CREAMY POLENTA WITH BALSAMIC GLAZE
This delicious and easy side dish goes incredibly well with braised meat. It makes any meal feel a little more elevated.-Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes. , Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Just before serving, stir cheese and the remaining cream and butter into polenta. To serve, drizzle with balsamic glaze.
Nutrition Facts : Calories 415 calories, Fat 25g fat (16g saturated fat), Cholesterol 89mg cholesterol, Sodium 494mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 9g protein.
GRILLED ORANGE POLENTA TOPPED WITH CRABMEAT SALAD AND HERB OIL
Steps:
- In a heavy saucepan add water, zest, orange juice and salt. Bring to a boil and gradually whisk in the polenta. Cook polenta over moderately low heat (it should barely boil), stirring constantly, until very thick and it pulls from the sides of the pan about 3 minutes. Once cooked evenly pour polenta onto a lightly greased 1/4 sheet pan. Sprinkle with fresh black pepper, cover with plastic wrap and place in the refrigerator until firm about 15 minutes.
- In a mixing bowl add the crabmeat, diced figs, zest and juice of a lemon and mayonnaise. Gently mix trying to leave crabmeat in lumps. Season with salt and fresh black pepper, to taste. Cover bowl and place in refrigerator until ready to use.
- In a blender place the chives and basil and a little of the oil. Start to blitz the ingredients together adding more oil until the mixture is a smooth green herb oil. Transfer to a squeeze bottle or a bowl and set aside.
- Preheat grill to medium-high.
- Remove polenta from refrigerator. Take a large can (3-inches in diameter) and remove the top and bottom lid. Using the can cut 4 rounds of polenta. Brush olive oil on both sides and place on grill 3 minutes per side. Once grilled place a polenta round on the center of a plate and use the same can for molding the crabmeat salad. Place the can over the polenta and spoon in about 1 to 2 tablespoons of the crabmeat mixture, push the mixture down with the back of the spoon and lift the can away creating a crabmeat mold on top of the polenta. Top with a few mixed green leaves. Drizzle herb oil over top and serve.
ORANGE POLENTA CAKE
Give your dessert an Italian flavour with this moist and fruity polenta cake
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
- Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
- To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.
Nutrition Facts : Calories 601 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
POLENTA CAKE WITH ORANGE SAUCE
Polenta cakes have a special flavor, I think. This polenta cake is lightly flavored with rum, lemon and orange, then served with a simple orange sauce. This cake can also be frozen with great success.
Provided by friederike
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and dust with flour.
- Combine butter and sugar in a bowl and beat with an electric mixer until light and creamy. Beat eggs in a separate bowl until light and foamy and mix into the butter-sugar mixture.
- Sift flour, polenta, and baking powder together. Fold into the batter. Stir in rum, lemon juice, orange juice, lemon zest, and orange zest. Pour batter into the prepared springform pan and level with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cover top with aluminum foil if it starts browning too quickly.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully onto a serving plate or cooling rack. Let cool completely.
- Stir orange juice and orange marmalade together in a saucepan. Heat over low heat until it has reduced to a thick sauce, 5 to 10 minutes. Slice cake and drizzle with orange sauce.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 68.9 g, Cholesterol 162.7 mg, Fat 21.5 g, Fiber 1.7 g, Protein 9 g, SaturatedFat 12.2 g, Sodium 436.7 mg, Sugar 35.9 g
ORANGE-BALSAMIC SAUCE
This sweet and spicy Orange Balsamic Sauce goes well with roasted chicken, turkey, duck, pork, ham, vegetables-basically, with everything!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring first 4 ingredients to boil in saucepan. Cook on medium-low heat 10 to 15 min. or until slightly thickened and reduced by half, stirring occasionally.
- Remove cinnamon stick; stir in zest.
- Serve warm with roasted chicken, turkey, duck, pork or ham, or toss with cooked sliced carrots, sweet potatoes or beets.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 320 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 13 g, Protein 0 g
ORANGE SEGMENTS WITH BERRIES AND BALSAMIC CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 28m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cut the peel and white pith from the oranges. Cut between the membranes to release the segments.
- Whisk the vinegar, creme fraiche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles a sauce, about 8 minutes.
- Arrange the orange segments and strawberries decoratively on plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the balsamic sauce can be served at room temperature and spooned atop the fruit. This is great served with frozen yogurt or ice cream.
