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Pork Cutlets with Tomato Sauce

Pork Cutlets with Tomato Sauce

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Onions, Mushrooms, and Zucchini

Yield: 4 Servings

Scott Nowell

Say some nice stuff about the recipe Jed. Well, I had an urge for a new pork cutlet dish, and it seemed something like a Swiss’ed Steak would be good. I tested this theory and it needed work. The pork was really dry. This version uses the same sauce but the cutlets are sauteed first and then added just to the sauce at the finish.

  • 46-oz boneless pork cutlets
  • salt & pepper
  • 1-2TBS olive oil
  • 8oz mushrooms, sliced
  • 1medium onion, sliced
  • 1-2tsp garlic, minced
  • 15oz can diced tomatoes
  • ¼-½cup water
  • 1TBS Better than Bouillon, chicken (BTB)
  • 1tsp dried oregano,
  • 1tsp dried basil

Options:

  • 1-2zucchini, sliced ½-inch thick on the diagonal

Pat dry and season cutlets on both sides with salt and pepper.

Heat olive oil in a large skillet until shimmering.

Add cutlets and cook until just brown, about 2 to 4 minutes per side, until they reach 140°F. Remove to dish, cover loosely and set aside.

Add a little more oil if needed and sauté mushrooms and onions until mushrooms are nicely browned and onions soften. At the end, add garlic and sauté for 30 seconds to remove raw flavor.

To the skillet with onions and mushrooms add diced tomatoes, water, BTB, oregano and basil. Mix well. Bring to a boil and reduce to simmer. If using, season and add the zucchini to the skillet for 10 to 12 minutes. Taste and adjust seasoning.

Return cutlets to skillet and spoon sauce over cutlets. Simmer for a couple of minutes to reheat cutlets.

Serve with pasta or potatoes.

Side dish suggestions:

Vegetables Starches
Zucchini Penne, Fusilli, or a long pasta
Asparagus Roasted Potatoes
Green Beans Spaetzle
Broccoli Ciabatta, Focaccia, etc.
Chicken and Vegetable Kabobs

Chicken and Vegetable Kabobs

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Yield: 6 Servings
Adapted from many

These Greek-ish chicken kabobs are flavorful and a perfect option for both outdoor and indoor grilling. Chunks of chicken breast are drenched in lemon, garlic, oregano, and olive oil before being skewered with loads of colorful vegetables. Everything comes off the grill tender, juicy, and insanely delicious.

Note: So easy to over cook chicken this way. Simplify and skip the grill and sauté in a pan.

Marinade

  • ½cup olive oil
  • ¼cup red wine vinegar
  • ¼cup lemon juice
  • 2tsp Dijon mustard
  • 3-4garlic cloves, minced
  • 1½tsp dried oregano
  • 1tsp salt
  • ½tsp black pepper

Chicken kabobs

  • 1½lb boneless skinless chicken breasts, about 3 large chicken breasts, cut into 1½-inch pieces.
  • 1red bell pepper, seeded, cut into 1½-Inch pieces
  • 1yellow bell pepper, seeded, cut into 1½-inch pieces
  • 1red onion, cut into 1 ½-inch chunks
  • 1zucchini, sliced
  • 8oz mushrooms, cut into 1½-Inch pieces

To make the marinade: whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
Note: Reserve half of the marinade for finishing kabobs.

Marinate chicken:

Place chicken pieces in a freezer bag and pour the marinade over the chicken. Cover and marinate in the fridge for at least one hour.

Grill option:

Heat grill to medium-high heat. Thread the skewers with pieces of red onion, chicken, zucchini, mushroom and bell pepper. You can alternate the order.

Place the kabobs on the preheated grill and cook for 5-7 minutes per side. The kabobs are done when the chicken is cooked through and the vegetables are lightly charred, about 15 minutes. When done, brush with the remaining marinade or move the kabobs to a platter and then brush.

Sauté option:

Heat a large skillet or cast iron pan over medium high heat.

Add 2 TBS oil to pan then sauté chicken until almost cooked through. Remove chicken to bowl.

Sauté vegetables until they reach the desired doneness. Return chicken to pan. Pour reserved marinade into pan and mix to bring marinade to a boil to finish chicken.

Serve with Jasmine rice and naan.

