Grilled Polenta With Sauce Recipes

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GRILLED POLENTA



Grilled Polenta image

Grilled polenta makes a great side dish if you're grilling meat or fish; it's also a perfect solution for vegetarians at your barbecue. Squares of polenta are best if they're thick, so the basic polenta recipe is increased by half and the polenta is cooked for a longer time.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h

Yield Serves six to eight

Number Of Ingredients 4

1 1/2 cups polenta
1 1/2 teaspoons salt
1 1/2 tablespoons unsalted butter
Extra virgin olive oil for grilling

Steps:

  • Preheat the oven to 350 degrees. Combine the polenta, 1 1/2 quarts water and salt in a 2-quart baking dish, and stir together. Place the baking dish on top of a sheet pan (so that if water sloshes when you put it in the oven, it will just go onto the sheet pan), and place in the oven. Bake one hour. Remove from the oven, stir in the butter and return to the oven for 20 minutes. Remove from the oven, and stir again. Return to the oven for 10 to 20 minutes, until stiff. Remove from the oven and allow to cool, then chill for one hour or more.
  • Prepare a medium grill or heat an electric griddle on medium. Cut the polenta into squares, and brush the squares on both sides with olive oil. Place on the grill or griddle. When grill marks appear or when nicely browned, usually in about two to three minutes, turn and brown the other side. Serve hot.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED POLENTA WITH MUSHROOM SAUCE



Grilled Polenta with Mushroom Sauce image

The Eagle Cap wilderness is a beautiful area in the nearby Wallowa Mountains where wild mushrooms are abundant in spring. Guests enjoy the distinctive flavors of the homemade sauce infused with Marsala wine and served over grilled polenta.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 9 servings.

Number Of Ingredients 19

1 tablespoon chopped shallot
1/4 cup olive oil
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 cup white wine or chicken broth
3 cups chicken broth
1/3 cup chopped seeded tomatoes
1/2 teaspoon salt
1 cup cornmeal
MUSHROOM SAUCE:
1 pound sliced assorted fresh mushrooms
1 tablespoon chopped shallot
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Marsala wine or chicken broth
1 cup heavy whipping cream

Steps:

  • In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the broth, tomatoes and salt; bring to a boil. Reduce to heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened., Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce.

Nutrition Facts : Calories 258 calories, Fat 19g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 603mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

GRILLED POLENTA



Grilled Polenta image

Provided by Guy Fieri

Time 2h50m

Yield 8 servings

Number Of Ingredients 9

3 cups water
2 teaspoons kosher salt
1 1/2 cups quick cooking polenta, medium or coarse-grain
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram leaves
2 tablespoons unsalted butter, plus more for pan
3/4 cup grated Parmesan
1/4 cup olive oil, for grilling or pan searing

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



Grilled Polenta image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 36 squares

Number Of Ingredients 8

8 cups water
1 teaspoon salt
2 cups polenta/yellow cornmeal
1/3 cup heavy cream
2 tablespoons butter, softened
1 cup grated Parmesan
Fresh cracked black pepper, to taste
Olive oil

Steps:

  • Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

EASY POLENTA WITH TOMATO SAUCE



Easy Polenta with Tomato Sauce image

My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.

Provided by Jacquita

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 20m

Yield 6

Number Of Ingredients 5

2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite recipe

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  • In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
  • Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
  • Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

LAMB CHOPS WITH POLENTA AND GRILLED SCALLION SAUCE



Lamb Chops with Polenta and Grilled Scallion Sauce image

Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit of that sauce mixed with yogurt becomes an instant salad dressing for the accompanying salad of seasonal greens and cherries.

Provided by Anna Stockwell

Categories     Gluten-Free and Fresh     Wheat/Gluten-Free     Lamb     Summer     Grill     Grill/Barbecue     Hominy/Cornmeal/Masa     Green Onion/Scallion     Basil     Lemon Juice     Cherry     Jalapeño     Dinner

Yield 4 servings

Number Of Ingredients 12

8 lamb rib or loin chops (about 2 pounds)
1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 pound prepared polenta, sliced into 1/2" rounds
1/2 cup olive oil, plus more for brushing
1 bunch of scallions, roots trimmed
1 jalapeño, halved lengthwise
1 cup basil leaves, finely chopped
1/4 cup fresh lemon juice
3 tablespoons plain yogurt
6 cups torn leafy lettuce, such as green leaf lettuce
1 cup cherries (about 6 ounces), pitted, halved

Steps:

  • Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.
  • Working in batches if needed, grill scallions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2-3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.
  • Finely chop scallions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining 1/8 tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated.
  • Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
  • Do Ahead
  • Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.

