Broiled Polenta Slices Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BROILED POLENTA WITH VEGETABLES AND CARAMELIZED SHALLOTS



Broiled Polenta with Vegetables and Caramelized Shallots image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 19

3 1/2 cups vegetable stock, or water
1/2 teaspoon salt (less if your stock is salty)
1 teaspoon finely chopped fresh rosemary, or 1/4 teaspoon dried, crumbled
1 cup cornmeal
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese
1 cup grated mozzarella cheese
2 tablespoons olive oil (for brushing on polenta)
1 tablespoon butter
18 shallots, peeled (separate small ones from large ones)
A pinch sugar
3 tablespoons olive oil
12 shiitake mushrooms, stems discarded, caps kept whole
2 red bell peppers, cored and cut into strips 2?x1/2?
2 small zucchini, halved lengthwise and cut diagonally 1/4 inch thick
3 garlic cloves, minced
Salt to taste
Freshly ground pepper to taste
Rosemary sprigs for garnish

Steps:

  • To make the polenta, set aside a 10 x 10inch shallow baking dish or other comparable dish. Bring the vegetable stock, salt, and rosemary to a boil in a mediumsize saucepan. Reduce the heat to a simmer, then gradually sprinkle in the cornmeal, whisking constantly with a wire whisk. Cook the polenta, whisking all the while, until it begins to pull away from the sides of the pan, about 7 minutes. Whisk in the butter, Parmesan cheese, and mozzarella cheese.
  • Scrape the polenta into the reserved baking dish and smooth over the top. Let cool for 10 minutes, then cover and chill for at least 1 hour, or until cold throughout. When you are ready to broil the polenta, cut it into 12 squares or diamonds. Lightly brush both sides of each piece with the olive oil, and place the polenta on a baking sheet. Set aside while you cook the vegetables.
  • To cook the vegetables, melt the butter in a mediumsize skillet over medium heat. Add the largest of the shallots and cover the pan. Cook 5 minutes, shaking the pan occasionally. Add the smaller shallots, sprinkle on the sugar, then sprinkle on a few tablespoons of water. Lower the heat, cover the pan, and cook until caramelized and soft, about 25 minutes. Continue to shake the pan on occasion while the shallots are cooking.
  • Heat 1 tablespoon of the oil in a large, nonstick skillet over medium heat. Add the shiitake caps and saute until brown and juicy. Remove onto a plate. Add the remaining oil, then toss in the red peppers. Cook 2 minutes, then mix in the zucchini. Cook the vegetables, tossing often, until they are tender, yet crisp. Make a small well in the center of the pan and add the garlic. Cook 1 minute before mixing it into the vegetables. Stir in the shallots and shiitake mushrooms, then season generouly with salt and pepper. Keep the vegetables warm over low heat.
  • Broil the polenta until golden brown on top and hot throughout. Serve 2 polenta squares on each plate with some vegetables along the center. Garnish with rosemary sprigs

BROILED POLENTA SLICES



Broiled Polenta Slices image

Serve broiled polenta slices with sauteed mushrooms or your favorite chunky tomato sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 2

Olive oil
Quick Soft Polenta

Steps:

  • Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with olive oil. Pour hot soft polenta into pan; smooth top.
  • Refrigerate until chilled and firm to the touch, about 3 hours (or up to 3 days, covered with plastic).
  • Heat broiler. Invert polenta onto a cutting board; slice 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush 1 teaspoon oil over tops.
  • Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.

