Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

• 9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 2 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 tsp. baking soda
• 1 cup buttermilk
• 1/4 cup sour cream
• 2 large eggs, lightly beaten
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.


In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.


In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.


Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.


When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.


Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.


Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Buttermilk Cornbread for Stuffing

• 4-3/4 oz. (1 cup) fine to medium cornmeal
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 1 Tbs. baking powder
• 1/4 tsp. salt
• 1 large egg, lightly beaten
• 1/3 cup (5-1/2 Tbs.) unsalted butter, melted
• 1 cup buttermilk

Lightly grease an 8- or 9-inch square pan. Heat the oven to 350°F. Sift the dry ingredients into a medium bowl. Add the remaining ingredients and stir to just moisten the dry ingredients; don’t overmix. Pour the batter into the pan. Bake until the edges are light brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Let cool for at least 5 minutes before crumbling.

Okra Cornmeal Cakes

Serve these delicious okra cakes in bite-size bits for a cocktail nibble or larger cakes for a side dish. In the middle of summer, try adding fresh corn cut off the cob as well. The larger cakes are also brilliant layered with a soft, creamy cheese,
such as fresh goat cheese or ricotta and thickly sliced tomato to make aNapoleon.

• 2 cups fine yellow cornmeal
• 2 tsp. baking powder
• 1 tsp. fine sea salt
• 1 large egg, lightly beaten
• 1-1/2 cups water, more if needed
• 8 oz. okra, stems trimmed and sliced 1/4-inch thick
• 1 jalapeño, cored, seeded, and finely chopped
• 1 clove garlic, mashed into a paste
• 1/4 cup corn oil, for frying

Line a plate with paper towels. Set aside.

To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and fine salt. In a second bowl or large liquid measuring cup, combine the egg and water. Add to the dry ingredients and whisk until smooth. Add the okra, jalapeño, and garlic. Stir to combine. (The batter is thick, but should be wet, not dry. Add water as needed; the amount will depend on the size grind of the cornmeal.)

To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Scoop 1/4 cup of batter onto the heated skillet and press into an even layer. Repeat with additional batter, without crowding. Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Transfer to the paper towel–lined plate. While hot, season with salt and pepper. Repeat with remaining batter. Serve immediately.

Buttermilk Cornbread

Store-bought bread is fine for making most kinds of bread stuffing, but for cornbread stuffing, I think it’s best to make your own. This cornbread, adapted from a recipe by Fine Cooking contributing editor Pam Anderson, is noteworthy because it doesn’t call for any wheat flour, so it’s bursting with corn flavor. Use it to make cornbread stuffing or serve it warm, slathered with butter and honey or maple syrup.

• 1-1/2 cups yellow cornmeal, preferably stone-ground
• 1 Tbs. granulated sugar
• 1-1/2 tsp. baking powder
• 3/4 tsp. table salt
• 1/4 tsp. baking soda
• 1-1/4 cups buttermilk
• 1 large egg
• 1 large egg yolk
• 2 Tbs. unsalted butter or rendered bacon fat, cut into two pieces

Position a rack in the center of the oven and place a 10- to 11-inch cast-iron skillet or a 9-inch-square metal baking pan on the rack. Heat the oven to 450ºF.

Bring a small kettle of water to a boil. While the water comes to a boil, put 1/2 cup of the cornmeal in a medium mixing bowl. In a small bowl, combine the remaining 1 cup cornmeal with the sugar, baking powder, salt, and baking soda.

Pour 1/2 cup of the boiling water into the 1/2 cup of cornmeal and stir until the cornmeal becomes a thick mush. Whisk the buttermilk into the mush until smooth, then whisk in the egg and egg yolk.

When the oven and pan are fully heated, stir the dry ingredients into the buttermilk mixture. Remove the hot pan from the oven and add the butter or bacon fat, carefully swirling it around the pan until it’s melted and has coated the pan—it’s fine if the butter browns. Immediately pour the excess butter or fat into the batter, stir to combine, then scrape the batter into the skillet or pan.

Bake until the cornbread has pulled away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the cornbread out onto a cooling rack. Cool for 5 to 10 minutes before serving, or cool completely if using for stuffing.

