Creamy Polenta-Stuffed Heirloom Tomatoes

• 
  
  1 Tbs. butter
  
  


• 
  
  1 Tbs. diced shallot
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 cup polenta (such as Bob's Red Mill brand)
  
  


• 
  
  1/2 Tbs. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chopped fresh rosemary
  
  


• 
  
  1/4 cup plus 2 Tbs. freshly grated Parmigiano Reggiano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 large Roma-style heirloom tomatoes
  
  


• 
  
  2 Tbs. chopped parsley
  
  

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.

Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.

Smoked Cheddar Polenta

Fresh corn adds texture to this classic ground-corn dish. Polenta leftovers make a great second-day meal—use them as a bed for sautéed vegetables.

• 
  
  1 large ear corn, shucked and snapped in half
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 cup water
  
  


• 
  
  1/2 cup polenta (not quick cooking)
  
  


• 
  
  1 oz. extra sharp white cheddar, coarsely grated (1/4 cup)
  
  


• 
  
  1 oz. smoked cheddar, coarsely grated (1/4 cup)
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Chicken broth, as needed (optional)
  
  

Position an oven rack in the center of the oven, and preheat the oven to 350°F.

Using the coarse holes of a box grater, grate the corn directly into an oven-safe, 2- to 3-quart, heavy-duty saucepan. Add the milk and water and bring to a simmer over medium heat. Slowly sprinkle in the polenta, whisking constantly (do not add quickly and all at once or it will become lumpy), until the mixture just begins to thicken, about 2 minutes. Cover pan tightly with a double layer of foil or a tight fitting lid, place in the oven, and bake for 45 minutes.

Remove the pan from the oven and whisk in the cheeses and butter. Season to taste with salt and pepper. The polenta should have the consistency of soft mashed potatoes. If not, adjust with more milk or chicken broth. Keep warm until ready to serve.

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.

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 a
Napoleon.

• 
  
  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.

Smoked Cheddar Polenta

Fresh corn adds texture to this classic ground-corn dish. Polenta leftovers make a great second-day meal—use them as a bed for sautéed vegetables.

• 
  
  1 large ear corn, shucked and snapped in half
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 cup water
  
  


• 
  
  1/2 cup polenta (not quick cooking)
  
  


• 
  
  1 oz. extra sharp white cheddar, coarsely grated (1/4 cup)
  
  


• 
  
  1 oz. smoked cheddar, coarsely grated (1/4 cup)
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Chicken broth, as needed (optional)
  
  

Position an oven rack in the center of the oven, and preheat the oven to 350°F.

Using the coarse holes of a box grater, grate the corn directly into an oven-safe, 2- to 3-quart, heavy-duty saucepan. Add the milk and water and bring to a simmer over medium heat. Slowly sprinkle in the polenta, whisking constantly (do not add quickly and all at once or it will become lumpy), until the mixture just begins to thicken, about 2 minutes. Cover pan tightly with a double layer of foil or a tight fitting lid, place in the oven, and bake for 45 minutes.

Remove the pan from the oven and whisk in the cheeses and butter. Season to taste with salt and pepper. The polenta should have the consistency of soft mashed potatoes. If not, adjust with more milk or chicken broth. Keep warm until ready to serve.

Creamy Polenta-Stuffed Heirloom Tomatoes

• 
  
  1 Tbs. butter
  
  


• 
  
  1 Tbs. diced shallot
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 cup polenta (such as Bob's Red Mill brand)
  
  


• 
  
  1/2 Tbs. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chopped fresh rosemary
  
  


• 
  
  1/4 cup plus 2 Tbs. freshly grated Parmigiano Reggiano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 large Roma-style heirloom tomatoes
  
  


• 
  
  2 Tbs. chopped parsley
  
  

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.

Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.

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.

Creamy Polenta-Stuffed Heirloom Tomatoes

• 
  
  1 Tbs. butter
  
  


• 
  
  1 Tbs. diced shallot
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 cup polenta (such as Bob's Red Mill brand)
  
  


• 
  
  1/2 Tbs. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chopped fresh rosemary
  
  


• 
  
  1/4 cup plus 2 Tbs. freshly grated Parmigiano Reggiano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 large Roma-style heirloom tomatoes
  
  


• 
  
  2 Tbs. chopped parsley
  
  

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.

Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.

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.

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.

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.

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 a
Napoleon.

• 
  
  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 a
Napoleon.

• 
  
  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.

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.

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.

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.

Creamy Polenta-Stuffed Heirloom Tomatoes

• 
  
  1 Tbs. butter
  
  


• 
  
  1 Tbs. diced shallot
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 cup polenta (such as Bob's Red Mill brand)
  
  


• 
  
  1/2 Tbs. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chopped fresh rosemary
  
  


• 
  
  1/4 cup plus 2 Tbs. freshly grated Parmigiano Reggiano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 large Roma-style heirloom tomatoes
  
  


• 
  
  2 Tbs. chopped parsley
  
  

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.

Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.

Millet and Cheddar Polenta with Roasted Vegetables

Millet makes a rich, soft polenta, and sharp Cheddar highlights the mild, slightly sweet flavor of the grain. Roasted winter vegetables complete this warming vegetarian supper.

For the roasted vegetables

• 
  
  1 lb. cremini (baby bella) mushrooms, trimmed and halved if medium, quartered if large
  
  


• 
  
  1 lb. fresh pearl onions (any color), peeled, or frozen pearl onions, thawed
  
  


• 
  
  1 lb. Brussels sprouts, trimmed and halved
  
  


• 
  
  4 Tbs. extra-virgin olive oil
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  2 tsp. fresh thyme leaves
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. sherry vinegar
  
  

For the millet polenta

• 
  
  1 cup millet
  
  


• 
  
  5 to 6 cups vegetable broth, preferably homemade 
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter
  
  


• 
  
  4 oz. extra-sharp white Cheddar, grated (1-1/2 cups)
  
  


• 
  
  Sea salt
  
  


• 
  
  Extra-virgin olive oil or melted butter, for serving (optional)
  
  

Roast the vegetables

Position a rack in the top third of the oven and heat the oven to 450°F.


In a large bowl, toss the mushrooms, onions, and Brussels sprouts with 2 Tbs. of the oil, the garlic, thyme, 1-1/2 tsp. salt, and a few grinds of pepper. Spread on a large rimmed baking sheet. Roast for 20 minutes, stir the vegetables, and continue roasting until tender and browned, about 35 minutes total. Transfer to a serving bowl and toss with the remaining 2 Tbs. oil and the vinegar.

Make the millet polenta

Meanwhile, rinse and drain the millet. Put it in a heavy-duty 4-quart saucepan and stir over medium-high heat until it smells toasty and turns deeply golden, 7 to 8 minutes.


Add 5 cups of the vegetable broth and the butter and bring to a boil over medium-high heat. Reduce the heat to a simmer and cover. Allow the millet to simmer gently, stirring after the first 20 minutes and then every 7 to 8 minutes thereafter to prevent sticking, until it becomes a thick, creamy porridge with a chewy texture, about 35 minutes total. If it seems too thick, stir in a little more broth. Stir in the cheese and season to taste with salt, if needed.


Serve the polenta in wide, shallow bowls with the roasted vegetables on top. Drizzle a little olive oil or melted butter over each serving, if you like.