HOW TO COOK POLENTA LOG RECIPES

Steps:

• 1. Preheat the oven to 425�F. In a medium saucepan, cook the bacon over medium heat, stirring frequently, until the fat renders out and the bacon is crisp, 5 to 7 minutes. Drain the bacon with a slotted spoon and set aside. Reserve the bacon fat for step 2. 2. Prepare the Mushrooms: Use a paring knife to trim the mushrooms into medium-large pieces, leaving medium and small mushrooms whole. On an unlined baking sheet, toss the mushrooms with the bacon fat; season with salt and pepper. 3. Spread the mushrooms in an even layer on the baking sheet and then transfer to the oven. Roast until the mushrooms are tender and beginning to brown around the edges, 25 to 35 minutes. 4. While the Mushrooms Cook, Make the Polenta: In the same saucepan that you cooked the bacon, bring the broth, milk and shallot to a simmer. Gradually whisk in the polenta, then reduce the heat to low and cook, stirring frequently, until the polenta is thick and tender, 12 to 15 minutes. Stir in the butter and Parmesan, then season to taste with salt and pepper. 5. To serve, spoon the polenta into shallow bowls and top with the roasted mushrooms and bacon. Garnish with thyme, rosemary and chives.

Steps:

• 1. Make the Loaf: Preheat the oven to 400�F and line a 2-pound loaf pan with parchment paper, leaving some overhang. 2. In a large bowl, whisk together the oil and sugar. Crack in the eggs, one a time, whisking between each addition. 3. In a separate bowl, combine the polenta, flour, baking powder and Earl Grey tea. Add the dry ingredients to the oil mixture, along with the lemon zest, and stir until just combined. 4. Scrape the batter into the prepared pan and bake until risen and golden, 40 to 45 minutes. 5. Make the Lemon Syrup: About 5 minutes before the cooking time is up, pour the lemon juice into a small saucepan and add the sugar. Heat over medium-low until you have a glossy syrup. Remove from the heat. 6. While the cake is still warm and in the pan, use a skewer or tip of a sharp knife to gently poke 8 holes in the top and pour the syrup over. Cool completely in the pan. Once cool, lift the cake out of the pan using the parchment overhang and cut into slices. Note: Thanks to the lemon syrup, this loaf cake keeps well in an airtight container for up to 4 days.