Fresh Corn Tortillas

Tender, flavorful, homemade corn tortillas are worlds apart from their store-bought counterparts, and they make any taco taste better. Although not necessary, a tortilla press comes in handy for making these.

• 2 lb. (8 cups) fine-grind masa harina (such as Maseca or Goya Masarica brand)
• 4 to 5-1/2 cups warm water (about 100°F)
• 1 tsp. kosher salt

Cut two 8-inch circles from a clean plastic grocery store bag or gallon-size zip-top bag; set aside.

In a large bowl, combine the masa harina, 4 cups of the warm water, and the salt. Mix and knead with your hands until the dough is smooth and homogenous, adding more water 1/4 cup at a time as needed—the dough should feel like Play-Doh: flexible, soft, and smooth, not stiff. To test the dough, pinch off a bit, roll into a ball, and flatten between your palms. The dough should flatten easily, with few if any cracks forming around the edges. If deep U-shaped cracks form, add more water and test again.

Divide the dough into 2-oz. balls (about the size of golf balls), keeping them covered with a damp towel while you shape them.

Heat a large griddle over medium heat (or use two large skillets if you don’t have a large griddle). Use a tortilla press or the bottom of a wide, heavy pot to flatten a dough ball between the two pieces of plastic into a 6-inch tortilla of even thickness. Peel off the top piece of plastic, flip the tortilla over onto your hand, and carefully peel off the other piece of plastic.

Slap the tortilla onto the griddle (this breaks any air bubbles) and cook, flipping once, until the surface is brown in spots and appears dry, 1 to 2 minutes per side. While the first tortilla cooks, shape and begin cooking another. Continue shaping and cooking the remaining tortillas in this manner. As they’re done, wrap them in a slightly damp dishtowel to keep them warm and flexible.

Breakfast Polenta with Figs and Brie

A breakfast polenta is a thing of beauty: almost no stirring and still lots of flavor. For the best look as well as taste, be sure to use the beige Calimyrna figs, rather than the darker black Mission variety. And if you don’t have a fancy for dried figs, substitute dried cherries, particularly dried sour cherries.

• 2 cups polenta, preferably coarse-ground polenta or corn grits (do not use instant)
• 7 oz. dried Calimyrna figs, stemmed and coarsely chopped (about 1-1/4 cups)
• 1/4 cup honey, more for serving if desired
• 2 Tbs. sugar
• Kosher salt
• 8 oz. Brie, rind removed, then diced
• Chopped pistachios, for serving (optional)

Tip:

The easiest way to dice Brie is to freeze it first for 30 minutes, then spray a sharp chef’s knife with nonstick spray before you start. However, you’ll need to let those little chunks come back to room temperature before stirring them into the polenta so they melt evenly.

In a 6-quart slow cooker, combine the polenta, figs, honey, sugar, 1 tsp. salt, and 7 cups of water. Cover and cook on low, stirring once halfway through, until the polenta is creamy and thickened slightly, about 4 hours total.

Stir in the Brie, cover, and cook for 5 minutes. If you like, sprinkle with pistachios and drizzle with additional honey before serving.

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

• 9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 2 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 tsp. baking soda
• 1 cup buttermilk
• 1/4 cup sour cream
• 2 large eggs, lightly beaten
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.


In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.


In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.


Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.


When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.


Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.


Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Buttermilk Cornbread for Stuffing

• 4-3/4 oz. (1 cup) fine to medium cornmeal
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 1 Tbs. baking powder
• 1/4 tsp. salt
• 1 large egg, lightly beaten
• 1/3 cup (5-1/2 Tbs.) unsalted butter, melted
• 1 cup buttermilk

Lightly grease an 8- or 9-inch square pan. Heat the oven to 350°F. Sift the dry ingredients into a medium bowl. Add the remaining ingredients and stir to just moisten the dry ingredients; don’t overmix. Pour the batter into the pan. Bake until the edges are light brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Let cool for at least 5 minutes before crumbling.

Spoonbread

I like this recipe just the way it is, but feel free to vary it by adding sautéed diced onions, jalapeños, or red bell peppers.

