Grilled Polenta With Peppers And Pecorino Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PECORINO-AND-PEPPER POLENTA



Pecorino-and-Pepper Polenta image

Cheesy polenta -- ready in 20 minutes -- is a satisfying side dish that easily pairs with whatever main dish is on the menu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 4

Coarse salt and ground pepper
3/4 cup yellow cornmeal (not fine ground)
1/2 cup grated Pecorino Romano cheese
1 tablespoon butter

Steps:

  • In a large saucepan, combine 4 cups water, 1 teaspoon salt, and 1 teaspoon pepper; bring to a boil. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; cook, whisking often, until thickened, 10 to 15 minutes.
  • Remove from heat, and stir in Pecorino and butter. Serve immediately, sprinkled with more pepper.

GRILLED POLENTA CRACKERS WITH ROASTED PEPPER SALSA



Grilled Polenta Crackers with Roasted Pepper Salsa image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 16m

Yield 8 servings

Number Of Ingredients 9

1 tube, 24 ounces, prepared polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices
1/4 cup extra-virgin olive oil, eyeball it
3 roasted red peppers, drained well, 1 large jar, 16 ounces
1/2 cup calamata black olives, pitted
2 tablespoons capers
3/4 cup flat-leaf parsley, a couple of handfuls
1/2 white onion
1 clove garlic
1/2 teaspoon red pepper flakes

Steps:

  • Preheat grill pan to high.
  • Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them.
  • Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve.

POLENTA AND VEGETABLES WITH ROASTED RED PEPPER SAUCE



Polenta and Vegetables with Roasted Red Pepper Sauce image

Provided by Georgia Downard

Categories     Blender     Tomato     Broil     Roast     Vegetarian     High Fiber     Dinner     Lunch     Parmesan     Cornmeal     Asparagus     Eggplant     Bell Pepper     Healthy     Yellow Squash     Self

Number Of Ingredients 19

1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/8-1/4 teaspoon cayenne pepper
Vegetable oil cooking spray
2 cloves garlic, chopped
2 tablespoon chopped fresh thyme (or oregano) or 1 tablespoon dried
cup fresh lemon juice
1 tablespoon olive oil
8 asparagus stalks, ends trimmed
8 scallions, trimmed
2 small Japanese or Italian eggplants, trimmed and halved
1 medium-large yellow squash (about pound), cut into 1/3-inch-thick slices
1 cup cherry tomatoes
Sauce
1 jar (12 ounces) prepared roasted red peppers, drained
1/3 cup vegetable (or chicken) broth
1 large clove garlic, chopped
3 tablespoon chopped fresh chives, basil or parsley (plus extra for garnish)
1 tablespoon balsamic vinegar

Steps:

  • Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

GRILLED POLENTA WITH STRAWBERRIES



Grilled Polenta with Strawberries image

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

1 cup hulled and sliced strawberries
½ teaspoon white sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
1 (16 ounce) package prepared polenta
1 tablespoon olive oil, or as needed
1 pinch salt and freshly ground black pepper to taste
cooking spray

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 AND GRILLED VEGETABLES WITH ROASTED RED PEPPER SAUCE



Polenta and Grilled Vegetables With Roasted Red Pepper Sauce image

This dish is perfect in the spring or summer when vegetables are plenty. It reminds me of a rustic dish you could get at a little Italian eatery. Don't be daunted by the long list of ingredients, the meal comes together quickly. I have a gluten allergy and the polenta satisfies any bread cravings I might have. The dish is also a great vegetarian option, but I swear it will make any carnivore happy :) The vegetables can also be done in the broiler.

Provided by Breanna in T.O

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 cup uncooked instant polenta
2/3 cup grated parmesan cheese, divided
1/8-1/4 teaspoon cayenne pepper
vegetable oil cooking spray
2 garlic cloves, chopped
2 tablespoons chopped fresh thyme (or oregano)
1/4 cup fresh lemon juice
1 tablespoon olive oil
8 asparagus spears, ends trimmed
8 scallions, trimmed
2 small eggplants, trimmed and halved
1 medium yellow squash, cut into 1/3-inch-thick slices
1 cup cherry tomatoes
12 ounces prepared roasted red peppers, drained
1/3 cup vegetable broth
1 large garlic clove, chopped
3 tablespoons chopped fresh basil, plus extra
fresh basil, to garnish
1 tablespoon balsamic vinegar

