Jenga Polenta Sticks Recipe By Tasty

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FRIED POLENTA



Fried Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h20m

Yield 30 pieces

Number Of Ingredients 9

3 cups Basic Polenta, recipe follows
2 cups olive oil, for frying
1/4 cup grated Parmesan
Salt
1 cup purchased marinara sauce
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

Steps:

  • Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
  • Preheat the oven to 250 degrees F.
  • Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
  • Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
  • Bring 6 cups of 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. Turn off the heat. Add the butter, and stir until melted.

JENGA POLENTA STICKS RECIPE BY TASTY



Jenga Polenta Sticks Recipe by Tasty image

How could you not play with your food with this fun recipe? These polenta sticks come together and fry quickly and easily, then stack them up, and pair it with any of your favorite dipping sauces for some tasty good fun!

Provided by Nichi Hoskins

Categories     Appetizers

Time 1h

Yield 55 polenta sticks

Number Of Ingredients 24

nonstick cooking spray, for greasing
2 ½ cups polenta
9 cups water
3 tablespoons unsalted butter
1 cup shredded parmesan cheese
2 teaspoons kosher salt
1 teaspoon pepper
4 cups vegetable oil
1 cup plain full-fat yogurt
½ tablespoon fresh dill, choppped
1 teaspoon kosher salt
1 teaspoon garlic powder
1 ½ teaspoons McCormick® Zesty seasoning
1 tablespoon lemon juice
1 teaspoon olive oil
½ cup red onion, diced
1 teaspoon kosher salt, plus more to taste
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon dried basil
¼ teaspoon red pepper flakes
1 cup crushed tomatoes, canned
1 teaspoon lemon juice

Steps:

  • Make the polenta: Grease a baking sheet with nonstick spray. In a large glass bowl, whisk together the polenta and water. Microwave on high power for 20 minutes, whisking halfway. The polenta should be thick and creamy. If not, microwave for another 2-3 minutes, stirring every 30 seconds. Add the butter, Parmesan, salt, and pepper and whisk until well combined.
  • Transfer the polenta to the prepared baking sheet and spread in an even layer. Wrap in plastic wrap and let set in the refrigerator for at least 2 hours, or up to 3 days.
  • Make the lemon herb yogurt sauce: In a medium bowl, whisk together the yogurt, dill, salt, garlic powder, Zesty seasoning, and lemon juice. Cover and chill in the refrigerator for at least 30 minutes before serving.
  • Make the spicy tomato sauce: In a medium saucepan over medium-high heat, heat the olive oil until shimmering. Add the onion and salt. Reduce the heat to medium-low and cook the onions for about 10 minutes, stirring occasionally, until fragrant.
  • Increase the heat to medium-high and add the red wine vinegar, oregano, garlic powder, basil, and red pepper flakes and stir to coat. Add the crushed tomatoes and simmer for about 10 minutes, stirring occasionally, to allow the flavors to meld. Remove the pot from the heat and add the lemon juice and another generous pinch of salt and stir to combine. Cover to keep the sauce warm or let cool to room temperature.
  • Once set, carefully invert the polenta onto a cutting board. Cut off ¼ inch (6 mm) from each side, creating sharp edges. Cut crosswise into 5 pieces each measuring 3 inches (7 cm) wide, then cut each piece lengthwise into 1-inch (2 ½ cm) strips. You should have 55 pieces total.
  • Heat the vegetable oil a large, wide pot over medium-high heat until it reaches 375ºF (190°C). Line a baking sheet with paper towels.
  • Working in batches to avoid crowding the pan, fry the polenta sticks for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to the prepared baking sheet to drain and cool for at least 5 minutes.
  • To serve, form a tower by arranging 3 polenta sticks horizontally, then stacking 3 perpendicular sticks on top.
  • Repeat with the remaining sticks. Serve with the yogurt and tomato sauces alongside.
  • Enjoy!

Nutrition Facts : Calories 160 calories, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

HOW TO MAKE PERFECT POLENTA



How to Make Perfect Polenta image

Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.

Provided by Chef John

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 5

4 cups water
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

  • Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
  • Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
  • Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)



Easy Oven-Baked Real Polenta (Not Instant) image

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  • Pour water into the prepared dish; stir in polenta and salt.
  • Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g

POLENTA FRIES RECIPE BY TASTY



Polenta Fries Recipe by Tasty image

Here's what you need: nonstick cooking spray, milk, vegetable broth, polenta, unsalted butter, salt, pepper, dried oregano, dried thyme, dried rosemary, olive oil, canola oil, mayonnaise, garlic, fresh parsley, lemon juice, salt, pepper

Provided by Rachel Gaewski

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 18

nonstick cooking spray, for greasing
2 ½ cups milk, of choice
2 ½ cups vegetable broth
2 cups polenta
2 tablespoons unsalted butter
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
olive oil, for brushing (if baking)
4 cups canola oil, if frying
½ cup mayonnaise
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
salt, to taste
pepper, to taste

Steps:

  • Grease a baking sheet with nonstick spray.
  • In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
  • Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
  • Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
  • Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
  • If baking, preheat the oven to 425ºF (220ºC).
  • Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
  • Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
  • If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
  • If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
  • Serve the fries with aioli.
  • Enjoy!

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