BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- 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.
OLE POLENTA CASSEROLE
With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
CREAMY TEX-MEX POLENTA
Make and share this Creamy Tex-Mex Polenta recipe from Food.com.
Provided by KelBel
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In pot, bring 4 cups salted water to boil; reduce heat to medium-low. Slowly stir in cornmeal.
- Stir until mixture is thick and creamy, about 5 minutes.
- Stir in butter, 1 cup cheese, scallion, chipotle and salt until cheese and butter are melted.
- Serve sprinkled with remaining 2 T cheese.
Nutrition Facts : Calories 171.1, Fat 11.6, SaturatedFat 7.1, Cholesterol 31.9, Sodium 290.7, Carbohydrate 12.2, Fiber 1.2, Sugar 0.3, Protein 5.3
POLENTA
Provided by James Beard
Yield Serves 4
Number Of Ingredients 5
Steps:
- Put the cornmeal in the top of a double boiler and stir in 1 cup water. When well mixed, stir in 3 1/2 cups boiling water. Cook over a very low flame, stirring constantly, until the mixture comes to a boil. Add salt. Place over hot water and continue cooking for 35 minutes to 1 hour.
- Add butter and a lavish sprinkling of grated Parmesan cheese, or grate the cheese over the polenta just before serving. Serve the polenta with game, pork or with spicy Mexican food.
MEXICAN POLENTA CASSEROLE
Spice up your table with this Mexican Polenta Casserole. Enjoy deliciously cheesy layers with this Mexican Polenta Casserole.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Spread half the salsa onto bottom of 9-inch square baking dish sprayed with cooking spray; cover with layers of half each of the polenta, chicken, beans and cheese. Repeat layers; cover.
- Bake 30 min. or until heated through. Let stand 10 min. before cutting to serve.
- Sprinkle with onions.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 700 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 2 g, Protein 16 g
MEXICAN POLENTA PIE
This is a good casserole for a crowd or a potluck. The recipe was a $200 winner in a casserole contest.
Provided by Barb G.
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 375°F.
- In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
- Add turkey, chili powder, cumin and cayenne.
- Cook until turkey is no longer pink, stirring to break up meat.
- Add beans, undrained tomatoes and salsa.
- Bring to boiling; reduce heat.
- Simmer gently 15 minutes.
- Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
- Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
- Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
- Sprinkle 1 cup of cheese over polenta in dish.
- Top with meat mixture.
- Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
- Bake, uncovered, for 35 minutes or until bubbly.
- Sprinkle with cilantro.
- Let stand 15 to 20 minutes before serving.
- Makes 12 servings.
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