Steps:

  • Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta, whisking quickly to combine. Reduce heat to a medium-low and simmer, stirring frequently, until thick- about 3-5 minutes. Whisk in 1/3 cup Parmesan and season with the cayenne pepper and salt. Coat a 9" pie plate with cooking spray and pour the polenta into the prepared pie plate and smooth out the surface and let sit for 15 minutes.
  • Meanwhile, heat grill (or broiler). Whisk together garlic, thyme, lemon juice, and oil in a bowl. Season with salt and pepper. Toss vegetables with the dressing. Coat a grill basket (or cooking tray) with cooking spray and arrange vegetables. Grill vegetables until tender and slightly charred- about 3-5 minutes on each side. Transfer to a platter.
  • Combine all sauce ingredients in a blender or food processor and blend until smooth.
  • Heat broiler, sprinkle polenta with remaining Parmesan cheese. Broil polenta until golden brown- about 2-3 minutes, then slice into 8 pieces. Divide polenta among 4 plates. Top with vegetable, drizzle with sauce and sprinkle with fresh basil.

POLENTA WITH PEPPERS



Polenta With Peppers image

Provided by Amanda Hesser

Categories     appetizer

Time 20m

Yield 24 hors d'oeuvres

Number Of Ingredients 13

2 1/2 tablespoons olive oil
2 1/2 tablespoons sherry vinegar
1 1/2 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste
1 red pepper, seeded and finely chopped
1 yellow pepper, seeded and finely chopped
1/2 orange pepper, seeded and finely chopped
1/2 green pepper, seeded and finely chopped
1 shallot, peeled and finely chopped
8 ounces quick-cooking polenta
1/4 cup heavy cream
2 tablespoons butter
Baby basil leaves for garnish

Steps:

  • Whisk together oil, vinegars and salt and pepper. Add peppers and shallot. Set aside to marinate.
  • Cook polenta according to package directions and stir in the cream and butter at the end. Season with salt and pepper. Immediately pour onto a baking sheet lined with parchment paper and spread evenly. Set aside to set and cool.
  • Cut rounds of polenta with a cookie cutter. Top with peppers and a basil leaf.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 85 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED CORN POLENTA WITH ROASTED RED PEPPERS



Grilled Corn Polenta With Roasted Red Peppers image

This recipe I haven't tried yet, but it just sounded so delicious, that I thought I'd post it for everyone to try -

Provided by Chef mariajane

Categories     One Dish Meal

Time 38m

Yield 12 serving(s)

Number Of Ingredients 9

3/4 teaspoon salt
1 cup cornmeal
1 cup fresh corn kernels
1/2 cup parmesan cheese, grated
3 sweet red peppers
1 tablespoon extra-virgin olive oil
1 teaspoon white wine vinegar
1 pinch salt
8 leaves fresh basil, thinly sliced

Steps:

  • ROASTED RED PEPPERS: Broil red peppers, turning often, until charred, 15 minutes. Let cool. Peel off blackened skins. Core, seed and thinly slice; place in a small bowl.
  • Sprinkle with oil, vinegar and salt; toss. Stir in basil. Set side.
  • In large saucepan, bring 4 cups water and salt to boil; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 10 minutes.
  • Add corn; cook until tender-crisp and polenta is thick enough to mound on a spoon, 5-10 minutes. Stir in cheese. Spread in greased 13x9-inch glass baking dish. Let cool until set, about 30 minutes.
  • Cut polenta into 12 squares. Place on greased grill over medium heat; close lid and grill, turning once, until marked, about 8 minutes. Served topped with red peppers.

