Gnocchi, Polenta & Risotto

Today in Top Chef, we made a variety of different vegetarian entrees with an emphasis on garden fresh produce. The campers really out did themselves. The dishes look like they came out of a professional restaurant kitchen!

Creamy Polenta with Roasted Garlic Greens

For the Polenta

2 cups vegetable broth

2 cups 2 percent reduced-fat milk

1 cup polenta or yellow stone-ground cornmeal

1/2 cup finely grated Parmigiano Reggiano cheese

1 tablespoon butter

1/2 teaspoon salt

For the Greens

½ cup Roasted Garlic

1 pound kale, whole

1/2 teaspoon salt

Freshly ground black pepper

To prepare polenta, place broth and milk in a saucepan and bring to a boil over medium-high heat. Add polenta, whisking to prevent clumping. Reduce heat to low and cook, stirring constantly, until liquid is absorbed and polenta is creamy and thoroughly cooked, 5 to 10 minutes.

Add cheese, butter and salt, stirring gently until incorporated.

To prepare the greens, using a slotted spoon, scoop one cup of roasted garlic into a very large skillet over medium-high heat, add greens and sauté 2 minutes. Add salt and pepper. Serve over polenta.

Rosemary & Summer Corn Risotto

5-6 cups Vegetable Broth

3 tablespoons extra-virgin olive oil

¼ red onion, finely chopped

1 1/2 cups Arborio rice

Kosher salt and freshly ground black pepper

3/4 cup fresh corn or frozen, thawed

1 1/2 tablespoons unsalted butter

1 cup freshly grated or shredded Parmesan cheese

½ tsp. chopped thyme

½ tsp. chopped rosemary

½ tsp. chopped chives

¼ tsp. paprika

Heat the vegetable broth in a medium saucepan over medium-low heat until hot, reduce the heat to low, and keep the stock at a low simmer.

Heat the oil in a large saucepan over medium heat until hot but not smoking. Cook the onions, stirring, just until translucent, about 2 minutes. Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 1 to 2 minutes. Add a1/2 teaspoon salt and a few grinds of pepper and pour in ½ cup stock. Cook and stir until all the liquid has evaporated, about 3 minutes. Don't let the rice brown.

Ladle in about 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid is gone, ladle in another 1/2 cup stock. Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. After the rice has absorbed 2 1/2 cups stock, taste it. The rice should be firm to the bite but creamy. If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you. (You may not need all of the stock.)

Stir in the corn and reduce the heat to very low so the risotto stops simmering. Stir in the butter, cheese, paprika and herbs. Season with salt and pepper to taste and serve immediately.