Thursday, December 22, 2011

Chef Chuck's Polenta with Rib Eye


Polenta con Bistecca

This creamy polenta recipe is made with yellow corn meal and topped with rib eye steak.  Polenta was considered a poor man's meal, and there are many different ways to prepare it.  The best way to prepare polenta is to use a copper pot and a fireplace!  It is often spread on a large wooden board and set in the middle of the table for all to share.

Polenta

4 cups water
1 teaspoon sea salt
1 cup yellow corn meal
4 tablespoons butter
1 cup parmigiano cheese, grated

In a large pot boil water add salt and slowly pour in cornmeal whisking constantly to prevent lumps from forming.  Reduce heat to low and continue stirring till the polenta thickens.  Remove from heat and add the softened butter and parmigiano cheese, season with salt.  Serve hot or pour into a buttered pan and refrigerate then cut into slices.  You can pan fry these slices or brush olive oil on each piece and grill.

Rib Eye

1 Rib Eye steak
red wine vinegar
salt and pepper
beef broth
heavy cream

Brush steak with red wine vinegar, season with salt and pepper and place in an extremely hot cast iron pan, cook 3 to 4 minutes on each side.  Remove and set on a board cover with foil and let rest for 10 to 15 minutes.  To make gravy, add about 1/2 cup broth and 1 tablespoon heavy cream to pan stir and allow to reduce.

Ricette by Chef Chuck's Cucina

No comments:

Post a Comment