Nutrition Facts : Calories 83.6, Fat 2.9, SaturatedFat 1, Cholesterol 3.7, Sodium 228.1, Carbohydrate 12.2, Fiber 1.7, Sugar 1.8, Protein 3.1

POLENTA WITH ITALIAN PEPPERS AND MUSHROOMS



Polenta With Italian Peppers and Mushrooms image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 9

12 ounces whole onion or 11 ounces chopped ready-cut onion (2 1/2 to 2 2/3 cups)
Pan spray
16 ounces Italian peppers
6 ounces portobello mushrooms or plain white mushrooms
1 tablespoon fresh thyme or 1 teaspoon dried
2 1/2 cups no-salt-added chicken stock
8 tablespoons instant polenta
1/8 teaspoon salt
1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated)

Steps:

  • Chop whole onion.
  • Heat nonstick pan until it is very hot, reduce heat to medium-high, spray with pan spray and saute onion until it begins to brown and soften.
  • Wash, trim and seed peppers, and using slicing blade of food processor, slice peppers. Add peppers to onions.
  • Wash, trim and slice mushrooms in processor. After peppers begin to soften, add mushrooms.
  • Wash and chop fresh thyme, and add to onion and pepper mixture.
  • Bring chicken stock to boil in covered pot.
  • Reduce heat, and carefully stir in polenta; cook, stirring often until mixture thickens. Season with salt.
  • Grate cheese.
  • When polenta is cooked, spoon onto plates; top with pepper and onion mixture, and sprinkle with cheese.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 13 grams, Carbohydrate 75 grams, Fat 18 grams, Fiber 10 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 20 grams

More about "grilled polenta with peppers and pecorino recipes"

GRILLED POLENTA AND VEGETABLES RECIPE - PILLSBURY.COM
grilled-polenta-and-vegetables-recipe-pillsburycom image
2012-12-12 Carefully brush oil on grill rack. Place polenta and vegetables on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning occasionally, until polenta is browned and vegetables begin to char. 3. Cut kernels from ears of …
From pillsbury.com


GRILLED POLENTA AND VEGETABLES ON RED PEPPER FENNEL SAUCE
grilled-polenta-and-vegetables-on-red-pepper-fennel-sauce image
For the polenta. 1 Tbsp. olive oil, plus some for greasing; 3 1/2 cups water; 1 tsp. salt; 1 cup cornmeal; For the sauce. 1 Tbsp. olive oil; 1 cup thinly sliced fresh fennel bulb
From thriftyfoods.com


CRISPY GRILLED POLENTA RECIPE (GRILL PAN OR GAS GRILL) - THE SPRUCE EATS
crispy-grilled-polenta-recipe-grill-pan-or-gas-grill-the-spruce-eats image
2022-03-01 You make a batch of creamy polenta and let it set in a loaf pan, then slice it, and grill the slices. Also, you can grill your polenta in a cast-iron grill pan or on a gas grill, either way, you can get characteristic grill marks. You can also …
From thespruceeats.com


GRILLED POLENTA BITES WITH ROASTED RED PEPPER, FETA, AND THYME
grilled-polenta-bites-with-roasted-red-pepper-feta-and-thyme image
2015-04-22 Pulse the peppers until roughly chopped. Transfer to a medium bowl, add the roughly chopped confit (or roasted) garlic cloves, and stir in the crumbled feta. Season to taste with salt and pepper. Top each piece of grilled polenta …
From abeautifulplate.com


FRIED POLENTA WITH PEPPERS RECIPE | EAT SMARTER USA
fried-polenta-with-peppers-recipe-eat-smarter-usa image
Preparation steps. 1. Bring salted water to a boil, sprinkle in cornmeal while stirring and bring back to a boil. Stir in cheese, remove from heat and let soak for 5 minutes. Turn out polenta onto a greased baking sheet and spread about 1 cm …
From eatsmarter.com


GRILLED POLENTA WITH SAUSAGES AND BELL PEPPERS - WILLIAMS …
grilled-polenta-with-sausages-and-bell-peppers-williams image
2013-02-05 To prepare the polenta, in a large, heavy saucepan over medium-high heat, bring 3 cups water and the salt to a boil. In a small bowl, stir together the cornmeal and milk. Gradually stir the cornmeal mixture into the boiling water. …
From williams-sonoma.com


POLENTA RECIPES WITH SPINACH BEST RECIPES
Ingredients: 2 teaspoons olive oil; 4 chicken legs; 4 chicken thighs; 3 large cloves garlic, peeled and minced; 1 large onion, peeled, halved and thinly sliced
From findrecipes.info


GRILLED POLENTA WITH PEPPERS AND PECORINO | RECIPE | FOOD NETWORK ...
Dec 6, 2015 - Get Grilled Polenta with Peppers and Pecorino Recipe from Food Network
From pinterest.co.uk


