MAKES 4 to 6 SERVINGS
Polenta is one of the most delicious ways to get your grains, especially when cheese is involved. This version is a bit creamier than others. If you like a firmer polenta, reduce the broth to 2½ cups. And if you don’t have mascarpone, you can substitute extra cream, but I like the bit of tang that the cheese provides. I always serve this dish with the spatch-cocked chicken here.
2 tablespoons unsalted butter
½ cup finely chopped yellow onion
1 garlic clove, minced
3 cups reduced-sodium chicken broth
1½ cups whole milk
1 cup yellow polenta (coarse-grind cornmeal, not instant polenta)
Kosher salt and freshly ground black pepper
½ cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
⅓ cup mascarpone cheese or additional heavy cream
⅓ cup heavy cream
2 teaspoons finely chopped fresh chives
Pinch of hot red pepper flakes
1. Melt the butter in a heavy medium saucepan, preferably enameled cast iron, over medium heat. Add the onion and cook, stirring occasionally, until it is lightly browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
2. Add the broth, milk, polenta, ½ teaspoon salt, and ¼ teaspoon pepper to the saucepan and whisk well. Bring to a boil over high heat, whisking often to avoid scorching. Reduce the heat to low and simmer, whisking well every 5 minutes or so, until the polenta is very tender and thick enough to support a standing spoon, 45 minutes to 1 hour.
3. Stir in the Parmigiano, mascarpone, cream, chives, and hot pepper flakes. Season to taste with additional salt and pepper. If the polenta is too thick (it should spread slightly when served in a bowl), whisk in more milk, a tablespoon at a time, to adjust its consistency. Serve hot.
MAKES 18 RICE CAKES 8 SERVINGS
These golden brown rice cakes are an incredibly impressive way to vary any dish that is typically served over rice. While they were developed for the “Beef and Broccoli” here, they make an outstanding base for tuna or steak tartare as well. Be sure to use short-grain sticky rice, as its extra starch will help hold the cakes together.
About 3 tablespoons canola oil, as needed, plus more for the baking dish
1⅓ cups short-grain sticky (sweet or glutinous) rice
2 tablespoons unseasoned rice vinegar
2⅔ cups water
1 teaspoon minced fresh ginger
1 teaspoon kosher salt
1 large egg, beaten
1 tablespoon cornstarch
1 garlic clove, minced
1. Heat 1 tablespoon of the oil in a medium heavy-bottomed saucepan over high heat. Add the rice and cook, stirring often, until lightly browned. Stir in the vinegar, followed by the water, ginger, and salt. Bring to a boil and reduce the heat to low. Cover tightly and simmer until the rice is tender and has absorbed the liquid, about 20 minutes. Transfer to a large bowl and let cool until tepid.
2. Lightly oil an 11-by-8-inch baking dish. Stir the egg, cornstarch, and garlic into the rice. Spread the rice mixture into the baking dish and smooth the top while pressing it in firmly. Let cool completely.
3. Invert the baking dish and unmold the rice slab onto a cutting board. Using a lightly oiled knife, cut the slab into 18 equal pieces. (The rice cakes can be covered with plastic wrap and refrigerated for up to 6 hours.)
4. Preheat the oven to 200°F. Line another rimmed baking sheet with paper towels. Heat the remaining 2 tablespoons oil in a large skillet over high heat. In batches, add the rice cakes and cook, turning once, until golden brown on both sides, about 6 minutes. Transfer to the paper towels and keep warm in the oven while cooking the remaining cakes, adding more oil to the skillet as needed.