His mom’s words fueled him.
In a large saucepan, combine the milk, water, butter and 2 teaspoons of salt and bring to a boil.Whisk in the polenta in a thin stream and cook over moderate heat, whisking constantly, just until it begins to thicken, about 3 minutes.
Add the wilted kale and cook over low heat, stirring frequently with a wooden spoon, until the polenta is very thick and no longer gritty, about 20 minutes.Stir in the Creamy Ricotta, season with salt and pepper and cook just until the ricotta is heated through, about 3 minutes.Transfer the polenta to a bowl and serve right away..
Originally appeared: March 2013.Whether it's a hearty.potato-leek soup.
to warm you up in.
or a refreshing chilled tomato soup for summer,.Here, the browning step also begins the process of rendering the fat under the skin of the chicken legs and gives them an attractive golden color that translates beautifully in the final dish.
Skip it and the chicken will be noticeably paler, and you'll run the risk of flabby skin.. Notes from the Food & Wine Test Kitchen.Carmellini calls for Peppadew peppers, a brand of pickled sweet piquanté peppers.
Also known as "Juanita" peppers, they are a small, round, bright-red chile cultivar from South Africa's Limpopo province (though fairly widely available in the U.S.).Jarred cherry peppers, which are slightly less sweet but very similar, are a great substitute..