Corn Muffins with Roasted Red Peppers, Scallions & Cheddar

Like corn bread? Then you’ll love these savory, two-bite muffins, which get subtle sweetness and a hearty texture from polenta, or corn grits, a medium-grind cornmeal. Packed with aged Cheddar, rich roasted red peppers, and nutty brown butter, they’re perfect as a nibble on their own or with a bowl of spicy chili.

• 
  
  Cooking spray
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter 
  
  


• 
  
  3 oz. (3/4 cup) unbleached all-purpose flour
  
  


• 
  
  3-1/2 oz. (1/2 cup plus 2 Tbs.) stone-ground polenta, such as Bob’s Red Mill corn grits  
  
  


• 
  
  2 oz. aged Cheddar, grated (about 1/2 cup) 
  
  


• 
  
  1 tsp. baking powder 
  
  


• 
  
  Kosher salt
  
  


• 
  
  freshly ground black pepper
  
  


• 
  
  2 large eggs 
  
  


• 
  
  1/4 cup granulated sugar 
  
  


• 
  
  1/2 cup finely diced roasted red peppers
  
  


• 
  
  1 medium scallion, finely chopped   
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Generously coat a 24-cup mini muffin pan with cooking spray. 

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let cool. 

In a medium bowl, combine the flour, polenta, Cheddar, baking powder, 1 tsp. salt, and a few grinds of pepper. 

In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium speed until pale yellow and thickened, 3 to 4 minutes. Reduce the speed to low. Add a third of the dry ingredients, then half of the melted butter, mixing after each addition until just incorporated. Alternately add the remaining flour and butter, mixing after each addition, and ending with the dry ingredients. Stir in the roasted red peppers and scallions by hand. 

Spoon the batter into the prepared muffin pan (about 1 Tbs. per muffin). Bake until a toothpick inserted into the center of a muffin comes out clean, 10 to 15 minutes. 

Let cool on a wire rack for 15 minutes and then unmold. Serve warm. 

Pork Ragout and Soft Polenta

If you made the Slow Roasted Pork Shoulder over the weekend, this hearty and satisfying ragout is the perfect way to enjoy it again. The soft polenta makes this recipe comfort on a plate—the perfect meal for a chilly winter night. 

• 
  
  2 cups whole milk; more as needed
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup yellow stone-ground cornmeal
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
  
  


• 
  
  1-1/2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium carrots, cut into small dice
  
  


• 
  
  2 medium ribs celery, cut into small dice
  
  


• 
  
  1 medium yellow onion, cut into small dice
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  3 canned tomatoes, drained and cut into medium dice
  
  


• 
  
  3 cloves garlic, finely chopped
  
  


• 
  
  3 cups leftover shredded Slow-Roasted Pork Shoulder 
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  

Combine the milk with 2 cups water in a medium heavy-duty saucepan and bring to a boil over medium-high heat (watch carefully to prevent a boilover). Add 1-1/2 tsp. salt and whisk in the cornmeal in a fine stream. Continue to whisk until the polenta begins to thicken, 1 to 3 minutes. Reduce the heat so that the polenta slowly bubbles and cook, uncovered, stirring frequently, until tender and no longer gritty, 20 to 40 minutes, depending on the cornmeal. If the polenta becomes too thick in the process, add milk, a little at a time, to maintain a soft consistency. When the polenta is done, stir in the Parmigiano and 1/2 Tbs. of the butter and season to taste with salt. Keep warm until serving. (The polenta will thicken as it sits. If necessary, add a splash of milk to thin it just before serving.)

Heat the oil in a 10-inch straight-sided sauté pan over medium heat. Add the carrots, celery, onion, pepper flakes, and a generous pinch of salt and cook, stirring often, until tender and starting to brown, 8 to 10 minutes. Add the tomatoes and garlic and cook, stirring, for another minute. Add the pork and chicken broth. Bring to a boil and then lower the heat to maintain a simmer. Cook until the broth has reduced by half, about 10 minutes. Stir in the remaining 1 Tbs. butter. Season to taste with salt and pepper.

Spoon the polenta into shallow bowls and then spoon the ragout on the top and to one side, with the broth pooling around the polenta. (Make sure each portion gets a fair share of broth.) Sprinkle each portion with parsley and Parmigiano and serve immediately.

