Creamy Polenta with Greens, Soft-boiled Eggs and Crispy Prosciutto

About five months ago we attended a fundraiser for the Prosthetics Outreach Foundation, an incredible organization with a mission to help the developing world walk again. Our good friend Jared sits on the board and we were excited to show our support.

In classic auction style, we perused the items, set our sights on one particular package, agreed on our maximum amount, and then went (well) over in the heat of bidding. But it was worth it. Last weekend we redeemed our splurge and ducked away to Whidbey Island with our friends Minh-Hai and Ben. 

There is something to be said for having zero obligations. For three straight days we sat reading, snacking and sipping cocktails on the deck of a beautiful cabin overlooking the water. Our momentum was only broken to take naps or go out to dinner. Now that’s a vacation.

Saturday morning, however, I was rearing to go. I had just seen an episode of Chuck’s Day Off on the Cooking Channel where he prepared a lavish brunch for friends which included three of my favorite things -- creamy polenta, greens and eggs -- and couldn’t wait to give it a try.

Polenta is somewhat of a stodgy Italian comfort food. But its first forms were nothing like the creamy, smooth starch we know today. In pre-Roman times it was made with ancient wheat, faro, chickpeas, millet and water and resembled a coarse mush or porridge. It wasn’t until the introduction of corn around the 15th century in Italy that the face of polenta was forever changed.

Nowadays you can find plastic, sausage-shaped tubes of cooked polenta on grocery store shelves, but I recommend walking in the opposite direction. Fresh polenta only takes 20 minutes to make and tastes so much…well…fresher. Plus, just like anything made from scratch, you have the benefit of knowing exactly what’s going into your food (in this case, milk, chicken stock, cheese and butter).

The combination of creamy polenta with the runny yolks, bright greens and salty, crisp prosciutto was well received by the vacationers. Even though we didn't deserve a hearty breakfast, it gave us the necessary energy to continue relaxing like no one's business. 

 
Creamy Polenta with Greens, Soft-boiled Eggs and Prosciutto
Two very interesting techniques are used in the preparation of this dish. First, instead of poaching the eggs, soft-boil them in their shells in order to retain their shape. Secondly, instead of dealing with the hassles of pan-frying, bake the prosciutto between two cookie sheets - a simple way to get crispy, evenly cooked, flat shards of cured meat. Adapted from Chuck's Day Off.

INGREDIENTS:
 
8 slices Prosciutto

2 cups chicken stock
2 cups milk (I like using whole milk)
1 cup polenta cornmeal 
1/2 - 3/4 cup grated Parmesan or Asiago cheese
Knob of butter

4 eggs

2 bunches kale, washed, dried and leaves stripped from their stems
1 tablespoon butter, olive oil or a mix of both
Juice of 1/2 a lemon
Salt and pepper to taste

DIRECTIONS:

Preheat oven to 350°F.

Arrange the prosciutto slices on a parchment-lined baking tray. Cover with another sheet of parchment paper and another baking tray so that the prosciutto is tightly sandwiched between the sheets. Bake in the oven for 30 minutes or until the prosciutto is crispy. Remove from oven and set aside on a paper towel.

Combine the stock and milk in a heavy saucepan; bring to a boil. Whisk in the cornmeal and cook over low heat, stirring often with a wooden spoon, for 15-20 minutes or until the grains are soft and creamy. Fold in the cheese and a bit of butter (about a tablespoon). Taste and season with salt if necessary. Cover and keep warm.

Bring at least three inches of water to boil in a large saucepan. Using a slotted spoon, carefully lower the eggs into the water and boil for exactly six minutes. Remove the eggs and place them in a bowl of cold water; set aside. Before serving, roll the eggs on the countertop to loosen the shells and peel.

In the same pot of boiling water, cook the kale leaves for 1-2 minutes. Drain and plunge the greens immediately into an ice bath to halt the cooking process.

In a skillet heat the butter/olive oil over medium heat. Remove the kale from the ice bath and squeeze to remove as much water as possible; chop it into bite-sized pieces. Saute the kale in the skillet along with the lemon juice for a minute or two. Season with salt and pepper to taste.

Check the polenta before assembling. If it’s too thick, stir in a splash of stock or water to loosen things up. Divide the polenta among four plates. Top each with greens, an egg and two strips of crispy prosciutto. Garnish with a grind or two of freshly cracked pepper and a sprinkle of grated cheese. Eat immediately then take a nap.

Fall-Off-the-Bone Braised Short Ribs

If you’re cooking a birthday dinner for friends and need something a bit special and positively delicious, look no further.

I’ve had slow-braised short ribs on the brain ever since the weather turned chilly, so when our friend Casey’s birthday rolled around a few weekends ago, I was delighted to have an excuse to buy 6 pounds of meat.

A sweet Asian-style braise was my first inclination but since I had my heart set on serving polenta, red wine made a lot more sense. So I put my faith in Anne Burrell (Secrets of a Restaurant Chef) for guidance. Her clever technique calls for pureeing a Mirepoix prior to sautéing so that it easily melts right into the sauce. Brilliant.

While this dish takes close to 4 hours from start to finish, you’ll only need to put in about 60 minutes of active kitchen time before letting the oven work its magic. This is slow food at its best.
 

Fall-Off-the-Bone Braised Short Ribs
This dish is perfect for impressing company or for a lazy Sunday. My favorite accompaniment is creamy polenta (shown here) but I'm sure your trusted mashed potato recipe would also do it justice. Adapted from an Anne Burrell recipe.

Serves 8

6 lbs bone-in short ribs
Kosher salt
High heat vegetable oil
1 large yellow onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut into 1/2-inch pieces
3 large cloves garlic, smashed
1 cup tomato paste
1 bottle hearty red wine
2 cups beef broth
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Season the short ribs generously with salt. In a large stock pot (one that’s large enough to accommodate all the meat and vegetables), heat a layer of high-heat vegetable oil over high heat. Working in batches, add the short ribs and brown very well, 3-4 minutes per side (do not overcrowd).

Preheat oven to 375˚F.

While the short ribs are browning, puree the onions, celery, carrots and garlic in a food processor until it forms a coarse paste. 
 
After searing on all sides, remove the ribs from the pan. Drain the fat and add fresh oil to coat the bottom. Add the pureed vegetables and season generously with salt. Brown the vegetables until dark and a browned film forms on the bottom of the pan, approximately 8 minutes. Scrape up the browned bits and let them reform. Scrape them up once again and add the tomato paste; cook for 4 to 5 minutes. Add the wine and scrape the bottom of the pan (lower the heat if things start to burn). Continue cooking until the mixture has been reduced by half.

Return the short ribs to the pan and add 2 cups of beef broth or just enough to barely cover the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3-3 1/2 hours, turning the ribs over halfway through the cooking time. Check periodically during the cooking process and add more beef broth or water, if needed. Remove the lid during the last 20 minutes to allow browning and to let the sauce reduce. The meat should be incredibly tender when done.

Before serving, taste the sauce and adjust seasoning if necessary (I removed the ribs, added salt, stirred well and returned the ribs to the sauce). Serve with the braising sauce.