Creamy Polenta with Arugula and Bacon

I am still disappointed that I only learned about the deliciousness that its polenta a year ago. I don't know how I made it 31 years without it. Seriously. Since then, I've made it in a new recipe 11 times. (I have no idea how many MORE times I've made it - I only track new recipes - but I bet it's a lot.) Leafing through magazines now, if I see a recipe with polenta, I'm 99.9% sure to rip it out. This is the level of my love.

I'll be the first to admit (even though, if we're counting, my husband was the first) that this isn't anything special. I mean, it is (it has bacon!), but it didn't have a whole lot going on. I found its simplicity really added to its charm. You can't mess with a good thing. Especially when the good thing in question is comprised of creamy polenta, crisp bacon, and peppery arugula. You could try, but dinner would win. Sucka.

Creamy Polenta with Arugula and Bacon
c/o Pam at Cave Cibum
http://cavecibum.blogspot.com/2008/04/creamy-polenta.html

5 cups water
1 cup polenta
pinch of salt
1/2 cup shredded parmesan
4-6 slices of bacon, chopped
1 large bunch of arugula (about 1/2 pound), well washed and dried
shredded pecorino Romano
olive oil

In a medium pot, bring water to a boil. Add polenta in a slow stream, stirring constantly. Reduce heat to medium-low and add a hefty pinch of salt. Stir frequently to prohibit sticking. The polenta is done when big lava-like bubbles form and the grains are no longer hard. Stir in parmesan and set aside.

In a sauté pan, fry bacon on medium heat until the meat is nicely browned. Pour off as much fat as possible, then add arugula and let it wilt. Add a little of the bacon fat back in if it seems too dry.

To serve, heap the polenta on a dish and top with the arugula and bacon mixture. Sprinkle with shredded or shaved pecorino Romano and drizzle with olive oil.

See the recipe...

Penne with Beef and Arugula and Parmesan Popovers

When I watched Giada make this, I wanted to reach through the tv and eat it. I longed to work in her husband's office, in the hopes that I could look starved in the corner, so that she might share some with me. Alas, tv's don't work like that, and I don't work with her husband. Such is life.

It occurred to me, as I watched, that this dinner would make excellent lunch leftovers. I know, I know, how crazy is it that I made this meal looking forward to its leftovers? I knew we'd like it for firstovers, but still! We're trying to cut back on our grocery purchases and control our lunches, so it only makes sense! :)

I really enjoyed the mix of the balsamic and the mustard. Both went beautifully with the beef and pasta.

The popovers, while tasty, were a reminder to me that I have to pay attention to the instructions!! I baked them in regular muffin tins, not mini's, so they weren't as light and airy as expected. Still yummy, though.

I submit this tasty dinner-and-lunch to Ruth for her Presto Pasta Night round-up. Check over to her site on Friday for all the tasty pasta the Internet has to offer!

Penne with Beef and Arugula
c/o Everyday Italian, Food Network TV
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33971,00.html

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

Parmesan Popovers
c/o Everyday Italian, Food Network TV
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33976,00.html

3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)

Preheat the oven to 400 degrees F.

In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.

Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.

Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

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Pan-Fried Chicken with Oregano-Buttered Beans

It kills me that I made this at the beginning of July and am only posting about it now. Kills me!!

This is such a simple meal to prepare, and the ingredients work something like magic. Seriously. Magic. The chicken roasted happily in the oven, the beans heated on the stove and turned into a creamy, lemony, oregano happiness. I have a thing for arugula, too, and its pepperiness lent beautifully to the chicken and beans. So simple, I don't even know how to better describe it all... creamy, friendly, bright, peppery.... does that do it?

This has been our dinner only the one time, but I know that its something that's going to make it into my Recipe File for Life. Seriously.

Pan-Fried Chicken with Oregano-Buttered Beans
Donna Hay Magazine, Issue 32

4 chicken breasts (7 oz. each)
olive oil for brushing
sea slat and cracked black pepper
3 ½ oz. unsalted butter
2 tablespoons lemon juice
½ cup oregano leaves
14 oz. can cannelloni beans, drained and rinsed
1 bunch (3 ½ oz) arugula leaves, trimmed

Brush the chicken with oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over medium heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Remove from the pan and set aside.

Add the butter, lemon juice oregano and beans to the pan and cook for a further 2 minutes or until the beans are warm and the butter is golden brown. Slice the chicken and arrange with the oregano-buttered beans and rocket to serve.

Serves 4.

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Risotto-Style Barley with Winter Citrus and Arugula

It wasn't until I was about done with this risotto that I noticed the "winter" part of the title. O well. It was 10 degrees cooler today - does that count?? :)

This is my first go with barley. Sure, I've had it in super-fiber cereals, and I've had it in restaurants (I think), but I've never actually made it myself. I really dig the meaty chewiness of the grain. I can see myself really getting into more barley-ish recipes.

I can also see why this is a winter meal. Sure, it takes 45 minutes of stirring over a hot stove. But its also warm and earthy, and the dose of citrus really reminds me of Christmas. (I blame the potpourri.) I think it would be tasty with craisins mixed in, too. Hmm. I'll def. save this for fall. I won't hold it against you if you don't try it out, its just too hot out - unless you're in the southern hemisphere, of course... and if you are... then... I did this on purpose!!! :)


Risotto-Style Barley with Winter Citrus and Arugula
From Super Natural Cooking by Heidi Swanson
http://www.amazon.com/Super-Natural-Cooking-Incorporate-Ingredients/dp/1587612755/ref=pd_bbs_sr_1/002-6815521-7348005?ie=UTF8&s=books&qid=1182220708&sr=8-1

3 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 or 2 shallots, chopped (optional)
3 cloves garlic, chopped
1 teaspoon fine-grain sea salt
2 cups lightly pearled barley
1 cup good-quality dry white wine
6 cups water
1 orange
Grated zest of 1 lemon
½ cup freshly grated Parmesan cheese
½ cup crème fraiche or sour cream
2 big handfuls arugula, coarsely chopped
Handful of chopped toasted walnuts, for garnish

Heat the butter in a large, heavy saucepan over medium heat, then add the onion, shallots, garlic, and salt and sauté, stirring constantly, for about 4 minutes, or until the onion begins to soften.

Add the barley to the pot and stir until coated with a nice sheen, then add the white wine and simmer for 3 or 4 minutes, until the barley has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer.

In increments, add about 6 cups of water, 1 cup at a time, letting the barley absorb most of the liquid between additions; this should take around 40 minutes altogether. Stir regularly, because you don’t want the grains on the bottom of the pan to scorch. You will know when the barley is cooked because it won’t offer up much resistance when chewing (it will, however, be chewier than Arborio rice.) I think this risotto is better on the brothy side, so don’t worry if there is a bit of unabsorbed liquid in the pot.

Meanwhile, grate the zest of the orange, then peel and segment the orange. Cut the segments in half, reserving any juices that leak out. When the barley is tender, stir in the orange zest, segments and juice, lemon zest, Parmesan, and crème fraiche. Taste and adjust the seasoning if need be, then stir in the arugula. Garnish with the toasted walnuts before serving.

Easily serves 4 to 6.

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