Herbed and roasted ricotta whey polenta with fresh ricotta and apples
Roast
Italian cuisine
Roasting
Several years ago I discovered Food52er Jennifer Perillo’s simply perfect, utterly foolproof Creamy Homemade Ricotta. Once you’ve made the ricotta, you can use the luscious, flavorful whey in baked goods, creamy soups and especially, polenta. I prefer to roast polenta when not serving it soft, using the method recommended by Judy Rodgers in her recipe for herbed polenta in “The Zuni Café Cookbook,” which recipe I’ve adapted here, using whey instead of water. I like thyme with apples and I like winter savory with thyme, so I use both in the polenta. You could just as easily use pears, substituting whatever herbs appeal to you, if you like. NB, my friends: Perillo’s ricotta produces by far the tastiest whey of any ricotta I’ve made, so for the best polenta, you really should use that recipe. I add 2 fresh bay leaves at the outset to infuse the cheese and whey very lightly. You can leave them out if you like. Also, please note that you’ll have about 1 ½ cups of whey left over. You should freeze it to use another time. If you want to make polenta for another recipe, simply fill out the remaining ½ cup of liquid with water. I hope you enjoy this. ;o)
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