Nutrition Facts : Calories 152 g, Fat 5 g, Fiber 1 g, Protein 4 g

GRILLED POLENTA



Grilled Polenta image

Provided by Guy Fieri

Time 2h50m

Yield 8 servings

Number Of Ingredients 9

3 cups water
2 teaspoons kosher salt
1 1/2 cups quick cooking polenta, medium or coarse-grain
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram leaves
2 tablespoons unsalted butter, plus more for pan
3/4 cup grated Parmesan
1/4 cup olive oil, for grilling or pan searing

Steps:

  • In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
  • Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
  • Preheat a grill to medium.
  • When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

BRUSCHETTA POLENTA



Bruschetta Polenta image

Prepared polenta can be found in the Italian, ethnic section or refrigerated section of your grocery store.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 4

1 tube (1 pound) polenta, cut into 1/2-inch slices
1 tablespoon olive oil
1 cup bruschetta topping
3 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, cook polenta slices in oil over medium heat for 2 minutes on each side or until golden. , Place the bruschetta topping in a microwave-safe bowl; cover and cook on high for 1 minute. Spoon 1 tablespoon onto each slice of polenta; sprinkle with cheese.

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 603mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU



Fried Polenta Squares with Creamy Mushroom Ragu image

You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 3h45m

Yield 4

Number Of Ingredients 17

4 cups water
1 cup polenta
½ cup finely grated Parmesan cheese
¾ teaspoon kosher salt, divided
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 pound mixed wild mushrooms (like shiitake, oyster, chanterelle, hen of the woods), cleaned and sliced
1 pound cremini mushrooms, cleaned and sliced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
½ cup dry white wine
¼ cup heavy cream
1 teaspoon sugar
1 squeeze fresh lemon juice
½ cup chopped flat-leaf parsley
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

  • Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
  • Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
  • While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
  • Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
  • Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 46.9 g, Cholesterol 32.5 mg, Fat 19 g, Fiber 7.1 g, Protein 19 g, SaturatedFat 7.2 g, Sodium 948.9 mg, Sugar 6.2 g

BROILED POLENTA STICKS



Broiled Polenta Sticks image

Categories     Side     Broil     Thanksgiving     Vegetarian     Quick & Easy     Cornmeal     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings (as part of main course)

Number Of Ingredients 5

6 1/2 cups cold water
1 1/2 teaspoons salt
2 cups yellow cornmeal (not stone-ground)
2 teaspoons olive oil plus additional for brushing
1/2 oz finely grated Parmigiano-Reggiano (1/3 cup)

Steps:

  • Brush a 13- by 9-inch baking pan with water.
  • Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes.
  • Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold.
  • Preheat broiler.
  • Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.

VEGGIE-TOPPED POLENTA SLICES



Veggie-Topped Polenta Slices image

This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 tube (1 pound) polenta, cut into 12 slices
2 tablespoons olive oil, divided
1 medium zucchini, chopped
2 shallots, minced
2 garlic cloves, minced
3 tablespoons reduced-sodium chicken broth
1/2 teaspoon pepper
1/8 teaspoon salt
4 plum tomatoes, seeded and chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh parsley
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown., Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated., Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.

Nutrition Facts : Calories 222 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 558mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

BROILED POLENTA WITH MUSHROOMS AND CHEESE



Broiled Polenta With Mushrooms and Cheese image

I love mushrooms and was really drawn to this recipe. I haven't tried it yet. It comes from the cookbook Moosewood Restaurant Cooks at Home, and I am posting it for the Zaar World Tour.

Provided by MsBindy

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup boiling water (optional)
1/2 cup dried porcini mushrooms, in pieces (optional)
3 cups water
1/2 teaspoon salt
1 cup cornmeal
2 tablespoons olive oil
1 1/2 cups mushrooms, diced (use 2 cups if you omit the porcini)
1 large garlic clove, minced
1 tablespoon dry white wine
1/8 teaspoon salt
1/2 cup mozzarella cheese, shredded
1/2 cup smoked cheddar cheese or 1/2 cup mild provolone cheese, shredded
ground black pepper

Steps:

  • If you use the porcini mushrooms, pleace them in a bowl, cover with the boiling water, and set aside for about 10 minutes.
  • In a saucepan, bring the 3 cups water and salt to a rapid boil.
  • Add the cornmeal in a thin, steady stream, whisking to prevent lumps.
  • Lower the heat to simmer for about 10 minutes, stirring often to prevent sticking until the polenta thickens.
  • While the polenta cooks, strain the porcini mushrooms and rinse them.
  • Heat the oil in a skillet and saute the 1 1/2 cups mushrooms, garlic, and porcini on medium heat until the oil is absorbed, stirring occasionally.
  • Stir in the wine and add salt.
  • Simmer gently for another minute or two.
  • Preheat the broiler.
  • Spread the polenta in and oiled pie plate or casserole dish.
  • Sprinkle the mozzarella on the polenta.
  • Spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and/or provolone.
  • Add pepper to taste.
  • Broil for 3-5 minutes until cheese is golden brown, and serve bubbling hot.