Salad Dressings

Salad Dressings

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Homemade Italian Dressing

Yield: 1 cup
Adapted from: Carlsbad Cravings

This Homemade Italian Dressing is quick and easy to make, 1000X better than store bought, fresh and natural and is wonderfully versatile! It’s a balanced tangy and testy blend of olive oil, red wine vinegar, pantry herbs and spices and the best part – Parmesan Cheese! This Italian Dressing recipe elevates and enlivens everything it touches from salads to vegetables and makes an excellent marinade for chicken, fish, pork and steak. This Italian Dressing also keeps for 2-3 weeks in the refrigerator!

  • ¾cup olive oil
  • ¼cup red wine vinegar
  • 2TBS lemon juice
  • ¼cup finely freshly grated Parmesan cheese
  • 1tsp dried parsley
  • 1tsp dried basil
  • 1tsp garlic powder
  • 1tsp onion powder
  • ¾tsp salt
  • ½tsp dried oregano
  • ½tsp paprika
  • ½tsp pepper
  • ½-1tsp sugar or more to taste

Add all the ingredients to a mason jar, cover and shake vigorously OR combine add all ingredients to a medium bowl and whisk to combine.

Taste (most accurate taste comes by dipping lettuce in dressing) and adjust according to taste. For less acidity- add more sugar, less tang – add more olive oil, more tang – add additional vinegar.

Cover and refrigerate for up to 2 weeks. Shake to recombine before serving.

Notes

The sugar mellows out the acidity of the dressing, but you may add more or less to taste.

Grate the Parmesan on the smallest hole of your grater.

Don’t substitute the garlic for fresh unless you expect to use your Italian Dressing within a few days because minced garlic does not keep very long.

For a great shortcut, you can whisk up the dried herbs and spices in advance and keep them in a sealed container or bag.

Vinaigrette

Yield: About 1 cup
J. Kenji López-Alt / Serious Eats

A super-simple vinaigrette appropriate for all lightly dressed green salads.
A 3-to-1 ratio of oil to vinegar makes for a perfectly smooth, thick emulsion.
Dijon mustard helps emulsify the oil and vinegar/water while shallots add mild sweetness.

  • 1small shallot, minced (about 2 TBS)
  • 1small clove garlic, minced (about ½ tsp)
  • 2tsp Dijon mustard
  • 3TBS white wine vinegar
  • 1TBS water
  • ¾cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.

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Italian Dressing

Yield: 1 cup
Adapted from: FiveHeartHome
  • ½cup extra-virgin olive oil OR neutral vegetable oil, such as sunflower or safflower
  • ¼cup white wine vinegar OR red wine vinegar OR a combo of the two
  • 2TBS water
  • 1-2tsp honey
  • 1tsp freshly squeezed lemon juice
  • 3TBS freshly grated Parmesan
  • ¾tsp garlic salt
  • ¾tsp dried parsley
  • ¾tsp dried basil
  • ⅛tsp dried oregano
  • pinch of red pepper flakes
  • freshly ground black pepper, to taste

Add all the ingredients to a jar, cover and shake vigorously OR combine add all ingredients to a medium bowl and whisk to combine.

Caesar Salad Dressing

Yield: About ¾ cup
J. Kenji López-Alt / Serious Eats

When it comes down to it, an emulsified Caesar salad dressing like this one is essentially a flavored mayonnaise. But because of the Parmesan and black pepper it contains, it’s far easier to emulsify a Caesar dressing than a standard mayonnaise. The absolute easiest way to do it is using my Foolproof 2-Minute Mayonnaise technique.
An emulsified dressing clings well to the surface of waxy, hydrophobic lettuce leaves, for even coating and better flavor in each bite.
This recipe calls for up to a half dozen anchovies for plenty of savory depth, though you can scale back that amount if you like.

  • 1egg yolk
  • 1TBS juice from 1 lemon
  • 2-6anchovy fillets (see note)
  • 1tsp Worcestershire sauce (see note)
  • 2medium cloves garlic, minced (about 2 tsp)
  • ½oz Parmesan cheese, finely grated (about ¼ cup)
  • ⅓cup canola oil
  • ¼cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic, and parmesan cheese in the bottom of a cup that just fits the head of an immersion blender, or in the bottom of the mini-chopper attachment of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl.

Whisking constantly, slowly drizzle in remaining ¼ cup extra virgin olive oil. Season to taste generously with salt and pepper. Caesar dressing can be stored in a sealed container in the refrigerator for up to 5 days.