SALMON WITH BALSAMIC ORANGE SAUCE
Preparing this fish is so easy that you can enjoy it on busy weeknights. You will want to serve it all the time. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan. In a small bowl, mix orange zest, vinegar, honey and salt; spread over fillets., Roast 15-18 minutes or until fish just begins to flake easily with a fork. Meanwhile, in a small saucepan, mix cornstarch and orange juice. Bring to a boil; cook and stir 1 minute or until thickened. Stir in honey, vinegar and salt; serve with salmon.
Nutrition Facts : Calories 299 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 455mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ORANGE POLENTA CAKE
Make and share this Orange Polenta Cake recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, cream margarine, sugar and vanilla essence with electric beater.
- Add eggs and egg whites, one at a time, continue beating between additions.
- Blend in yoghurt, polenta, coconut, orange rind and orange juice.
- Beat well for further 2 minutes.
- Pour into greased ring pan.
- Bake in a moderately slow oven (160C) for 40 to 50 minutes, or until cooked when tested and golden brown.
ORANGE-BALSAMIC DRESSING
Categories Citrus Quick & Easy Salad Dressing Vinegar Orange Winter Bon Appétit
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients in bowl. Gradually mix in oil.
GOLDEN SWEET POLENTA WITH BLOOD ORANGES
Polenta isn't just for savory dishes, it also makes a delicious dessert.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Combine milk, 1/2 tablespoon butter, 1/4 cup honey, and cinnamon in a medium saucepan; bring to a boil.
- Reduce heat to low. In a steady stream, slowly pour in the polenta, whisking constantly to prevent lumps from forming. After all the polenta has been incorporated, cook 5 minutes more. Stir in currants.
- Transfer mixture to an ungreased 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. Let polenta stand in pan until cool, about 40 minutes.
- Invert loaf pan, and remove polenta. Slice loaf into 12 bars.
- Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Arrange polenta bars in skillet, working in batches, if necessary, and saute until golden on all sides, 2 to 3 minutes per side.
- Remove polenta from skillet, and arrange on serving plates.
- Return skillet to medium heat. Add remaining 1/4 cup honey and orange juice; bring to a boil. Add orange rounds and almonds; quickly toss together. To serve, pour honey sauce over polenta bars.
ORANGE, ONION, AND BALSAMIC SAUCE
Provided by Wesley Maloney
Categories Sauce Onion Simmer Gourmet New Hampshire
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Halve onion through root end and cut crosswise into very thin slices. In a 1 1/2-quart heavy saucepan simmer onion with orange juice and vinegar, stirring occasionally, until liquid is reduced and thickened, 30 to 40 minutes. Stir in sugar and salt to taste and cook mixture over low heat, stirring, until sugar is dissolved. Serve sauce warm or at room temperature.
BAKED POLENTA WITH BALSAMIC MUSHROOMS
Mushrooms roasted with balsamic vinegar are nestled in creamy, cheesy polenta in this bake that doubles as a vegetarian main dish or side.
Provided by LauraF
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
- Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
- Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
- Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.
Nutrition Facts : Calories 673.8 calories, Carbohydrate 41.7 g, Cholesterol 123.6 mg, Fat 47.1 g, Fiber 3.7 g, Protein 24.2 g, SaturatedFat 25.2 g, Sodium 1549.9 mg, Sugar 5.2 g
ORANGE POLENTA WITH ORANGE BALSAMICO SAUCE
I saw this in a tv cooking show in 2002 and scribbled the recipe down. It was meant as a side for some kind of veal which I don't remember, but I mostly serve it with salmon. For reduced stock, reduce 2 cups of chicken stock to 1 cup by simmering. In place of pecorino you can also use parmesan cheese.
Provided by Mia in Germany
Categories Citrus
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Filet two oranges, set aside.
- Juice the remaining orange and mix the juice with stock, olive oil, garlic clove (whole), thyme, rosemary and salt and bring to a boil.
- As soon as the liquid is boiling, remove garlic clove, thyme and rosemary.
- Slowly stir in the cornmeal, reduce heat and let simmer, stirring constantly, until the polenta is no longer gritty (about 10 minutes).
- Stir in grated pecorino (or parmesan cheese), set aside.
- In a saucepan combine balsamico and brown sugar, slowly bring to a boil and let caramelize. Carefully pour in reduced stock, bring to a boil, reduce heat and add butter.
- As soon as the butter is molten, add the orange filets, gently heat and immediately serve with polenta.
Nutrition Facts : Calories 350.4, Fat 19.2, SaturatedFat 8, Cholesterol 32.9, Sodium 851.6, Carbohydrate 38.7, Fiber 4.6, Sugar 11.5, Protein 8.1
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