HERBY POLENTA WITH CORN, EGGS AND FETA
Cooking polenta in the oven has turned out to be quite a game-changer for me, and completely contradicts the belief that polenta needs to consistently be attended to. Do try to find coarse cornmeal here rather than the quick-cooking kind, as that style of polenta simply won't yield the same smooth and creamy result that you're looking for. You can also swap out the chicken stock for vegetable stock or water if you're looking for a vegetarian alternative. I like to serve this as a midday brunch with a zesty green salad, as it's hearty enough to keep you going until dinner.
Provided by Yotam Ottolenghi
Categories casseroles, grains and rice, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius.
- Add the corn to a food processor and pulse once or twice, just until roughly chopped. Transfer corn to a large bowl and add the spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
- Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk - it should be quite smooth and not completely set - then stir in half the feta. Increase the oven temperature to 425 degrees Fahrenheit/220 degrees Celsius.
- Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
- Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. Serve directly from the pan.
CORN POLENTA WITH BAKED EGGS
This baked polenta is an extremely adaptable pantry dinner, and it works just as well without a stash of summer corn. (Of course, if you carefully sliced some off, and froze them after the summer, feel free to use them here.) You can use just about any kind of hearty chopped green here, and any full flavored cheese such as feta, blue cheese, Parmesan or an aged Cheddar. The eggs round out the dish, but feel free to leave them out for a satisfying side dish. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
- Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
- At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
- Cover the pan. (Aluminum foil or a pasta pot lid will work if you don't have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
- Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it's risky because you might overcook the yolks.
- Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.
CREAMY CORN POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
CAJUN BAKED EGGS WITH POLENTA
Eat eggs for dinner! They're one of the few foods that contain vitamin D, which helps protect your bones.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the andouille and cook until lightly browned, about 3 minutes. Add the bell pepper and celery, toss to coat and cook until softened, 3 to 4 minutes. Stir in the scallions, garlic and Cajun seasoning and cook until slightly softened, about 30 seconds. Pour in the tomatoes and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes.
- Meanwhile, preheat the broiler. Brush the polenta slices on both sides with the remaining 1 tablespoon olive oil; arrange on a baking sheet. Broil until crisp around the edges, 10 to 12 minutes.
- Using the back of a spoon, make 8 spaces in the tomato sauce for the eggs. Crack in the eggs, cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes. Top with the parsley, celery leaves and more Cajun seasoning. Serve with the polenta.
Nutrition Facts : Calories 460, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 398 milligrams, Sodium 1117 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 25 grams, Sugar 11 grams
CHEF JOHN'S THREE CORN POLENTA
When I first began my career as a cook in San Francisco, I remember talking with a Chef about an upcoming menu on which he was thinking of using polenta as the side dish. I asked him if he was talking about polanda. He said he'd never heard of polanda. I called my mom and told her we were going to serve something called polenta at the restaurant. I asked her if she had ever heard of it. She laughed and said that they were the same things! She explained that 'pol-an-da' was just our family's mispronunciation of the actual name polenta. I was pretty embarrassed, to say the least!
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
- Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
- Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.
Nutrition Facts : Calories 166 calories, Carbohydrate 26.6 g, Cholesterol 7 mg, Fat 5.6 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 211 mg, Sugar 2.9 g
DOUBLE CORN POLENTA
This comes from a cookbook I have called "Easy Suppers". This has a spoonbread texture when it is baked. It is so flavorful and delicious.
Provided by JillAZ
Categories Mexican
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Spray a 7-1/2" by 11-3/4" pan or 2 quart casserole with cooking spray.
- Break the eggs into a medium bowl and beat lightly.
- Add the remaining ingredients except parmesan and mix well.
- Pour into prepared pan and place in oven.
- Bake until firm, about 40 minutes.
- sprinkle with parmesan cheese and bake for 5 more minutes or until cheese melts.
- Serve with salsa and sour cream.
Nutrition Facts : Calories 362.4, Fat 25.6, SaturatedFat 15.2, Cholesterol 131.1, Sodium 672.7, Carbohydrate 23.8, Fiber 2.2, Sugar 3.5, Protein 12.3
CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE
This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.
Provided by JOE ZARANSKI
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Grill corn in the husks, or roast in the oven; cut kernels from cob.
- In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
- Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
- When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g
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