GRILLED POLENTA
Provided by Guy Fieri
Time 2h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
- Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
- Preheat a grill to medium.
- When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
MEDITERRANEAN POLENTA CUPS
Need a special appetizer that stands out in a crowd? Our Test Kitchen uses garlic, basil and feta cheese to lend flavor to these scrumptious bite-size treats.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Remove from the heat; stir in thyme and pepper. , Spoon heaping tablespoonfuls into miniature muffin cups coated with cooking spray. Using the back of a spoon, make an indentation in the center of each. Cover and chill until set. Meanwhile, in a small bowl, combine the tomatoes, feta cheese, basil and garlic. , Unmold polenta cups and place on an ungreased baking sheet. Top each with 1 heaping tablespoon of tomato mixture. Broil 4 in. from the heat for 5-7 minutes or until heated through.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 62mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
HERB AND TOMATO POLENTA
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Cook the tomatoes, stirring occasionally, until they start to blister and release some of their juices, 8 to 10 minutes. Toss in the garlic and season generously with salt and pepper. Cook another 1 minute, then remove from the heat.
- In a saucepan over low heat, stir the Parmesan and butter into the Cooked Polenta, thinning with milk as desired. Turn off the heat, stir in the lemon zest, taste for seasoning and add salt if necessary.
- Transfer the polenta to a serving bowl. Use a spoon to create a shallow well and top with the tomatoes, torn basil, some black pepper and a drizzle of olive oil.
- Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on. Cooked Polenta recipe courtesy of Jeff Mauro.
SLOW-COOKER TOMATO COMPOTE
This savory compote - a typically sweet, slow-simmered fruit preserve - is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it's also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it's best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don't add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.
Provided by Sarah DiGregorio
Categories vegetables
Time 6h10m
Yield About 3 ½ cups
Number Of Ingredients 9
Steps:
- In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.
GRILLED POLENTA WITH TOMATO-CORN SALAD
Store-bought prepared polenta does the heavy lifting for this weeknight vegetarian dinner. The polenta is cut into cakes and lightly grilled for a subtle smoky flavor. The entire meal is rounded out with a summery salad of grilled corn, fresh tomatoes and basil.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill or grill pan for medium-high heat. Clean and oil the grill grates.
- Wrap each ear of corn in damp paper towels and microwave the wrapped corn on high for 5 minutes. Carefully remove the paper towels and let the corn cool slightly.
- Brush the corn with oil and season with salt and pepper. Grill over medium-high heat, turning occasionally, until lightly charred in spots, 8 to 10 minutes. Let cool slightly.
- Meanwhile, cut the polenta crosswise into 10 or 12 rounds. Brush the rounds on both sides with oil and season with salt and pepper. Grill over medium-high heat, turning once or twice, until nicely marked and slightly softened, about 6 minutes total.
- Whisk the 1/4 cup oil with the vinegar and garlic in a small bowl and season with salt and pepper. Set aside.
- Invert a small bowl and place it in a large bowl. Hold one ear of corn vertically on the smaller bowl and, using a knife, cut the kernels off the cob. Repeat with the remaining ears of corn. Remove the small bowl.
- Add the tomatoes and dressing to the corn; toss well. Fold in the basil and arugula, then season the salad with salt and pepper. Serve the salad with the grilled polenta, topped with jalapeño slices if desired.
MEDITERRANEAN GRILLED POLENTA WITH A TOMATO COMPOTE
This is a perfect starter dish. I would replace this with a salad any day. I take advantage of prepared polenta cut into slices to make it a bit easier. Fresh tomato and basil make this a perfect dish. This was recreated from a dish I had at a wedding a few years back. I absolutely loved the taste and thanks to a server who was nice enough to get me the ingredients ... well most of them, this is the end result. I serve this all the time at parties and every one loves it. It is a nice change from the traditional salad to start the dinner.
Provided by SarasotaCook
Categories Grains
Time 50m
Yield 4 Individual Servings, 4 serving(s)
Number Of Ingredients 14
Steps:
- Compote -- In a medium sauce pan, add 2 tablespoons of the olive oil and bring to medium heat. Add the garlic and cook 3-4 minutes. Once nice and brown, add the tomatoes, roasted and yellow along with the peppers to the pan and cook about 15 minutes until very soft.
- Wine -- As the tomatoes cook add the wine to a small sauce pan and let it reduce on medium heat. You want it to reduce so you end up no more than 2-3 tablespoons of wine.
- Polenta and Onion -- Now as the wine reduces, grill the polenta and onions. I slice the polenta into 1/2" thick slices as well as the onion and then brush the grill pan with the olive oil and grill both until golden brown on each side. Now you can do this in a skillet, but I prefer the outdoor grill or a indoor grill pan.
- Finishing the Compote -- Add the butter to the wine and mix well. Then add another teaspoon of olive oil, chick peas and olives to the tomato mix. Cook another 3-4 minutes as you finish the polenta and the onion slices. Then stir in salt, pepper, and the fresh basil.
- Plate -- Arrange the grilled polenta on the plate and top with the tomato compote, grilled onion rings, drizzle with the last tablespoon of olive oil and the feta. You can add a few fresh basil leaves if you want to garnish.
- NOTE: You can make the tomato compote the day ahead and just heat up before you use it. Just do not add the basil until you are ready to serve it.
Nutrition Facts : Calories 314.8, Fat 25.5, SaturatedFat 7.2, Cholesterol 21.8, Sodium 500.6, Carbohydrate 12.1, Fiber 2.2, Sugar 1.9, Protein 3.2
More about "mediterranean grilled polenta with a tomato compote recipes"
HOW TO MAKE GRILLED POLENTA (AND WHY YOU SHOULD)
From tasteofhome.com
Estimated Reading Time 2 mins
GRILLED POLENTA WITH BALSAMIC ROASTED TOMATOES
From veganhuggs.com
SWORDFISH WITH OLIVES, CAPERS & TOMATOES OVER …
From eatingwell.com
CREAMY POLENTA WITH GRILLED STEAK AND ROASTED TOMATOES
From jocooks.com
GRILLED POLENTA RECIPE WITH FRESH TOMATOES - MARY'S NEST
From marysnest.com
SUNDRIED TOMATO POLENTA BITES - RECIPE GIRL
From recipegirl.com
MEDITERRANEAN VEGETABLE RELISH ON GRILLED POLENTA | FLORIDA …
From floridatomatoes.org
PAN-ROASTED FISH WITH MEDITERRANEAN TOMATO SAUCE RECIPE
From myrecipes.com
GRILLED POLENTA WITH MEDITERRANEAN COMPOTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAMY POLENTA WITH WARM TOMATO COMPOTE RECIPE
From myrecipes.com
GRILLED POLENTA WITH CHARRED TOMATOES | GRILL MATES
From mccormick.com
SHRIMP AND POLENTA - MEDITERRANEAN LATIN LOVE AFFAIR
From mediterraneanlatinloveaffair.com
ROASTED TOMATO-AND-BASIL COMPOTE RECIPE - DAVE PASTERNACK
From foodandwine.com
MEDITERRANEAN-STYLE GRILLED POLENTA — MALINA MALKANI
From malinamalkani.com
RECIPE OF THE WEEK: MEDITERRANEAN POLENTA | SELF
From self.com
GRILLED POLENTA AND VEGETABLES RECIPE - PILLSBURY.COM
From pillsbury.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love