Nutrition Facts : Calories 186.1, Fat 10.5, SaturatedFat 4, Cholesterol 17.3, Sodium 371.1, Carbohydrate 16.8, Fiber 1.7, Sugar 0.7, Protein 6.7

BROILED POLENTA WITH WINTER TOMATO SAUCE



Broiled Polenta with Winter Tomato Sauce image

Categories     Tomato     Appetizer     Fall     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a main course

Number Of Ingredients 12

1 recipe basic polenta, kept warm
For the basic polenta:
4 cups water
1 teaspoon salt
1 cup cornmeal or instant polenta
1/4 pound Fontina cheese, preferable Italian, grated (about 1 cup)
2 tablespoons olive oil plus additional for brushing
1 large onion
1 garlic clove, chopped
a 28- to 32-ounce can whole tomatoes including juice
1 tablespoon chopped fresh parsley leaves
Accompaniment: freshly grated Parmesan

Steps:

  • To prepare basic polenta:
  • In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
  • To prepare the polenta:
  • In a bowl stir together warm polenta and Fontina until smooth. Pour polenta into a lightly oiled shallow 1 1/2-quart bowl and cool. Polenta may be made 2 days ahead and chilled, covered.
  • To prepare sauce:
  • In a large skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté onion with salt to taste, stirring, until golden and tender, about 10 minutes. Add garlic and sauté, stirring, 1 minute. Add tomatoes with juice, stirring to break up tomatoes, and simmer, covered, 30 minutes. Stir in parsley. Keep sauce warm.
  • Preheat broiler.
  • Unmold polenta onto a cutting board and cut into 3/4-inch-thick slices. Arrange slices in one layer in a lightly oiled shallow baking pan and brush slices with additional oil.
  • Broil polenta about 3 inches from heat until edges are golden, about 5 minutes. Turn polenta over and broil until edges are golden, about 3 minutes more.
  • Arrange polenta on a platter and spoon sauce over it. Serve polenta with Parmesan.
  • Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

GRILLED POLENTA



Grilled Polenta image

Grilled polenta makes a great side dish if you're grilling meat or fish; it's also a perfect solution for vegetarians at your barbecue. Squares of polenta are best if they're thick, so the basic polenta recipe is increased by half and the polenta is cooked for a longer time.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h

Yield Serves six to eight

Number Of Ingredients 4

1 1/2 cups polenta
1 1/2 teaspoons salt
1 1/2 tablespoons unsalted butter
Extra virgin olive oil for grilling

Steps:

  • Preheat the oven to 350 degrees. Combine the polenta, 1 1/2 quarts water and salt in a 2-quart baking dish, and stir together. Place the baking dish on top of a sheet pan (so that if water sloshes when you put it in the oven, it will just go onto the sheet pan), and place in the oven. Bake one hour. Remove from the oven, stir in the butter and return to the oven for 20 minutes. Remove from the oven, and stir again. Return to the oven for 10 to 20 minutes, until stiff. Remove from the oven and allow to cool, then chill for one hour or more.
  • Prepare a medium grill or heat an electric griddle on medium. Cut the polenta into squares, and brush the squares on both sides with olive oil. Place on the grill or griddle. When grill marks appear or when nicely browned, usually in about two to three minutes, turn and brown the other side. Serve hot.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams

BROILED POLENTA WITH MUSHROOM RAGOUT



Broiled Polenta with Mushroom Ragout image

This polenta with mushrooms and goat cheese can be a side dish or a meal in itself.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon olive oil, plus more for pan and baking sheet
1 recipe Soft Polenta
2 tablespoons olive oil
1/2 large red onion, finely chopped
2 packages (10 ounces each) white or cremini mushrooms, halved (or quartered, if large)
Coarse salt and ground pepper
1/2 teaspoon crushed dried rosemary
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
4 ounces goat cheese, crumbled (about 1 cup)
Wilted Spinach and Cherry Tomatoes, optional

Steps:

  • Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with oil. Pour soft polenta into pan; smooth top. Cover with plastic wrap, and refrigerate until chilled and firm to the touch, about 3 hours and up to 3 days.
  • Meanwhile, make mushroom ragout: In a large skillet, heat oil over medium. Add onion; cook, stirring often, until soft, about 5 minutes. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.
  • Uncover pan; raise heat to high. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes. Add rosemary, tomato paste, and 2 cups water. Simmer until sauce has thickened, 10 to 15 minutes. Stir in vinegar.
  • Meanwhile, heat broiler. Invert polenta onto a cutting board: cut into 12 to 14 slices, each 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush with oil. Broil 4 inches from heat, without turning, until golden and browning in spots, 10 to 20 minutes. Divide among plates; top with mushroom ragout, and sprinkle with goat cheese. Serve with Wilted Spinach and Cherry Tomatoes, if desired.

PARMESAN POLENTA FOR GRILLING



Parmesan Polenta for Grilling image

A nice side to many Italian dish that can be made upto 3 days ahead and grilled, fried, or toasted when ready to serve. Cool and chill time not included in cook time.

Provided by Debbwl

Categories     Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups chicken stock, veal stock or 3 cups water
2 teaspoons fresh rosemary, finly chopped (optional)
1 cup yellow cornmeal
3/4 cup parmesan cheese, shredded
2 tablespoons olive oil (use olive oil with stock and butter with water) or 2 tablespoons butter (use olive oil with stock and butter with water)

Steps:

  • Bring stock or water (pinch of salt if using water) to boiling in a 2 quart sauce pan. Add rosemary if using. Slowly whisk in the cornmeal to the boiling stock / water, whisking constantly. Cook and whisk until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Add Parmesan cheese and olive oil / butter.
  • Pour into a greased 8x4x2-inch loaf pan. Cool 1 hour. Cover and chill several hours or over night. Polenta may be kept in the refrigerator for up to 3 days before serving. To serve, remove polenta from pan and cut into 1/2-inch-thick slices.
  • **To bake, place slices in a single layer on a greased baking sheet. Bake, covered, in a 400 degree F oven for 10 to 12 minutes or until heated through.
  • **To fry, heat 2 teaspoons olive oil in a large nonstick skillet or on a griddle over medium heat. Add polenta slices and cook about 6 minutes or until golden brown, turning once during cooking time.
  • **To toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet. Place under broiler, 4 to 5 inches away from the heat source, for 4 to 5 minutes per side or until golden brown and crisp.

CRUNCHY CHEESY OVEN-BAKED POLENTA



Crunchy Cheesy Oven-Baked Polenta image

Gorgonzola and pecorino-Romano cheeses, Italian-style panko crispy bread crumbs and whipping cream transform polenta into a cheesy and delicious vegetarian side dish or appetizer.

Provided by By Arlene Cummings

Categories     Side Dish

Time 30m

Yield 7

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, finely chopped
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola or blue cheese (4 oz)
1/4 cup grated pecorino-Romano or Parmesan cheese
1 roll (17 oz) refrigerated plain polenta
Freshly ground black pepper
1/2 cup Progresso™ Italian style panko crispy bread crumbs
2 tablespoons chopped fresh basil

Steps:

  • Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
  • In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
  • Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
  • Bake uncovered about 15 minutes.
  • Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.