• 4 eggs, separated
• 1 cup stone-ground cornmeal
• 3 cups whole milk
• 1 tsp. salt
• Pinch granulated sugar
• 2 Tbs. unsalted butter; more for the baking dish and for serving

Heat the oven to 350°F. Butter a deep (3-inch) 1-1/2-qt. baking or soufflé dish (or a deep cast-iron skillet). In a large bowl, whip the egg whites until medium-stiff peaks form; set them aside.

In a mixing bowl, whisk the cornmeal and 1 cup of the milk. In a medium saucepan, scald the remaining 2 cups milk. Add the cornmeal mixture to the saucepan and cook, whisking constantly, over medium-low heat, until the mixture thickens (you’ll begin to see the bottom of the pan as you whisk), about 10 minutes. Remove from the heat; stir in the salt, sugar, and butter. Add the egg yolks one at a time, whisking to combine after each addition. Gently fold in the egg whites. Pour the mixture into the prepared baking dish and bake until the spoonbread is puffed, with a golden brown crust, and a toothpick inserted in the center comes out clean, about 1 hour. Serve with lots of butter.

Okra Cornmeal Cakes

Serve these delicious okra cakes in bite-size bits for a cocktail nibble or larger cakes for a side dish. In the middle of summer, try adding fresh corn cut off the cob as well. The larger cakes are also brilliant layered with a soft, creamy cheese,
such as fresh goat cheese or ricotta and thickly sliced tomato to make aNapoleon.

• 2 cups fine yellow cornmeal
• 2 tsp. baking powder
• 1 tsp. fine sea salt
• 1 large egg, lightly beaten
• 1-1/2 cups water, more if needed
• 8 oz. okra, stems trimmed and sliced 1/4-inch thick
• 1 jalapeño, cored, seeded, and finely chopped
• 1 clove garlic, mashed into a paste
• 1/4 cup corn oil, for frying

Line a plate with paper towels. Set aside.

To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and fine salt. In a second bowl or large liquid measuring cup, combine the egg and water. Add to the dry ingredients and whisk until smooth. Add the okra, jalapeño, and garlic. Stir to combine. (The batter is thick, but should be wet, not dry. Add water as needed; the amount will depend on the size grind of the cornmeal.)

To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Scoop 1/4 cup of batter onto the heated skillet and press into an even layer. Repeat with additional batter, without crowding. Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Transfer to the paper towel–lined plate. While hot, season with salt and pepper. Repeat with remaining batter. Serve immediately.

Okra Cornmeal Cakes

Serve these delicious okra cakes in bite-size bits for a cocktail nibble or larger cakes for a side dish. In the middle of summer, try adding fresh corn cut off the cob as well. The larger cakes are also brilliant layered with a soft, creamy cheese,
such as fresh goat cheese or ricotta and thickly sliced tomato to make aNapoleon.

• 2 cups fine yellow cornmeal
• 2 tsp. baking powder
• 1 tsp. fine sea salt
• 1 large egg, lightly beaten
• 1-1/2 cups water, more if needed
• 8 oz. okra, stems trimmed and sliced 1/4-inch thick
• 1 jalapeño, cored, seeded, and finely chopped
• 1 clove garlic, mashed into a paste
• 1/4 cup corn oil, for frying

Line a plate with paper towels. Set aside.

To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and fine salt. In a second bowl or large liquid measuring cup, combine the egg and water. Add to the dry ingredients and whisk until smooth. Add the okra, jalapeño, and garlic. Stir to combine. (The batter is thick, but should be wet, not dry. Add water as needed; the amount will depend on the size grind of the cornmeal.)

To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Scoop 1/4 cup of batter onto the heated skillet and press into an even layer. Repeat with additional batter, without crowding. Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Transfer to the paper towel–lined plate. While hot, season with salt and pepper. Repeat with remaining batter. Serve immediately.

Breakfast Polenta with Figs and Brie

A breakfast polenta is a thing of beauty: almost no stirring and still lots of flavor. For the best look as well as taste, be sure to use the beige Calimyrna figs, rather than the darker black Mission variety. And if you don’t have a fancy for dried figs, substitute dried cherries, particularly dried sour cherries.

