GRILLED POLENTA
Provided by Guy Fieri
Time 2h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
- Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
- Preheat a grill to medium.
- When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
GRILLED POLENTA WITH STRAWBERRIES
Grand Marnier® adds a delicate flavour to an old (adult) family favorite. Prepare the berries and allow them to sit on the counter, for no longer than 30 minutes, while you prepare the rest of the meal.
Provided by Bren
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place the sliced strawberries into a small bowl, add sugar and brandy, and stir to coat. Let stand while you prepare the polenta.
- Cut polenta into eight 1/2- to 3/4-inch-thick slices. Lightly brush the slices with olive oil and sprinkle with salt and pepper.
- Preheat an outdoor grill for medium-high heat and lightly spray the grate.
- Grill the polenta slices for 7 to 10 minutes per side, turning once. Place 2 slices on a dessert plate and top with 1/4 of the strawberry mixture.
Nutrition Facts : Calories 137 calories, Carbohydrate 22.3 g, Fat 3.5 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 392.3 mg, Sugar 5.1 g
POLENTA WITH GREEN CHILES AND CHEESE
We love polenta, this is a delicious with green chiles and cheese. This can be made 1 day ahead and refrigerated.Makes 4 main course servings or 8 side dish servings. I got this recipe off of the internet.
Provided by Barb G.
Categories Grains
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
- Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese.
- Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream.
- REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
- Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.
GRILLED POLENTA AND VEGGIES
Provided by Food Network Kitchen
Time 40m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
- Mix the olive oil, herbs, coriander, 1 teaspoon pepper and a handful of fennel fronds in a small bowl.
- Brush the fennel wedges and broccoli with the herb oil and season with salt. Cook on the cooler side of the grill, turning once, until marked and tender, 15 to 20 minutes. Remove to a platter. Meanwhile, brush the oranges, tomatoes, mushrooms and radicchio with the herb oil and season with salt. Grill over direct heat, turning once, until marked and tender, 10 to 15 minutes. Add to the platter.
- Brush the polenta and haloumi with the herb oil and grill over direct heat, turning once, until marked, 5 to 10 minutes. Add to the platter. Season with salt and drizzle with any remaining herb oil.
Nutrition Facts : Calories 690, Fat 45 grams, SaturatedFat 13 grams, Cholesterol 57 milligrams, Sodium 1157 milligrams, Carbohydrate 54 grams, Fiber 12 grams, Protein 22 grams
POLENTA WITH GREEN CHILIES AND CHEESE
Provided by Peggy Reed
Categories Cheese Vegetable Side Bake Cornmeal Winter Bon Appétit Portland Maine Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a main-course or 8 as a side-dish
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter 8 x 8 x 2-inch glass baking dish. Mix first 5 ingredients in heavy medium saucepan. Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper. Stir in Parmesan.
- Pour half of polenta into prepared dish. Cover with half of chilies and half of corn. Sprinkle with half of cilantro and 1 cup Jack cheese. Drizzle with 1/4 cup cream. Spoon remaining polenta over. Cover with remaining chilies, corn, cilantro and cheese. Pour 1/4 cup cream over. (Can be made 1 day ahead. Chill.) Bake until polenta puffs and cheese begins to brown, about 25 minutes if not chilled or 30 minutes if chilled. Cut into squares and serve.
GRILLED PORTOBELLOS WITH CHILE SAUCE, SOUR CREAM AND CORN NUTS
This is a wonderful vegetarian main dish to serve in the center of your table, with tortillas or rice and a zesty green salad. Be sure to ventilate your kitchen well when you're grilling the mushrooms and onions indoors, but, if weather permits, you can always grill them outdoors. If you'd like to make this less spicy, then feel free to leave out the dried chiles, making a simple bell pepper sauce instead. Keep this dish vegan by swapping out the sour cream for a nondairy alternative.
Provided by Yotam Ottolenghi
Categories dinner, vegetables, main course, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. Add the bell pepper, tomato and yellow onion to a medium parchment-lined rimmed baking tray, and toss with 1 1/2 teaspoons oil and a small pinch of salt.
- Arrange the peppers and tomatoes skin side up on the parchment, and roast for 22 minutes, or until softened in places. Set aside, and when cool enough to handle, peel and discard the pepper and tomato skins.
- As the vegetables cook, add the dried chiles to a medium heatproof bowl and pour over enough boiling water to fully submerge. Weigh down the chiles with a small saucer and let sit for 20 minutes to rehydrate.
- In a small bowl, whisk together the sour cream, a tablespoon of lime juice and a tiny pinch of salt until smooth. Set aside.
- Place a well-greased grill pan over high heat and ventilate your kitchen well. In a large bowl, gently toss together the mushrooms, red onion, 3 1/2 tablespoons oil and 3/4 teaspoon salt.
- Once your grill is hot enough, add half the mushrooms, cap side down, and half the onions. Grill the mushrooms for 5 minutes, then flip them over and grill for another 3 minutes, or until nicely charred and cooked through. Grill the onions for 4 to 5 minutes, flipping as necessary, until charred and softened (don't worry if the layers separate further). Transfer to a large bowl. Repeat with the remaining mushrooms and onions. When ready, toss the grilled vegetables with half of the cumin seeds, the remaining tablespoon of lime juice and 1 tablespoon of oil.
- Once the chiles have soaked, remove them, discarding the water. Roughly chop the chiles, then add to a blender along with the roasted vegetables, garlic, maple syrup, 1/3 cup plus 1 tablespoon/100 milliliters of fresh water, the remaining 2 tablespoons of oil and 3/4 teaspoon salt. Blitz until completely smooth and silky. If the mushrooms aren't finished cooking, transfer the sauce to a small saucepan over medium heat, and gently warm through, stirring occasionally.
- Pour the warm chile sauce onto a large platter with a lip, swirling to cover the surface of the plate. Use a spoon to drizzle over the sour cream, then top with the mushrooms, onions and any remaining juices. Sprinkle over the remaining cumin seeds, half the corn nuts and all the oregano, serving the remaining corn nuts alongside.
GRILLED GREEN CHILE POLENTA
This is a great with pintos, and greens, like collards or chard. Wonderful comfort food. One of our favorite vegan dishes.
Provided by venus2
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the polenta as directed.
- While polenta is cooking cut the corn off the cob.
- Chop coarsely in processor to make a chunky puree.
- When polenta has cooked to point where spoon stands up in it, add corn puree and cook 5 more minutes.
- It will be extremely thick.
- Remove from heat& add the green chilies.
- Spread in jelly-roll pan about 1/2" thick, cover and refrigerate overnight.
- To serve: cut chilled polenta into squares.
- Combine oils and tamari and brush squares with mix.
- Grill until golden brown and marked on both sides.
- About 5-7 minutes per side.
- Serve immediately.
Nutrition Facts : Calories 116.4, Fat 5.3, SaturatedFat 0.7, Sodium 1606.1, Carbohydrate 15.1, Fiber 2.2, Sugar 3.1, Protein 5
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