Ancient Grains for Modern Meals - Maria Speck [56]
3 Add the bulgur to the skillet (it might splatter!), stir to combine, and serve right away.
TO LIGHTEN IT UP: You can cut the butter to 1 tablespoon if you must, but butter it has to be.
Parmesan Polenta with Rosemary Oil Drizzle
One summer, the rosemary bushes in our Boston garden grew so tall that I started to wonder if their roots reached all the way to Greece. As an endless stream of fragrant, spidery branches moved into our kitchen, the intense bittersweet herb made it into almost every meal. Last but not least, we infused olive oil with its scent. Drizzled over polenta, with freshly grated Parmesan cheese, the rosemary oil takes this peasant dish from everyday staple to festive side. You can use instant polenta when in a hurry, but regular polenta or stone-ground whole grain cornmeal will reward with richer flavor and a nice mouthful of texture. For more on types of polenta and for notes on cooking polenta, see the sidebar. Spoon the polenta next to pan-fried shrimp or chicken. SERVES 4 TO 6
POLENTA
2 cups water
2 cups low-sodium chicken broth or vegetable broth
½ teaspoon fine sea salt
1 cup polenta, corn grits, or stone-ground coarse cornmeal
ROSEMARY OIL
3 tablespoons extra-virgin olive oil
6 small rosemary sprigs, about 2 inches long, rinsed and patted dry
TO FINISH
1 tablespoon unsalted butter
1 teaspoon minced fresh rosemary
¼ teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes (optional)
2 ounces finely grated Parmesan cheese (about 1 heaped cup), plus extra for serving
1 To make the polenta, pour the water and the broth into a large heavy-bottomed saucepan and bring to a boil over medium-high heat. Add the salt. Using a large whisk, slowly add the polenta in a thin stream, and continue whisking for 1 more minute. Decrease the heat to maintain a gentle bubble. Cover and cook until the polenta grains swell and become tender, about 25 minutes (30 minutes for coarse cornmeal), stirring vigorously every few minutes with a wooden spoon to keep the polenta from sticking to the bottom.
2 While the polenta is cooking, prepare the rosemary oil. Heat the olive oil and the rosemary sprigs in a small skillet over medium-low heat until the oil starts to sizzle. Cook for 1 minute, pressing on the twigs with a wooden spoon to submerge them into the oil. Remove the skillet from the heat and set aside to infuse for 15 minutes. Using tongs, remove and discard the sprigs. Pour the rosemary oil into a small serving bowl.
3 To finish, stir the butter, rosemary, and both peppers into the polenta, followed by the cheese. Taste and adjust for salt and pepper. Serve right away, drizzling a bit of rosemary oil on top of each serving, and passing more cheese around.
TO GET A HEAD START: Rosemary oil can be prepared up to 1 week ahead. Chill, covered. Bring to room temperature before using. Leftover oil can be drizzled over steamed vegetables or mashed potatoes. It’s also delicious brushed on grilled meat or strong-flavored fish.
TO LIGHTEN IT UP: Omit the butter entirely or halve the amount, and reduce the amount of Parmesan cheese to ½ cup if you like.
Lemon Quinoa with Currants, Dill, and Zucchini
Delicate quinoa is a more recent addition to my European-inspired grain universe. I often reach for it when I’m pressed for time. This tangy dish, studded with plump currants, is a mixture of a soothing rice pilaf and a refreshing salad. Pair it with grilled or pan-seared salmon or shrimp, or with sautéed chicken breast. For a light summer dish, simply top with crumbled feta, or ricotta salata for the Italian variation below, or just spoon some creamy yogurt over it. SERVES 4 TO 6
QUINOA
1 tablespoon extra-virgin olive oil
1 cup chopped green onions (about 6)
¾ teaspoon fine sea salt
1 cup quinoa, well rinsed and drained
2 cups water
½ cup dried currants
1 lemon