• 2 cups polenta, preferably coarse-ground polenta or corn grits (do not use instant)
• 7 oz. dried Calimyrna figs, stemmed and coarsely chopped (about 1-1/4 cups)
• 1/4 cup honey, more for serving if desired
• 2 Tbs. sugar
• Kosher salt
• 8 oz. Brie, rind removed, then diced
• Chopped pistachios, for serving (optional)

Tip:

The easiest way to dice Brie is to freeze it first for 30 minutes, then spray a sharp chef’s knife with nonstick spray before you start. However, you’ll need to let those little chunks come back to room temperature before stirring them into the polenta so they melt evenly.

In a 6-quart slow cooker, combine the polenta, figs, honey, sugar, 1 tsp. salt, and 7 cups of water. Cover and cook on low, stirring once halfway through, until the polenta is creamy and thickened slightly, about 4 hours total.

Stir in the Brie, cover, and cook for 5 minutes. If you like, sprinkle with pistachios and drizzle with additional honey before serving.

Pork with Onions & Prunes over Polenta

Be sure the oven is up to temperature before you start the polenta. Adding the white wine in stages for repeated reductions goes a long way toward deepening the flavor and color of this stew.

For the glazed onions:

• 12 small white onions, an X cut in the root end, blanched, drained, and peeled
• 1/4 cup water
• 1-1/2 Tbs. butter
• 1 tsp. sugar

For the pork:

• 1-1/2 lb. pork shoulder or butt, fat trimmed, cut into 3/4-inch cubes
• 2 Tbs. olive oil
• Pinch cinnamon
• Pinch freshly ground black pepper
• Pinch dried rosemary, crumbled
• Pinch dried thyme, crumbled  
• 1 cup finely chopped onion
• 1 Tbs. red-wine vinegar
• 1 Tbs. Dijon-style mustard
• 1-1/2 cups dry white wine
• 3 cloves garlic 
• 2 medium carrots, peeled, halved lengthwise, and sliced 1/2-inch thick
• 1 bay leaf 
• Salt to taste 
• 1-3/4 cups homemade or low-salt canned chicken stock
• 8 large dried pitted prunes, soaked in hot water to soften
• Chopped fresh flat-leaf parsley

For the polenta:

• 1 cup medium-coarse polenta, preferably organic stone-ground
• 4 cups water
• 1 tsp. salt; more to taste

Cook the onions:

In a small skillet, combine the onions, 1/4 cup water, butter, and sugar; bring to a boil. Simmer, covered, until the water evaporates and the onions are just tender; about 5 minutes. Cook uncovered over low heat until the onions are well browned, about 8 minutes. Set aside, uncovered.

Start the stew:

Toss the pork with the olive oil, cinnamon, pepper, rosemary, and thyme. In a heavy, 5-qt. Dutch oven, brown the pork over medium heat for about 5 minutes, adding no fat to the pan. Increase the heat to medium-high and sauté, stirring frequently, until any moisture has evaporated and the pork is thoroughly browned, about 10 minutes. Transfer the pork to a bowl. Reduce the heat to medium and add the chopped onion to the remaining pan juices. Cook until the onion is soft and starting to brown, about 6 minutes, and then add it to the reserved pork.

Add the vinegar, mustard, and 1/2 cup of the wine to the pot. Heat to boiling, scraping up the brown bits that cling to the bottom of the pan. Reduce to a glaze. Add another 1/2 cup wine; again, reduce it to a glaze. Repeat with the last 1/2 cup wine. Add the garlic, carrots, and bay leaf to the pot. Return the pork, onions, and any accumulated juices to the pot, season with salt, and add the stock. Bring to a boil, cover, and reduce the heat. Simmer gently until barely tender, 45 to 55 minutes.

Meanwhile, start the polenta:

Heat the oven to 350°F. In an oiled 3-qt. nonstick ovenproof skillet, combine the cornmeal, water, and salt. Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 minutes. Remove from the oven and let the polenta rest in the pan for 5 minutes before pouring it onto a serving platter.

Finish the stew:

After 45 minutes of simmering, add the prunes and glazed onions to the meat. Continue cooking, uncovered, until the pork is very tender and the stew is thickened (about another 15 minutes), stirring occasionally. Remove the pot from the heat, discard the bay leaf, and adjust the seasonings. Set aside until the polenta is ready. If necessary, gently reheat the stew to bubbling and serve on top of the hot polenta, sprinkled with chopped parsley.

