HERBED POLENTA
Provided by Florence Fabricant
Categories dinner, one pot, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring four-and-a-half cups of stock to a simmer in a heavy saucepan. Add the cornmeal very slowly, stirring constantly. The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist. When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
- Season to taste with salt and pepper and stir in the butter and herbs. Serve at once. The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it. Reheat it gently, stirring constantly, then serve.
- Serve with a generous dusting of the Parmesan cheese.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 559 milligrams, Sugar 4 grams, TransFat 0 grams
POLENTA TRIANGLES
Chicken stock gives the polenta a richer flavor. If you use canned broth, you may not need to add any salt.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 8 triangles
Number Of Ingredients 6
Steps:
- Bring stock or water, milk, and herbs, if using, to a boil in a small, deep saucepan over medium heat. Lower heat, and slowly sprinkle in cornmeal, stirring constantly. Cook, stirring constantly, for 20 minutes over low heat. If polenta becomes too thick, add as much as 1 more cup of boiling liquid. Polenta should resemble a thick porridge. Add salt to taste. Stir in butter.
- Pour polenta onto a 9-by-13-by-1/2-inch baking sheet, and smooth out. Cover with plastic, and refrigerate until firm or overnight.
- Cut polenta into 8 triangles, and saute in butter in a nonstick skillet, or grill until heated and brown on both sides.
HERBED POLENTA TRIANGLES
Steps:
- Spray 8x8x2-inch square glass baking dish with vegetable oil spray. Bring broth and butter to boil in heavy medium saucepan. Gradually add cornmeal, whisking constantly. Whisk until mixture is very thick and starts pulling away from pan, about 6 minutes. Remove from heat. Stir in parsley and basil. Immediately transfer polenta to baking dish, spreading evenly. Cool 5 minutes, then cut polenta into 8 triangles; leave in baking dish. (Can be made 1 day ahead. Cover; chill. Rewarm in microwave oven on high, about 2 minutes.)
SOFT HERBED POLENTA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the milk, water, salt, and cornmeal in a 2 or 3 quart heavy bottomed saucepan. Stir with a whisk to eliminate any lumps. Heat just to a boil (but without scorching). Reduce the heat to very low and simmer the polenta for 25 minutes, stirring occasionally with a wooden spoon. If, near the end of the cooking, the polenta is becoming too thick and heavy to stir, add one or more tablespoons of cold water to loosen the mixture enough to be able to stir it, and to maintain a creamy consistency.
- Remove from the heat. Immediately add the butter, the Parmesan cheese, the herbs and stir quickly to incorporate. The polenta can now be served soft, similar to a porridge, to accompany meat or game.
HERBED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.
CHEDDAR-POLENTA TRIANGLES
When it comes to Healthy Living appetizers, you can be certain these Cheddar Polenta Triangles are something the whole crowd will enjoy.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield Makes 16 servings.
Number Of Ingredients 5
Steps:
- Line 13x9-inch pan with parchment paper, with ends of paper extending over sides; spray with cooking spray. Bring broth to simmer in medium saucepan. Gradually stir in polenta; cook 5 min. or until mixture thickens and pulls away from side of pan, stirring frequently. Stir in Parmesan; spoon into prepared pan. Smooth top. Cool to room temperature. Refrigerate 30 min. or until firm.
- Heat broiler. Remove polenta from pan. Cut into 8 pieces; cut each piece diagonally in half. Place on parchment paper-covered baking sheet; top with cheddar.
- Broil 3 to 5 min. or until Cheddar is melted and polenta is heated through. Sprinkle with paprika.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
POLENTA TRIANGLES FOR PANCETTA-WRAPPED PORK ROAST
Serve these with Pancetta-Wrapped Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Bring water to a boil in a medium saucepan over medium-high heat. Add salt. Whisking constantly, add polenta in a slow steady stream. Continue to whisk until all of the lumps have disappeared. Reduce the heat to low, cover, and gently simmer for 5 minutes.
- Stir in butter and pepper. Pour polenta into an 8-by-8-inch baking dish. Let cool on a rack until firm, about 30 minutes.
- Using an offset spatula, gently pull the polenta away from the sides of the dish, and invert onto a clean work surface. Trim the edges of the polenta, and cut into quarters. Cut each quarter in half, forming triangles.
- In a large nonstick skillet, heat oil over medium-high heat. Add polenta triangles, and cook until browned, about 5 minutes per side. You may keep the triangles warm in a 200 degrees oven for up to 30 minutes.
