Fist-Pumping Polenta

February 16, 2011

When I brought a box of polenta home, Jim got so excited he did a fist-pump (which he may, or may not, admit to).  I usually make something fun with polenta and this Sunday night was no different.  I included my two current obsessions: Meyer Lemons (because, who isn’t?) and Serrano Chili Peppers.  The recipe already called for lemon, but I added the serrano to (to quote a wise man), “kick it up a notch.”  That it did.  If you’re not a fan of heat, then you can easily leave it out, but take caution with the Andouille, as it’s often is on the spicy side.  This  delicious one-dish meal is perfect for during the week and pairs nicely with a tossed salad and a crisp white wine (and you can take yummy leftovers for lunch).
Andouille Dijon Polenta (with a kick)
4 servings
  • 1 Cup polenta
  • 3 Cup chicken stock
  • 3/4 Lb Andouille sauage, ground or casings removed
  • 1 White onion, finely chopped
  • 1/2 Cup spinach, chopped
  • 1/2 Cup heavy whipping cream
  • 1/4 Cup white wine
  • 1 Tablespoon dijon mustard
  • 1 Teaspoon garlic paste
  • 1 Teaspoon lemon zest
  • Kosher salt and pepper to taste
  • 1 Tablespoon of butter, broken into quarters (optional)
  • 1 Teaspoon tarragon, chopped
  • Kosher salt and pepper to taste

In a large saute pan on medium high heat add andouille sausage and cook all the way through – about five minutes.

  1. Once the andouille is browned, add the diced onion and serrano chili and cook in the fat from the sausage for about three to five minutes or until the onions are translucent.
  2. Add the chicken stock to the pan, and bring to a boil on high heat. Once the stock is boiling, slowly whisk in the polenta.
  3. Reduce the heat of the pan and periodically stir the polenta to prevent clumping for about ten minutes or until the stock seems to have been absorbed by the polenta.  (I use instant polenta so this just takes about a minute.)
  4. Meanwhile, make the Dijon sauce by adding the white wine and heavy whipping cream to a smaller sauté pan on low heat. Whisk for about a minute, then add the Dijon, garlic paste, tarragon, and lemon zest. Continue to whisk for another few minutes so that all the ingredients are properly incorporated.
  5. Stir the dijon sauce and chopped spinach into the polenta, ensuring that all the ingredients are evenly distributed. Top with a few pats of butter and season with some hefty pinches of salt and pepper. Serve as a side or make it your main course with a simple salad.
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Sausage, Onion and Serranos sauteeing before adding chicken stock*

 

*Sorry for the not so great pic.  Lost my camera charger in NOLA and using phone for now…

Weekly Menu

February 13, 2011

About once a month I get organized enough to plan out our menu for the week.  And write it down.  On the chalkboard I bought for the kitchen for just that purpose {ideally every week, but once a month isn’t too bad of a start}.   Tuesday night I have Junior League and Thursday I’ll be out of town, so Jim will have to fend for himself or eat leftovers.

Anywho, I picked my recipes, hit the grocery and the Farmer’s Market and am prepared for a week of delicious, homemade meals.  Every night has {at least} one dish I’ve never made before. 

I’m looking forward to sharing these recipes and hope you’ll join me in expanding your taste buds and experimenting with some new flavors!

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A week of dishes in February {made the Hot Tub Chicken with a side of Green Beans w/ shallots, feta and Meyer Lemon tonight. Ah-mazing!}.

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