Okra Cornmeal Cakes

Serve these delicious okra cakes in bite-size bits for a cocktail nibble or larger cakes for a side dish. In the middle of summer, try adding fresh corn cut off the cob as well. The larger cakes are also brilliant layered with a soft, creamy cheese,
such as fresh goat cheese or ricotta and thickly sliced tomato to make aNapoleon.

• 2 cups fine yellow cornmeal
• 2 tsp. baking powder
• 1 tsp. fine sea salt
• 1 large egg, lightly beaten
• 1-1/2 cups water, more if needed
• 8 oz. okra, stems trimmed and sliced 1/4-inch thick
• 1 jalapeño, cored, seeded, and finely chopped
• 1 clove garlic, mashed into a paste
• 1/4 cup corn oil, for frying

Line a plate with paper towels. Set aside.

To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and fine salt. In a second bowl or large liquid measuring cup, combine the egg and water. Add to the dry ingredients and whisk until smooth. Add the okra, jalapeño, and garlic. Stir to combine. (The batter is thick, but should be wet, not dry. Add water as needed; the amount will depend on the size grind of the cornmeal.)

To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Scoop 1/4 cup of batter onto the heated skillet and press into an even layer. Repeat with additional batter, without crowding. Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Transfer to the paper towel–lined plate. While hot, season with salt and pepper. Repeat with remaining batter. Serve immediately.

Caramelized Cabbage on Creamy Polenta

A good-quality aged cheese is wonderful in this dish. Taste the cheese before you use it to be sure it isn’t too salty. If you’re doubling the recipe, double the cooking time. You can keep the “pie” hot over simmering water for up to half an hour, but it doesn’t reheat well.

• 2 Tbs. extra-virgin olive oil
• 1/4 lb. chopped pancetta
• 2 cloves garlic, minced
• 1 small sprig rosemary, chopped
• 2 lb. green, white, or Savoy cabbage, cored and thinly shredded
• 2 tsp. salt; more to taste
• Freshly ground black pepper to taste
• About 3 Tbs. dry white wine (or water); more if needed
• A few drops balsamic vinegar
• 1 cup medium-coarse cornmeal, preferably organic stone-ground
• 4 cups water
• 1/2 tsp. olive oil
• 1 Tbs. butter
• 2 oz. finely grated Asiago or Pecorino Romano

Prepare the cabbage:

Heat the 2 Tbs. extra-virgin olive oil in a wide, deep saucepan over medium heat. Add the pancetta, garlic, and rosemary and sauté until the pancetta and garlic soften, about 4 minutes. Add the cabbage, 1/2 tsp. of the salt, the pepper, wine, and 1/4 cup water; toss to coat thoroughly. Cover and cook over medium heat for about 1 hour, adding a little more water or white wine whenever the cabbage seems too dry or begins to brown too fast, checking about every 5 minutes (the cabbage should stew slowly and brown lightly). After about 1 hour, uncover and cook, stirring, until the cabbage is meltingly tender, lightly caramelized, medium brown, and somewhat dry to the touch, about 5 to 10 minutes. Add the balsamic vinegar, taste, and adjust seasonings.

Meanwhile, prepare the polenta:

Heat the oven to 350°F. In an oiled 3-qt. nonstick ovenproof skillet, combine the cornmeal, 4 cups water, the 1/2 tsp. olive oil, and the remaining 1-1/2 tsp. salt; stir briefly. Bake uncovered for 40 minutes. Remove the pan from the oven, give the polenta a good stir, and return the pan to the oven to bake another 5 minutes. Stir in the butter and half of the cheese. Pour the polenta into a greased 9-inch heatproof dish, cover evenly with the cabbage, and scatter the remaining cheese on top. Bake until the tips of the cabbage are brown and crisp, 10 to 15 minutes. Serve hot.

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.

Cornmeal and Oat Waffles

A whole-grain mix you can make ahead and have on hand for
when you’re ready for waffles? Sounds like heaven to us! Although butter and
maple syrup are the standard condiments, you might want to try sorghum syrup, a
Southern favorite.