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.

PARMESAN POLENTA FOR GRILLING



Parmesan Polenta for Grilling image

A nice side to many Italian dish that can be made upto 3 days ahead and grilled, fried, or toasted when ready to serve. Cool and chill time not included in cook time.

Provided by Debbwl

Categories     Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups chicken stock, veal stock or 3 cups water
2 teaspoons fresh rosemary, finly chopped (optional)
1 cup yellow cornmeal
3/4 cup parmesan cheese, shredded
2 tablespoons olive oil (use olive oil with stock and butter with water) or 2 tablespoons butter (use olive oil with stock and butter with water)

Steps:

  • Bring stock or water (pinch of salt if using water) to boiling in a 2 quart sauce pan. Add rosemary if using. Slowly whisk in the cornmeal to the boiling stock / water, whisking constantly. Cook and whisk until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Add Parmesan cheese and olive oil / butter.
  • Pour into a greased 8x4x2-inch loaf pan. Cool 1 hour. Cover and chill several hours or over night. Polenta may be kept in the refrigerator for up to 3 days before serving. To serve, remove polenta from pan and cut into 1/2-inch-thick slices.
  • **To bake, place slices in a single layer on a greased baking sheet. Bake, covered, in a 400 degree F oven for 10 to 12 minutes or until heated through.
  • **To fry, heat 2 teaspoons olive oil in a large nonstick skillet or on a griddle over medium heat. Add polenta slices and cook about 6 minutes or until golden brown, turning once during cooking time.
  • **To toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet. Place under broiler, 4 to 5 inches away from the heat source, for 4 to 5 minutes per side or until golden brown and crisp.

GRILLED POLENTA BITES WITH BLACK BEAN SALSA



Grilled Polenta Bites with Black Bean Salsa image

Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.

Provided by Soup Loving Nicole

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 30m

Yield 8

Number Of Ingredients 10

1 (15 ounce) can black beans, rinsed and drained
1 Roma tomato, seeded and diced
¼ cup diced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons chopped cilantro
1 ½ tablespoons lime juice
1 teaspoon salt
1 (16 ounce) tube polenta, cut into 1/2-inch rounds
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

  • Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
  • Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.8 g, Fat 3.6 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 689.3 mg, Sugar 1.4 g

TOMATO AND GRILLED POLENTA STACKS WITH BASIL SAUCE



Tomato and Grilled Polenta Stacks with Basil Sauce image

Categories     Tomato     Side     Low Fat     Basil     Cornmeal     Summer     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

For stacks
1 1/2 cups cold water
1/3 cup yellow cornmeal (preferably stone-ground)
1/4 teaspoon salt
2 small (2 1/2-inch-wide) tomatoes
1 1/2 oz smoked mozzarella, coarsely grated (1/3 cup)
For basil sauce
1 cup fresh basil
2 tablespoons water
1 small garlic clove
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
Pinch of sugar
Special Equipment
a 2 1/2-inch round cookie cutter

Steps:

  • Make polenta:
  • Whisk together water, cornmeal, and salt in a 1-quart heavy saucepan and bring to a boil over moderate heat, whisking constantly. Reduce heat to low and cook, stirring frequently, until very thick, 15 to 20 minutes.
  • Spread polenta into a 10- by 5-inch rectangle on a lightly oiled baking sheet. Chill, uncovered, until firm, about 1 hour.
  • Prepare grill for cooking.
  • Drain tomatoes while polenta is chilling:
  • Cut 4 (1/4-inch-thick) crosswise slices from middle of each tomato. Sandwich slices between triple thicknesses of paper towel and press gently to absorb excess moisture.
  • Preheat oven to 400°F.
  • Grill polenta:
  • Cut out 8 (2 1/2-inch) rounds from polenta with cookie cutter. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill polenta rounds in a grill basket until crusty, about 5 minutes on each side. Transfer to an ungreased baking sheet.
  • Assemble and bake stacks:
  • Season tomato slices with salt and pepper and sprinkle with cheese. Assemble 4 stacks by placing a tomato slice on top of each of 4 polenta rounds (use a spatula to transfer tomato slices), then top each with another polenta round and tomato slice.
  • Bake in middle of oven until hot and cheese is melted, about 15 minutes.
  • Make sauce while stacks bake:
  • Purée basil, water, garlic, lemon juice, oil, and sugar in a blender, scraping down sides frequently, until smooth. Season with salt and pepper.
  • Serve stacks with basil sauce.

