GRILLED SALMON AND POLENTA WITH FENNEL SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the lemon juice and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the tomatoes and sliced fennel and toss. Season with salt and pepper; set aside.
- Preheat a grill to medium high and brush the grates with olive oil. Season the salmon on both sides with the ground fennel, salt and pepper. Brush the polenta rounds with olive oil. Grill the salmon and polenta until well marked and the salmon is just cooked through, 3 to 4 minutes per side. Meanwhile, grill the lemon halves cut-side down until marked, about 3 minutes.
- Add the fennel fronds and basil to the fennel salad; toss. Serve the salmon with the polenta, fennel salad and grilled lemons.
Nutrition Facts : Calories 410 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 450 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 37 grams
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
CREAMY ROASTED MUSHROOM FENNEL POLENTA
When you need a side dish that pairs well with so many entrees and will be the star of the dinner table, this creamy roasted mushroom fennel polenta is definitely your best choice! The combination of flavors from roasted mushrooms, fennel and shallots paired with creamy polenta and a perfect balance of saltiness from freshly grated Pecorino Romano cheese gives this dish an explosion of flavor! There's no need to go out to a restaurant for this gourmet side dish, you can make it right in the comfort of your own home!
Provided by Madison | A Joyfully Mad Kitchen
Categories side dishes
Time 40m
Number Of Ingredients 14
Steps:
- In a large saucepan, bring chicken broth to a boil.
- Slowly pour in polenta, whisking constantly to prevent clumping.
- Reduce heat to a simmer. Use a wooden spoon to stir almost constantly. Add more broth as needed if mixture becomes too dried out. Refer to polenta packaging for cook times.
- Once polenta is cooked and creamy, add cheese, butter, salt and pepper.
- Clean mushrooms with a small brush or damp paper towel - no not rinse off.
- Cut off stems from mushrooms. Slice mushrooms into 1/4 inch thick pieces.
- In a large skillet, heat 1 tablespoon olive oil. Cook shallot and fennel, until lightly browned, abut 3-5 minutes. Add garlic and cook until fragrant, about another minute. Place in bowl and set aside.
- In same pan, heat 1 tablespoon olive oil. Add about half the mushrooms to pan in a single layer. Season generously with salt and pepper. Saut? mushrooms until they begin to caramelize and crisp up, 3-5 minutes. Pour into bowl with fennel and set aside. Repeat with remaining mushrooms.
- Place mushrooms and fennel mixture back in pan and add wine to pan. Use wooden spoon to scrape any browned bits off bottom of pan. Once wine has mostly absorbed, add chicken broth and bring to a simmer. Add butter and whisk quickly to combine liquids.
- Move polenta to a serving dish. Spoon mushrooms evenly on top of polenta, then tears of fresh basil and grate fresh Pecorino Romano cheese on top. Serve immediately or place in oven to keep warm.
POLENTA WITH FENNEL, PEPPERS, TOMATOES AND CHEESE
Provided by Marian Burros
Categories dinner, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Wash and trim the top branches and the bottom from the fennel. Slice the fennel bulb very thinly into rounds, and then slice the rounds into julienne strips.
- Heat a medium-large nonstick skillet until it is very hot; add oil, reduce heat and stir in the fennel, cooking until fennel begins to brown and soften.
- Wash, trim, seed and thinly slice the peppers, and cut slices into small pieces; add to fennel, and continue to saute over medium heat.
- Wash, trim and cut up tomatoes; add to vegetables when peppers have begun to soften.
- Pit and cut up olives, and add. Cover the pot; reduce heat to simmer, and continue to cook until the vegetables are tender.
- In covered pot, boil stock.
- Grate cheese.
- Slowly stir polenta into boiling stock, reduce heat to medium-high and cook until mixture thickens, just a couple of minutes.
- When polenta is cooked, stir in the cheese, season with salt and pepper, and top with the vegetables.
FENNEL POLENTA
Provided by Florence Fabricant
Categories dinner, project, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Place the fennel bulbs and water in a roasting pan on the lowest rack of the oven, roast about one hour, until very tender. Remove and allow to cool slightly. Chop coarsely, place in a food processor with two tablespoons of the milk and process until smooth. Set aside.
- In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg. Bring to a simmer. Slowly whisk in the cornmeal. Cook, stirring with a wooden spoon, until the mixture is thick enough to allow the spoon to stand up in it, about 15 minutes. Stir in the fennel puree, the chopped fennel greens and the butter. Adjust seasonings.
- Line a baking pan 9 by 13 inches with parchment paper. Spread the polenta in the pan, smooth the surface and cover with plastic wrap. Refrigerate for four hours, until firm.
- Cut the polenta into three-inch squares. Invert the pan to unmold them, then refrigerate them until ready to cook. Reheat the polenta by sauteing it in butter in a nonstick skillet or brushing it with butter or oil and grilling or broiling the squares until they are lightly browned and heated through. Keep in a warm oven until all the squares are browned, then serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 504 milligrams, Sugar 6 grams, TransFat 0 grams
WARM POLENTA AND OXTAIL CAKES ON FENNEL SALAD
Steps:
- Reheat polenta. Mix in cheese, oxtail and scallions. Check for seasoning. Mold in baking dish so polenta is at least 1-inch thick. Refrigerate overnight. Cut squares or circles and grill until hot. Can also saute in nonstick pan. Serve warm on top of fennel salad. Garnish with dark vinegar syrup and fennel sprigs.