Mushroom Ragoût over Creamy Polenta

A mix of mushrooms contributes deep, earthy flavor to this vegetarian main dish. Instant polenta, with a flavor boost from mascarpone and Parmigiano-Reggiano, helps keep the cooking time short.

• 
  
  1/2 oz. dried porcini (about 1/2 cup)
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 medium shallots, thinly sliced (about 1 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. mixed fresh mushrooms (shiitake, oyster, cremini, hen of the woods), trimmed and coarsely chopped (10 to 12 cups)
  
  


• 
  
  1/2 cup dry vermouth
  
  


• 
  
  2 Tbs. heavy cream
  
  


• 
  
  1/4 cup chopped mixed fresh herbs, such as tarragon, parsley, thyme, chives, and sage
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup instant polenta
  
  


• 
  
  1/4 cup mascarpone
  
  


• 
  
  1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater)
  
  

In a small bowl, soak the porcini in 1-1/2 cups warm water until softened, about 10 minutes. Lift the mushrooms out and reserve 1 cup of the liquid. Coarsely chop the mushrooms.

Meanwhile, in an 8-quart Dutch oven or other heavy-duty pot, heat 1 Tbs. of the butter with the olive oil over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until tender, about 4 minutes. Add the fresh mushrooms and 1 tsp. salt and cook, stirring occasionally, until the mushrooms start to soften, about 6 minutes. Add the porcini and cook until the mushrooms are very tender and release their liquid, 3 to 4 minutes. Add the vermouth and cook until all the liquid is evaporated, about 2 minutes. Add the reserved cup of porcini liquid, leaving any sediment behind in the measuring cup, and cook until reduced to about 3/4 cup, 3 to 4 minutes. Stir in the heavy cream and 3 Tbs. of the herbs. Season to taste with salt and pepper. Keep warm.

Bring 3-1/2 cups of water to a boil in a 4-quart heavy-duty saucepan over medium-high heat. Add 1-1/2 tsp. salt and then gradually whisk in the polenta. Cover, reduce the heat to low, and cook until the polenta absorbs the water and thickens, about 3 minutes. Stir in the remaining 2 Tbs. butter and the mascarpone. Add the Parmigiano and stir until combined. Serve the polenta topped with the mushroom ragoût and sprinkled with the remaining 1 Tbs. herbs.

Creamy Polenta-Stuffed Heirloom Tomatoes

• 
  
  1 Tbs. butter
  
  


• 
  
  1 Tbs. diced shallot
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 cup polenta (such as Bob's Red Mill brand)
  
  


• 
  
  1/2 Tbs. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chopped fresh rosemary
  
  


• 
  
  1/4 cup plus 2 Tbs. freshly grated Parmigiano Reggiano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 large Roma-style heirloom tomatoes
  
  


• 
  
  2 Tbs. chopped parsley
  
  

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.

Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.

Millet and Cheddar Polenta with Roasted Vegetables

Millet makes a rich, soft polenta, and sharp Cheddar highlights the mild, slightly sweet flavor of the grain. Roasted winter vegetables complete this warming vegetarian supper.

For the roasted vegetables

• 
  
  1 lb. cremini (baby bella) mushrooms, trimmed and halved if medium, quartered if large
  
  


• 
  
  1 lb. fresh pearl onions (any color), peeled, or frozen pearl onions, thawed
  
  


• 
  
  1 lb. Brussels sprouts, trimmed and halved
  
  


• 
  
  4 Tbs. extra-virgin olive oil
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  2 tsp. fresh thyme leaves
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. sherry vinegar
  
  

For the millet polenta

• 
  
  1 cup millet
  
  


• 
  
  5 to 6 cups vegetable broth, preferably homemade 
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter
  
  


• 
  
  4 oz. extra-sharp white Cheddar, grated (1-1/2 cups)
  
  


• 
  
  Sea salt
  
  


• 
  
  Extra-virgin olive oil or melted butter, for serving (optional)
  
  

Roast the vegetables

Position a rack in the top third of the oven and heat the oven to 450°F.


In a large bowl, toss the mushrooms, onions, and Brussels sprouts with 2 Tbs. of the oil, the garlic, thyme, 1-1/2 tsp. salt, and a few grinds of pepper. Spread on a large rimmed baking sheet. Roast for 20 minutes, stir the vegetables, and continue roasting until tender and browned, about 35 minutes total. Transfer to a serving bowl and toss with the remaining 2 Tbs. oil and the vinegar.