Nutrition Facts : ServingSize 1 Serving

More about "broiled polenta slices recipes"

BROILED POLENTA STICKS - GLUTEN FREE RECIPES
Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes.
From fooddiez.com


PARMESAN CRUSTED POLENTA WITH PESTO - MY SEQUINED LIFE
2017-09-08 Italian-seasoned breadcrumb and Parmesan crusted polenta slices are quickly pan fried and topped with basil pesto for a delicious appetizer or side dish recipe. If I was really going for alliteration I could have called this Pan Fried Parmesan Polenta with Pesto , but that seemed a …
From mysequinedlife.com


BROILED POLENTA BRUSCHETTA | FLORIDA TOMATO COMMITTEE
Add the polenta slices and sauté for about 4-5 minutes on each side. Once both sides have been sautéed, place on the prepared baking sheet. Meanwhile, combine the tomatoes, red onion, olive oil, fresh mozzarella and fresh basil in a bowl; set aside until all of the polenta pieces are finished and on the baking sheet. Spoon approximately 1 tablespoon on top of the polenta. …
From floridatomatoes.org


HOW TO USE PRECOOKED POLENTA - THE SPRUCE EATS
2019-05-02 This makes grilled polenta an unexpected but delicious side dish. Simply slice the polenta into 1/2-inch rounds, brush each slice with olive oil, and sprinkle it with salt and pepper. Set the grill to medium-high heat, and then grill the rounds for five to seven minutes on each side, or until the polenta is golden brown.
From thespruceeats.com


EASY GRILLED AND CREAMY POLENTA WITH SEVERAL SERVING ...
Directions: 1. In a large heavy saucepot on high heat, bring 6 cups of water or broth to a boil. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is soft, stirring often, approximately 20 to …
From foremangrillrecipes.com


CRISPY POLENTA MEDALLIONS | RUSTIC PLATE
2017-09-20 Ingredients. 2 18-oz. rolls of pre-made traditional Italian polenta; Salt, to taste; 4 to 5 tablespoons extra virgin olive oil, divided; 6 slices or 1 cup shredded whole milk mozzarella; 1 1/4 cups plain tomato sauce, hot; Thinly sliced basil leaves or sautéed kale and red pepper, for serving (optional)
From rusticplate.com


6 DELICIOUS WAYS TO USE TUBED POLENTA | COOKING LIGHT
2017-11-10 Cut the polenta into long wedges or strips, coat each with a little bit of olive oil, and then toss these 'fries' into a mixture of breadcrumbs and spices. Bake the fries in a pre-heated 450°F oven for 40 minutes, flipping in the middle. Serve …
From cookinglight.com


COOKING POLENTA TUBE SLICES | OUR EVERYDAY LIFE
Step 3. Add salt and pepper and serve the polenta as either a side dish or as a base for other ingredients. For more flavor, add cheese such as Fontina, Gruyere, Gorgonzola or Parmesan while the polenta is still heating and stir the mixture until the cheese melts into the polenta. 00:00. 00:05 09:20.
From oureverydaylife.com


CUKE-A-MATO BROILED POLENTA - POLENTA RECIPES
Polenta slices are topped with a deliciously seasoned mixture of diced Roma tomatoes and seedless cucumber, then sprinkled with Parmesan cheese and broiled until golden and delicious! 178 calories; protein 5.7g; carbohydrates 18g; fat 9.8g; cholesterol 7.3mg; sodium 769.7mg.
From worldrecipes.org


CHEESY BROILED POLENTA | COOK FOR YOUR LIFE
Gradually stir in the polenta and reduce heat to medium-low. Simmer and stir the polenta frequently for 10-15 minutes or until the polenta is very thick. Turn off the heat and stir in the cheese. Transfer the polenta to a lightly oiled 8-inch round or square baking pan. Top with the peas, if using, and lightly press them down into the polenta.
From cookforyourlife.org


