HARD POLENTA CAKES
Provided by Anne Burrell
Categories appetizer
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
- Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
- Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
- When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
- What a corncake!!!!
POLENTA TARAGNA WITH TALEGGIO AND RADICCHIO
Directly from the mountains surrounding Bergamo in Northern Italy, cornmeal polenta and ground buckwheat mix with buttery Taleggio cheese. Served piping hot with grilled radicchio, this is found on lunch menus around the Valtellina region. It's delicious served with grilled sausage and hearty red wine.
Provided by Buckwheat Queen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk polenta and buckwheat flour together in a bowl.
- Combine water, broth, and salt in a large pot and bring to a boil over medium-high heat. Sprinkle polenta mixture into the water little by little, whisking constantly to avoid clumping. Immediately reduce heat and simmer, stirring often to avoid scorching, for about 15 minutes.
- Set aside 4 Taleggio cheese cubes. Add butter and remaining Taleggio cheese to the polenta, stirring often until melted and the polenta is thick and creamy like grits, about 10 minutes.
- Meanwhile, heat a griddle or skillet over medium heat. Remove the outer leaves of the radicchio and cut the head into 4 equal wedges. Drizzle oil onto the griddle and cook the radicchio on each side until heated and slightly charred and just beginning to wilt.
- Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.
Nutrition Facts : Calories 665.2 calories, Carbohydrate 72.9 g, Cholesterol 84.8 mg, Fat 32.2 g, Fiber 8 g, Protein 24.3 g, SaturatedFat 17.4 g, Sodium 1616.4 mg, Sugar 5.7 g
CHERRY TOMATO POLENTA TARTLETS WITH BASIL MAYONNAISE
These no-bake bites can be made two hours ahead and are designed to taste best at room temperature, making them perfect for parties.
Yield Makes 24
Number Of Ingredients 11
Steps:
- Combine mayonnaise, basil, and lemon juice in processor. Blend until smooth (some basil bits will remain). Season mayonnaise with salt and pepper. Transfer to small bowl, cover, and refrigerate. (Can be made 2 days ahead. Keep refrigerated.)
- Rinse 2 mini muffin pans (12 cups per pan) with cold water; shake off excess water. Mix tomatoes, garlic, and oil in medium bowl; sprinkle with salt and pepper. Let stand 15 minutes. Arrange 4 tomato quarters in bottom of each prepared muffin cup.
- Bring 2 1/2 cups water and salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium and cook until polenta thickens, whisking almost constantly, about 10 minutes. Reduce heat to low and continue to cook until polenta is tender, whisking often, about 15 minutes longer. Whisk in cheese and butter. Season polenta to taste with pepper.
- Spoon enough polenta into muffin cups to cover tomatoes and fill cups. Using wet fingertips, press polenta firmly to compact. Cover pans with waxed paper; let stand until polenta is firmly set, at least 30 minutes and up to 2 hours.
- Cut around each tartlet to loosen. Turn over muffin pans, releasing tartlets. Arrange, tomato side up, on platter. Top each with dollop of basil mayonnaise. Serve, passing remaining mayonnaise.
- *Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the time.
BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN
This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.
Provided by rjohl
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
- Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
- Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
- Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
- Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g
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