GRILLED POLENTA WITH SPICY TOMATO SAUCE AND FRIED EGGS



Grilled Polenta With Spicy Tomato Sauce and Fried Eggs image

Provided by David Tanis

Categories     dinner, weekday, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

Basic firm polenta (see recipe), cut into 8 squares
Olive oil
1 onion, finely diced (about 1 cup)
3 garlic cloves, minced
Salt and pepper
3 cups canned diced tomatoes, with juice
1 bay leaf
1 tablespoon roughly chopped capers
1/4 cup roughly chopped pitted black olives
4 anchovy fillets, rinsed and chopped
1/2 teaspoon red pepper flakes
Large eggs, for frying

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.

GRILLED POLENTA AND BALSAMIC MUSHROOMS



Grilled Polenta and Balsamic Mushrooms image

A main course and a salad in one: polenta, arugula, and portobellos with a warm balsamic sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
2 garlic cloves, coarsely chopped (about 1 tablespoon)
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon coarsely chopped fresh thyme
1 1/2 teaspoons coarse salt
Freshly ground pepper, to taste
1/3 cup balsamic vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles
2 cups arugula (2 ounces)
8 ounces Parmigiano-Reggiano, shaved

Steps:

  • Toss portobellos with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl. Let stand at room temperature, tossing occasionally, for 1 hour.
  • Transfer portobellos to a plate. Pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 1 minute. Add stock. Raise heat, and bring to a boil. Reduce heat, and simmer until reduced by half, about 10 minutes. Stir in remaining tablespoon oil, and remove from heat.
  • Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Lightly brush top and bottom of polenta with oil, and place in center of grill. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Meanwhile, place portobellos on cooler part of grill, and cook, turning frequently to avoid burning, until tender, about 10 minutes.
  • Place arugula on a platter, and arrange polenta and portobellos on top. Drizzle about half the sauce over portobellos. Top with Parmigiano-Reggiano. Serve immediately with extra sauce on the side.

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From eataly.com


GRILLED POLENTA WITH BALSAMIC ROASTED TOMATOES - VEGAN HUGGS
2021-05-25 STEP 1. Add the water, broth, polenta, and salt to a medium-large pot. Now, place on the stove over high heat and whisk to combine. Bring to a boil and turn the heat down to a low simmer. Stir or whisk every 30 seconds to keep it smooth. It'll thicken up and finish cooking around the 4-5 minute mark.
From veganhuggs.com


29 BEST POLENTA RECIPES | COOKING LIGHT
2013-12-13 Oven-Fried Tilapia with Cheesy Polenta. Credit: Photo: Brian Woodcock. View Recipe: Oven-Fried Tilapia with Cheesy Polenta. Ready in just 40 minutes, Oven-Fried Tilapia with Cheesy Polenta is a delicious and easy way to add fish to your weekly menu. For a crunch in the breading, toast the panko first.
From cookinglight.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 MUSHROOMS | BETTER HOMES & GARDENS
Step 1. Grease a 15x10x1-inch baking pan; set aside. In a large saucepan bring water, milk, salt, and Italian seasoning to boiling. Add polenta in a slow, steady stream, stirring constantly. Cook and stir for 5 minutes or until polenta is thick. Stir in Parmesan cheese. Pour into prepared pan, spreading evenly with a wet spatula.
From bhg.com


GRILLED POLENTA WITH WHITE BEANS - A COUPLE COOKS
2017-08-06 Add tomatoes and garlic to skillet and sauté 4 to 5 minutes. Reduce the heat to low and stir in the beans, the balsamic vinegar, chopped rosemary, freshly ground black pepper, and a few pinches of kosher salt. Cook, stirring constantly, 2 minutes or until thoroughly heated. To serve: Place polenta slices on a plate.
From acouplecooks.com