Make the millet polenta

Meanwhile, rinse and drain the millet. Put it in a heavy-duty 4-quart saucepan and stir over medium-high heat until it smells toasty and turns deeply golden, 7 to 8 minutes.


Add 5 cups of the vegetable broth and the butter and bring to a boil over medium-high heat. Reduce the heat to a simmer and cover. Allow the millet to simmer gently, stirring after the first 20 minutes and then every 7 to 8 minutes thereafter to prevent sticking, until it becomes a thick, creamy porridge with a chewy texture, about 35 minutes total. If it seems too thick, stir in a little more broth. Stir in the cheese and season to taste with salt, if needed.


Serve the polenta in wide, shallow bowls with the roasted vegetables on top. Drizzle a little olive oil or melted butter over each serving, if you like.

Roasted Squash and Polenta Torta with Red Onion Marmalade

This savory polenta torta (Italian for cake or tart) gets big flavor from roasted squash and slow-cooked onions. Kabocha squash lends a dense texture and nutty flavor, but you can also use butternut. This makes a great vegetarian entree, and would be especially welcome at the Thanksgiving table as an alternate main course.

• 
  
  1 2- to 3-lb. kabocha squash, halved and seeded; or butternut squash, halved, seeded, and sliced crosswise 1-1/2 inch thick
  
  


• 
  
  2 Tbs. extra-virgin olive oil; more for the baking sheet and pan
  
  


• 
  
  5 cups homemade or store-bought vegetable broth 
  
  


• 
  
  2-1/2 cups coarse cornmeal polenta, such as Bob’s Red Mill
  
  


• 
  
  2-1/4 lb. red onions, quartered, and thinly sliced crosswise
  
  


• 
  
  Sea salt
  
  


• 
  
  1 Tbs. plus 1 tsp. chopped fresh thyme
  
  


• 
  
  1/2 tsp. smoked hot Spanish paprika
  
  


• 
  
  2 Tbs. sweet sherry or Marsala
  
  


• 
  
  8 oz. grated Manchego cheese or sharp white Cheddar (about 3-1/2 cups)
  
  

Assemble the torta

Position a rack in the center of the oven and heat the oven to 375°F.

Roast the squash cut side down on a lightly oiled rimmed baking sheet until tender, 45 to 50 minutes (if using butternut, roast cut side down in a single layer, flipping halfway through). Scoop the flesh from the skins and mash it with a potato masher. You’ll need 2 cups for the torta; save any extra for another use.

Bring the broth and 1 quart water to a boil in a heavy-duty 4-quart saucepan over mediumhigh heat. Slowly pour in the polenta, whisking constantly. Continue to whisk until the polenta begins to thicken, 1 to 3 minutes. Lower the heat to a gentle simmer and cook, stirring occasionally, until the polenta is tender and no longer gritty, about 40 minutes.

Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and 1/2 tsp. salt. Cook, stirring often, until beginning to soften, 5 to 6 minutes. Add the thyme and paprika, reduce the heat to medium low, cover, and cook, stirring occasionally, until the onions are reduced to about a third of their original volume and look like jam, 40 to 50 minutes. Uncover, increase the heat to medium high, and add the sherry. Cook, stirring often, until the sherry is absorbed, about 2 minutes. Set aside off the heat.

Stir three-quarters of the cheese into the polenta until melted. Stir in the 2 cups mashed squash. Season to taste with salt.

Oil a 10-inch springform pan. While the polenta is still hot and soft, spoon half of it into the pan and spread it evenly. Spread the onion marmalade over the polenta in an even layer right out to the edge. Spoon the remaining polenta over the onions, spread it evenly, and score the top lightly with a fork—it will look like corduroy. Chill the torta on a rimmed baking sheet in the refrigerator until very firm, at least 2 hours and up to overnight. The onion marmalade may leak a bit, but that’s OK.

Bake the torta

Heat the oven to 350°F.

Run a knife along the inside of the springform pan to loosen the torta. Remove the side of the springform pan and use two large spatulas to carefully transfer the torta to an ovenproof serving plate. Bake until hot throughout, about 40 minutes. Sprinkle with the remaining cheese and bake until it melts, 8 to 10 minutes.

To serve, carefully and gently cut the torta into wedges. The torta is soft when hot, but it will hold its shape if you handle it gently.

