Caponata With Cheesy Polenta Recipes

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CAPONATA WITH CHEESY POLENTA



Caponata with cheesy polenta image

Make something different for dinner with vegetable-rich caponata and cheesy polenta. It's healthy, gluten-free, full of nutrients and sure to satisfy

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 14

1-2 tbsp olive oil
1 red onion , cut into thin wedges
1 courgette , cut into rounds
1 aubergine , cut into chunks
2 garlic cloves , crushed
2 tsp dried oregano
¼ tsp chilli flakes
400g can chopped tomatoes
30g pitted green olives , halved
½ tbsp capers , drained and rinsed
½ small bunch of basil , finely chopped, plus extra to serve
100g instant polenta
a little milk , to loosen (optional)
40g parmesan or vegetarian Italian-style hard cheese, grated

Steps:

  • Heat the oil in a medium pan set over a medium heat, and fry the onion, courgette and aubergine for 5-10 mins, or until beginning to soften. Stir in the garlic, oregano and chilli flakes, followed by the tomatoes, olives and capers. Season to taste, then simmer, covered, for 20 mins, or until all the veg is soft and cooked through. Stir in the basil and taste for seasoning.
  • Meanwhile, cook the polenta following pack instructions - you may need to loosen with some water or milk if it's too thick. Mix with the parmesan, then spoon and spread over two plates. Top with the caponata and extra basil. Season.

Nutrition Facts : Calories 324 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

CHEESY POLENTA



Cheesy Polenta image

Provided by Giada De Laurentiis

Time 22m

Yield 8 to 10 servings

Number Of Ingredients 8

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

CHEESY POLENTA



Cheesy Polenta image

This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.

Provided by dadrules

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 cups whole milk
2 cups water
1 ½ teaspoons kosher salt
1 cup polenta or yellow cornmeal
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

Steps:

  • In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g

CAPONATA AND HERB POLENTA



Caponata and Herb Polenta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 3/4 teaspoon crushed red pepper flakes
1 red bell pepper, seeded and diced
1 cubanelle Italian long green pepper, seeded and diced
1 large sweet onion, peeled and chopped
2 ribs celery, chopped
1/2 cup large green olives, pitted and chopped
1/2 cup Kalamata black olives, pitted and chopped
1 (3-ounce) jar capers, drained
1/2 cup (a couple of handfuls) golden raisins
1 medium firm eggplant, diced
Salt
1 (32-ounce) can diced tomatoes
1 (14-ounce) can crushed tomatoes
1 handful flat-leaf parsley, chopped
3 cups chicken stock
1 cup quick-cook polenta, found in Italian foods or specialty foods aisles
4 sprigs fresh thyme, leaves removed and chopped
1 sprig fresh rosemary, leaves removed and chopped finely chopped
2 tablespoons butter
1/4 cup grated Romano or Parmigiano
Salt and pepper
6 cups mixed greens
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper

Steps:

  • Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.
  • Stir in olives, capers, and raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.
  • Polenta: Bring 3 cups chicken broth to a boil. Add polenta and stir constantly until the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper.
  • Spread polenta out over a serving platter. Make a shallow well from the center out and fill with half of the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables. Refrigerate the remaining caponata for a later use.
  • If you prepare a salad, keep it simple. Dress mixed greens with oil, vinegar, salt, and pepper. Caponata can also be used as a bruschetta topping.

CHEESY BAKED POLENTA IN TOMATO SAUCE



Cheesy Baked Polenta in Tomato Sauce image

This recipe is quite forgiving in that there's plenty of wiggle room to play. Use whatever herbs and cheeses you have on hand, for example, adjust the spice levels as preferred, and opt for fresh tomatoes if they're in season, or chopped canned tomatoes instead of whole. You can also veganize the dish entirely by using a nondairy milk and vegan cheese, adding some nutritional yeast if you like. This hearty main needs nothing more than some lightly cooked greens to eat alongside.

