs
1 1/4 c. seasoned bread crumbs
1 12 c. freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette

Pound chicken breasts until 1/4 " thick.  Combine flour, salad and pepper on a dinner plate.  On a second plate, beat the eggs with 1 T. of  water.  On a third plate combine the bread crumbs and 1/2 c. parmesan cheese.  Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumbs, pressing lightly.

Heat 1 T. of butter and 1 T. olive oil in a large saute pan and cook 2 or 3 breasts on med. low heat for 2 to 3 minutes on each side until cooked through.  Add more butter and oill and cook the rest of the chicken breasts.  Toss the salad greens with the lemon vinaigrette.  Place a mound of salad on each hot chicken breast.  Serve with extra grated cheese.

Lemon Vinaigrette:

1/4 c. fresh lemon juice (2 lemons )
1/2 c. olive oil
1/2 t. salt
1/4 t. pepper

1/4 lb.  good Parmesan cheese