PECORINO-AND-PEPPER POLENTA
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
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
Provided by Rachael Ray : Food Network
Categories appetizer
Time 16m
Yield 8 servings
Number Of Ingredients 9
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
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
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
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 AND GRILLED VEGETABLES WITH ROASTED RED PEPPER SAUCE
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
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
Provided by Amanda Hesser
Categories appetizer
Time 20m
Yield 24 hors d'oeuvres
Number Of Ingredients 13
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
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
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
Provided by Marian Burros
Categories dinner, easy, quick, weekday, main course, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 9
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
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