Herb And Tomato Polenta Recipes

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GRILLED HERB POLENTA WITH ASPARAGUS, TOMATOES AND PARMESAN



Grilled Herb Polenta With Asparagus, Tomatoes and Parmesan image

Tired of your potatoes and pasta try Polenta is a type of meal ground from sweetcorn, cornmeal or maize.

Provided by Rita1652

Categories     Corn

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups water
1 tablespoon dried Italian herb seasoning
1 cup cornmeal or 1 cup polenta
1 tablespoon balsamic vinegar
2 garlic cloves, minced
1 tablespoon brown sugar
1/2 lb asparagus spear
1/2 lb tomatoes, sliced
2 tablespoons olive oil
fresh parsley
shaved parmesan cheese
salt and pepper

Steps:

  • Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time. This ensures the polenta won't form lumps.
  • Reduce the heat to a simmer, stirring frequently with a wooden spoon.
  • When the polenta becomes too thick, add the remaining water a little at a time.
  • Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon. Cool overnight. Once cooled, cut into shapes brush with oil and season with salt and pepper and grill on hot grill.
  • Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
  • To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Garnish with fresh parsley. Serve with lots of fresh crusty bread.

Nutrition Facts : Calories 208.1, Fat 8.1, SaturatedFat 1.1, Sodium 28.1, Carbohydrate 31.9, Fiber 4.1, Sugar 5.8, Protein 4.4

CREAMY POLENTA WITH TOMATO HERB SALAD



Creamy Polenta with Tomato Herb Salad image

Creamy Polenta topped with a robust tomato herb salad makes a fabulous lunch or side. Summer comfort food!

Provided by Cheryl

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 12

1 cup Polenta or Cornmeal ((I use Bob's Red Mill Cornmeal))
4 1/2 cups water
3/4 teaspoon salt
2 tablespoon butter
1/2 cup grated Parmesan cheese ((plus extra for garnish))
1 28-ounce can whole tomatoes NOTE 1 ((San Marzano preferred) )
1 1/2 tablespoon olive oil
3 tablespoon finely chopped herbs ((any combination of chives, thyme, oregano, parsley, basil, etc))
1/4 teaspoon red chili flakes (or more to taste) - optional
squeeze of lemon
salt and pepper to taste
pinch of sugar

Steps:

  • MAKE POLENTA: Boil water with salt in saucepan. Slowly whisk in polenta/cornmeal, whisking constantly to avoid lumps for 1-2 minutes. Lower heat to a simmer. Keep whisking until polenta starts to thicken, about 4-5 minutes. Cover and cook, whisking every 4-5 minutes to avoid sticking on bottom of pan. (When polenta gets thicker, switch to wooden or other spoon to stir. ) Polenta is done when it's creamy, thick and not grainy. Total time for cooking should take about 30-40 minutes. Turn off heat. Stir in butter and Parmesan. Taste and add salt if needed.
  • MAKE TOMATO TOPPING: While polenta is cooking (and between stirs), drain tomatoes and squeeze them a bit to eliminate most of juices. Roughly chop and place in bowl. Add oil, herbs, salt, pepper, lemon and chili flakes (if using). Combine well. Taste and adjust seasonings.
  • SERVE: To serve family style, scoop Polenta onto a platter and top with tomatoes. Drizzle with additional olive oil if desired. Garnish with additional Parmesan cheese.

Nutrition Facts : Calories 452 kcal, Carbohydrate 50 g, Protein 14 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 35 mg, Sodium 1540 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

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.

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN



Baked Polenta with Fresh Tomatoes and Parmesan image

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

2 ¼ cups water
1 cup milk
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
½ cup grated Parmesan cheese
2 fresh basil leaves, chopped

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

HERBY POLENTA WITH CORN, EGGS AND FETA



Herby Polenta With Corn, Eggs and Feta image

Cooking polenta in the oven has turned out to be quite a game-changer for me, and completely contradicts the belief that polenta needs to consistently be attended to. Do try to find coarse cornmeal here rather than the quick-cooking kind, as that style of polenta simply won't yield the same smooth and creamy result that you're looking for. You can also swap out the chicken stock for vegetable stock or water if you're looking for a vegetarian alternative. I like to serve this as a midday brunch with a zesty green salad, as it's hearty enough to keep you going until dinner.

Provided by Yotam Ottolenghi

Categories     casseroles, grains and rice, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

9 ounces/255 grams frozen corn kernels (about 2 cups), defrosted
7 ounces/200 grams baby spinach (about 10 lightly packed cups), roughly torn or sliced
1 cup/150 grams coarse cornmeal
1 packed cup/50 grams finely grated Parmesan
5 scallions (spring onions), thinly sliced, 2 tablespoons reserved for garnish
1/4 cup/20 grams roughly chopped fresh cilantro (coriander), plus 1 tablespoon finely chopped and reserved for garnish
3 tablespoons roughly chopped flat-leaf parsley
3 tablespoons roughly chopped fresh dill
4 garlic cloves, finely chopped
Salt and black pepper
2 1/4 cups/530 milliliters whole milk
2 cups/475 milliliters chicken stock
3 tablespoons/40 grams unsalted butter, cut into cubes
5 ounces/140 grams Greek feta, roughly crumbled (about 1 cup)
8 medium eggs, at room temperature
2 tablespoons olive oil
1/2 teaspoon red-pepper flakes

Steps:

  • Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius.
  • Add the corn to a food processor and pulse once or twice, just until roughly chopped. Transfer corn to a large bowl and add the spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
  • Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk - it should be quite smooth and not completely set - then stir in half the feta. Increase the oven temperature to 425 degrees Fahrenheit/220 degrees Celsius.
  • Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
  • Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. Serve directly from the pan.

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