Roasted Garlic Polenta “Mash” with Herbs and Mascarpone

Roasted Garlic Polenta “Mash” with Herbs and Mascarpone

Using a medium-coarsely ground cornmeal for this dish leaves some texture in the polenta while getting it as close to the consistency of soft, fluffy mashed potatoes as possible. (If using a more coarsely ground meal, increase both the cooking time and quantity of stock accordingly.)

 

What You Will Need

  • Small Bowl
  • Spoon
  • Medium Roasting Pan
  • Aluminum Foil
  • Medium Saucepan
  • Whisk

Ingredients

  • 1 medium head of garlic (1¾ oz.)
  • 1 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 4 cups chicken or vegetable stock
  • 1 cup cornmeal (ground to a medium coarseness)
  • 1⁄4 cup (2 oz.) mascarpone
  • 4 Tbsp. unsalted butter, softened
  • 1 tsp. fresh sage, finely chopped
  • 1 tsp. fresh thyme, finely chopped
  • 1⁄2 tsp. fresh rosemary, finely chopped
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F. Drizzle the whole garlic head with olive oil and wrap it tightly in a sheet of foil. Roast for until the cloves are very soft and fragrant, 30–35 minutes. Remove from the oven and let cool at room temperature.
  2. Once the garlic is cool enough to handle, separate each clove from the head. Peel and discard the skins. Transfer the cloves to a small bowl, mash them well with a fork, and set it aside.
  3. In a medium saucepan set over medium-high heat, bring the stock to a boil. Slowly pour the cornmeal into the boiling stock, whisking constantly. Lower the heat to medium-low and cook, whisking continuously until the polenta starts to thicken slightly, 2–3 minutes. Cover the pot and continue cooking, stirring every 5 minutes and scraping the bottom well to ensure that the polenta does not clump, until the polenta is creamy and lightly bubbling, but still falls off the spoon in ribbons, about 30 minutes. Stir in the mashed garlic, salt, pepper, butter and mascarpone. Continue cooking, while stirring, just until the butter and mascarpone are completely melted and the garlic is incorporated, about 5 minutes more. Taste and adjust the seasoning with more kosher salt or pepper as needed.
  4. Immediately before serving, stir in the sage, thyme, and rosemary. Transfer to a large serving bowl and serve hot.

 

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Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
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Instant Pot Roasted Rosemary Potatoes

Instant Pot Roasted Rosemary Potatoes

Instant pot rosemary roasted potatoesI’m so loving my new Instant Pot! It’s like a crockpot on steroids!  It does everything my old crockpot does but faster!  Imagine roasting potatoes in just 7 minutes.  I made these delicious Instant Pot Roasted Rosemary Potatoes for our last family barbecue.

It’s super easy to make using those cute baby potatoes you can buy by the sack at Costco or Sam’s Club.  It makes a great side side for barbecues, roasts, and whatever your like! They’re creamy, crunchy, and so yummy.   Here’s my recipe of Instant Pot Roasted Rosemary Potatoes!

Ingredients:

2 Lbs. Baby Potato Medley or combination of baby yukon gold & red potatoes

1 Tbs Fresh Rosemary

2 Tbs Garlic Powder

1 Tbs Sea Salt

1 Tbs Black Pepper

1/4 Cup Olive Oil

1 Cup chicken or vegetable broth

1 Sprig Fresh Rosemary

Directions:

Turn on Instant Pot and set on sauté.

Wash potatoes and pat dry with paper towel and place in a bowl

Combine seasonings with olive oil and drizzle over potatoes

Toss potatoes in the oil making sure all potatoes are covered with oil

When pot is hot place potatoes in pot to brown on all sides – you may have to do this in batches

Remove browned potatoes from pot and turn off pot

Place trivet on the bottom of the pot

Add broth then carefully place potatoes on trivet

Place sprig of rosemary on top of potatoes

Place lid on pot making sure the valve is on sealing

Turn pot on to Manual setting and adjust time to 7 minutes

When timer goes off quick release the pressure by carefully turning the valve on to venting

When all the pressure has been released open pot and plate potatoes for serving.

instant pot roasted rosemary potatoes


instant pot roasted rosemary potatoes
Instant Pot Roasted Rosemary Potatoes
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instant pot roasted rosemary potatoes
Instant Pot Roasted Rosemary Potatoes
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Garlic, Rosemary, Parmesan Fries

Garlic, Rosemary, Parmesan Fries

garlic rosemary parmesan friesAh crispy, salty, yummy French Fries! Who doesn’t love them?  Fried potatoes are probably the most popular item on fast food menus around the world.  They’re served with everything from burgers to kebobs!

