A1 Marinated Top Round With Bacon Parmesan Polenta A1 Recipes

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A1 MARINATED TOP ROUND WITH BACON PARMESAN POLENTA #A1



A1 Marinated Top Round With Bacon Parmesan Polenta #A1 image

A.1. Original Sauce Recipe Contest Entry. They say the way to a man's heart is through his stomach. And what better way than with steak, marinated in my A.1. Original sauce marinade!

Provided by joditaffel

Categories     Sauces

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

1 roma tomato, diced
1 large shallot, chopped
1 scallion, chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon cracked black pepper
2 cups milk
2 cups water
1 cup yellow cornmeal
1 tablespoon salt
1 tablespoon cracked black pepper
1 cup parmesan cheese, freshly grated, plus more for garnish
2 tablespoons butter, unsalted
4 slices bacon, crisp and chopped (for garnish)
1/2 cup A.1. Original Sauce
2 tablespoons brown sugar
1 tablespoon agave nectar
2 scallions, chopped
1 large shallot, sliced
1 tablespoon tarragon
1/2 teaspoon hot sauce
1 lb top round steak

Steps:

  • For Tomato Relish:.
  • Add all the ingredients to a bowl and gently toss until incorporated. Set Aside.
  • For Polenta:.
  • In a saucepan over medium-high heat, bring the milk and water to a simmer.
  • Slowly add the corn meal and whisk to combine. Once all of the corn meal has been incorporated, reduce the heat to low. Add salt and pepper. Stir vigorously until all of the liquid has been absorbed and the corn meal is tender, about 10 minutes. Remove from heat.
  • Stir in the Parmesan cheese and butter.
  • For Steak:.
  • Put ½ cup A.1. Original Steak Sauce, 2 tablespoons Brown Sugar, 1 tablespoon Agave Nectar, 2 chopped scallions, 1 large sliced shallot, 1 tablespoon Tarragon. ½ teaspoon Hot Sauce and the 1 lb. Top Round Steak into a zip top bag and refrigerate overnight. Whenever you think about it, go to the fridge and give the bag a couple of squeezes and flip it to the other side. Remove from the fridge to come to room temperature an hour before cooking.
  • When ready to cook, preheat oven to broil.
  • Remove steak from the bag and lay on a piece of foil set on top of a baking sheet. Cook the steak on the top rack of the broiler (4-6 inches from the heat) for 5 minutes per side. Remove from the oven and cover with a foil tent to keep warm and let the juices re-distribute.
  • Pour the remaining marinade in a saucepan, put on the stove over a medium heat, and reduce by half.
  • To Plate:.
  • Scoop about 1 cup of polenta onto each plate. Top with a little crumbled bacon and Parmesan Cheese. Thinly slice the steak on the bias and lay a few strips on top of the polenta. Spoon some of the marinade reduction over the top. Top with a spoonful of tomato relish.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

CREAMY POLENTA WITH BACON AND CRANBERRIES



Creamy Polenta with Bacon and Cranberries image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 cups low-sodium chicken broth
3 teaspoons kosher salt, plus extra for seasoning
1 1/4 cups polenta or yellow cornmeal
1 cup freshly grated Parmesan
3/4 cup whole milk, at room temperature
5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
Freshly ground black pepper
10 to 12 strips thick-cut applewood smoked bacon (about 1 pound)
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons maple syrup or agave
Pinch kosher salt
1/2 cup dried cranberries

Steps:

  • For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pan from the heat. Add the Parmesan, milk and butter. Stir until the butter and Parmesan have melted. Season with salt and pepper.
  • For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside.
  • Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.
  • Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.

