Fried Polenta With White Bean Salsa Recipes

CALZAGATTI (PAN-FRIED POLENTA AND BEANS)

Steps:

• Bring 3 cups of water to boil in a large pot. Add 1/2 teaspoon salt. Sprinkle in polenta, whisking constantly, to avoid lumps from forming. Reduce heat and simmer, stirring often, until polenta is creamy and no longer gritty, 15 to 20 minutes. Turn off the heat.
• While polenta is cooking, heat 1 teaspoon olive oil in a skillet. Add guanciale and saute until crispy. Add minced onion, garlic clove, and rosemary and cook until garlic is lightly browned and fragrant but not burned, about 1 minute. Remove and discard garlic clove. Stir in cranberry beans and tomatoes and simmer until thickened a bit, about 5 minutes.
• Fold bean mixture into polenta and mix well. Pour into a 9-inch square glass dish or silicone cake pan and allow to cool, about 30 minutes.
• Flip cooled polenta over and set out, covered with cheesecloth, to air-dry until most of the moisture has evaporated, 8 hours to overnight.
• Cut dried polenta into 2x3-inch rectangles.
• Heat a pan over medium-high heat and add 2 tablespoons oil. Add a few polenta rectangles to the hot oil and cook until brown and crisp, 3 to 4 minutes, without disturbing the calzagatti. Flip, and cook until brown and crisp on the other side. Remove and drain on paper towels. Continue with the rest of the calzagatti, adding more oil as necessary.

FRIED POLENTA

Steps:

• Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
• Preheat the oven to 250 degrees F.
• Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
• Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of 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 15 minutes. Turn off the heat. Add the butter, and stir until melted.

GRILLED POLENTA BITES WITH BLACK BEAN SALSA

Steps:

• Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
• Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.

FRIED POLENTA WITH WHITE BEAN SALSA

Steps:

• COMBINE bell pepper, corn kernels, cilantro, white beans, garlic and lime juice in a small bowl. Season with salt and cover. Let stand to blend flavors; approximately 15 minutes.
• HEAT oil in a medium frying pan over low-medium heat. Add polenta slices and fry on both sides until golden.
• ARRANGE polenta on plate and top with bean salsa and dollops of sour cream.

POLENTA AND SALSA BEEF

Steps:

• Heat the oil in a large saucepan. Add cornmeal and saute, stirring constantly, for a minute so all grains are coated with oil. Add the broth and bring liquid to a boil whisking all the while. When this comes to a boil it will bubble up. Quickly put a lid on and turn heat down to very low; cook until no longer tastes raw, about 20 minutes. Season with salt and pepper.
• Meanwhile heat 2 tab oil in large skillet. Add peppers, cover and cook until tender, about 10 minutes. Uncover skillet, crumble in ground beef and cook until no longer pink. Add salsa and cook uncovered for 5 minutes until thick. Adjust seasoning.
• To serve ladle cornmeal in bowl; spoon beef and salsa sauce over top and sprinkle with cilantro and grated aged Jack cheese.

PAN-FRIED CHICKEN BREASTS WITH POLENTA AND SALSA

Steps:

• Bring 6 cups of water to a boil. Carefully whisk in the polenta to prevent lumps from forming. Reduce the heat, and continuously stir the mixture until it thickens (just a couple of minutes). Remove from the heat, and stir in the butter and cheese. Season with salt and pepper. Spoon into a greased 9-by-13-inch baking dish, and spread evenly with a spatula. Allow to cool. Refrigerate, if making ahead.
• For the guacamole, puree the avocados with the lime juice in a food processor. Stir in the onion, a quarter to a half of the minced chilies and the coriander leaves. Season to taste with salt and pepper. Refrigerate, if making ahead.
• When ready to serve, heat the olive oil in a large nonstick pan. Add the chicken, skin-side down, and brown over high heat. Turn, and brown on the other side. Reduce the heat to medium-high, and cook the chicken until it is done, a total of about 20 minutes. Season with salt and pepper.
• Meanwhile, make the salsa. Trim the tomatoes, quarter them and place in the food processor along with the coriander sprigs, scallions and the remaining minced chilies (or less to taste). Process until coarse. Season with salt and pepper.
• When ready to brown the polenta, preheat the broiler. Turn out the polenta from its dish onto an oiled baking sheet, and place under the hot broiler until the surface begins to puff and brown, 3 to 5 minutes. The polenta can broil while chicken is cooking.
• In center of a plate, place a pool of salsa. Place the polenta on top of the salsa. Arrange a few arugula leaves on the side; place a piece of chicken on the arugula, and top the chicken with guacamole.

POLENTA CAKES WITH FRESH SALSA

Steps:

• In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Stir in serrano pepper, garlic and pepper. Cook and stir with a wooden spoon for 12-17 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese., Spread into a greased 8-in. square baking dish. Cool slightly; cover and refrigerate for at least 4 hours., For salsa, in a small bowl, combine the tomatoes, asparagus, green onions, cilantro, serrano pepper, salt and pepper; set aside., Cut polenta into eight pieces. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 5-7 minutes on each side or until lightly browned. Serve with salsa; garnish with cheese if desired.

POLENTA WITH WHITE-BEAN AND ROASTED-PEPPER RAGOUT

Steps:

• Bring broth and 2 cups water to a simmer in a saucepan over medium-high heat; season with salt. Slowly add polenta, whisking constantly. Simmer, stirring frequently and reducing heat as needed, until thick and creamy, 20 to 25 minutes for regular, or about 5 minutes for quick-cooking. Remove from heat; cover.
• Heat a large skillet over medium heat; swirl in oil. Add garlic, celery, and pepper flakes; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in roasted peppers and beans; season with salt and pepper. Cook until heated through, about 1 minute. Add 1/2 cup water and bring to a simmer; cook, mashing some of beans to create a creamy sauce, until thickened slightly, about 2 minutes. Serve over polenta, drizzled with oil and sprinkled with celery leaves.