For the mix

• 4 cups coarse, whole-grain, yellow cornmeal
• 2 cups whole wheat flour
• 1-3/4 cups spelt flour
• 1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
• 3/4 cup sugar
• 1/4 cup baking powder
• 4 tsp. salt
• 1 tsp. ground cinnamon

Tip:

Make sure you buy coarse, whole-grain cornmeal. While the mix can be made with more standard yellow cornmeal—and is still a whole-grain recipe because of the rolled oats—the coarse cornmeal will make every forkful more toothsome. Can’t find whole-grain cornmeal? Grind coarse, whole-grain polenta in a large blender or food processor until it’s the consistency of coarse cornmeal.

For the waffles (yields 3 waffles)

• 1 large egg
• 1/2 cup plus 1 Tbs. milk (whole, 2%, 1%, or even fat-free)
• 1/2 tsp. vanilla extract
• 2 Tbs. nut oil (walnut, hazelnut, or pecan) or 2-1/2 Tbs. melted and cooled unsalted butter

Make the mix

Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit-and-caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.

Make the Waffles

Tip:

If you want to turn this mix into pancake batter, thin it out with about 1/4 cup additional milk.

To make 3 waffles, scoop 1 cup plus 3 Tbs. of the mix into a bowl. Whisk in the egg, milk, vanilla extract, and oil or butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer’s instructions.

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.

Creamy Fontina Polenta with Mushroom Ragoût

This warm and comforting side goes nicely with a hearty braise or beef stew. Try coarse cornmeal instead of instant polenta. It has a more satisfying texture.

• 1 cup coarse yellow cornmeal
• Kosher salt
• 2 Tbs. olive oil
• 4 oz. fresh cremini mushrooms, trimmed and sliced
• 1 medium clove garlic, minced 
• 1-1/2 cups (1 oz.) mixed dried mushrooms, rehydrated (see below) and chopped, plus 3/4 cup soaking liquid
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• 1-1/2 cups grated Fontina (about 6 oz.)

Tip:

To rehydrate dried mushrooms, bring 2 cups water to a boil in a 2-quart saucepan, add the mushrooms, and boil for 3 minutes; remove the pot from the heat, cover and let sit for 20 minutes, or until the mushrooms become tender. Using a slotted spoon, transfer the mushrooms to a plate. Strain the soaking liquid through a coffee filter or a paper towel and reserve.

Bring 4-1/2 cups water to a boil in a 3-quart saucepan. Whisk in 1-1/2 tsp. salt and then the cornmeal. Reduce the heat to medium low and cook, stirring occasionally, until the cornmeal is tender and absorbs all the liquid, about 30 minutes.

Meanwhile, make the mushroom ragoût: Heat the oil in a medium (10-inch) skillet over medium-high heat. Add the fresh mushrooms and cook, stirring, until they soften,3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the rehydrated mushrooms and their liquid, thyme, 1/4 tsp. salt, and 1/2 tsp. pepper; cover with the lid partially ajar and cook, stirring occasionally, until the liquid is a saucy consistency and the mushrooms soften, 7 to 8 minutes.

Stir the Fontina into the polenta. Taste and season with salt as needed. Serve the polenta topped with the ragoût.

Polenta with Goat Cheese & Fresh Sage

This makes a great side dish for roast lamb, chicken, or pork. Or serve it as a main course topped with some tomato sauce or roasted vegetables.

• 4-1/2 cups water  
• 1 tsp. salt; more to taste
• 1 tsp. unsalted butter
• 1 cup polenta
• 1/4 lb. soft fresh goat cheese
• 1 Tbs. finely chopped fresh sage

In a medium heavy-based pot, bring the water to a rolling boil. Add the salt and butter. Slowly whisk in the polenta. Continue to cook over high heat, whisking constantly, about 5 minutes. Reduce the heat to medium-low and cook for another 15 minutes, whisking frequently. The polenta should be thick and creamy. Remove from the heat and stir in the goat cheese and sage. Taste and add more salt, if needed. Pour the polenta into a warm serving bowl and let stand for a few minutes, allowing it to firm up slightly before serving.