Corn Muffins with Roasted Red Peppers, Scallions & Cheddar

Like corn bread? Then you’ll love these savory, two-bite muffins, which get subtle sweetness and a hearty texture from polenta, or corn grits, a medium-grind cornmeal. Packed with aged Cheddar, rich roasted red peppers, and nutty brown butter, they’re perfect as a nibble on their own or with a bowl of spicy chili.

• 
  
  Cooking spray
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter 
  
  


• 
  
  3 oz. (3/4 cup) unbleached all-purpose flour
  
  


• 
  
  3-1/2 oz. (1/2 cup plus 2 Tbs.) stone-ground polenta, such as Bob’s Red Mill corn grits  
  
  


• 
  
  2 oz. aged Cheddar, grated (about 1/2 cup) 
  
  


• 
  
  1 tsp. baking powder 
  
  


• 
  
  Kosher salt
  
  


• 
  
  freshly ground black pepper
  
  


• 
  
  2 large eggs 
  
  


• 
  
  1/4 cup granulated sugar 
  
  


• 
  
  1/2 cup finely diced roasted red peppers
  
  


• 
  
  1 medium scallion, finely chopped   
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Generously coat a 24-cup mini muffin pan with cooking spray. 

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let cool. 

In a medium bowl, combine the flour, polenta, Cheddar, baking powder, 1 tsp. salt, and a few grinds of pepper. 

In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium speed until pale yellow and thickened, 3 to 4 minutes. Reduce the speed to low. Add a third of the dry ingredients, then half of the melted butter, mixing after each addition until just incorporated. Alternately add the remaining flour and butter, mixing after each addition, and ending with the dry ingredients. Stir in the roasted red peppers and scallions by hand. 

Spoon the batter into the prepared muffin pan (about 1 Tbs. per muffin). Bake until a toothpick inserted into the center of a muffin comes out clean, 10 to 15 minutes. 

Let cool on a wire rack for 15 minutes and then unmold. Serve warm. 

Pork Ragout and Soft Polenta

If you made the Slow Roasted Pork Shoulder over the weekend, this hearty and satisfying ragout is the perfect way to enjoy it again. The soft polenta makes this recipe comfort on a plate—the perfect meal for a chilly winter night. 

• 
  
  2 cups whole milk; more as needed
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup yellow stone-ground cornmeal
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
  
  


• 
  
  1-1/2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium carrots, cut into small dice
  
  


• 
  
  2 medium ribs celery, cut into small dice
  
  


• 
  
  1 medium yellow onion, cut into small dice
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  3 canned tomatoes, drained and cut into medium dice
  
  


• 
  
  3 cloves garlic, finely chopped
  
  


• 
  
  3 cups leftover shredded Slow-Roasted Pork Shoulder 
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  

Combine the milk with 2 cups water in a medium heavy-duty saucepan and bring to a boil over medium-high heat (watch carefully to prevent a boilover). Add 1-1/2 tsp. salt and whisk in the cornmeal in a fine stream. Continue to whisk until the polenta begins to thicken, 1 to 3 minutes. Reduce the heat so that the polenta slowly bubbles and cook, uncovered, stirring frequently, until tender and no longer gritty, 20 to 40 minutes, depending on the cornmeal. If the polenta becomes too thick in the process, add milk, a little at a time, to maintain a soft consistency. When the polenta is done, stir in the Parmigiano and 1/2 Tbs. of the butter and season to taste with salt. Keep warm until serving. (The polenta will thicken as it sits. If necessary, add a splash of milk to thin it just before serving.)

Heat the oil in a 10-inch straight-sided sauté pan over medium heat. Add the carrots, celery, onion, pepper flakes, and a generous pinch of salt and cook, stirring often, until tender and starting to brown, 8 to 10 minutes. Add the tomatoes and garlic and cook, stirring, for another minute. Add the pork and chicken broth. Bring to a boil and then lower the heat to maintain a simmer. Cook until the broth has reduced by half, about 10 minutes. Stir in the remaining 1 Tbs. butter. Season to taste with salt and pepper.

Spoon the polenta into shallow bowls and then spoon the ragout on the top and to one side, with the broth pooling around the polenta. (Make sure each portion gets a fair share of broth.) Sprinkle each portion with parsley and Parmigiano and serve immediately.