PARMESAN POLENTA FRIES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice one 18-ounce tube polenta into 1/2-inch-thick "fries." Working in batches, dredge the fries in flour and deep-fry in 1 inch 375 degrees F vegetable oil until lightly golden and crisp. Remove and drain on a paper towel-lined plate; sprinkle with grated parmesan and chopped mixed herbs. Season with salt and pepper.
POLENTA FRIES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, milk, vegetable broth, polenta, unsalted butter, salt, pepper, dried oregano, dried thyme, dried rosemary, olive oil, canola oil, mayonnaise, garlic, fresh parsley, lemon juice, salt, pepper
Provided by Rachel Gaewski
Categories Appetizers
Yield 5 servings
Number Of Ingredients 18
Steps:
- Grease a baking sheet with nonstick spray.
- In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
- Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
- Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
- Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
- If baking, preheat the oven to 425ºF (220ºC).
- Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
- Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
- If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
- If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
- Serve the fries with aioli.
- Enjoy!
POLENTA FRIES
This is a great twist on the traditional french fry. If you don't want to go to the trouble of making your own by scratch, you can always buy prepared polenta at just about any grocery store, slice them into fries, and fry.
Provided by ALEC1967
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 2h40m
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
- Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 53.7 g, Cholesterol 28.9 mg, Fat 24.6 g, Fiber 4.4 g, Protein 15.1 g, SaturatedFat 7.9 g, Sodium 1435.6 mg, Sugar 6.4 g
BAKED POLENTA FRIES
These delicious baked polenta fries can be made using tubes of prepared polenta found in the refrigerated section of local supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
- Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.
- Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.
CREAMY GORGONZOLA POLENTA
This Creamy Gorgonzola Polenta Recipe is one of my all time favorite stew side dishes. It's rich, delicious, and is just the right texture to soak up any leftover sauce in the plate!
Provided by Valentina K. Wein
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Boil stock. In a medium-sized saucepan, add the salt to the stock and bring to a boil.
- Add polenta. Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.
- Add remaining ingredients. Turn off the heat and add the half and half, cheese, and butter. Stir to blend and serve immediately!
Nutrition Facts : Calories 351 kcal, ServingSize 1 serving
POLENTA WITH GORGONZOLA CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
- Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
- Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.
GORGONZOLA POLENTA
Provided by Jill Silverman Hough
Categories Side Vegetarian High Fiber Blue Cheese Cornmeal Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.
- *Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
MASCARPONE POLENTA FRIES WITH GORGONZOLA FONDUTA
Chef Ryan DePersio at his restaurant Fascino in New Jersey made this as requested by Vincent, who e-mailed the Chef and this is the final recipe. It looked very interesting and I posted it for safekeeping. Saw it on an NBC video.
Provided by Manami
Categories Grains
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE FRIES:.
- Bring the stock,water, salt, pepper, and bay leaves to a boil.
- Remove bay leaves and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes.
- Stir in mascarpone.
- Line 1/2 of sheet pan with plastic wrap.
- Pour polenta into the pan and flatten evenly until smooth.
- Cover with plastic.
- Put in refrigerator for an hour, and then cut into 3 inch by 1-inch fries.
- When ready to fry, dust the fries with semolina flour and fry in canola oil at 375ºF for 2 minutes.
- MAKE THE FONDUTA:.
- Melt butter in a medium saucepan.
- Add shallots and sweat for 5 minutes, then add vinegar.
- Cook until vinegar is almost gone.
- Add heavy cream and reduce by half.
- Whisk in Gorgonzola and add water if consistency is too thick.
- Pass through chinois or fine sieve and pour over hot fries.
- Enjoy!
Nutrition Facts : Calories 898.9, Fat 48.9, SaturatedFat 28.8, Cholesterol 147.5, Sodium 3101.8, Carbohydrate 92.8, Fiber 7.1, Sugar 1.1, Protein 26.8
GORGONZOLA POLENTA BITES
I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That's how you spread holiday cheer. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GORGONZOLA POLENTA WITH FRESH PORCINI
Yield Serves 4 as a first course or side dish
Number Of Ingredients 12
Steps:
- In a skillet heat butter over moderate heat until foam subsides and brown mushrooms with salt to taste, stirring occasionally. Add garlic and cook, stirring, 1 minute. Add water and simmer, covered, 5 minutes, or until mushrooms are tender. Remove lid and simmer mixture 3 minutes, or until liquid reduces slightly. Stir in parsley and lemon juice and keep warm.
- Stir 1/2 cup Gorgonzola into warm polenta until smooth. Divide polenta among 4 plates and spoon mushroom mixture on top. Tear remaining Gorgonzola into small pieces and sprinkle over each serving.
- Garnish polenta with parsley.
- In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
- Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.
POLENTA AND GORGONZOLA
Serve this creamy polenta with our Wild Mushroom Ragout.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- In a medium saucepan, saute garlic in oil for 1 minute. Add stock; bring to a boil.
- Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.
- Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.
- Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout. Garnish with rosemary and serve.
POLENTA WITH GORGONZOLA
Steps:
- Bring stock and buttermilk to boil in covered pot.
- Slowly stir in the polenta and nutmeg, and continue cooking over medium heat, stirring often, until polenta has thickened.
- Stir in the Gorgonzola thoroughly, and season with salt and pepper.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 779 milligrams, Sugar 7 grams
GORGONZOLA POLENTA FRIES
Pair with Mirassou California Chardonnay. For more recipes and wine pairings, visit cookbook.mirassou.com.
Provided by MirassouWinery
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring water, cream, garlic, salt and pepper to a boil in a medium saucepan; slowly whisk in cornmeal. Cook over medium-low heat until mixture begins to thicken, then stir in cheese. Cook and stir vigorously for about 5 minutes more or until mixture is as thick as bread dough.
- Spread 1/2-inch thick on a baking sheet and refrigerate for 1 hour. Cut into 1/2-inch strips resembling French fries.
- Heat oil to 325°F in a large deep pan. Carefully cook fries in hot oil until golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately.
Nutrition Facts : Calories 1793.5, Fat 191.2, SaturatedFat 28.6, Cholesterol 94.2, Sodium 267.3, Carbohydrate 19.8, Fiber 1.7, Sugar 0.3, Protein 6.7
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