Polenta

Ingredients:
4 1/2 Cups Chicken Stock (or veg stock or water)
1 Tsp Salt
1 Cup Stone Ground Grits (very important, not instant or quick)
6 Tbsp Butter - Cut into chunks
3/4 Cup Milk or Cream (approx)
1 Cup Cheese - Shredded - (Use your imagination, any kind or mix and match)
1 Tsp Black Pepper

Directions:
In a medium pan bring the chicken stock to a boil.  Add in the salt and slowly whisk in the grits to combine and stir out any lumps.

Reduce heat to low and simmer for about 40 minutes, stirring frequently to avoid it sticking and burning on the bottom of the pot.

Check grits to see if fully cooked and then stir in butter, 1 tbsp at a time, to combine.  Slowly whisk in the milk and then cheese and black pepper.

Here is where you may need to add more milk or cheese to get the consistency you want.  I like mine pourable and cheesy.  Also check the seasonings to see if you need to add more salt or pepper. 

This is a basic Polenta recipe.  The combinations of cheeses and seasonings are pretty wide and can take it to Italy, Mexico, etc.  It's a blank canvas.  You can top it with pasta sauce, pulled pork, meatballs, you name it.  It's very versatile.  But it's definitely something you make and serve immediately. If you let it sit it solidifies (and then you can fry it into cakes!).

Enjoy.  #Cheftainment

Herbed Focaccia

Ingredients:
FOR BREAD
2 3/4 Cup Flour (+ more for dusting)
1 tsp Kosher Salt
1 tsp Sugar
1 tbsp Active Dry Yeast
1 Clove Garlic - Minced
1 Cup Water - 110 Degrees
1 tbsp EVOO

FOR TOPPING
1 tsp Garlic Powder
1 Clove Garlic - Minced
1 tsp Dry Oregano
1 tsp Kosher Salt
Pinch Black Pepper
1 tsp Dry Thyme
1 tbsp Rosemary - Finely Diced
1 1/2 tbsp Parmesan Cheese
EVOO

Directions:
In a stand mixer w/ the dough hook attachment, add in the flour, salt, sugar, garlic and yeast.  Mix to combine.  Add the EVOO and slowly add the water.  Mix on low for about 3-4 minutes.

Turn out on very lightly floured counter and kneed by hand for about 3-4 minutes. Oil a bowl and put the dough in the bowl, cover and place in a warm, non drafty place.  I put a towel over mine as well and usually keep on a table by my window.  Let rest for between 30-60 minutes or until doubled in size.

In a bowl, combine the toppings, but not the EVOO.  These toppings are just what I used, you can be creative and mix it up however you like with different spices or herbs or flavoring.

After the 1st rise of the dough, take your baking sheet, mine was around 9x13 (and make sure it has sides) and pour a generous amount of EVOO onto the pan. About 4-5 tablespoons.  You want to generously coat the sheet because then you pour the dough out onto the pan.  Using your fingers, stretch the dough to fit the pan.  Then, turn the dough over so both sides are coated with the EVOO.  * do not worry you have too much oil, this bread soaks it up and needs it.

Press the dough out evenly in the pan and then using the tips of your fingers, make craters and indentations all throughout the dough.  Sprinkle the toppings evenly over the dough and then drizzle more EVOO on top of the dough.

Cover with a dish towel and set aside again to rise for a 2nd time for about 60 min.

Place in a preheated 450 oven for between 13-15 minutes.  Ovens vary so keep an eye on it. It should be golden brown on top.

If you have any leftover topping, add to a bowl of EVOO and use to dip the bread in.

Enjoy #Cheftainment

EDIT:  This is also great as a pizza dough.  Simply split the dough in 1/2 to make 2 pizzas.  And bake for about 10-11 minutes. It makes for a very light and crispy dough and it's 1/2 as thick.

Homemade Pasta 2

Ingredients:
1 Cup Cake Flour
1/2 Cup Bread Flour (or white flour)
2 Extra Large Eggs - beaten
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Cold Water (maybe more)
3/4 Tsp Salt
1/2 Tsp Garlic Powder (this is optional, and I use several spices, mushroom powder, etc. depending on what I'm using the pasta for).

Directions:
In a food processor, add the flours, eggs, olive oil, salt and spices.  Pulse to combine.  Using the feeding tube, slowly drizzle in the 2 tbsp of water while pulsing.  Should come together in a ball.  Might have to add more water if necessary.

On a very lightly floured surface, pour the dough out and start to knead the dough, about 2-3 minutes.  I use the method of pushing the dough forward with my right palm and then folding the left side over and repeat.

Form the dough into a ball and flatten out and then wrap in plastic wrap and sit in the fridge for about 30 minutes.  Take dough out and let sit on counter about 15 min. then divide dough into 4 portions.

Take the 1st portion and lightly flour it, then, with your hands, flatten it out with the end you'll be feeding into the pasta machine slightly thinner so it'll feed into the machine.

Feed the pasta into the machine on the widest setting. Run the pasta through 2 times, then flour both sides of the pasta and fold each end into the middle overlapping each other.  Run through the machine again.  Repeat this about 2x each setting while working down to the smallest setting, flouring when needed.

Once you have the pasta at the thickness you want you can either slice it by hand or run it through an attachment to cut it into specific sizes, i.e. spaghetti, fettuccini, etc.

Place cut pasta in a bowl or a plate with flour and work the flour through so as to keep the pasta separated.  Cook in salted, boiling water for 2-3 minutes and finish in sauce.

Enjoy.  #Cheftainment