Thighs, B/S Honey-Citrus

Thighs, B/S Honey-Citrus

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Yield: 4 Servings
Adapted from: WaPo

The chicken thighs are seasoned and browned on both sides in a skillet. Then, they are removed and set aside, so that the chicken drippings can form the tasty base for a honey-citrus sauce made with fresh orange juice and thinly sliced onion and lemons, along with a healthy dose of honey and a pinch of dried oregano.
Once the sauce has simmered a bit, thickening enough to coat the chicken pieces, the thighs are returned to the pan and turned a few times. Add a crispy salad or a side of al dente vegetables, such as green beans or asparagus, and, voila, you’ve got dinner.

  • 8boneless skinless chicken thighs (about 1⅓ lb)
  • Kosher salt
  • freshly ground black pepper
  • 3TBS extra-virgin olive oil
  • ¾cup thinly sliced red onion (about ½ a large onion)
  • ¼cup fresh orange juice (about 1 large orange)
  • 3TBS honey
  • 2TBS water
  • 1thin-skinned lemon, halved and thinly sliced in half-rounds
  • ½tsp dried oregano
  • 2TBS chopped fresh basil leaves (optional)

Pat the chicken pieces dry with a clean towel. Season both sides with salt and pepper. Let the chicken rest at room temperature while you prep other ingredients.

Preheat the oven to 200°F.

In a large, nonstick skillet or a well-seasoned cast-iron skillet over medium-high heat, heat the oil until shimmering. Reduce the heat to medium. Working in batches, if necessary, and without overcrowding the pan, add the thighs and sear, without moving, until golden-brown on one side, about 10 minutes. Flip each piece and repeat on other side until browned, about 6 more minutes.

If the chicken sticks, use a thin spatula to gently loosen. The chicken is done when an instant-read thermometer registers 165°F when inserted into the thickest part of the thigh. Transfer the browned chicken to an ovenproof dish, cover and keep warm in the oven.

In the same pan over medium heat, add the onions and cook until softened, about 4 minutes. Add the orange juice, honey, water, lemon slices and oregano and bring to a boil. Then reduce the heat and simmer for about 2 minutes, scraping any browned bits that stuck to the pan.

When the lemon slices are softened and the sauce is thickened, return the chicken thighs to the pan, turning each piece several times to coat in the sauce.

If desired, place the chicken on a serving platter. Spoon the sauce over each piece. Sprinkle with the fresh basil, if desired, and serve.

Serve with a veggie-filled green salad.

Foul Mudammas (Egyptian Fava Beans)

Foul Mudammas (Egyptian Fava Beans)

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Yield: 5 Servings
Adapted from: MediterraneandiDish

Foul Mudammas or Ful Medames recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don’t worry, the sauce is not spicy, but it adds just the right kick.
I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!

  • 2cans plain fava beans (13 to 15 oz each can) (see notes if using dry fava beans)
  • ½cup water
  • Kosher salt
  • ½-1tsp ground cumin
  • 1-2hot peppers, chopped (jalapenos will work here)
  • 2garlic cloves, chopped
  • 1large lemon juice of
  • extra virgin olive oil
  • 1cup chopped parsley
  • 1tomato, diced

To serve:

  • Warmpit bread
  • Sliced tomatoes
  • Sliced cucumbers
  • Green onions
  • Olives

In a cast-iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.

In a mortar and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.

Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.

Serve with pita bread, sliced veggies and olives.

To make from dry fava beans: Start with 1 cup of dry fava beans. Soak in plenty of water over night (beans will expand in size.) Drain and discard soaking water. If you like, peel the beans and discard the hard skin. Place beans in a large pot or saucepan and add plenty of water (about 5 cups or so.) Bring them to a boil over medium-high heat, then cover part-way and let simmer for about 1 hour. Drain and discard water. Proceed with foul muddamas recipe above.

Pork Medallions with Mushroom Gravy

Pork Medallions with Mushroom Gravy

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Yield: 4 Servings
Carlsbad Cravings

This pork medallions recipe is hypnotic! It transforms pork tenderloin into juicy, golden, spice rubbed pork medallions that pan sear to tender perfection in minutes! The seared pork medallions are then enveloped in silky, umami rich mushroom gravy that deserves its very own encore. This pork medallions recipe may look and taste gourmet (perfect for special occasions like Mother’s Day!) but is simple to make with a cook time of less than 30 minutes once your ingredients are prepped. Serve these pork medallions over a bed of mashed potatoes with honey roasted carrots or Parmesan asparagus and you have a swoon worthy dinner everyone will love!

