Amarillo Country Club Executive Chef Joseph Guzman is making 1855 New York Strip with Thumbelina Carrots, French Beans, Grape Tomatoes, Marinated Cipollini Onions, Boursin Polenta.
- 12oz New York Strip
- 2oz carrots
- 2oz French Green Beans
- 2oz Grape Tomatoes
- 2oz Cipollini Onion
- 3oz Boursin Polenta
Boursin Polenta Recipe
If preparing polenta in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating to fluff.
- 4 cups milk
- 1 1/2 teaspoons of salt (or 1 teaspoon if using salted butter)
- 1 cup medium-grain yellow polenta
- 4 tablespoons butter
- 1 cup Boursin Cheese
1 Whisk polenta into boiling salted Milk: Heat salted Milk (1 1/2 teaspoons of salt for 1 quart of Milk) to a boil over high heat in a thick-bottomed 2- or 3-quart pan, about 5 minutes. Quickly whisk in the polenta until fully incorporated.
2 Lower to simmer, add butter, cook: Lower the heat to a very low simmer, add the butter and allow the polenta to cook, stirring occasionally so it doesn’t stick to the bottom of the pan, for 25-30 minutes.
3 Finish by stirring in the Boursin cheese until it has melted into the polenta. Taste and add more salt if necessary. (You can also add more cheese if you want it to be even creamier.)
Restaurant Roundup is on Thursday, March 7 at 5 p.m. at the Rex Baxter Building. Tickets are $30.
Amarillo Country Club