But in the past 10 years or so the humble French Fry has gone gourmet.  They’re now tossed, topped, and smothered with everything from garlic powder to chili, and truffles.  Gourmet French Fries have gotten so popular that even McDonald’s ventured into its territory with their Shake fries.  (Now that didn’t go so well.  Who wants to pour an order of McD’s fries into a bag, sprinkle with seasoned powder and shake? Not me that’s for sure!  We tried it and came to the conclusion that McDonald fries are best left alone.)

Many restaurants have also turned to fresh hand cut fries instead of the standard bags of frozen potatoes.  And they’re frying them in healthier oils, namely olive oil.

This “new” trend of gourmet fried potatoes is not new at our house.  I’ve always made fried potatoes or french fries from real potatoes.  I’m not too crazy about frozen potatoes.  And I’ve been seasoning fries for ages!

One of our favorites are Garlic, Rosemary, Parmesan Fries.  Seriously who can resist a blend of garlic, rosemary, and parmesan cheese?  A perfect combo in my book!

Garlic, Rosemary, Parmesan Fries are the perfect side dish for burgers!  They go well with just about anything you make.  They’s super good just by themselves.  And their fried in olive oil which gives them a better flavor than frying in vegetable oil.

Here’s my recipe.  Make plenty, they go fast!

Ingredients:

8 Large Russet Potatoes, scrubbed, peeled, and cut into thin strips

Olive Oil for frying

2 Tbs. Fresh Garlic, roughly chopped

2 Tbs. Fresh Rosemary, roughly chopped

1/2 Cup Fresh Parmesan Cheese, grated

Directions:

Wash and peel potatoes then cut into thin strips

Heat about 1″ – 1 1/2″ of olive oil in a deep pan

Drop potato strips into hot oil

Fry until crisp and golden brown

Drain on paper towel, gently pat the fries with the paper towel to remove excess oil

Pour fries in a large mixing bowl

Add remaining ingredients and toss until the toppings are evenly distributed

Serve hot

Garlic, Rosemary, Parmesan Fries
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Garlic, Rosemary, Parmesan Fries
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Ingredients
Servings:
Instructions
  1. Wash and peel potatoes then cut into thin strips
  2. Heat about 1" - 1 1/2" of olive oil in a deep pan
  3. Drop potato strips into hot oil
  4. Fry until crisp and golden brown
  5. Drain on paper towel, gently pat the fries with the paper towel to remove excess oil
  6. Pour fries in a large mixing bowl
  7. Add remaining ingredients and toss until the toppings are evenly distributed
  8. Serve hot
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Italian Herb Slow Cooker Pot Roast

Italian Herb Slow Cooker Pot Roast

It seems like everyone’s lives are so busy these days, I know mine is.  Finding time to cook can be challenging when I’m busy chasing after the 2 year old twins, Harper and Sadi.  Actually keeping them safely out of the kitchen so I can cook is the biggest challenge!  But now that my daughter Jenny and her sons, Dion and Devon, have moved back home with me preparing meals is a must.  I usually cook dinner at least 4 nights a week, but now that they’re back we prepare 3 meals a day almost everyday.

In my life my Slow Cooker or Crock Pot has been a lifesaver!  It really makes cooking dinner that much easier, toss everything in the pot in the morning, forget about it, and serve for dinner! One of my family’s favorite slow cooker dinners is Pot Roast.

It’s really the best way to make pot roast  in my opinion.  You can toss in just about any cut of meat, I like to use chuck roasts, and it turns out tender and juicy.  For a bit of variety I like to add different herbs and spices to my pot roast.  One of our favorites is this Italian Herb Pot Roast.  We eat it with steamed white rice, but really it’s hearty enough to serve by itself, specially if you toss in lots of potatoes and other veggies.

Fresh herbs and Balsamic vinegar is the secret to this tasty pot roast.  It’s a great way to use some of the herbs in my kitchen garden!  If you don’t grown your own herbs you can buy some at your local farmer’s market or grocery store.

Here’s the recipe!

Ingredients:

3-4 Pound Chuck Roast

3 Cups Beef Broth

1 Cube Beef Broth – crush and stir into the liquid in the pot

2 Cups Baby Carrots

1 Large Onion – cut in chunks

6-8 Small Yukon Gold Potatoes – scrubbed clean, cut in half

1 Sprig Fresh Rosemary

2 Sprigs Fresh Thyme

2 Sprigs Fresh Oregano

3 Cloves Fresh Garlic – minced

1/2 Cup Balsamic Vinegar

1 Tbs. Sea Salt

Directions:

Place all ingredients into a crock pot.

Cook over low heat for 8-10 hours.

 

Italian Herb Slow Cooker Pot Roast
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Italian Herb Slow Cooker Pot Roast
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Ingredients
Servings:
Instructions
  1. Place all ingredients in a crock pot
  2. Cook over low heat for 8-10 hours
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