Ancient Grains for Modern Meals - Maria Speck [29]
2 teaspoons finely chopped fresh tarragon or ¾ teaspoon dried (optional)
1 To prepare the polentina, bring the water, milk, and salt to a boil in a large, heavy-bottomed saucepan over medium-high heat. Using a large whisk, gradually stir in the polenta in a thin stream. Decrease the heat to maintain a gentle bubble and whisk continuously until the polenta thickens, 1 to 3 minutes, or according to the package directions. Remove from the heat, cover, and let sit for 5 minutes.
2 Meanwhile, make the mascarpone topping. Finely grate the orange until you have 2 teaspoons zest. Peel the fruit, removing the pith if you like, and cut the segments into ½-inch pieces. Set aside. Using a fork, beat the mascarpone, yogurt, 2 tablespoons of the honey, and 1 teaspoon of the orange zest in a small bowl until smooth.
3 To finish, whisk the remaining ¼ cup honey and the remaining 1 teaspoon zest into the polentina. Spoon into bowls, crowning each serving with ¼ cup of the mascarpone topping, and a few pieces of orange. Sprinkle with the tarragon and serve right away.
TO GET A HEAD START: The mascarpone topping, as in step 2, can be prepared 1 day ahead. Chill the orange pieces and the topping in separate containers.
TO VARY IT: This makes a semifirm polentina. For a more porridge-like consistency, increase the milk to 2 cups.
TO LIGHTEN IT UP: Feel free to use lowfat milk here, as well as lowfat or nonfat Greek yogurt. In the topping, replace rich mascarpone, an unripened Italian cow’s milk cheese, with ½ cup more yogurt, and add a bit more honey to adjust the sweetness.
Warm Muesli with Figs, Pistachios, and Anise
Muesli is to the Germans and the Swiss what cornflakes and breakfast cereals are to Americans. Countless variations exist of this classic breakfast with grain flakes, nuts, and dried fruit. This is a Mediterranean riff on traditional muesli with figs, pistachios, dates, and hints of cinnamon and anise. I like to serve this muesli warm, especially in the winter, allowing the oats to soften. Many Germans, who like a good chew, eat their muesli straight from the jar with milk, yogurt, or orange juice and topped with fresh fruit. Muesli lasts for weeks, so double the quantities and you’ll always have a quick breakfast mix at hand. MAKES 3 CUPS, TO SERVE 6
MUESLI
2 cups old-fashioned rolled oats (not quick-cooking)
¼ cup whole pistachios
¼ cup chopped pitted dates
¼ cup chopped dried figs, preferably Turkish or Greek
2 tablespoons dark raisins
2 tablespoons sesame seeds
½ teaspoon ground cinnamon
½ teaspoon anise seeds
TO FINISH
3 cups whole or lowfat milk
Light brown or maple sugar, for sprinkling
1 To prepare the muesli mixture, combine all ingredients in a medium bowl, separating any sticky pieces of dates or figs with your fingers. Transfer the muesli to a tall Mason jar (or an airtight container), and store on an open kitchen shelf—it’s beautiful to look at.
2 MICROWAVE METHOD: For each serving, combine ½ cup milk and ½ cup muesli mixture in a small microwave-safe bowl and heat on high for 1 minute. Let sit for 3 to 5 minutes to allow the oats to soften. Sprinkle with the sugar. STOVETOP METHOD: For each serving, place ½ cup milk and ½ cup muesli mixture in a small heavy-bottomed saucepan and heat over medium-high until almost boiling (it will steam, and the small bubbles around the rim will become lively). Immediately remove from the heat, cover, and let sit for 3 to 5 minutes to allow the oats to soften. Sprinkle with the sugar.
TO VARY IT: Feel free to combine any dried fruits and nuts you have at home. Here are two more Mediterranean-inspired variations. Replace the pistachios, dates, and figs in the recipe with a ¼ cup each of walnuts, apricots, and golden raisins, or chopped or slivered almonds, dried sweet red cherries, and currants.
TO MAKE IT A FEAST: Heat your muesli in half-and-half instead of milk, or on Sundays, top each serving with a generous dollop of whipped cream to melt into the warm muesli.
Dark Chocolate Muesli with Hazelnuts
Chocolate and nuts