I have grown to really enjoy polenta with braised short ribs. Simply by accident I discovered that polenta was great with a hint of orange.
One day as the short rids came out of the oven I was whipping up a batch of polenta when I realized that the orange zest I was going to add to the meat to add another layer of flavor while they braised in the oven was still setting on the counter in a little bowl. I figured if that could have been good in the braise maybe it would work in the polenta so I added it in. It came out really great and the kids just loved it and, truth be told, they are not really polenta fans so now orange polenta it is.
When it was announced that orange zest was the Spice Rack Challenge for February I was not so sure what to make for the challenge and then I had a craving for braised short ribs and remembered the orange polenta. At that moment I knew that I was going to do the polenta for the SRC. Visit Mother's Kitchen later this week to see the roundup
Orange Polenta
3 cups water
1/2 teaspoon salt
1 cup corn meal or dry polenta
1/2 cup milk
1 tablespoon orange zest
2 tablespoons butter
1/4 cup Parmesan cheese
pepper
dash of nutmeg.
In a sauce pan add in water salt and orange zest and bring to a boil over medium heat. Once water is at a boil whisk in the corn meal/dry polenta. Be sure to whisk vigorously to avoid getting lumps. Cook over medium-low heat for about 3 minutes or until it starts to thicken. Add in the remaining ingredients and cook, stirring, for another 2 minutes.
One day as the short rids came out of the oven I was whipping up a batch of polenta when I realized that the orange zest I was going to add to the meat to add another layer of flavor while they braised in the oven was still setting on the counter in a little bowl. I figured if that could have been good in the braise maybe it would work in the polenta so I added it in. It came out really great and the kids just loved it and, truth be told, they are not really polenta fans so now orange polenta it is.
When it was announced that orange zest was the Spice Rack Challenge for February I was not so sure what to make for the challenge and then I had a craving for braised short ribs and remembered the orange polenta. At that moment I knew that I was going to do the polenta for the SRC. Visit Mother's Kitchen later this week to see the roundup
Orange Polenta
3 cups water
1/2 teaspoon salt
1 cup corn meal or dry polenta
1/2 cup milk
1 tablespoon orange zest
2 tablespoons butter
1/4 cup Parmesan cheese
pepper
dash of nutmeg.
In a sauce pan add in water salt and orange zest and bring to a boil over medium heat. Once water is at a boil whisk in the corn meal/dry polenta. Be sure to whisk vigorously to avoid getting lumps. Cook over medium-low heat for about 3 minutes or until it starts to thicken. Add in the remaining ingredients and cook, stirring, for another 2 minutes.