Provided by Yotam Ottolenghi

Categories     dinner, casseroles, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

2 3/4 cups/660 milliliters whole milk
3 garlic cloves, minced
3 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/3 cups/200 grams instant polenta
2/3 cup/60 grams roughly grated Parmesan
1/4 cup/60 milliliters olive oil
2 small yellow onions, peeled and finely chopped (about 2 1/2 cups/360 grams)
6 garlic cloves, minced
1 teaspoon red-pepper flakes
1/3 packed cup/10 grams fresh oregano leaves
2 (14-ounce/410-gram) cans (tins) plum tomatoes, roughly crushed by hand
1 teaspoon granulated sugar
7 ounces/200 grams fontina cheese or buffalo mozzarella, very thinly sliced
1/3 cup/30 grams finely grated Parmesan
2 scant tablespoons/5 grams finely chopped fresh parsley
1/3 teaspoon red-pepper flakes

Steps:

  • Cut out a piece of parchment paper about 16-by-12 inches/40-by-30 centimeters in size and lay onto a clean work surface.
  • Prepare the polenta: Add the milk, garlic, 1 1/2 tablespoons oil, 1 teaspoon salt and a good grind of pepper to a medium saucepan. Bring to a bare simmer, stirring occasionally, over medium-high heat. Turn the heat to medium-low and slowly pour in the polenta, whisking continuously, until completely incorporated and there are no lumps. Cook for 2 to 3 minutes, stirring all the while with a spatula. When cooked, the mixture should pull away from the sides of the pan and be quite thick.
  • Add the Parmesan, stirring for another 30 seconds to melt. Remove from the heat and transfer the mixture to the parchment paper. Use your hands to quickly shape the polenta into a large cylindrical shape, about 13-inches/32-centimeters long. Use the parchment paper to help you tighten the cylinder and then gently roll the whole thing in the paper, tightening as you go, then twisting in opposite directions at both ends. Refrigerate to set for about 1 hour, or longer if time allows.
  • Meanwhile, make the sauce: Add the olive oil to a large, ovenproof cast-iron pan that is roughly 11-inches/28-centimeters wide, and heat over medium-high. Once hot, add the onions and cook, stirring occasionally, for 6 minutes, or until softened and lightly colored.
  • Stir in the garlic, red-pepper flakes and oregano, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, sugar, a scant 1/2 cup/100 milliliters water, 3/4 teaspoon salt and a good grind of pepper. Bring to a simmer over medium-high. Turn the heat down to medium and cook, stirring occasionally, for 20 minutes or until the sauce has thickened slightly. Set aside until needed.
  • Heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
  • Gently unwrap the chilled polenta and transfer to a cutting board. Trim about 1 inch/2 to 3 centimeters off the ends and then cut the polenta into 24 (1-centimeter-thick) slices.
  • Top the tomato sauce evenly with the sliced fontina, then fan out the polenta slices, overlapping slightly, so that they're spiraled to cover the top, leaving a 1-centimeter gap from the edge of the pan. Drizzle the polenta with the remaining 2 tablespoons oil and bake for 30 to 35 minutes, or until polenta is golden in places and the sauce is bubbling. Remove from oven and let sit for 10 minutes to settle.
  • While the polenta cools, in a small bowl combine all the topping ingredients. Sprinkle a handful of the topping over the polenta and serve the remaining in a bowl alongside. Serve warm.

DREAMY POLENTA



Dreamy Polenta image

I grew up eating polenta, so it's a must at my holiday gatherings. Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. -Ann Voccola, Milford, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 5h10m

Yield 12 servings.

Number Of Ingredients 9

1 tablespoon butter
5 cups whole milk
4 cups half-and-half cream
12 tablespoons butter, divided
2 cups yellow cornmeal
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper
2 cups shredded Asiago cheese

Steps:

  • Generously grease a 5-qt. slow cooker with 1 tablespoon butter. Add milk, cream, 6 tablespoons butter, cornmeal, salt, rosemary and pepper; stir to combine., Cook, covered, on low 5-6 hours or until polenta is thickened, whisking every hour. Just before serving, whisk again; stir in cheese and remaining butter. Garnish with additional rosemary if desired.