Provided by Keith Haney

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (18 ounce) package polenta, cut into 1/2-inch cubes
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 dash paprika

Steps:

  • Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
  • Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 87.1 g, Cholesterol 18.2 mg, Fat 12.3 g, Fiber 7.7 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 1185.7 mg, Sugar 5.7 g

BAKED POLENTA WITH ONIONS AND BACON



Baked Polenta with Onions and Bacon image

Categories     Microwave     Onion     Side     Bake     Quick & Easy     Parmesan     Bacon     Cornmeal     Sage     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

3 slices of lean bacon, chopped
2 onions, sliced thin
1 cup water
3/4 cup chicken broth
1/4 teaspoon crumbled dried sage
1/2 cup cornmeal
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan

Steps:

  • In a 2- to 3-quart microwave-safe casserole with a lid microwave the bacon, uncovered, at high power (100%), stirring after each minute, for 2 to 2 1/2 minutes, or until it is almost crisp. Pour off all but 1 tablespoon of the fat from the casserole and stir in the onions. Microwave the mixture, uncovered, at high power, stirring every 2 minutes, for 8 minutes, or until the onions are softened but not browned, and transfer the onion mixture to a bowl.
  • To the casserole add the water, the broth, and the sage, whisk in the cornmeal, a little at a time, whisking until the mixture is smooth, and microwave the mixture, covered, at high power, whisking after 3 minutes, for 5 minutes, or until it is thickened and the liquid is absorbed. Stir in the butter, 2 tablespoons of the Parmesan, half the onion mixture, and salt and pepper to taste and divide the polenta mixture between two 1 1/2-cup gratin dishes or spread it in a 3-cup gratin dish.
  • Top the polenta with the remaining onion mixture, spreading the onion mixture evenly, sprinkle it with the remaining 2 tablespoons Parmesan, and bake it in the middle of a preheated 400°F. oven for 15 minutes, or until the Parmesan is melted.

POLENTA AND BACON WITH FONTINA



Polenta and Bacon with Fontina image

Categories     Cheese     Pork     Side     Sauté     Parmesan     Corn     Fall     Hominy/Cornmeal/Masa     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 side-dish servings

Number Of Ingredients 9

1/2 cup finely chopped bacon (about 4 ounces)
1/4 cup chopped onion
1 garlic clove, minced
5 cups low-salt chicken broth
1 cup frozen corn kernels, thawed
1 cup polenta (coarse cornmeal)*
1 cup (packed) grated Fontina cheese (about 3 ounces)
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.
  • Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.

A1B BACON BURGER BITES ON WHITE POLENTA CAKES #A1



A1b Bacon Burger Bites on White Polenta Cakes #A1 image

A.1. Original Sauce Recipe Contest Entry. These little nibbles are sure to wow your guests The tangy bite of the A1 Sauce juxtaposed against the creaminess of the polenta cake will make you the hostess with the mosses!

Provided by Jodi Taffel

Categories     Sauces

Time 1h20m

Yield 16 mini burgers

Number Of Ingredients 13

1 cup milk
2 cups water
1/8 teaspoon cayenne pepper
2 tablespoons salt
1 cup polenta
1/2 cup goat cheese
1 tablespoon extra virgin olive oil
4 slices bacon
4 tablespoons brown sugar
1 lb ground turkey
1/4 cup A.1. Original Sauce
1/4 teaspoon cracked black pepper
4 slices sharp cheddar cheese, cut into 4 squares each

Steps:

  • FOR POLENTA CAKES:.
  • Combine milk, water, cayenne and salt in a saucepan over low heat and bring to a boil.
  • Using a whisk, add the polenta. Once the polenta is combined, switch to a wooden spoon and stir frequently until the polenta has become thick and smooth. Stir in the goat cheese. Keep stirring until all the goat cheese is melted and blended in to the polenta.
  • Line a 9x13 pan with plastic wrap. Pour the polenta into the pan, cover with more plastic wrap and smooth the surface. Chill in the refrigerator overnight.
  • When ready to use, remove the polenta from the pan. Using a cookie cutter approximately the same size as the burgers (I used a shot glass), cut 16 polenta cake rounds. add about 1 tablespoon of olive oil to a sauté pan over medium heat, and cook the polenta cakes on both sides until golden brown.
  • FOR BURGERS:.
  • Pre-heat the oven to 400 degrees.
  • Put brown sugar in a shallow bowl or pie plate. Coat the bacon liberally on both sides with the brown sugar. Place bacon on a parchment lined baking sheet and cook in the oven 20 minutes or until bacon is crisp. When the bacon is cool enough to touch, crumble it and set it aside.
  • Add any leftover brown sugar to a bowl with the ground turkey, A1 sauce, and black pepper. Gently mix until all the ingredients are combined.
  • Form the turkey mixture into 16 balls, roughly the same size. Flatten the balls into mini burger shapes. Poke each burger a few times with a toothpick. (This releases air and ensures the burgers don't shrink too much).
  • Pre-heat a non-stickskillet over medium-high heat. Cook the burgers in two batches, 2 minutes per side. During the last 30 seconds, place 1 cheddar cheese square on each burger and put a lid on the pan (to melt the cheese).
  • Place 1 burger on each polenta cake and top with some crumbled bacon. Serve hot.

BACON AND PARMESAN PENNE PASTA



Bacon and Parmesan Penne Pasta image

This pasta recipe is so easy to make and so flavorful, you will want to make it part of your regular dinner routine. It is a great option for bacon lovers, and those who want something other than red sauce on their pasta.

Provided by SusieQ

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 5

1 pound bacon, coarsely chopped
1 onion, chopped
1 pound dry penne pasta
¼ cup olive oil
½ cup grated Parmesan cheese

Steps:

  • Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
  • While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
  • Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 45.5 g, Cholesterol 24.9 mg, Fat 17.3 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 508.8 mg, Sugar 1.4 g

CREAMY POLENTA WITH BACON AND SAGE



Creamy Polenta with Bacon and Sage image

Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

2 ounces thickly sliced bacon, cut into 1/2-inch pieces
1 teaspoon chopped fresh sage leaves, plus more whole leaves for garnish
4 cups milk
3/4 cup plus 2 tablespoons quick-cooking polenta
3 tablespoons unsalted butter
1/2 teaspoon coarse salt, or more to taste
1/4 teaspoon freshly ground pepper, or more to taste
2 tablespoons extra-virgin olive oil (optional)

Steps:

  • Place a medium saucepan over low heat. Add the bacon, and cook until crisp and golden, about 8 minutes. Remove bacon from saucepan; transfer to a paper-towel-lined plate. Set aside.
  • Add chopped sage to saucepan, and cook in the bacon fat until fragrant, about 30 seconds. Add milk, and bring to a boil.
  • Add the polenta in a steady stream, whisking constantly until it is smooth and creamy, about 6 minutes. Whisk in the butter, and season with the salt and pepper. Transfer to a serving bowl, and crumble the reserved bacon on top. Heat the olive oil, in a small saute pan over medium heat. Add the whole sage leaves, and fry until crisp, about 30 seconds. Remove from the skillet, and scatter over the polenta.

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ALL RECIPES FOR YOU: A1 GROUND TURKEY CUPCAKES WITH POLENTA …
http://ift.tt/eA8V8J A.1. Original Sauce Recipe Contest Entry. This is a hearty dinner dish for your family to enjoy! -- posted by Chef #180...
From allrecipes103.blogspot.com


BASIL PARMESAN POLENTA - SLENDER KITCHEN
Jump to Recipe. 173 CALORIES 30g CARBS 2g FAT 7g PROTEIN. Basil Parmesan Polenta Recipe. Polenta is one of my favorite side dishes especially as the weather starts to cool down. It has the magical ability to take any dish and instantly make it comfort food. Roasted vegetables, slow cooked meats, pan roasted chicken - you name the dish, it ...
From slenderkitchen.com


BEST COOKING RECIPES IN 15-MIN: A1 GROUND TURKEY CUPCAKES WITH …
2022-03-23 Total Time: 55 mins Preparation Time: 6 mins Cook Time: 49 mins Ingredients Servings: 4 16 ounces ground turkey 2 tablespoons...
From world15minrecipes.blogspot.com


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