By Chef Heidi Whitney-Schile
“I came up with this recipe specifically with Pinot Noir and Oregon in mind. Heirloom tomatoes, carrots, and hazelnuts are all quintessential Oregon produce that hits its peak in September, making for beautiful flavors leading into fall. The deep, richness of this dish perfectly compliment Ambar Estate’s 2021 Dundee Hills Pinot Noir.”
Ingredients
Hazelnut Romesco
1 Cup Hazelnuts
1 Cup Tomatoes
1 Cup Sweet Red Peppers
1.5 Red Onions
1 Jalapeno
2 Tbsp Olive Oil
2 tsp Salt
1/4 tsp Black Pepper
1 Head of Garlic
3 Tbsp Sherry Vinegar
Roasted Carrot Polenta
1/2 Cup Polenta
1/3 Cup Roasted Carrot Juice
1/3 Cup Cream
1/3 Cup Vegetable Stock
1 tsp Salt
2-3 Cloves of Roasted Garlic
1 tsp Ginger
*If you are unable to find roasted carrot juice, substitute with regular carrot juice.
Preparation
Hazelnut Romesco
Step 1 – Preheat your oven to 350 degrees. Roast your hazelnuts on low heat in a sauté pan until golden brown, then set aside. Optional: Save a small handful of roasted hazelnuts to chop then use as garnish.
Step 2- Toss tomatoes, sweet red peppers, red onions, jalapeno, garlic cloves, salt, and pepper, in a large mixing bowl with olive oil until everything is evenly coated. Roast this vegetable mix in your oven at 350 degrees until the majority of produce is soft and lightly browned. Set aside 2-3 cloves of roasted garlic for your polenta.
Step 3- Place all of your roasted vegetables, hazelnuts, and sherry vinegar in a blender or food processor, blending until the sauce is smooth. Adjust your seasonings to taste.
Roasted Carrot Polenta
Step 1 – Put all three liquids, roasted garlic cloves, finely chopped ginger, and salt into a small pot and heat on medium until it starts to simmer.
Step 2 – Once simmering, slowly add in your polenta while simultaneously whisking – make sure you scrape the bottom and sides of the pot while whisking so the polenta does not stick.
Step 3- Continue whisking while your polenta cooks on low to medium heat. Once it is able to stick on the back of a spoon and at the desired thickness, pull from heat and finish by drizzling a teaspoon of olive oil on top of the polenta.
Optional Step 4 – Allow your polenta to fully cool in the fridge. Once chilled, shape into a small ball. Sear this polenta ball in a sauté pan with a small drizzle of olive oil until it becomes golden brown and slightly crispy on one side. Flip and repeat.