Nutrition Facts : Calories 444 calories, Fat 29g fat (18g saturated fat), Cholesterol 100mg cholesterol, Sodium 379mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 13g protein.

CHEESY POLENTA



Cheesy Polenta image

Adapted from a recipe by "dadrules" at allrecipes.com. This can be modified by addition of any herb that suits your main dish - basil, tarragon, sage, thyme and marjoram are all excellent additions. You can substitute any semi-hard, smooth-melting cheese for the Cheddar; Asiago and Italian Fontina are both excellent choices.

Provided by DrGaellon

Categories     Grains

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whole milk
2 cups chicken broth
1 1/2 teaspoons kosher salt
1 cup polenta or 1 cup coarse-ground yellow cornmeal
1/2 teaspoon fresh ground black pepper
4 tablespoons unsalted butter (1/2 stick)
1/4 lb sharp white cheddar cheese, shredded
1/4 cup grated parmesan cheese
1 tablespoon chopped herbs (optional)

Steps:

  • In a pot, combine milk, broth, salt and cornmeal. Place over medium-high heat and whisk constantly until liquid is boiling. Reduce heat to low, cover and cook 20 minutes until creamy, stirring every 3-4 minutes to prevent sticking and burning.
  • Remove from heat. Stir in pepper, butter, cheeses and optional herbs.

Nutrition Facts : Calories 224.2, Fat 14.2, SaturatedFat 8.5, Cholesterol 39, Sodium 682.1, Carbohydrate 15.3, Fiber 1.1, Sugar 3.5, Protein 9.2

CREAMY TWO-CHEESE POLENTA



Creamy Two-Cheese Polenta image

Cooking Light - 2003 If you're not serving this immediately, keep the polenta warm by covering it and placing it over very low heat. Stir occasionally. Mascarpone ensures the polenta's creamy consistency and rich flavor.

Provided by Krista Roes

Categories     < 15 Mins

Time 13m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

4 cups 1% low-fat milk
1 cup water
1 1/4 teaspoons salt
1/4 teaspoon fresh ground pepper
1 1/4 cups instant dry polenta
1/3 cup about 2 1/2 ounces mascarpone cheese
1/3 cup grated parmigiano-reggiano cheese

Steps:

  • Combine the first 4 ingredients in a medium saucepan over medium high heat.
  • Bring to a boil, gradually add polenta, stirring constantly with a wisk.
  • Cook 2 minutes until thick, stirring constantly.
  • Remove from heat and stir in cheeses.
  • Serve immediately.

Nutrition Facts : Calories 134.2, Fat 2.8, SaturatedFat 1.4, Cholesterol 8.5, Sodium 480.8, Carbohydrate 20.9, Fiber 1.4, Sugar 6.5, Protein 6.9

BAKED POLENTA WITH CHEESE



Baked Polenta with Cheese image

Want a different family side dish but with flavors sure to please? Then try this. With some store-bought polenta in a tube and a few other ingredients, TADA ... scalloped polenta, yum!

Provided by laughingmagpie

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h

Yield 5

Number Of Ingredients 12

1 teaspoon butter, or as needed
2 teaspoons grated Parmesan cheese, or as needed
3 tablespoons butter
2 cups finely chopped onion
2 cloves garlic, minced
2 teaspoons all-purpose flour
1 ½ cups whole milk
1 pinch salt and ground white pepper to taste
1 ½ cups shredded Cheddar cheese
½ cup grated Parmesan cheese
½ cup bread crumbs
1 (16 ounce) tube polenta, cut into 1/8-inch slices

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
  • Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
  • While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
  • Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
  • Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 32.5 g, Cholesterol 71.2 mg, Fat 24.5 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 15.1 g, Sodium 820.4 mg, Sugar 7.9 g

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