by AntoniaJames
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vrunka's Testing Notes:
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Expand4 cups ricotta whey, from Jennifer Perillo’s Creamy Homemade Ricotta Ask a question about this ingredient
1 cup coarse cornmeal (preferably organic) Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon finely chopped fresh winter savory Ask a question about this ingredient
2 tablespoons finely grated Parmigiano-Reggiano Ask a question about this ingredient
Scant 1/4 teaspoon freshly grated nutmeg Ask a question about this ingredient
Bring to a boil several cups of water in the bottom piece of a double boiler. Put all of the polenta ingredients, except the cheese and nutmeg, in the top half of the double boiler and stir gently.
Ask a question about this stepCook for about 30 minutes, stirring gently every few minutes. (Check to make sure the bottom pan doesn’t go dry during that period. Add more water if necessary. It shouldn’t be, but you never know.) After 30 minutes, the polenta should be somewhat thick, but not stiff.
Ask a question about this stepStir in the cheese, turn off the heat, then cover the polenta, leaving it in the double boiler, over the hot water. Let it sit for at least 45 minutes.
Ask a question about this stepPut the polenta in a generously buttered 8” square baking dish. Cover the surface with plastic wrap and refrigerate overnight.
Ask a question about this step½ stick (2 ounces) salted butter, divided in half Ask a question about this ingredient
5 medium apples (use a firm but not too tart variety) Ask a question about this ingredient
1/8 teaspoon freshly grated nutmeg Ask a question about this ingredient
1 batch of Creamy Homemade Ricotta (see note below) -- Save the whey!! Ask a question about this ingredient
1/3 cup pure maple syrup (or more to taste), warmed Ask a question about this ingredient
Preheat oven to 275 degrees.
Ask a question about this stepMelt 2 tablespoons of butter. Brush it on the polenta. Score, then cut the polenta into 6 rectangles or 12 triangles, as you like.
Ask a question about this stepWhile the polenta is roasting, peel , core and slice the apples. Saute them in the remaining butter over medium heat, until slightly tender, about 5 or 6 minutes. (They should still be a bit firm.)
Ask a question about this stepSprinkle on the nutmeg and toss gently.
Ask a question about this stepServe roasted polenta with a healthy dollop of ricotta, topped with the apples, and then drizzle maple syrup over, to taste.
Ask a question about this stepServe with bacon.
Ask a question about this stepEnjoy!! ;o)
Ask a question about this stepN.B. When making the ricotta for this, I add two fresh bay leaves at the same time that I put all of the ingredients for the ricotta into the pot. I tear them gently 3 or 4 times to release more of their flavor, as they infuse the milk. Remove them when separating the curds from the whey. ;o)
Ask a question about this stepHere is a link to the only ricotta recipe you'll ever need: http://www.food52.com/recipes/11403_creamy_homemade_ricotta Jennifer Perillo's recipe for "Jennie's Homemade Manicotti" is also to-die-for, incidentally. ;o)
Ask a question about this stepThanks, em-i-lis! Yes, you can freeze it. I do it all the time. Ricotta whey is magical in soups, as it remains very light, while giving the soup a luscious but very subtle cheese/cream background. I keep meaning to post my soup recipe, but my client work is so demanding in December, not to mention everything else going on (go to party, cook/bake, host party, cook/bake, repeat). I also use a lot of whey in my bread and other baking -- though I add 1/4 teaspoon of baking soda to neutralize its acidity. And of course, I use it in polenta. In fact, I've been making cheese to get more whey lately. ;o)
That's great to know!
I just wrote you a message directly but will thank you here too for the whey inspiration. :) I made a scrumptious whey rice pudding with cinnamon and honey this morning. It's glorious!
You should post the recipe! What kind of rice did you use? I have some old arborio that I've been telling myself I need to turn into rice pudding. I used the last of my whey over the weekend, so I guess I'll have to make some more ricotta! ;o)
hey there! i did post the recipe; think it's called Honey and Cinnamon Whey Rice Pudding or the like. I used a blend of arborio and jasmine b/c I had less arborio than I remembered. Isn't it crazy how much of this ricotta you end up making once you discover the recipe? It's pretty much always in my fridge- I love it!
AJ this looks wonderful! I love polenta, ricotta, sauteed apples, bacon... I have a feeling this would land me in breakfast paradise!
F&S, yes, that pretty well describes my experience with this . . . but I'd note that this is also a great dinner. I like to sub for the apples some condensed onions (a condiment like a confit made with caramelized onions, butter and herbs that I make regularly and keep in the fridge), some quick-seared caramelized zucchini and some sauteed mushrooms, which I toss together before serving. I'll often do the apples as well, with a bit of thyme, but just serve them on the side. Probably should post that, as it's a great make ahead dinner, i.e., the components can be made when preparing other meals, popped in the fridge, and then brought together on a busy night when you haven't much time to prepare dinner. ;o)
Oh my. The dinner version sounds divine as well!
Thank you so much sdebrango. JP's ricotta is just amazing, isn't it? The whey is just as good as the cheese. I hope you try this. You will love it. ;o)
I love this recipe! I've made Jennifer Perillo's ricotta numerous times and I agree it's the best. I'm always looking for new ways to use the whey (didn't think to freeze it) so this perfect. What a lovely, flavorful dish you've created!
Thank you so much! The whey transforms polenta, giving it a lush, background flavor evocative of cheese, but that doesn't fight with the herbs. I hope you try it!! I put whey in soups, too, even bean soups where I crush some of the beans to make it sort of creamy, e.g., Anasazi beans with ham shank, for a sort of upscale "Senate Bean" soup.
The ricotta is probably the best I have ever had and you are right, the whey is fantastic. I have a bottle in the fridge, will give this lovely polenta dish a try. Thanks for a great recipe.
Polenta is a favorite of mine, today as I was walking around Eataly I reached to buy a container of homemade ricotta, but thought to myself I am going to make JP's ricotta, I have everything I need to make it. Now I know what to do with the whey, another great recipe, sounds so delicious.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Can you really freeze the whey? Fantastic! AJ, this looks divine!