EDEN FOODS - EDEN RECIPES BROILED POLENTA SLICES WITH ...
Lightly oil a 8" baking pan. Pour the polenta into the pan and smooth out evenly to about 1/2" thick. Place the pan in the refrigerator and chill for 2 hours or until firm. While the polenta is chilling prepare the marinara sauce. Heat oil and sauté the garlic and onions for 2 to 3 minutes. Add the mushrooms and shoyu, and sauté 2 to 3 minutes.
From edenfoods.com


BROILED POLENTA SLICES - ALL INFORMATION ABOUT HEALTHY ...
Slice the hardened polenta into rectangular slices. about 4" by 2". Lightly oil a metal baking sheet and place the polenta slices on it. Lightly brush each slice with olive oil. Place the broiler rack so that it is about 4 inches from the flame. Broil until golden and slightly browned around the edges, about 20 minutes.
From therecipes.info


BROILED POLENTA CAPRESE RECIPE | EAT SMARTER USA
The Broiled Polenta Caprese recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


BROILED POLENTA WITH MUSHROOM RAGOUT RECIPE | PBS FOOD
Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with oil. Pour Soft Polenta into pan; smooth top. Cover with plastic wrap, and refrigerate until chilled and firm to the touch, about 3 hours and up ...
From pbs.org


TOASTED POLENTA ROUNDS RECIPE | MYRECIPES
Instructions Checklist. Step 1. Preheat oven to 450º. Advertisement. Step 2. Coat both sides of polenta slices with cooking spray, and place on a baking sheet. Sprinkle evenly with cheese and seasoning. Step 3. Bake at 450º for 15 minutes or until golden.
From myrecipes.com


18 TASTY RECIPES USING TUBED POLENTA | ALLRECIPES
2021-06-10 Fresh strawberries are macerated in sugar and a brandy-based orange liqueur while precooked slices of polenta are warmed on the grill. This recipe is perfect for a grown-up alfresco dessert. Dust with powdered sugar for a finishing touch. Check out our complete collection of Polenta Recipes. 18 of 19.
From allrecipes.com


GRILLED POLENTA SLICES RECIPE | EAT SMARTER USA
Boil the broth and sprinkle in the cornmeal while stirring with a whisk. Remove from heat, stir in the herb tomato mixture, season with salt and cayenne pepper and let sit for about 10 minutes until it swells, stirring occasionally.
From eatsmarter.com


OVEN-ROASTED POLENTA - RECIPE - FINECOOKING
Grease a 3-qt. nonstick ovenproof skillet; pour in the cornmeal, water, milk (if using), butter, and salt and stir with a fork until blended. The mixture will separate and take more than half the cooking time to come together. Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 minutes.
From finecooking.com


BROILED POLENTA BITES WITH GREEN HARISSA RECIPE
Ingredients. 4 1/2 cups low-sodium vegetable broth, chicken broth, or water. divided. 1 cup stoneground polenta (not instant); 3/4 cup freshly grated Parmesan cheese; kosher salt and Freshly ground black pepper; 1 medium jalapeño chile; 1 1/2 cups packed baby spinach or baby chard; 3/4 cup (about 1 ounce) packed fresh Italian parsley leaves and stems; 1/2 cup toasted …
From saltandwind.com


HOW TO FRY POLENTA SLICES - CREATE THE MOST AMAZING DISHES
How to cook polenta slices in an air fryer - Air Fry Guide tip airfry.guide. Once opened slice the polenta into quarter inch rounds. Spray each side with cooking spray and season with salt and pepper; I usually only season one You could probably achieve the same results in the air fryer with 30-60 seconds more cooking, but frankly I don't fancy the cleanup of air fried and...
From recipeshappy.com


CRISPY GRILLED POLENTA RECIPE (GRILL PAN OR GAS GRILL)
2022-03-01 You make a batch of creamy polenta and let it set in a loaf pan, then slice it, and grill the slices. Also, you can grill your polenta in a cast-iron grill pan or on a gas grill, either way, you can get characteristic grill marks. You can also grill it on an ordinary cast-iron skillet, which will produce a uniform golden brown crust on the ...
From thespruceeats.com


