I have high hopes for this recipe because Melissa d'Arabian said a chef told her to finish the polenta in a slow cooker for a no-fail method, using a 1:7 corn meal to liquid ratio. Her recipe also calls for half-and-half, butter, and Parmesan cheese...part of my own personal holy trinity! High hopes people!
|The cornmeal I finally selected|
It looked like the stuff I used to buy in Austin - the packaging was clear so I could see what I was buying. Expiration date in mid-2012...with freezer storage and the assistance of my Food Saver seal for the bag after opening, this should be a winner and last long enough that I can use it multiple times. I reckon I was wayyyy over-thinking the whole process...but I wanted to have the correct product!
So, onward towards the recipe....
by Melissa d'Arabian
Vegetable cooking spray
1 cup milk
1 1/3 cups half-and-half, divided
2 tablespoons butter, divided
1/3 cup coarse polenta, or corn grits
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
Special equipment: Slow cooker
Spray the insert of a slow cooker with cooking spray (for easier cleanup) and preheat on high. (Note - if I had any brains I would have used a slow cooker liner - this looks like some hard-to-clean stuff...see the photo below at the 45 minute mark)
In a medium sauce pan, add the milk, 1 cup of the half-and-half, 1 tablespoon butter, and polenta.
|Polenta into the cold liquid|
|At the 45 minute mark in the slow cooker - |
I'm thinking I'll try it on low heat for the remaining time!
Also, my slow cooker is old...and high was too high for 2 hours. I turned it down to low for the last hour and turned it off for the last 15 minutes of cooking time. That was perfect for my slow cooker. I was worried there was not going to be enough...but I was wrong. It was the perfect amount for the base of my serving platter! Verrry cheesy and rich.
I put this out on a serving platter and placed the ribs down on top of the polenta and ladled the reduced braising sauce over the ribs. Really, really good stuff.
|Braised Country Pork Ribs over Creamy Polenta - |
the steamy heat makes for blurry photos...sorry!
I served this dish with Melissa's Roasted Balsamic Onions. Another post coming your way for that one...
Bon Appetit, Y'all!