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 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 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!

CRISPY SEASONED POLENTA SQUARES

Steps:

• In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.

BAKED POLENTA SQUARES WITH MEDITERRANEAN TOPPINGS

Steps:

• Preheat oven to 375 degrees. Place polenta about 1/2 inch apart on an oiled baking sheet, and bake, flipping halfway through, until crisp, about 45 minutes total. Let cool 5 to 10 minutes. Top as desired. Serve warm.

CRISPY POLENTA SQUARES

Steps:

• Pour warm polenta into an oiled 8-by-8-inch square pan and smooth out top. Refrigerate until firm, at least 2 hours but up to overnight.
• Preheat oven to 450 degrees. Flip polenta onto a cutting board. Brush the top with olive oil. Cut into 16 two-inch squares. Preheat a baking sheet for a few minutes and place the squares on the sheet.
• Place baking sheet in the upper third rack of the oven. Cook 10 minutes. Meanwhile, make the tomato topping by combining all ingredients in a bowl and tossing to coat. Let sit until ready to serve.
• Increase oven setting to broil and cook polenta squares until golden brown on top, about 3 minutes. Transfer squares to a platter and scatter tomato mixture on top.

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.

HERBED POLENTA

Steps:

• Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

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.

OVEN-BAKED POLENTA

Steps:

• Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
• Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
• Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.

PARMESAN POLENTA SQUARES

Steps:

• Whisk both cornmeals in bowl to blend. Bring broth to boil in heavy medium saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk constantly until mixture boils and becomes very thick, about 5 minutes. Remove from heat. Whisk in 1/2 cup Parmesan; season with salt and pepper. Pour polenta into 8 x 8 x 2-inch baking pan; smooth top. Cool until firm, at least 30 minutes, or cover and chill overnight.
• Preheat broiler. Cut polenta into 16 squares; brush generously with oil. Arrange polenta, oiled side down, on small baking sheet. Brush top of polenta with oil. Broil until heated through and golden brown, about 3 minutes per side. Transfer to platter. Sprinkle with 1/2 cup Parmesan.