What a great episode. I am going to cook my stew beef this way in future as I really hate the muddy taste that often develops when it's been cooked in wine too early for too long. Never had pasta fagioli that looked so bright and firm. Nice. As to the polenta...this is how my family has cooked grits here in the South for generations. Start it out with salt and lots of liquids on the stove, whisk briskly, and then move it to the oven. Nothing else will do; both quick cook grits or instant grits are just gross. This is why some people who hate grits love polenta...preparation is everything. Will give those toppings a try too. Looks great.
So I'm now trying this recipe sans onion, but more garlic. I added water, no wine during the cooking process. I didn't want it to dry out like last time. I looked up the classic recipe. I have added a bay leaf, and sage with the rosemary. The first time, I did not get the juice, despite meat with fat. The first time it came our tasting burned. I also roasted half the peppercorns.
I can't tell if you are supposed to put the lid on the polenta while in the oven or not! I tried to make half a batch in a large, heavy saucepan, and did not use the lid. It developed a soft crust on the top which stirred in but left some soft lumps. It was delicious and creamy without any butter or cheese, as promised. Which is it - lid or no lid?? Thank you.
I've never seen well marbled chuck in California. My nephew that worked in the food industry in the mid-west says they send low quality product to California because they view most people here as ignorant when it comes to quality food.
I grew up in an Italian family. This is not polenta, it is corn flavored wallpaper paste or corn flavored toothpaste. Way too much water. The Italian cooks I watched cooked it on a stovetop and it was way better. There is more to cooking than cutting corners.