POLENTA WITH PORCINI AND PEPPERS - CIAO ITALIA
Keep covered and warm while the polenta cooks. Pour the milk into a heavy duty 2 quart sauce pan and stir in the cornmeal. Cook over medium high heat, stirring constantly, until the cornmeal thickens and begins to bubble and leave the sides of the pan.
From ciaoitalia.com


GRILLED POLENTA WITH PEPPERS AND PECORINO RECIPE
Learn how to cook great Grilled polenta with peppers and pecorino . Crecipe.com deliver fine selection of quality Grilled polenta with peppers and pecorino recipes equipped with ratings, reviews and mixing tips.
From crecipe.com


GRILLED PORK CHOPS WITH ADOBO PASTE RECIPE
2022-05-23 Make the adobo paste: In the jar of a blender, add the toasted spices, garlic, soaked chiles, remaining 1 tablespoon olive oil, vinegar and salt. Blend into a smooth and spreadable paste with no visible chunks, about 1 minute. Place your adobo in a closed jar or container and refrigerate until ready to use.
From simplyrecipes.com


GRILLED POLENTA WITH ROASTED RED PEPPERS - ELEMENTS OF LIVING
Instructions. Boil the red peppers until charred (about 15 minutes). Let cool and peel off the skin. Cut into thin slices and place in a small bowl. Sprinkle with oil, vinegar, 3/4 salt and basil. Stir and set aside. In a large saucepan, bring 4 cups water and a …
From theelementsofliving.com


GRILLED CORN POLENTA WITH ROASTED RED PEPPERS
2010-09-08 Add corn; cook until tender-crisp and polenta is thick enough to mound on spoon, 5 to 10 minutes. Stir in cheese. Spread in greased 13- x 9-inch (3 L) glass baking dish. Let cool until set, about 30 minutes. Cut polenta into 12 squares. Place on greased grill over medium heat; close lid and grill, turning once, until marked, about 8 minutes ...
From canadianliving.com


GRILLED CORN WITH PEPPER PECORINO BUTTER - THE GARUM FACTORY
2012-08-24 As soon as they’re cool enough to handle, remove the skins, stems and seeds. To make the butter, put the peppers in a food processor and pulse until coarsely chopped. Measure. You should have about ½ cup. Add 1½ sticks butter, lime zest and juice, garlic and pulse until well combined. Season with salt, then taste.
From thegarumfactory.net


GRILLED POLENTA RECIPE - SHE LOVES BISCOTTI
2016-05-22 Instructions. Spray 9 x 13 inch pan with non-stick spray. Set aside. In a large, heavy pot, heat the olive oil and butter. Add the garlic, rosemary, crushed red pepper flakes, salt and pepper. Sauté the herbs for about one minute. Add the vegetable broth and the milk and bring to a …
From shelovesbiscotti.com


GRILLED POLENTA WITH PEPPERS AND PECORINO | RECIPE | FOOD NETWORK ...
Dec 6, 2015 - Get Grilled Polenta with Peppers and Pecorino Recipe from Food Network. Dec 6, 2015 - Get Grilled Polenta with Peppers and Pecorino Recipe from Food Network . Dec 6, 2015 - Get Grilled Polenta with Peppers and Pecorino Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.com


GRILLED POLENTA WITH SAUSAGES AND BELL PEPPERS - FOOD CHANNEL
2010-08-27 Preparation. 1 To prepare the polenta, in a large, heavy saucepan over medium-high heat, bring 3 cups water and the salt to a boil. In a small bowl, stir together the cornmeal and milk. Gradually stir the cornmeal mixture into the boiling water. Stirring constantly, bring the mixture to a boil, about 2 minutes.
From foodchannel.com


GRILLED SUMMER SQUASH WITH CREAMY PECORINO POLENTA - PCC …
Add the onions and peppers and allow to cook for 1 minute, stirring a couple of times. Add corn kernels and continue to cook for an additional minute. Season with a pinch of salt. Remove from the heat and add the vinegar. Place vegetables in a bowl and allow to cool to room temperature.Once cooled, add pine nuts, herbs and remaining olive oil.
From pccmarkets.com


