Baked Garlic Herb Polenta Squares Recipes

BAKED GARLIC HERB POLENTA SQUARES

Steps:

• Get out a medium saucepan and an 8 x 8 baking dish. Spray the baking dish with the cooking spray. Then combine the milk, chicken stock, roasted garlic and the herbs in the saucepan and bring it to a gentle boil over medium high heat. Whisk it a few times to stir it all together. Then slowly pour in the polenta while you continue to whisk. Keep whisking while the polenta cooks for about 3 minutes. Once it is cooked, remove the pot from the heat and stir in the sauce and asiago.
• Spread the mixture into a packed, even layer in the baking pan and refrigerate it uncovered for 30 minutes. This will make it firm and set for baking. When the 30 minutes is almost up, pre-heat the oven to 400 and line a baking sheet with foil. Spray the foil with more cooking spray. Take out the chilled tray of polenta and cut it into 12 squares. Remove them from the pan and transfer them to the baking sheet. Bake them for 20-25 minutes until they become slightly crisp on the outside and creamy on the inside. Serve immediately with marinara or ketchup for dipping!

BAKED HERBED POLENTA

Steps:

• Bring water and salt to boil in large saucepan. While whisking water in circular motion, pour in cornmeal in a slow steady stream, keeping the water boiling as you do so. Reduce heat to low and continue to cook, stirring constantly, until mixture is thick, from 5 to 15 minutes depending on kind of cornmeal used. Add cream, Parmesan and herbs. Pour into greased pan. Cool and refrigerate, covered. Preheat oven to 400 degrees F. Cut polenta into slices and brush with oil. Place on cookie sheet and bake for 10 to 15 minutes or until heated through.

BAKED GARLIC HERB POLENTA SQUARES

Steps:

• Get a medium saucepan and an 8 x 8 baking dish. Spray the baking dish with the Olive Oil Cooking Spray (as needed).
• Then combine the Milk (2 cup), Chicken Stock (2 cup), Garlic (3 clove), Dried Parsley (1/2 teaspoon), Dried Tarragon (1/2 teaspoon), Salt (1 pinch), and Dried Thyme (1/2 teaspoon) in the saucepan and bring the mixture to a gentle boil over medium high heat. Whisk it a few times to stir it all together.
• Then slowly pour in the Polenta (1 cup) while you continue to whisk. Keep whisking while the polenta cooks for about 3 minutes. Once it is cooked, remove the pot from the heat and stir in the sauce and Asiago Cheese (1/4 cup).
• Spread the mixture into a packed, even layer in the baking pan and refrigerate it uncovered for 30 minutes. This will make it firm and set for baking.
• When the 30 minutes is almost up, preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with foil. Spray the foil with more cooking spray. Take out the chilled tray of polenta and cut it into 12 squares. Remove them from the pan and transfer them to the baking sheet.
• Bake them for 20-25 minutes until they become slightly crisp on the outside and creamy
• Serve immediately with Ketchup (to taste) or marinara for dipping!

ROASTED GARLIC POLENTA

Steps:

• In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes). Pour the polenta into a baking sheet to cool. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.
• To build the Polenta Napoleon:
• Place a bed of smoky greens on the plate and top with a polenta square. Top the square with a ladle of rosemary-scented white beans. Top the beans with another polenta square. Decorate the plate with roasted carrot sauce.

BAKED POLENTA

Steps:

• Preheat oven to 350 degrees F.
• Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
• Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

BAKED POLENTA WITH GARLIC

Steps:

• Preheat oven to 375°F. Butter 2-quart soufflé dish. Bring first 6 ingredients to boil in heavy large saucepan. Gradually add cornmeal, whisking until smooth. Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes. Remove from heat; stir in 6 tablespoons Parmesan cheese. Season with pepper.
• Transfer to prepared dish. Sprinkle 2 tablespoons Parmesan over polenta. (Can be made 1 day ahead. Cool. Cover and chill.)
• Bake polenta until heated through and golden on top, about 30 minutes.

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS

Steps:

• Preheat oven to 350. Pour 6 cups water into sprayed 13x9 glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered about 30 minutes. Could be a little more or less. Make sure it doesn't get hard.
• Meanwhile, melt butter in small skillet over medium heat. Add green onions and garlic, saute 2 minutes. Stir in parsley, thyme and cream. Season with salt and pepper. Remove from heat.
• Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. If liquid isn't completely absorbed, bake a little longer.

BAKED POLENTA WITH GARLIC

Steps:

• Preheat oven to 375°F.
• Butter (or use a cooking spray like Pam) a 2 quart soufflé dish.
• Bring first 6 ingredients to boil in a large, heavy saucepan.
• Gradually add cornmeal, whisking until smooth.
• Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes.
• Remove from heat and stir in 6 tablespoons Parmesan cheese, season with pepper, if desired.
• Transfer to prepared baking dish.
• Sprinkle 2 tablespoons Parmesan cheese over polenta.
• (Can be made 1 day ahead).
• Cool, cover and chill.
• Bake polenta until heated through and golden on top, about 30 minutes.
• Serve polenta warm.