POLENTA CROSTINI
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 2h
Yield 48 crostini
Number Of Ingredients 7
Steps:
- In a heavy saucepan, bring the water to a boil over high heat. Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes. Add 1/2 cup of the Parmesan cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly.
- Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up. Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining Parmesan cheese and the remaining thyme on top of triangles.
- Bake the crostini until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature.
- Calories: 21; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 1 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 1 milligrams; Sodium: 123 milligrams
POLENTA BITES WITH CARAMELIZED MUSHROOMS
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 45m
Yield about 50 spoonfuls
Number Of Ingredients 16
Steps:
- Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.
- Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.
- Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.
PAULA'S POLENTA WITH MUSHROOM TOPPING
This is a great veggie recipe that can be eaten as a meal or prepared for an appetizer. Even my meat and potatoes husband enjoys it.
Provided by Paula Sellers
Categories Polenta
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a heavy saucepan over high heat, bring water to a boil with salt and pepper. Slowly pour in cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.
- Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.
- Preheat oven to broil. Lightly grease a baking sheet.
- Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.
- Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 34.4 g, Fat 14.6 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 299.2 mg, Sugar 2.6 g
POLENTA WITH PORCINI MUSHROOM SAUCE
Categories Cheese Dairy Mushroom Appetizer Side Quick & Easy Parmesan Cornmeal Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Combine 6 cups water, oil and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta is very thick, stirring occasionally, about 30 minutes. Stir in 1 1/4 cups Parmesan cheese and butter.
- Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.
PAULA'S POLENTA WITH MUSHROOM TOPPING
This is a great veggie recipe that can be eaten as a meal or prepared for an appetizer. Even my meat and potatoes husband enjoys it.
Provided by Paula Sellers
Categories Polenta
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a heavy saucepan over high heat, bring water to a boil with salt and pepper. Slowly pour in cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.
- Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.
- Preheat oven to broil. Lightly grease a baking sheet.
- Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.
- Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 34.4 g, Fat 14.6 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 299.2 mg, Sugar 2.6 g
POLENTA CROSTINI WITH OLIVE TOPPING
Crostini means "little toasts" and here prepared polenta (comes in a roll in the deli section near the fresh mozzarella cheeses and olive bar, if your grocery is so equipped), is sliced and fried in a little olive oil until toasted. It is topped with a two varieties of olives, tomato, and fresh herbs. I thought this was a tapenade, but come to find out, tapenade gets it's name from capers (which are not used in this recipe).
Provided by threeovens
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine olives, garlic, anchovy, tomato, and oregano to form topping.
- Heat olive oil in a skillet and brown polenta slices on both sides.
- Top toasted slices with olive topping and serve warm or at room temperature.
Nutrition Facts : Calories 46.1, Fat 4.4, SaturatedFat 0.6, Cholesterol 0.8, Sodium 110.8, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 0.6
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