GRILLED POLENTA WITH PEPPERS AND PECORINO | RECIPE | FOOD NETWORK ...
May 15, 2016 - Get Grilled Polenta with Peppers and Pecorino Recipe from Food Network. May 15, 2016 - Get Grilled Polenta with Peppers and Pecorino Recipe from Food Network . May 15, 2016 - Get Grilled Polenta with Peppers and Pecorino Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


GRILLED POLENTA WITH SWEET RED PEPPERS AND ONION WEDGES RECIPE …
2009-06-22 Spread the hot polenta evenly on a buttered large, rimmed baking sheet, forming a rectangle ½ inch thick. Let cool, cover, and refrigerate until set, about 1 hour. Cut into squares and grill. Let cool, cover, and refrigerate until set, about 1 hour.
From elledecor.com


EASY GRILLED POLENTA WITH HERBS & OLIVES | SIMPLE. TASTY. GOOD.
Season with pepper. Bring the polenta to a good boil and then turn the heat very low. Cover the pan and let the polenta cook for 25 minutes. Stir regularly. The polenta should be smooth and not grainy. Then take the pan off the heat and add a teaspoon of olive oil and the chopped herbs. Stir and check the seasoning.
From junedarville.com


CREAMY POLENTA WITH GRILLED VEGETABLES AND ROASTED RED PEPPER …
2018-06-13 Instructions. Make the red pepper sauce. Preheat oven to 375 degrees F. Cut off the top quarter of the garlic, lightly rub olive oil on the exposed cloves and wrap the remainder or the garlic in foil. Line a baking pan in foil and add the halved tomatoes, red …
From delishknowledge.com


GRILLED POLENTA WITH CHEESE (HOW TO USE LEFTOVER POLENTA)
2020-04-05 Instructions. Fry the onion in the olive oil in a large, heavy pot over medium high heat until translucent and just starting to brown. Add 4 cups of water to the pot. Then add the chopped rapini. Next, add 2 cups of water to the cornmeal placed in a bowl, and stir to moisten.
From christinascucina.com


GRILLED POLENTA, MUSHROOMS AND PEPPERS WITH SHALLOT …
Preheat the grill, setting the burners to high. Oil the grate. Drizzle the polenta and vegetables with the oil and season with salt and pepper. Grill the polenta for 2 minutes on each side. Grill the vegetables until tender. Spread the tomato sauce on a large serving platter. Arrange the polenta and vegetables overtop.
From ricardocuisine.com


GRILLED WHOLE PORK TENDERLOIN WITH PEPPERS OVER POLENTA - ALL …
2020-06-01 Preheat oven to 180 F. ( a warm oven) Heat the tablespoon of olive oil in a pan on medium-high and swirl the oil to coat. Add 1 teaspoon thyme, garlic, anchovies, and bell peppers to pan; cook about 2-3 minutes, stirring frequently. The peppers should still have some crunch.
From allourway.com


GRILLED POLENTA AND VEGETABLES RECIPE
Crecipe.com deliver fine selection of quality Grilled polenta and vegetables recipes equipped with ratings, reviews and mixing tips. Get one of our Grilled polenta and vegetables recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Sweet Corn Polenta With Eggplant Sauce Crecipe.com Are you searching for a genius recipe to make …
From crecipe.com


GRILLED CORN POLENTA WITH ROASTED RED PEPPERS RECIPE
Add corn, cook until tender-crisp and polenta is thick enough to mound on spoon, about 10 minutes. Stir in cheese. Spread in greased 13 by 9 inches glass baking dish. Let cool until set, about 30 minutes. Cut polenta into 12 squares. Place on greased grill over medium heat, close lid and grill. Turn once, until marked, about 8 minutes.
From recipeland.com


DINNER PARTY MEAL: GRILLED POLENTA + ROASTED PEPPER SAUCE W ...
When the sauce was ready and the cauliflower was close to being done, we brushed some oil, rosemary, and salt on the polenta and grilled them on the BBQ for a few minutes. When you’re ready to eat, place a couple polenta disks on a plate, top with the roasted pepper sauce and serve alongside an easy green salad and delicious roasted cauliflower.
From theveganharvest.com


RIB EYE STEAK IN A POLENTA CRUST WITH GRILLED PEPPERS SALSA - METRO …
Preheat oven to 180°C (350°F). Put the flour on a plate, the egg in a bowl and the cornmeal and herbs on another plate. Season all three. Coat the steaks in flour, then in the egg mixture, and finally, in the cornmeal to create a crust.
From metro.ca


