Fire It Up - Andrew Schloss [180]
POLENTA
Grilled Hot Pepper Polenta with Grilled Tomato Marmalade
MAKES 6 SERVINGS
Polenta is drowning in culinary myths. Myth number 1: Simmering polenta has to be stirred constantly. That comes from the days before stoves, when polenta was simmered in large copper pots over an open fire and would scorch if you left it for a minute. On the controlled heat of a stove top, stirring every so often works fine. Myth number 2: The cornmeal has to be added to rapidly boiling liquid a grain at a time, lest it lump. True enough, but unnecessary. If you mix everything together while the liquid is still cold and then heat it, no lumps! Some polenta fascists insist on specially ground cornmeal. We’ve tried them all, and though any cornmeal will suffice, coarse stone-ground cornmeal does have a more interesting texture and a cornier flavor. Sometimes the fascists know what they’re talking about.
INGREDIENTS:
1¼ cups milk
1¼ cups water
1 cup coarse stone-ground yellow cornmeal
1 teaspoon sea salt
Dash of ground habanero chile
2 serrano chiles, stems and seeds removed, and finely chopped 3 ounces sharp cheddar cheese, shredded
Cooking spray
¾ cup Grilled Tomato Marmalade
DIRECTIONS:
Stir together the milk, water, cornmeal, salt, ground habanero chile, and serrano chiles in a medium saucepan until the cornmeal is moistened. Heat to a simmer, stirring constantly, about 10 minutes.
Reduce the heat to low and simmer until a skin forms across the bottom of the pot and the polenta pulls away from the sides, stirring often, about 30 minutes.
Remove from the heat and stir in the cheese. Spray a pie pan or an 8-inch square baking pan with oil. Scrape the polenta into the prepared pan and smooth the top with a rubber spatula. Cool until firm and cut into wedges or squares.
Light a grill for direct medium heat, 350 to 400°F.
Brush the grill grate and coat liberally with oil. Coat the polenta pieces with cooking spray and brown on both sides, 3 to 4 minutes per side.
Serve with the marmalade on the side.
VARIATION:
Basic Grilled Polenta: Omit the ground habanero chile and fresh serrano chiles.
MUFFINS
Grilled Rosemary Corn Sticks
MAKES 6 OR 7 SERVINGS (14 CORN STICKS)
The glory of corn sticks is the sensual counterpoint playing out in your mouth between the crackling crust and the mousse-like interior. A hot oven can get you halfway there, but for truly remarkable results corn sticks should be baked over fire. For this recipe you will need two cast-iron corn stick pans. Cast-iron muffin pans will work, too, but you should only fill the cups half way. Put the pans over the fire while you are mixing the batter. You want them to be searing hot so that a crust starts to set as soon as the batter hits the pan. The heavy cream in the batter makes these corn sticks beautifully light and deceptively rich.
INGREDIENTS:
3 tablespoons unsalted butter
2 tablespoons minced onion
1 tablespoon finely chopped fresh rosemary
¾ cup stone-ground yellow cornmeal
¼ cup unbleached all-purpose flour
½ teaspoon sea salt
Pinch of cayenne pepper
3 tablespoons sugar
1½ teaspoons baking powder
1 extra-large egg, lightly beaten
1 cup heavy cream
2 tablespoons corn or canola oil
½ cup Spicy Orange Honey, optional
Butter for serving (optional)
DIRECTIONS:
Light a grill for indirect medium-high heat, about 375°F. Put two well-seasoned cast-iron corn stick pans (each making 7 corn sticks) on the grill directly over the heat. Leave them while you mix up the batter.
Melt the butter in a small skillet over medium heat. Add the onion and rosemary and cook until the onion is soft and the rosemary is fragrant, about 3 minutes; set aside.
Mix together the cornmeal, flour, salt, cayenne, sugar, and baking powder in a medium mixing bowl. Stir in