Polenta is a fine-ground corn that is pretty easy to prepare. It can either be prepared soft and creamy, or dry and firm. Personally, I prefer the consistency of the firm version. The preparation is fairly simple; just constantly whisk the cornmeal in liquid until each grain swells up, refrigerate and cut into slices. Right before you’re ready to serve, place the polenta on a grill pan to create some nice grill marks.
To create the perfect summer dish, I’ve paired grilled medallions of polenta with a creamy lemon caper goat ricotta cheese sauce. It’s divine!
1. Info for Grilled Polenta with a Creamy Lemon Caper Goat Ricotta Cheese Sauce
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Grilled Polenta with a Creamy Lemon Caper Goat Ricotta Cheese Sauce
- 1 pound polenta, (about 2-1/2 to 3 cups)
- 7-1/3 cups water, as needed (depending on how firm your want the consistency of the polenta)
- 1-1/4 cups heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons parmesan cheese powder
- 3 tablespoons olive oil
- 1 cup goat ricotta cheese
- 1/4 cup vegenaise (egg-free mayonnaise), see tips
- 1 clove pickled garlic, finely minced
- 1/3 cup goat milk
- 1/3 cup non-pareil capers, drained
- 2 lemons
- 1 tablespoon garlic chives, finely snipped
- 1 teaspoon flat-leaf parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black peppercorns, freshly ground
3. Directions:
- In a large sauce pan, bring the water to a full boil. Add the polenta. Whisk frequently for about 30-40 minutes until each grain swells up and the mixture has thickened. Add the heavy cream, 2 tablespoons of butter and parmesan powder. Season with 1/4 teaspoon of salt and pepper. Lower the temperature to a gentle simmer for about 5 minutes.
- Brush a baking sheet with a tablespoon of olive oil. Transfer the polenta onto the baking sheet. Even it out. The polenta should be at least 1/2-inch thick. Let it cool completely, then refrigerate (for at least an hour) until the rest of the components are ready.
- Reserve about 1 tablespoon of capers for decoration. Roughly chop the rest of the capers.
- Zest 2 lemons and juice them. Reserve about 1 teaspoon of lemon zest for garnish.
- In a bowl, thin the goat ricotta cheese with vegenaise, goat milk and lemon juice. Add the chopped capers, the lemon zest, chopped parsley, the pickled garlic, 2 teaspoons of garlic chives and a tablespoon of olive oil. Season with salt and pepper.
- Create disks of polenta, using a 2-inch diameter circle cutter. Brush them with a tablespoon of olive oil.
- Brush a grill pan with the remaining butter. Place the polenta disks on the grill pan. Cook for about 3-4minutes until brown on both sides. Make nice grilling marks on the polenta.
- Transfer to a platter. Season the polenta with a little salt.
- Drizzle with the lemon caper goat ricotta cheese sauce. Garnish with lemon zest, the extra capers and the remaining garlic chives.
- You’re all set. Dig in!
- Bon appétit!