GRILLED POLENTA & VEGETABLES WITH LEMON-CAPER VINAIGRETTE
Step 2. Whisk 2 tablespoons oil, dill, lemon juice, shallot, capers, garlic and 1/4 teaspoon each pepper and salt in a large bowl. Set aside. Step 3. Toss tomatoes, zucchini (and/or squash), eggplant and bell pepper with the remaining 4 tablespoons oil, 1/2 teaspoon pepper and 1/4 teaspoon salt in another large bowl. Step 4.
From eatingwell.com


SPICY GRILLED POLENTA CROSTINI WITH ROASTED PEPPERS AND OLIVES
2008-04-19 Line a 10×15-inch baking pan with foil, lightly oil the foil. Set aside. In a large saucepan, heat the butter and olive oil over medium heat. Add the garlic, pepper flakes, rosemary, pepper, and salt. Sauté for a minute, stirring. Add the chicken stock, cream, and milk and bring to a boil.
From bakingobsession.com


PEPPER-SPIKED POLENTA RECIPE | MYRECIPES
Coat a 2-quart casserole with cooking spray. Combine water, cornmeal, salt, and pepper; mix well. Cover with casserole lid; microwave at HIGH 12 minutes or until thick, stirring after 6 …
From myrecipes.com


RECIPE - GRILLED POLENTA AND PEPPERS WITH GRAPE …
Brush peppers with some of the oil and place on greased grill over medium-high heat for about 10 minutes, (or until slightly charred and tender), turning once. Set aside. Set aside. 4.
From lcbo.com


GRILLED POLENTA WITH MUSHROOMS - BETTER HOMES & GARDENS
Instructions Checklist. Step 2. Tear off a 44x18-inch piece of heavy-duty foil; fold in half to make a 22x18-inch rectangle. In a large bowl combine porcini mushrooms, cremini mushrooms, tomatoes, oil, wine, parsley, thyme, garlic, salt, and pepper; spoon mixture into center of foil. Bring up two opposite edges of foil and seal with a double fold.
From bhg.com


GRILLED POLENTA WITH MARINARA, PARMESAN, AND BASIL RECIPE
2018-08-30 Directions. Bring chicken stock to a boil in a medium saucepan over high heat. Slowly whisk in cornmeal. Reduce heat to low and simmer until mixture has thickened, 30 to 45 minutes, stirring occasionally. Stir in 1/2 cup of Parmesan and butter. Season to taste with salt and pepper. Featured Video.
From seriouseats.com


RECIPE DETAIL PAGE | LCBO
Whisk in cornmeal and return to the boil. Reduce heat to low and simmer, stirring almost constantly for about 15 minutes or until polenta mounds firmly on spoon and is very thick. 2. Stir in parsley, cheese, chives and garlic. Spread polenta into greased 9-inch (2.5-L) square baking pan and let cool slightly.
From lcbo.com


POLENTA WITH CHUNKY TOMATO SAUCE & PECORINO ROMANO RECIPE
Step 3. Prepare grill. Step 4. Cut polenta into rounds using a 2 1/2-inch cookie cutter; coat both sides of rounds evenly with cooking spray. Grill polenta 5 minutes on each side or until golden brown. Serve with tomato sauce, and sprinkle with shaved cheese. Serve immediately.
From myrecipes.com


CREAMY POLENTA WITH GRILLED STEAK AND ROASTED TOMATOES
2020-06-10 Instructions. Preheat oven to 425 F degrees. In a bowl, whisk the ingredients for the steak marinade; minced garlic, olive oil and oregano. Season steaks with salt and pepper then rub the garlic marinade over them. In a baking dish toss the tomatoes together with the olive oil, balsamic vinegar and salt and pepper.
From jocooks.com


GRILLED POLENTA WITH PEPPERS AND PECORINO – RECIPES NETWORK
2019-06-14 Cook the polenta until thick, and it begins to pull away from the sides of the pot, 35 to 40 minutes. Remove from the heat and stir in the diced peppers, the Pecorino-Romano and butter. Step 5. Grease a quarter-sheet tray with the oil. Pour the polenta on the prepared sheet tray and smooth out the top with a rubber spatula. Bake until golden ...
From recipenet.org


Related Search