- Mix all in large bowl. Check for seasoning.
SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large nonstick skillet over medium-high heat. Add the EVOO. Add the sausage, breaking it up with the back of a wooden spoon, and cook until browned, 4 to 5 minutes. Add the red onions, fennel, garlic, thyme, salt, and pepper. Continue to cook, stirring frequently, for about 4 minutes, or until the veggies wilt and the onions become translucent. While the veggies are cooking, start the polenta.
- In a sauce pot combine 2 1/2 cups of the chicken stock and 1 cup of milk. Season the liquid with salt and pepper. Place over medium-high heat and bring up to a simmer.
- Once the veggies have wilted, add the white wine and the remaining 1 1/2 cups of chicken stock to the skillet. Turn the heat to high and bring up to a simmer. Cook to reduce the liquids by half, about 4 to 5 minutes. Stir in the chopped parsley.
- To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together. It's so cool how fast this happens-right before your eyes! Add the butter and grated cheese, stirring to combine. Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more warm chicken stock or milk.
- Serve the polenta in a shallow bowl and top with a helping of the sausage and fennel ragout. Garnish with more grated Parmigiano-Reggiano.
- Buy stock or broth in aseptic boxes rather than cans. They might cost a little more, but the stocks especially have great slow-cooked flavor that really makes fast-cooked food taste rich. Plus, whatever you don't use can go directly into the refrigerator, without having to transfer it from a can. If I know I am not going to use my remaining stock within the next few days, I will transfer it to a resealable plastic bag and freeze it flat. (I have had a small revolution of freezer storage space since embracing the freezing of things flat.)
POLENTA
We served the polenta with Braised Lamb Shanks with Tomato and Fennel, but it is equally delicious with chicken, veal, or pork, or as part of a vegetarian meal with a salad.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 2 1/4 cups
Number Of Ingredients 4
Steps:
- Bring the water to a boil in a medium saucepan; add salt. Stirring constantly, slowly add polenta, letting the grains pass through your fingers in a steady stream. Reduce heat; simmer, stirring constantly, until polenta is tender but not mushy, 30 to 35 minutes. Remove from heat, and stir in butter. Serve hot.
FENNEL, BORLOTTI BEAN AND POLENTA BAKE
This recipe if from Linda Majzlik, a vegan taste of Italy. I used dairy parmesan rather than vegan parmesan which is called for in recipe. Polenta isn't something I use very much, in fact it was so hard to find the ground corn flour to make it. Corn flours are used a lot in the Mediterranean and American cooking. Now this should not be confused with the corn flour (or corn starch) that we use to thicken things. Polenta comes in various grains, course, medium and fine. I like to use coarse and if I require it any finer I give it a wiz in my Kenwood chef. I eventually found a large kilo bag of coarse polenta in an Asian supermarket for under £3. Polenta is funny substance as technically a corn flour it is not free on slimming world. Per cooked 28g or ounce it has 1 syn. So I would hate to calculate the syns for this dish. It tastes good though and it is low fat.
Provided by cakeinmyface
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- First cook the polenta:.
- Place water in large saucepan and bring to the boil. Mix the dry polenta with sage, parsley and parmesan. Gradually add this dry mix to the boiling water, whisking all the time to prevent lumps.
- Lower the heat and simmer stirring frequently and cook for 10-15 minutes until the mixture thickens.
- Spoon the polenta into a lined baking tray, flattening it with the back of a spoon to create a layer that is 2 cm deep. Place this tray in the fridge or cold place whilst you prepare the rest of the bake.
- Heat low fat cooking spray in a large frying pan and add the onions, garlic and fennel and cook for 10 minutes add the remaining ingredients and stir well. Transfer mixture into a shallow baking dish. Cut the polenta into small triangles and arrange these on top of the veg. Sprinkle with a little more parmesan and bake in preheated oven at gas mark 4 until golden.
Nutrition Facts : Calories 291.8, Fat 2.6, SaturatedFat 0.6, Cholesterol 1.1, Sodium 205.3, Carbohydrate 58.7, Fiber 12.3, Sugar 4.8, Protein 12.1
SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA
Make and share this Sausage and Fennel Ragout With Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large nonstick skillet over medium-high heat; add in olive oil.
- Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.
- Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent.
- While the vegetables are cooking, start the polenta: In a saucepan, combine 2 ½ cups chicken broth and milk; season with salt and pepper.
- Place over med-high heat and bring to a simmer.
- Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 ½ cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
- Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
- To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
- Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).
- Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.
Nutrition Facts : Calories 478, Fat 28.6, SaturatedFat 11.8, Cholesterol 65.1, Sodium 1650.1, Carbohydrate 17.6, Fiber 2.9, Sugar 2.8, Protein 30.6
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