GREENS WITH POLENTA CROUTONS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the polenta: Coat a 9- by 13-inch baking dish with a thin coat of olive oil.
- Combine 4 cups water and 2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, 5 to 8 minutes. Turn off the heat and stir in the butter, cheese and rosemary. Pour the polenta into the prepared dish and cool completely until firm.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone liner.
- Unmold the polenta, cut into 1-inch squares and place on the prepared baking sheet. Bake until crisp and golden, about 1 hour.
- For the salad: Meanwhile, whisk together the vinegar and Dijon in a small bowl along with some salt and pepper. Add the oil in a thin stream, whisking constantly. Toss the greens with the dressing in a large salad bowl. Add the tomatoes, cranberries, and Roquefort and toss again. Arrange the salad on a large serving platter or individual plates. Top with half the croutons and serve immediately. Reserve the remaining croutons for another use in an airtight container in the refrigerator for up to two days.
EASY POLENTA CROUTONS
These easy polenta croutons are gluten-free and delicious topped on your favorite salad or bowl of tomato soup! They take just a few minutes of preparation and then are baked in the oven until crispy.
Provided by Megan
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- In a bowl, toss cubed polenta, olive oil, salt, pepper and dried thyme until completely covered.
- Place polenta onto the baking sheet in a single layer. Bake at 425 for 45-50 minutes, flipping half way through, or until polenta cubes are browned on both sides. Start checking at the 30 minute mark.
Nutrition Facts : Calories 98 kcal, Carbohydrate 14 g, Protein 1 g, Fat 3 g, Sodium 75 mg, ServingSize 1 serving
POLENTA CROUTONS
Provided by Martha Stewart
Number Of Ingredients 2
Steps:
- Cut cold polenta into 1/2-inch squares. Saute in a nonstick skillet with a little butter over medium heat, turning occasionally, until crisp and golden brown.
POLENTA CROUTONS
Polenta croutons make an exciting canape for any party. The best bit about the canape is that it can be prepared a day or two in advance and simple assembled before serving them. You can add anything you like cheese, salad etc .The croutons can be frozen and simply defrosted for 30 minutes before reheating them.
Provided by Poppy
Categories Lunch/Snacks
Time 30m
Yield 30 croutons
Number Of Ingredients 5
Steps:
- Line a flat baking tin with non-stick baking parchment or olive oil.
- Cook the polenta according to packet instructions.
- When it is done, stir in the Parmesan, dried herbs, butter, salt and pepper, making sure that it is adequately seasoned.
- While still hot, pour it out evenly to make a thin even layer, smoothing it out with the back of a wooden spoon or palate knife.
- Leave to cool completely, so that it is firm.
- Cut it with a small round pastry cutter (2inches/5cm).
- Place the polenta croutons in a sealed container in the refrigerator until ready to serve.
Nutrition Facts : Calories 51.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.3, Sodium 25.8, Carbohydrate 7.7, Fiber 0.7, Sugar 0.1, Protein 1.1
POLENTA CROUTONS
Prepare polenta or use leftover polenta from another meal. Bring 3 cups of water to a boil in a heavy large saucepan. Add salt. Gradually whisk in the cornmeal.
Provided by Tamar Genger MA, RD
Categories Snacks
Time 2h
Yield 2 cups Servings
Number Of Ingredients 4
Steps:
- Prepare polenta or use leftover polenta from another meal. Bring 3 cups of water to a boil in a heavy large saucepan. Add 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 12 to 15 minutes. Turn off the heat. Lightly spray a pyrex 13x9 dish with cooking spray. Transfer the hot polenta to the prepared baking dish, spreading evenly. Refrigerate until cold and firm, about 2 hours. To make the croutons: Preheat oven to 300 F. Cut the polenta into 3/4-inch cubes. Pat the polenta cubes dry with paper towels. Spread cubes out on a large baking sheet and spray with cooking spray. Bake in oven for about 30 minutes until croutons become hard and crispy. Serve in soup or salad as desired or eat as a snack. Cut our polenta into small squares. Place in preheated 300 degree oven and bake for at least an hour until browned and crunchy. Store in airtight container.
Nutrition Facts :
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
POLENTA CROUTONS
This savory snack will have your taste buds dancing. Also a perfect accompaniment to soups and salads.
Provided by preynolds
Categories Lunch/Snacks
Time 35m
Yield 8 2 oz, 8 serving(s)
Number Of Ingredients 6
Steps:
- bring water to a boil.
- add corn meal slowly. be careful of the bubbling. incorporated well.
- turn off heat and add cheese.
- pour mixture on a pan sprayed cookie sheet.
- place in refer for about one hour.
- turn over on cutting board and cut into uniform pieces. You decide on the size of your crouton.
- place pieces on pan sprayed cookie sheet. not too close together to prevent sticking.
- bake in a 350 degree oven for approximately 30 minutes. stirring every 10 minutes to obtain carmalizing and drying.
- cool down and use on salads, soups or as a savory snack.
Nutrition Facts : Calories 169.4, Fat 4.9, SaturatedFat 2.6, Cholesterol 14.7, Sodium 400.9, Carbohydrate 24.9, Fiber 2.4, Sugar 0.6, Protein 7.2
CROUTONS
This is great to make your own croutons for your salads, etc. When you make your own you know what goes into it and you are proud of your accomplishment. You can also add your own flavorings.
Provided by Carol
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 542.1 mg, Sugar 1.3 g
PANTRY DINNER SALAD WITH POLENTA CROUTONS
This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.
Provided by Anna Stockwell
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together oil, vinegar, mustard, honey, salt, and pepper in a small bowl (or shake together in a small jar). Set aside.
- Pour polenta into a square or rectangular airtight container and spread into an even layer. Let cool, then cover and chill at least 1 hour and up to 1 week. (The polenta will set into a solid block.)
- Turn out polenta onto a cutting board and cut into 1" cubes. Place Parmesan in a wide shallow bowl and, working in batches, toss cubes in cheese to coat. Using your hands, press cheese against edges of polenta to adhere, then transfer to a plate.
- Heat oil in a nonstick skillet over medium-high. Working in batches as needed, place as many polenta cubes as will fit in an even layer with 1" space between each in skillet. Let fry, undisturbed, until bottoms are crisp and browned, about 4 minutes. Resist the urge to move the cubes before 3 minutes have passed to avoid pulling the Parmesan coating off the polenta. Turn over one at a time, making sure cubes don't stick together, and repeat cooking process with opposite sides of cubes. Transfer to a plate.
- Toss onion, crunchy vegetables, and salt in a large bowl. Add radicchio, salami (if using), olives, and herbs and toss to combine. Drizzle reserved dressing over and toss gently to coat. Add warm croutons and gently toss again.
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