POLENTA TRIANGLES
Authentic polenta (not the instant variety),an Italian cook's version of cornmeal, is ideal for making this dish. Ordinary supermarket cornmeal will do, but look for the "stome ground" variety, which is best for both flavor and texture. Also be sure to use top-quality Parmesan cheese, such as Parmigiano-Reggiano. This is a dish where it's important to plan ahead. Start the polenta at least 2 hours before serving because the prepared polenta needs to firm up in the refrigerator before being browned in a skillet. Recipe is courtesy Paula Mitchell, culinary instructor, cookbook author. Cool time not included in prep or cooking time.
Provided by Barb G.
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a medium saute pan over medium heat; add onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the wine and water; increase the heat to high and bring to a boil; gradually add the cornmeal, whisking constantly to prevent lumps.
- Reduce the heat to low and cook, continuing to stir constantly, until the mixture is a smooth creamy paste, about 10 minutes.
- Stir in the Parmesan cheese, salt,and pepper; evenly spread the mixture in a lightly oiled 9-inch pie plate; Refrigerate until firm, at least 2 hours,(when polenta is cool, cover with plastic wrap.).
- When ready to serve, lightly brush the surface of the polenta with olive oil, halve the polenta and cut each halve into 3 triangles.
- Heat a large nonstick skillet over medium-high heat; arrange the triangles in a single layer; lightly brush tops with olive oil, cook until lightly browned, about 2 minutes per side.
- Note: If you prefer, the triangles can be cooked on a stove-top grill pan over medium heat or can be broiled on a baking sheet under the oven broiler; the time remains about 2 minutes per side.
Nutrition Facts : Calories 189.6, Fat 8.1, SaturatedFat 4.8, Cholesterol 20.8, Sodium 252.6, Carbohydrate 15.5, Fiber 1.5, Sugar 1.6, Protein 4
POLENTA TRIANGLES
Make and share this Polenta Triangles recipe from Food.com.
Provided by Dancer
Categories Low Cholesterol
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine grits and 1/2 cup broth; mix well and set aside.
- Pour remaining 1 cup broth into heavy, large saucepan; bring to a boil.
- Add garlic and moistened grits; mix well and return to a boil. Reduce heat to low; cover and cook 20 minutes.
- Remove from heat; add feta cheese. Stir until cheese is completely melted.
- Add red pepper; mix well.
- Spray 8-inch square pan with cooking spray. Spoon grits mixture into prepared pan. Press grits evenly into pan with wet fingertips.
- Refrigerate until cold.
- Preheat broiler. Spray baking sheet with cooking spray.
- Turn polenta out onto cutting board and cut into 2-inch squares. Cut each square diagonally into 2 triangles.
- Place polenta triangles on prepared baking sheet and spray tops lightly with cooking spray. Place under broiler until lightly browned and crisp.
- Serve warm or at room temperature. Garnish with fresh oregano and chives if desired.
- Exchanges 1 starch/bread.
CHICKEN AND VEGETABLE SAUTé OVER HERBED POLENTA TRIANGLES
Steps:
- Boil broth in small saucepan until reduced to 1 cup, about 12 minutes. Remove from heat. Combine fennel seeds and crushed red pepper in small bowl. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until golden and almost tender, about 4 minutes. Add squash and sauté until barely tender, about 2 minutes. Stir in half of fennel seed mixture. Season with salt and pepper. Transfer to large bowl.
- Place 3 tablespoons flour in medium bowl. Add chicken and toss to coat with flour; shake off excess. Heat 3 tablespoons oil in same skillet over medium-high heat. Add chicken; stir just until cooked through, about 3 minutes. Stir in remaining fennel seed mixture. Return vegetables to skillet. (Can be made 4 hours ahead. Cover and chill.) Toss chicken and vegetables over medium-high heat until heated through. Season with salt and pepper. Mix in 1/4 cup basil.
- Mix vinegar and brown sugar in small skillet. Mix butter with remaining 1 tablespoon flour in small bowl. Bring vinegar mixture to boil. Add reduced broth and bring to boil. Whisk in butter mixture. Boil until sauce thickens slightly, whisking constantly, about 1 minute. Season sauce with salt and pepper.
- Arrange 2 polenta triangles on each of 4 plates. Spoon chicken mixture over polenta. Drizzle each with sauce. Garnish with remaining 1/4 cup basil and serve.
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