CREAMY SUN-DRIED TOMATO POLENTA
We serve this zesty Creamy Sun-Dried Tomato Polenta with our Rosemary Chicken.
Categories creamy polenta sun-dried tomato parmesan cheese side dish easy fast Creamy Sun-Dried Tomato Polenta
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place broth and sun-dried tomatoes in a 2-quart glass measure or bowl; place in microwave. Microwave on high 8 minutes, or until broth is simmering.
- Whisk in polenta; cover top of glass measure with waxed paper. Continue to microwave 7 minutes, whisking twice, or until polenta is thickened and smooth. Whisk in sour cream and Parmesan until creamy. Spoon onto plates.
Nutrition Facts : Calories 178 calories
SUN-DRIED TOMATO PESTO-CRUSTED CHICKEN BREAST OVER CREAMY HERB POLENTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken with sun-dried tomato pesto crust:
- For the creamy polenta:
- Preheat oven to 375 degrees F.
- For the pesto crust:
- Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
- For the polenta:
- Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.
CREAMY SUN DRIED TOMATO POLENTA
Provided by tania
Time 29m
Yield 4
Number Of Ingredients 5
Steps:
- Place broth and tomatoes in a bowl, place in microwave. Microwave on high 8 minutes or until broth is simmering. Whisk in polenta, cover top of bowl with wax paper. Continue to microwave 7 minutes or until polenta is thickened and smooth. Whisk in sour cream and Parmesan until creamy. Spoon onto plates.
Nutrition Facts :
SUN-DRIED TOMATO AND FENNEL SAUSAGE PATTIES WITH CREAMY POLENTA
Provided by Bruce Aidells
Categories Food Processor Pork Tomato Sauté High Fiber Father's Day Dinner Potluck Simmer Bon Appétit
Number Of Ingredients 21
Steps:
- For sausage:
- Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes). Scrape into large bowl. Repeat with remaining pork and fat. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day.
- For sauce:
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage patties and sauté until brown, about 4 minutes per side. Transfer patties to small baking sheet.
- Pour off all but 2 tablespoons fat from skillet (or add olive oil to make 2 Add tomatoes with juice and 2 tablespoons basil. Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 minutes. Add sausage patties and any juices to sauce. Cover; simmer over medium heat until cooked through and tender, turning patties occasionally, about 15 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool; cover and chill. Rewarm covered over low heat before continuing.
- Spoon polenta into large shallow bowl. Top with sausages and sauce. Sprinkle with cheese and additional chopped basil. Serve, passing more cheese separately.
- Available at specialty foods stores and from zingermans.com.
SUN-DRIED TOMATO POLENTA CAKE
Try this Sun-Dried Tomato Polenta Cake for a truly extraordinary side dish. This Sun-Dried Tomato Polenta Cake is topped with melty mozzarella and peppers.
Provided by My Food and Family
Categories Home
Time 2h55m
Yield Makes 12 servings, one topped polenta square each.
Number Of Ingredients 14
Steps:
- Combine water, cornmeal and salt in heavy saucepan. Cook on low heat 30 min. or until mixture thickens and pulls away from side of pan, stirring frequently. Add Parmesan cheese, tomatoes and 1/4 cup butter; mix well. Spoon into greased 13x9-inch baking pan; smooth top. Cool to room temperature. Cover. Refrigerate at least 2 hours or up to 3 days until firm.
- Cook and stir peppers and onions in 1 Tbsp. of the oil in large skillet on medium heat until tender. Stir in fennel; set aside.
- Cut polenta into 12 squares. Melt remaining 1 Tbsp. oil and 1 Tbsp. butter in large skillet. Add polenta squares; cook until bottoms of squares are lightly browned; turn over. Top each with 1 cheese slice; cover. Continue cooking until bottoms are lightly browned and cheese is melted. Serve topped with the pepper mixture.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 540 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 2 g, Protein 11 g
SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES
I came up with this to make for my Veal Osso Bucco recipe # 54107. This is so creamy smooth real comfort food! It's got a slight warming kick from the chipotle sauce. Polenta was known as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino (the Italian part of Switzerland) in the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta became the staple dish of the area.
Provided by Rita1652
Categories Grains
Time 41m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
- Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
- Add Broth bring to a boil. Add chipotle sauce.
- Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
- Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
- Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!
Nutrition Facts : Calories 218, Fat 10.5, SaturatedFat 5.8, Cholesterol 28.8, Sodium 1052.5, Carbohydrate 20.1, Fiber 2.2, Sugar 2.7, Protein 11.3
CREAMY SUN DRIED TOMATO POLENTA
Yield 4 sides
Number Of Ingredients 5
Steps:
- Place chicken broth and sun-dried tomatoes in a 2-quart bowl, place in microwave. Microwave high on 8 mins, or until broth is simmering. Whisk in instant polenta, cover top of bowl with waxed paper. Continue to microwave 7 minutes whisking twice or until polenta is thickened and smooth. Whisk in sour cream and grated Parmesan cheese until creamy.
SUN-DRIED TOMATO POLENTA CUTLETS
This delicious recipe came from the Moosewood Restaurant Low Fat Favorites Cookbook. I think you'll be pleasantly surprised when you experience the crisp texture of these beautifully jeweled cutlets. You will never guess by tasting them how low fat they are. These are excellent cold and will travel well in a lunchbox or picnic basket. Enjoy!
Provided by Sharon123
Categories Southwestern U.S.
Time 1h10m
Yield 12 cutlets
Number Of Ingredients 14
Steps:
- Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside.
- In a small saucepan, warm the olive oil and saute the onions, 1/3 of the garlic, and 1/4 teaspoons salt for about 5 minutes, until the onions soften.
- Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices, about 10 minutes.
- Drain and mince the sun dried tomatoes, add them to the mushroom mixture, and set aside.
- In a medium saucepan, bring 3 cups water, 3/4 teaspoons salt, and another 1/3 of the garlic to a boil.
- Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps.
- Lower the heat and cook, uncovered, gently, for about 10 minutes, stirring often, until the polenta is quite thick.
- Add the mushroom mixture to the polenta and mix well.
- Prepare an 8x12 inch glass or porcelain baking dish with a light coating of cooking spray.
- Spread the polenta mixture evenly in the baking dish and chill in the freezer for 1/2 hour or in the refrigerator for at least 1 hour.
- When the polenta mixture has chilled enough to hold its shape when cut, it will be very easy to handle.
- While the polenta is chilling, combine the bread crumbs, Parmesan, the parsley, and the remaining garlic and basil in a food processor or blender and whirl together until well mixed.
- Pour out into a large deep platter.
- In a separate large shallow bowl, lightly beat the egg whites and remainging 1/4 teaspoon salt until slightly frothy.
- Preheat the oven to 400*F.
- Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal.
- This mathmatical wizardry makes 12 triangular cutlets (they say trust us).
- Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture.
- Place the breaded cutlets on a large very lightly oiled or sprayed baking tray and bake for 20 minutes.
- With a metal spatula, carefully turn each cutlet over and bake for 10 minutes more, until golden brown.
- Enjoy!
- Note:.
- You may top each serving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto, or sauce of your choice.
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