Best 3 Toasted Polenta Waffles With Whipped Ricotta And Winter Citrus Syrup Recipes

TOASTED POLENTA WAFFLES WITH WHIPPED RICOTTA AND WINTER CITRUS SYRUP

Steps:

• Heat a medium skillet over medium heat. Add the cornmeal and cook, stirring often, until lightly golden brown and fragrant, about 5 minutes. Transfer to a large bowl and let cool slightly.
• Whisk together the cornmeal with the flour, cornstarch, baking powder, sugar and salt.
• Whisk together the milk, sour cream and egg yolks in a medium bowl.
• Add the wet ingredients and the 1 1/2 sticks melted butter to the dry ingredients and gently whisk until just combined.
• Beat the egg whites in another medium bowl until soft peaks form. Fold the whites into the batter gently. Cover the bowl and refrigerate for at least 8 hours and up to 12 hours.
• Heat the waffle iron to high heat. Brush the iron with melted butter or spray with nonstick cooking spray. Scoop 1/4 cup of the batter into the iron and cook according to the manufacturer's directions. Top each waffle with a dollop of the whipped ricotta and a few spoonfuls of the winter citrus syrup.
• Combine all of the ingredients in a food processor and process until smooth. Scrape into a bowl. Can be made 1 day in advance, tightly covered and refrigerated.
• Combine the zest and juice in a medium saucepan and bring to a boil over high heat. Cook until thickened and reduced by half, 8 to 10 minutes. Remove and discard the zest, stir in the maple syrup and bring to a simmer. Remove from the heat, whisk in the butter until combined. Stir in the citrus segments and salt. Keep warm.

CHEESY POLENTA WAFFLES

Steps:

• Preheat oven to 200 degrees. Set a wire rack on a baking sheet and place in oven.
• Place polenta and 1 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until thick, 5 to 6 minutes. Whisk in milk; remove from heat and set aside.
• In a large bowl, whisk together flour, salt, onion powder, garlic powder, pepper, baking powder, and cayenne; whisk in polenta mixture. Add cheese; mix to combine. Add egg; mix until well combined.
• Preheat a waffle iron until hot. Spray with nonstick cooking spray. Add 1/2 cup batter to waffle iron; close and cook until deep golden brown. Using an offset spatula, carefully remove hot waffle and place on wire rack in oven. Repeat process with remaining batter, spraying iron before adding batter.

RICOTTA TOAST FOR EVERY SEASON RECIPE BY TASTY

Steps:

• Whip the ricotta: Add the ricotta, the olive oil, and 1 tablespoon heavy cream to the bowl of a food processor and blend on high speed for 1-2 minutes, scraping down the sides of the bowl as necessary, until the mixture is completely smooth. If the mixture is too thick, add another tablespoon of heavy cream to reach your desired consistency. The whipped ricotta will keep in an airtight container in the refrigerator for up to 3 days. Before using to make the toasts, transfer the ricotta to a piping bag and cut an opening about ½ inch from the tip. You should have about 3⅓ cups.
• Toast the bread: Preheat the oven to 425°F (220°C).
• Arrange the sourdough on a 9 x 13-inch (22x33 cm) baking sheet and generously drizzle with the olive oil. Toast for 12-14 minutes, flipping halfway through, until golden and crusty.
• Make the winter citrus toast: Preheat the oven to 500˚F(260˚C). Line a baking sheet with parchment paper.
• Arrange the orange and blood orange on the prepared baking sheet and sprinkle with the demerara sugar. Broil for 8-10 minutes, or until the oranges are caramelized and charred in some places.
• Pipe the whipped ricotta onto a slice of toasted sourdough. Top with the caramelized oranges, drizzle with the pomegranate molasses, if using, and garnish with pomegranate seeds, mint leaves, a drizzle of olive oil, and a sprinkle of flaky salt.
• Make the spring greens ricotta toast: add the arugula, herbs, walnuts, lemon juice, salt, and olive oil to a food processor. Blend until smooth, 1-2 minutes, scraping down the sides of the bowl as needed. Add the water, 1 tablespoon at a time, to thin the pesto to your desired consistency.
• Pipe the whipped ricotta onto a slice of toasted sourdough. Top with the peas, radish, and pesto. Garnish with more fresh herbs, a drizzle of olive oil, and a sprinkle of flaky salt and black pepper.
• Make the summer berry ricotta toast: in a medium bowl, combine the berries, balsamic vinegar, sugar, vanilla, salt, and black pepper. Stir to coat the berries well, then let macerate for 30 minutes, until the berries release some of their juices.
• Pipe the whipped ricotta onto a slice of toasted sourdough. Spoon the macerated berries and some of their juices on top. Garnish a drizzle of balsamic glaze and basil leaves.
• To make the fall ricotta toast, pipe the whipped ricotta onto a slice of toasted sourdough. Top with the sliced pear, honey, and thyme and garnish with flaky salt and black pepper.
• Enjoy!