Let’s face it. The excitement about the Giants’ trip to this Sunday’s Super Bowl is at a fever pitch and no matter where you’re spending it you know what the next important thing is right behind the game—the food.
And for those of you who’d like to raise the bar of your Super Bowl snacking to a completely new level, The Forum asked Executive Chef Michael DeGeorgio of Vetro to see what he was cooking up for the big Super Bowl Bash at the exclusive eatery on Sunday.
In addition to an International buffet with more than two dozen items including Italian, Chinese and Mexican delicacies the Chef ’s Super Special highlight will be an array of his spectacular Polenta Pizza.
The delicious cornmeal based concoctions will use polenta in place of pizza crust and will play host to a variety of toppings. Fried Calamari with Fra Diavolo sauce for spicy seafood lovers, a traditional Margherita with fresh tomato and mozzarella with basil, for more conventional snackers, then the sausage, fresh mozzarella, and roasted Chile peppers for those with the really hearty appetite and for vegetarian lovers,he topped the tender cornmeal with sautéed broccoli rabe and garlic, roasted red pepper and grilled Portobello mushrooms.
If you absolutely can’t make it to the party, this year Chef Michael says if you stay home you can dazzle your guests and make them yourself.
Chef Michael DeGeorgio’s Polenta Pizza
Makes 6 – 12 inch polenta pizza “crusts”
Ingredients
2 lbs. of Polenta – Fine Corn Meal
6 qts. – water
1 lb. – butter
16 oz. – heavy cream
8 oz. – grated cheese
Fresh basil slice
Salt and pepper
Directions
Bring water to a boil; add in the 1 pound of butter.
Whisk in the polenta, constantly whisking.
As it boils, it will thicken.
Lower the fire; add in the heavy cream and the salt and pepper.
Let simmer slowly for 30 minutes. Add in the basil, constantly whisking every 5 minutes.
In traditional Italian households, the polenta would be poured directly on to the family’s wooden table where it would set and thicken.
You may use wooden table blocks if you have them or a wooden cutting board as a substitute.
A large plate is fine as well.
Pour enough of the thickened corn meal to form a nice size circle spreading a little if you have to. As it begins to set you can take whatever topping you have assembled and dress the Polenta crusts.
These can be served hot but can be eaten at any temperature.
Editor’s note: After tasting these it is not likely that any of them will reach a cooler temperature before disappearing from the plate.
As far as the toppings are concerned, we’ve included those Chef Michael will feature on Sunday at the restaurant but any of your favorites will do. Simply prepare them as you normally would, lay them down over the polenta and feast. For information about Vetro’s Spectacular Super Bowl Event call 718-843-8387
