Culture Magazine

52 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 SEARED POLENTA WITH GARLICKY RADICCHIO Written and styled by Molly Shuster Photographed by Lauren Volo For quicker assembly, make the polenta ahead of time—it will keep, covered with plastic wrap in the refrigerator, for up to 4 days. Leave out at room temperature for 30 minutes to 1 hour before searing. Serves 8 POLENTA: 1 cup polenta (medium- or fine-ground cornmeal) 1 cup whole milk 1 teaspoon kosher salt 2 tablespoons unsalted butter, plus more for greasing pan 1 cup grated fontina cheese Extra-virgin olive oil, for searing GARLICKY RADICCHIO: ¼ cup extra-virgin olive oil 6 cloves garlic, thinly sliced 5 ounces prosciutto, cut into ¼-inch dice (ask your butcher to slice) 3 heads radicchio, halved, cored, and cut into 1-inch-thick wedges Kosher salt and freshly ground black pepper, to taste POLENTA: Boil 4 cups water in a medium saucepan over medium-high heat. Whisk in polenta. Reduce heat to a simmer and cook, stirring occasionally, until polenta starts to thicken, about 20 minutes. Whisk in milk and salt. Continue to cook, stirring occasionally, until polenta grains are tender, about 15 minutes. Set aside. Meanwhile, butter an 8-inch-by-8-inch baking dish. Stir fontina and butter into polenta and season to taste. Pour into prepared baking dish and smooth top. Cool completely. When cool, cut polenta in half and then in quarters the other way, for a total of 8 pieces. When ready to serve, heat a couple of teaspoons of oil in a nonstick skillet over medium-high. Sear polenta, 2 pieces at a time, until deep golden and crispy, 2 to 3 minutes per side. Keep warm. GARLICKY RADICCHIO: Heat oil in a large, heavy-bottom skillet over medium-high heat. Add garlic and cook until lightly golden, 1 to 2 minutes. Add prosciutto and cook until crisp and fat has rendered, about 4 minutes. Remove garlic and prosciutto with a slotted spoon and reserve. Add radicchio, in batches if needed, and cook, stirring occasionally, until wilted and partially tender, about 3 minutes. Return garlic and prosciutto to pan and season with salt and pepper. Serve seared polenta with radicchio spooned on top. ZUCCHINI FRITTERS Written by Molly Shuster Make sure to squeeze as much water out of the zucchini as you can; too much moisture can weigh down these light fritters. Makes 18 to 20 fritters 6 cups grated zucchini (2 to 3 medium zucchini) 1 cup fresh breadcrumbs 1 cup ricotta ¼ cup chopped scallions (about 3 scallions), white and light green parts only ¹⁄ ³ cup chopped fresh dill ¹⁄ ³ cup chopped fresh parsley ¹⁄ ³ cup all-purpose flour 1 egg, lightly beaten ½ teaspoon kosher salt Olive oil, for frying Flaky sea salt, to serve 1 cup warm marinara sauce, to serve (optional) Heat oven to 250°F. Line a baking sheet with a cooling rack and set aside. Spread grated zucchini on a plate or baking sheet double-lined with paper towels. Cover with more paper towels and let drain for at least 30 minutes. Combine breadcrumbs, ricotta, scallions, herbs, flour, egg, and salt in a medium bowl until well combined. Set aside. Squeeze zucchini to release as much liquid as possible. Add zucchini to batter and mix well. Batter should be lumpy but hold together and spoon easily. If it feels loose, add 1 additional tablespoon of flour. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium- high heat. Scoop about ¼ cup batter per fritter and fry in batches, 3 or 4 at a time, depending on the size of your skillet. Cook fritters until golden brown, about 2 minutes per side. If oil starts to smoke, turn heat down to medium and continue frying. Transfer fritters to cooling rack, and place in oven to keep warm. Repeat with remaining batter, adding more oil as necessary. Sprinkle fritters with sea salt, and serve immediately with warm marinara sauce, if desired. GRILLED BROCCOLI RABE WITH RICOTTA Written by Molly Shuster We like rich sheep's milk ricotta in this warm- weather dish—it has enough body to stand up to the smoky, pleasantly bitter broccoli rabe. Serves 4 3 cloves garlic, thinly sliced ¼ teaspoon red pepper flakes, plus more to taste ¹⁄ ³ cup plus 2 tablespoons extra-virgin olive oil, divided 1 bunch broccoli rabe, trimmed 1 cup ricotta Flaky sea salt, to serve Heat garlic, red pepper flakes, and ¹⁄ ³ cup oil in a saucepan over medium heat. Simmer until garlic is lightly golden, then remove from heat. Heat a grill to medium-high. Drizzle broccoli rabe with remaining 2 tablespoons oil, then grill until tender and lightly charred, about 4 minutes per side. Divide ricotta among 4 plates. Place broccoli rabe over ricotta and drizzle with the garlic oil. Sprinkle with sea salt and serve immediately.

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