Pork

  • 1pork tenderloin (1 to 1½ lb)
  • 3TBS flour
  • 1tsp salt
  • ½tsp garlic powder
  • ½tsp onion powder
  • ½tsp pepper, paprika
  • butter
  • olive oil

Mushroom gravy

  • 12oz baby bella/cremini mushrooms sliced ¼-inch thick
  • 1shallot, minced
  • 4garlic cloves, minced
  • ¼tsp red pepper flakes
  • ¼cup flour
  • 2½cups reduce sodium beef broth
  • 1TBS Worcestershire sauce
  • 1TBS reduced sodium soy sauce
  • 1tsp Dijon mustard
  • 1tsp beef bouillon (see notes)
  • 1tsp dried parsley
  • ½tsp dried oregano
  • ½tsp dried thyme

Prep pork: Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to a about ½-inch even thickness. Whisk the flour and all pork seasoning together in a shallow dish. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface.

Cook pork: Melt the 2 TBS butter in 2 TBS olive oil in a large skillet over medium-high heat. Once hot, add HALF of the pork medallions in a single layer and cook for approximately 3 minutes per side. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Transfer pork to a plate, tent with foil and repeat with remaining pork.

Caramelize mushrooms: Melt 2 TBS butter with 1 TBS olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.

Gravy: To the now empty skillet, melt 2 TBS butter. Add shallot and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, Dijon, beef bouillon, and all seasonings. Bring to a simmer until thickened.

Assemble: Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and/or pepper to taste. Garnish with fresh parsley if desired. Serve over mashed potatoes (recommended), rice or pasta.

Cooking tips for success

Silver skin: The silver skin is part of a sinew on one side of the pork tenderloin and looks like thin, silvery fat. You will need to remove it because it can become tough and chewy when cooked. There really isn’t anything special about removing the silver skin. To remove, slip a sharp knife in between the silver skin and the meat to create a “tab.” Angle the knife so the blade is facing toward the silver skin way from the meat. Finally, hold the tab taught while you cut the silver skin with a sawing motion until it’s cut free.

Beef bouillon: You can use granulated beef bouillon, one beef bouillon cube or better than bouillon. If using a cube, crush and add it directly to the gravy, don’t dissolve in water first.

Mushrooms: You can use virtually any flavorful mushrooms for this pork medallions recipe other than white mushrooms (unless you would like a super mild flavor) such as Portobello, shiitake, or oyster mushrooms or more exotic mushrooms such as chanterelle, morel, enoki or king oyster mushrooms. You can even mix and match different varieties of mushrooms, just make sure to cut them the same size.

Make ahead. See post for how to prep the pork, mushrooms and aromatics ahead of time.

How to store and reheat

To store: Pork medallions should be stored in an airtight container in the fridge for three to five days.

To freeze: Let the skillet cool completely then transfer the contents to a freezer safe bag and squeeze out excess air to prevent freezer burn or transfer to an airtight freezer safe container. Freeze for up to 3 months. Thaw in the refrigerator completely before reheating.

To reheat in the microwave: Heat for 1 minute, then at 30-second intervals until warmed through. Don’t overcook or you’ll dry out the pork!

To reheat on the stove: Transfer to a skillet and heat over medium heat, flipping the pork medallions halfway through cooking. Heat just until warmed through.

To reheat in the oven: Transfer the medallions to an oven safe dish and cover with foil. Bake at 350°F for 10-15 minutes or until warmed through.

Lemon Polenta Cake with Lemon Icing

Lemon Polenta Cake with Lemon Icing

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Yield: 12 Servings
Billy Parisi

You will absolutely love this few ingredient and simple to make Italian Homemade Lemon Polenta Cake recipe with lemon glaze.
A polenta cake is an Italian sweet cake that is made from cornmeal and almond flour and classically served with powdered sugar or a lemon glaze that goes over the top. It is very easy to make and only requires 10 ingredients. In Italy, it is a very simple humble cake that is made using leftover corn grits.
When making this recipe you can use either coarse corn grits or finely ground corn grits as both are acceptable but will provide different textures.

For the cake:

  • 2¼cups cornmeal
  • 2¼cups almond flour
  • ¼tsp sea salt
  • 2½tsp baking powder (HA: 2 tsp)
  • 1½cups softened unsalted butter
  • 1½cups sugar (HA: 1¼ cups)
  • 2tsp vanilla
  • zest of 2 lemons
  • 5eggs

For the glaze:

  • juice of 2 lemons
  • 1¾cups powdered sugar


Prepare:

Preheat the oven to 350°F. (HA: 365°F)

Cut a 9” circle of parchment and lay in the bottom of a 9” spring-form pan.

