Text 34171, 100 rader
Skriven 2013-02-27 05:59:02 av Dave Drum (1:261/38)
Ärende: Chile 2317
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crispy Polenta Topped With Chilli
 Categories: Vegetables, Chilli, Beef, Pork, Chilies
      Yield: 7 servings

MMMMM--------------------------POLENTA-------------------------------
      4 c  Water
      1 tb Salt
      1 c  Fine/medium grind polenta
      2 c  Vegetable oil; for frying

MMMMM----------------------CHILLI CON CARNE---------------------------
      4 sl Bacon; diced
      1 lg Yellow onion; chopped
  1 1/2 tb Minced garlic
      2    Carrots; diced
      3    Celery ribs; diced
      3 lb Coarse-ground beef
  1 1/2 tb Chilli spice mix
      1 ts Ground cumin
      1 tb Paprika
  1 1/2 ts Hot red pepper flakes; more
           - to taste
      2 ts Dried oregano
      1 ts Dried thyme
      1 c  Syrah wine
     28 oz Can tomato sauce
  2 1/2 c  Beef broth
           Salt & pepper

MMMMM--------------------------GARNISH-------------------------------
      1 lg Onion; julienned
    1/2 c  All-purpose flour
      1 c  Shredded cheddar cheese
    1/4 c  Thin sliced green onion
           Sliced avocado

  By Lynne Char Bennett, Chronicle staff writer

  Although the polenta in this do-ahead dish is fried to
  give it a crisp coating, soft polenta will also be good -
  increase the amount of water to about 6 cups. The chili
  may be served immediately, but the flavor improves with
  time.

  For the polenta: Bring the water to boil in a large
  saucepan. Add the salt, then reduce the heat to simmer.
  Slowly add the polenta -- or cornmeal, if you prefer --
  stirring constantly to avoid lumps. Cook and stir for
  about 7 minutes until the polenta pulls away cleanly from
  the sides of the pot. Pour the polenta into an oiled
  heatproof pan so that the polenta is about 1/2 inch thick.
  Let cool, then refrigerate until firm, about 30 minutes.

  For the chilli: Fry the bacon in a large saucepan until
  crispy. Using a slotted spoon, transfer the bacon to paper
  towels to drain. Leave the bacon fat in the pan. Add the
  onion to the pan and saute until translucent, then add the
  carrots and celery and 1 tablespoon of the garlic. Add the
  meat and cook over medium heat until it is no longer pink,
  stirring to break up any large clumps.

  Add the chilli spice, cumin, paprika, pepper flakes,
  oregano and thyme. Stir until the spices are well
  incorporated. Add the wine and cook until it has almost
  evaporated, about 5 minutes. Add the tomato sauce and beef
  broth and bring to a boil. Simmer 20 minutes. Season with
  salt and pepper.

  Assembly: Remove the polenta from the refrigerator and cut
  into desired shapes. Pour about 1 inch of oil into a
  skillet or wok. Heat to 360øF/180øC, or until the oil
  bubbles immediately when you add a small piece of polenta.
  Fry the polenta until golden and crispy on both sides.
  Drain on paper towels and keep warm. Skim out any dark
  brown polenta crumbs from the oil. Add more oil if needed.

  Toss the julienned onion and the remaining 1/2 tablespoon
  minced garlic in flour and fry until just browned and
  crisp. Remove with a slotted spoon to paper towels to
  drain. Just before serving, stir the bacon into the chili,
  then spoon the chili over the polenta. Top with the fried
  onions and garlic, the cheese and a sprinkling of green
  onion.

  Serves 6 to 8

  URL: http://sfgate.com

  MM Format by Dave Drum - 22 February 2013

  Uncle Dirty Dave's Archives

MMMMM

... Fish, to taste right must swim three times-in water, in butter, and in wine

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)