HERB AND TOMATO POLENTA
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Cook the tomatoes, stirring occasionally, until they start to blister and release some of their juices, 8 to 10 minutes. Toss in the garlic and season generously with salt and pepper. Cook another 1 minute, then remove from the heat.
- In a saucepan over low heat, stir the Parmesan and butter into the Cooked Polenta, thinning with milk as desired. Turn off the heat, stir in the lemon zest, taste for seasoning and add salt if necessary.
- Transfer the polenta to a serving bowl. Use a spoon to create a shallow well and top with the tomatoes, torn basil, some black pepper and a drizzle of olive oil.
- Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on. Cooked Polenta recipe courtesy of Jeff Mauro.
GRILLED POLENTA WITH SPICY TOMATO SAUCE AND FRIED EGGS
Provided by David Tanis
Categories dinner, weekday, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Paint tops of polenta squares lightly with olive oil. Heat a stovetop grill or cast-iron griddle. Lay polenta top-side down and cook until nicely browned and crisp, about 10 minutes. Flip and brown the other side. Keep warm.
- For the sauce, heat 2 tablespoons olive oil in a heavy saucepan. Add onion and cook over medium heat until softened, about 5 minutes. Add garlic, season with salt and pepper, and cook for 1 minute more. Add tomatoes and bay leaf and simmer briskly for 5 to 8 minutes, until thickened slightly. Add capers, olives and anchovies and cook for 2 minutes more. Season with red pepper flakes and a little more salt if necessary.
- On each plate, put 1 square of warm polenta and spoon sauce around it. For each diner, fry 1 or 2 eggs sunny-side up in olive oil, and place on top of sauce. Serve immediately.
ROASTED RED PEPPER POLENTA
Steps:
- To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
- In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.
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.
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 RED PEPPERS AND TOMATOES
Make and share this Grilled Polenta With Red Peppers and Tomatoes recipe from Food.com.
Provided by Mortadella1985
Categories European
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- You can also buy polenta at your local Italian grocery, which works the same
- Bring water and salt to boil in saucepan. 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.
- Stir in parsley, cheese, chives and garlic. Spread polenta into greased 9-inch (2.5-L) square baking pan and let cool slightly. Refrigerate for at least 2 hours or until cold and firm. Cover and refrigerate for up to 2 days.
- 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.
- Cut cold polenta into 6 squares and brush with some of the oil. Place on greased grill over medium-high heat and grill for about 10 minutes, turning once (or until golden and warmed through), turning once. Place on serving plates.
- Thinly slice peppers and place in bowl. Add tomatoes, basil, parsley, garlic, remaining 3 tbsp (45 mL) of the oil, vinegar and salt and pepper.
Nutrition Facts : Calories 289.2, Fat 16.5, SaturatedFat 3, Cholesterol 3.6, Sodium 548.2, Carbohydrate 32.2, Fiber 4.6, Sugar 2.8, Protein 6
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.
More about "grilled polenta with red peppers and tomatoes recipes"
EASY GRILLED POLENTA WITH FRESH MOZZARELLA AND …
From twohealthykitchens.com
4.8/5 (6)Total Time 35 minsCategory AppetizersCalories 52 per serving
- Combine tomatoes, basil, vinegar, 1 teaspoon olive oil, and 1/8 teaspoon salt in a medium bowl and set aside.
- Using a sharp knife, cut polenta into 16 even rounds. The easiest way to do this is to cut the log of polenta evenly in half, then cut each half in half again, so you have four quarters. Cut each quarter in half and then cut those two rounds in half again, so you have 16 polenta rounds.
- Lay polenta out on a baking sheet or large tray and brush lightly with 1/2 teaspoon of olive oil. Sprinkle 1/8 teaspoon salt and 1/16 teaspoon black pepper lightly across the rounds. Flip the rounds, brush again with the remaining 1/2 teaspoon of olive oil, and sprinkle evenly with the remaining 1/8 teaspoon salt and 1/16 teaspoon pepper.
CREAMY POLENTA WITH GRILLED VEGETABLES AND ROASTED RED …
From delishknowledge.com
Estimated Reading Time 3 mins
- 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 bell pepper and toss with olive oil. Add the garlic to the baking sheet and roast for 1 hour until vegetables are very soft.
- Remove the vegetables and discard the stem from the pepper. Place the tomatoes, peppers, lemon juice, balsamic vinegar and salt in a blender. Remove the foil from the garlic and pop out the softened garlic cloves. Puree until smooth, set aside.
- While the vegetables are roasting, make the grilled vegetables and polenta. Whisk together the vegetable broth and soy milk in a medium sauce pan over medium heat. When bubbles start to surface, whisk in the cornmeal along with a generous pinch of salt. Reduce heat and cook until thickened. Just before ready to serve, stir in the butter and cheese, if using.
- Heat a grill or grill pan over medium heat. Gently rub the vegetables with a little olive oil and place on the grill. Sprinkle with salt and freshly ground pepper, then grill until vegetables are softened and charred, about 2-4 minutes per side. Remove the vegetables and roughly chop.
GRILLED POLENTA WITH BALSAMIC ROASTED TOMATOES
From veganhuggs.com
CREAMY POLENTA WITH GRILLED STEAK AND ROASTED TOMATOES
From jocooks.com
GRILLED POLENTA BITES WITH ROASTED RED PEPPER, FETA, AND …
From abeautifulplate.com
CRISP POLENTA WITH ROASTED CHERRY TOMATOES RECIPE
From foodandwine.com
GRILLED POLENTA, MUSHROOMS AND PEPPERS WITH SHALLOT …
From ricardocuisine.com
- In a medium pot over medium-high heat, soften the onion in the oil. Add the tomatoes. Simmer over low heat for 10 minutes, stirring frequently. Season with salt and pepper. Set aside.
- In a small pot over medium-high heat, fry the shallots in the oil until golden brown. Quickly transfer to a bowl to stop the cooking. Add the parsley and vinegar. Set aside.
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
PUSHKIN RESTAURANT & BAR - SAN DIEGO, CA | OPENTABLE
From opentable.co.uk
WHAT TO SERVE WITH STUFFED MUSHROOMS – 45 BEST SIDES
From pantryandlarder.com
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES - COOKIE AND KATE
From cookieandkate.com
GRILLED POLENTA WITH WHITE BEANS – A COUPLE COOKS
From acouplecooks.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
POLENTA WITH ROASTED RED PEPPERS & FONTINA CHEESE RECIPE
From myrecipes.com
POLENTA WITH ROASTED RED PEPPER COULIS - MAYO CLINIC
From mayoclinic.org
GRILLED VEGETABLE POLENTA WITH PAN ROASTED RED PEPPER AND …
From stanfordhealthcare.org
TRADITIONAL PEPERONATA RECIPE (SAUTEED PEPPERS AND ONIONS)
From savoringitaly.com
HOW TO PREPARE 4 INGREDIENT POLENTA WITH ROASTED RED PEPPERS
From recipetoplate.com
GARLIC BREAD GRILLED CHEESE & TOMATO SOUP WITH PARMESAN
From blueapron.com
KAY ON INSTAGRAM: "JUICY SPICY ROASTED RED PEPPER CHICKEN, …
From instagram.com
CRISPY GRILLED POLENTA RECIPE - FOOD REPUBLIC
From foodrepublic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search