ROASTED POLENTA SLICES - ALL INFORMATION ABOUT HEALTHY ...
Coat both sides of polenta slices with cooking spray, and place on a baking sheet. Sprinkle evenly with cheese and seasoning. Step 3. Bake at 450º for 15 minutes or until golden. Sprinkle evenly with cheese and seasoning.
From therecipes.info


GRILLED POLENTA SLICES RECIPE | CHOCOLATE & ZUCCHINI
Line a cookie sheet with foil, and oil it a little. Cut the log into slices, about 1 cm (a little over 1/4”), and arrange the slices in one layer on the cookie sheet. Sprinkle salt and pepper on them. Put in the oven for about 15 minutes, until the slices have …
From cnz.to


EASY GRILLED POLENTA WITH FRESH MOZZARELLA AND BALSAMIC ...
2022-04-14 Combine tomatoes, basil, vinegar, 1 teaspoon olive oil, and 1/8 teaspoon salt in a medium bowl and set aside. Using a sharp knife, cut polenta into 16 even rounds. The easiest way to do this is to cut the log of polenta evenly in half, then cut each half in half again, so you have four quarters. Cut each quarter in half and then cut those two ...
From twohealthykitchens.com


CUKE-A-MATO BROILED POLENTA | RECIPE | RECIPES, POLENTA ...
Nov 24, 2016 - Polenta slices are topped with a deliciously seasoned mixture of diced Roma tomatoes and seedless cucumber, then sprinkled with …
From pinterest.ca


GRILLED POLENTA WITH CHEESE (HOW TO USE LEFTOVER POLENTA ...
2020-04-05 Instructions. Fry the onion in the olive oil in a large, heavy pot over medium high heat until translucent and just starting to brown. Add 4 cups of water to the pot. Then add the chopped rapini. Next, add 2 cups of water to the cornmeal placed in a bowl, and stir to moisten.
From christinascucina.com


10 BEST SLICED POLENTA RECIPES | YUMMLY
2022-05-03 Broccoli Rabe with Sausage and Polenta Aidells. water, heavy cream, polenta, black pepper, Aidells® Smoked Chicken Sausage, Sun-Dried Tomato with Mozzarella Cheese and 7 more. Chicken with Champagne, honey, dried fruit and polenta. On dine chez Nanou. dates, dried figs, champagne, pepper, honey, lemon juice, vegetable oil and 7 more.
From yummly.com


POLENTA SLICES RECIPES RECIPES ALL YOU NEED IS FOOD
Steps: Lightly oil a 6-by-10-inch glass or ceramic dish, 3 cups. Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened, about 10 minutes.
From stevehacks.com


BROILED POLENTA WITH FENNEL SEEDS - YUMMY AND TASTY
2017-04-23 Place the water in a pan, add salt to taste, and bring to a boil. Sprinkle in the cornmeal, stirring. Stir over medium heat for 10-15 minutes, or according to the package directions, until the cornmeal thickens and comes away from the sides of the pan.
From yummyandtasty.com


GRILLED POLENTA SLICES - RECIPES | FOOBY.CH
Or discover other delicious recipes from our category main dish. little FOOBY myFOOBY Search; Recipes Cookery school How-tos ... Grilled polenta slices. main dish Vegetarian grill. Total: 1 hr | Active: 30 Min. vegetarian, gluten-free. Nutritional value / person: 519 kcal , Fat ...
From fooby.ch


SLICED POLENTA RECIPES RECIPES ALL YOU NEED IS FOOD
Steps: In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown., Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost ...
From stevehacks.com


BAKED POLENTA WITH TOMATOES AND PARMESAN! AN EASY, HEALTHY ...
Do you love Italian Polenta? Try this Baked Polenta with Tomatoes and Parmesan recipe! It is easy to make and healthy too! If you want to learn how to cook p...
From youtube.com


ROASTED POLENTA SLICES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Roasted Polenta Slices are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy ...
From recipeshappy.com


Related Search