Dry:

In a large bowl whisk together the cornmeal, almond flour, salt, and baking powder until combined. Set aside.

Butter/sugar:

Next add the butter and sugar to a stand mixer with the paddle attachment and mix on medium-high speed for 5-7 minutes or until light and fluffy.

Add in the vanilla and lemon zest to the creamed butter and mix until it is mixed in about 10 seconds.

Mix batter:

Now alternate adding in the cornmeal mixture, dry ingredients and the eggs into the creamed butter mixture until each is mixed in before adding in the other, about 3-4 minutes total.

Once everything is mixed in, transfer the batter to a 9” spring-form pan and smooth the batter on the top using a rubber spatula.

Bake:

Bake the cake at 350°F for 45-55 minutes or until lightly browned on top and has a mostly firm center.

Cool the cake completely on a rack at room temperature before removing it from the spring form pan.

In a small bowl whisk together the lemon juice and powdered sugar until completely combined and then spread it over top of the cake, slice, and serve.

Chef notes:

Make-ahead: You can make this cake up to 2 days ahead of time.

How to store: Keep covered at room temperature for up to 4 days. Cover and refrigerate for up to 6 days. You can freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.

You can use any grind of cornmeal in this recipe.

If you do not have a stand mixer you can substitute it with a hand mixer.

I prefer to use the finely ground almond meal in this polenta cake.

Run a knife on the outside of the spring-form pan before undoing the buckle.

Crispy Pan-Fried Shrimp

Crispy Pan-Fried Shrimp

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Yield: 4 Servings
Adapted from: Grits & Pinecones

This could be good.

  • 1lb jumbo shrimp fresh, peeled and deveined
  • 1cup AP flour
  • 1tsp kosher salt
  • ½tsp ground black pepper
  • ½tsp garlic powder
  • ¼cup olive oil

Heat the olive oil in a large sauté pan over medium-high heat.

Add flour, salt and pepper and garlic powder to a gallon size Ziploc bag.

Add shrimp and shake well.

Shake off the excess flour and add the shrimp to the pan in a single layer.

Cook the shrimp for 1-2 minutes on one side, or until golden-brown. Then turn over and cook on the other side for another 1-2 minutes.

Place shrimp on a paper towel to drain and serve immediately.

Sharon’s tips:

Place the plastic bag with the leftover seasoned flour mixture in the freezer to use the next time you make these shrimp.

You can either leave the shrimp tails on or take them off before coating them with flour. It’s entirely up to you!

Grilled Potatoes & Onions

Grilled Potatoes & Onions

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Yield: 4 to 6 servings
Scott Nowell

Excellent recipe for the grill. Seal the potatoes & onions in foil and toss on the grill. Simple seasoning with salt, pepper and the herbs of your choice. Add some paprika for color.

  • 4medium potatoes, mix of red & white
  • 2onions or ⅓ cup roughly chopped shallots (about 2 medium)
  • vegetable oil spray
  • 4tsp finely minced fresh thyme leaves or 4 sprigs fresh rosemary
  • salt
  • fresh ground pepper
  • paprika (optional)
  • heavy duty aluminum foil

Cut potatoes into halves or byte sized pieces, depending on size.

Cut onions in half and quarter halves. You can also slice the onions and lay them under the potatoes.

Make a large rectangle of heavy duty aluminum foil, twice as long as the width of the foil.

Spread potatoes and onions/shallots on one half of foil. Spray generously with oil. Season generously with salt and pepper to taste. Sprinkle on paprika.

Fold the other half of the foil over potatoes and onions, folding the edges under. Flip the whole package over and open again. Spray with oil and season as before. Sprinkle on thyme leaves, or top with thyme or rosemary sprigs. Re-fold and crimp the edges, sealing completely.

Place on low to medium temperature grill and cook for 15 minutes. Carefully flip package over and grill for another 15 minutes. Poke a skewer into a potato to test doneness. Slide package onto plate. Open carefully, or pierce to release steam.

Smooth and Creamy Polenta

Smooth and Creamy Polenta

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Yield: 4 to 6Servings
Adapted from: Serious Eats
  • 5cups water, milk, or chicken stock or vegetable stock (see note)
  • 1cup (5 oz) medium or coarse cornmeal/polenta (see note)
  • Kosher salt
  • 2TBS (1 oz) unsalted butter or extra-virgin olive oil

If using the standard method: Add water, milk, or stock to a large saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling).

Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for presoaked cornmeal and 50 minutes for dry cornmeal. Season with salt.

Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain.

Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.