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
HERBED POLENTA
Make and share this Herbed Polenta recipe from Food.com.
Provided by Jacques Lorrain
Categories European
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring small pot of water to boil.
- Add herbs and blanch 5 seconds.
- Drain.
- Refresh under cold water and drain.
- Place herbs and oil in blender and puree. Cover; chill.
- (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
- Cook until thickened, stirring often, about 5 minutes.
- Add cream.
- Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts
Nutrition Facts : Calories 328.1, Fat 24.5, SaturatedFat 6.8, Cholesterol 27.1, Sodium 38, Carbohydrate 25.6, Fiber 3, Sugar 0.4, Protein 3.6
CAPONATA AND HERB POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.
- Stir in olives, capers, and raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.
- Polenta: Bring 3 cups chicken broth to a boil. Add polenta and stir constantly until the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper.
- Spread polenta out over a serving platter. Make a shallow well from the center out and fill with half of the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables. Refrigerate the remaining caponata for a later use.
- If you prepare a salad, keep it simple. Dress mixed greens with oil, vinegar, salt, and pepper. Caponata can also be used as a bruschetta topping.
HERBED POLENTA
Creamy polenta with chopped chives and parsley makes a great side for pasta, pork, or roasted chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- In a medium pot, bring broth to a boil. Whisking constantly, slowly add polenta. Continue whisking until thickened, 1 to 2 minutes. Reduce heat to low, season with salt and pepper, and simmer gently, whisking occasionally, until thick and creamy, about 25 minutes. Remove from heat and stir in herbs. Serve immediately.
Nutrition Facts : Calories 132 g, Fat 3 g, Fiber 2 g, Protein 5 g, SaturatedFat 1 g
BAKED HERBED POLENTA
Steps:
- Bring water and salt to boil in large saucepan. While whisking water in circular motion, pour in cornmeal in a slow steady stream, keeping the water boiling as you do so. Reduce heat to low and continue to cook, stirring constantly, until mixture is thick, from 5 to 15 minutes depending on kind of cornmeal used. Add cream, Parmesan and herbs. Pour into greased pan. Cool and refrigerate, covered. Preheat oven to 400 degrees F. Cut polenta into slices and brush with oil. Place on cookie sheet and bake for 10 to 15 minutes or until heated through.
POLENTA WITH HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, over medium-low heat, the heat the oil with the garlic, and cook until softened, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the broth and milk, and bring to a boil over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not all grainy, about 30 minutes. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Serve.
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.
CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS
Categories Milk/Cream Onion Side Bake Vegetarian New Year's Eve Parmesan Cornmeal Winter Thyme Parsley Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
- Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
- Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.
HERBED CHEESE POLENTA
This is a Giada De Laurentiis recipe, from her family dinners cookbook. My friend Traci made this and I was fortunate to get the left-overs and it was scrumptious! She served it with Recipe #188049, a perfect combo!
Provided by HeidiSue
Categories Corn
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil in a large, heavy pot.
- Add the salt.
- Gradually whisk in the cornmeal.
- reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.
- Remove from heat.
- Add the cheese, milk butter, herbs and pepper.
- Stir until the butter and cheese melt.
- Transfer the polenta to a bowl and serve.
Nutrition Facts : Calories 401.1, Fat 25.5, SaturatedFat 15.2, Cholesterol 66.8, Sodium 1199.7, Carbohydrate 32.6, Fiber 3, Sugar 2.9, Protein 12.1
HERBY POLENTA WITH CORN, EGGS AND FETA
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
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.
HERBED POLENTA "FRIES"
Provided by Lillian Chou
Categories Side Kid-Friendly Father's Day Dinner Parmesan Rosemary Sage Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 7
Steps:
- Brush an 8-inch square baking dish with oil.
- Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.
- Preheat broiler. Line a baking sheet with foil and brush with oil.
- Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.
CREAMY HERBED POLENTA
Look no further for your new favorite side dish with Creamy Herbed Polenta! Garlic powder, Parmesan, basil and parsley add flavor to this herbed polenta.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 5 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Bring broth, water and garlic powder to boil in medium saucepan on medium heat. Reduce heat to medium-low.
- Add polenta in a thin steady stream while whisking constantly. Cook 4 to 5 min. or until thickened, stirring constantly.
- Remove from heat. Add cream cheese and Parmesan; stir until cream cheese is completely melted and mixture is well blended. Stir in herbs.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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