GRILLED POLENTA - THE GOURMET GOURMAND
2020-07-13 Preheat gas grill to 450-500 degrees Fahrenheit. Or preheat cast iron grill pan to high heat. Brush one side of the polenta squares with olive oil. Arrange squares on grill, placing on a diagonal to create off-set grill marks. Press polenta into the …
From thegourmetgourmand.com


HOW TO MAKE MOUTHWATERING RUSTIC ITALIAN GRILLED POLENTA
2016-09-01 Instructions. For the Veggies - In a small bowl combine olive oil & garlic-set aside. Preheat girl to med/high. Cut veggies into 3/4-1 inch pieces & brush each side with garlic olive oil. Grill crookneck, zucchini and eggplant for 5-10 mins per side or to preferred doneness. Grill onions 2-3 mins per side.
From thefedupfoodie.com


GRILLED POLENTA & VEGETABLES WITH LEMON-CAPER VINAIGRETTE RECIPE ...
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


GRILLED POLENTA WITH TOMATOES AND WHITE BEANS RECIPE
Recipes; Grilled Polenta with Tomatoes and White Beans; Grilled Polenta with Tomatoes and White Beans. Rating: 4 stars. 3 Ratings. 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0 Read Reviews Add Review 3 Ratings 3 Reviews The tomato-and-white bean mixture and the polenta cook in only a matter of minutes. To keep this recipe quick and …
From myrecipes.com


GRILLED VEAL CHOPS AND POLENTA - RICARDO
Creamy Polenta. In a saucepan, bring the broth to a boil. Sprinkle in the cornmeal, whisking constantly. Cook over medium to low heat, stirring frequently with a wooden spoon, for about 30 minutes. Stir in the Parmesan and cream, stirring vigorously. Season …
From ricardocuisine.com


CRISPY GRILLED POLENTA RECIPE - FOOD REPUBLIC
2011-06-01 Basil oil: Put the basil leaves and oil in a blender, season with salt and pepper and whiz until smooth. Preheat the grill to medium-high. Cut the polenta into 3 / 4 -inch-thick rounds. Brush with the oil and season with salt and pepper. Grill the polenta rounds on both sides until nicely marked, about 7 to 10 minutes a side - and don’t move ...
From foodrepublic.com


POLENTA WITH CREAMY MUSHROOM SAUCE RECIPE | EATINGWELL
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. Advertisement. Step 2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes. Step 3. Meanwhile, heat oil in …
From eatingwell.com


GRILLED POLENTA | 12 TOMATOES
Preparation. Sauté onion in olive oil over medium-high heat. Add 4 cups water and kale. In a separate bowl combine remaining water with polenta, stirring well to avoid lumps. Add polenta to veggies just before water comes to a boil and season with salt and pepper. Cook for 25 minutes on medium-low heat stirring constantly.
From 12tomatoes.com


GRILLED POLENTA CAKES - TWO PEAS & THEIR POD
2011-05-13 Instructions. 1. Brush both sides of the polenta cakes with the olive oil, and set aside. 2. Heat a grill pan until really hot. Lay the polenta cakes in one layer on the pan, and grill for 8-10 minutes on each side or until both sides are golden and crunchy and have grill marks. 3.
From twopeasandtheirpod.com


GRILLED POLENTA WITH CHEESE (HOW TO USE LEFTOVER POLENTA)
2020-04-05 Cut polenta into the slices when cold. Place onto an oiled grill or rack placed under the broiler. Cook until the polenta starts to brown and crisp, then turn over and cook the other side. Serve plain, if desired. However, if you like cheese, add a slice of mozzarella and put back under the broiler until nicely browned.
From christinascucina.com


RECIPE: MINI POLENTA GRILLED CHEESE BITES WITH MARINARA
2016-01-15 Place the rounds in a single layer on a rimmed baking sheet. Brush the rounds with the olive oil and season generously with salt and pepper. Bake until the polenta is golden-brown on top, 20 to 30 minutes. Flip half of the rounds over with a thin, flat spatula. Divide the cheese evenly among these rounds. Return the baking sheet to the oven and ...
From thekitchn.com


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