When you see a recipe here combining polenta and horseradish you may think I'm getting my cuisines mixed up.
Most people think of horseradish {rafano or cren} to be of Germanic importation but in Fruili-Venezia Giulia it is a classic flavor.
This pungent root was very popular in the cooking of ancient Rome especially with pork.
While it isn't terribly popular in most of Italy, in Trieste it's a cardinal flavor paired with ham baked in bread
{ Prosciutto in Crosta} or on Trieste's outstanding buffet of pork products.
An annual sailboat race @ Trieste tourism.
The fragrance of horseradish is hot and spicy you could say nostril-opening although the flavor can be quite addictive after you've tasted it several times.
When I came across a recipe combining grits and horseradish in the Southern Farmers Market Cookbook I knew I had to make it.
In my BBQ shrimp recipe and the Southern Corn Grits recipe I write about the similarities between polenta and grits.
I somehow knew that the pairing of the spicy horseradish and creamy polenta would be perfect.
I was right.
The author of the cookbook is Holly Herrick a talented certified chef who enjoys shopping at local markets and using fresh produce like the poblano peppers which kicks this dish to another taste level.
In her recipes she uses what is fresh for the season much like the Italians do.
In this recipe I substituted the grits with polenta but I certainly followed her suggestion to add the smoky heat of roasted poblano peppers and a sweet touch with red onions.
One of her tips in the book is that by roasting any pepper you cut back on the pungency while stepping up on its sweetness.
I use the same method of making polenta that I do with grits. I mix the polenta with the cold liquid I've never had the polenta or grits get lumpy.
In this recipe all of the flavors combine to make a pleasing creamy polenta that compliments the BBQ chicken and green beans with almonds that I served.
Polenta with Horseradish and Cheese
Ingredients
- 3 cups whole milk
- ¾ teaspoon sea salt
- ¼ teaspoon ground pepper
- ¾ cup polenta or coarsely ground yellow or white cornmeal
- 2 poblano peppers
- 1 tablespoon olive oil
- ½ large red onion thinly sliced
- Salt and freshly ground pepper - q.b. quanto basta
- ¾ cup grated sharp cheddar cheese
- 2 Tablespoons prepared horseradish
Instructions
- Heat the flame grill to high. Place the peppers directly over the heat and cook, turning occasionally, until blistered and blackened on all surfaces, about 3-5 minutes for each exposed surface; set aside to cool. Once cooled, run the peppers under cool water and pull off the blackened skin, seeds, and stem and discard. Stack the roasted pepper flesh and cut into thin, ¼-inch-wide, 2-inch-long-strips; set aside.
- Bring the polenta, milk, salt, and pepper to a boil in a medium saucepan. Whisk until it comes to a boil and then reduce heat to medium-low and continue cooking, stirring frequently until it is thickened, about 40 to 45 minutes.
- In a medium skillet, heat the oil over medium-low hear. Add the onion, salt, and pepper, and cook, stirring occasionally, until softened and lightly browned, about 20 minutes.
- To finish, stir the cheese into the cooked polenta until melted. Gently fold in the horseradish, roasted pepper, and sauteed onions. Taste and adjust seasonings to your taste. Serve immediately or keep warm for up to 3 hours over a gently simmering water bath.
Notes
- You can roast the peppers under a hot broiler until they are blistered and blackened.
Nutrition
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