POLENTA BRUSCHETTA
Crispy polenta rounds topped with fresh mozzarella and bruschetta make this a tasty appetizer.
Provided by Land O'Lakes
Categories Bruschetta Appetizer
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 200°F.
- Combine all bruschetta topping ingredients in bowl; set aside.
- Mix bread crumbs with Italian seasoning in shallow bowl. Place flour and egg into separate shallow bowls. Dip both sides of each polenta slice into flour, then into beaten egg and then bread crumb mixture.
- Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling; add 6 slices polenta. Cook 3-5 minutes or until golden brown on bottom. Turn polenta slices; cook 3-5 minutes or until golden brown. Remove polenta to ungreased baking sheet; place in oven to keep warm.
- Wipe out skillet with dry paper towels. Repeat with remaining 2 tablespoons butter and polenta slices.
- Top each polenta slice with 1 slice mozzarella and 2 tablespoons bruschetta mixture.
Nutrition Facts : Calories 190 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 390 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Sugar grams, Protein 8 grams
BRUSCHETTA POLENTA
Prepared polenta can be found in the Italian, ethnic section or refrigerated section of your grocery store.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, cook polenta slices in oil over medium heat for 2 minutes on each side or until golden. , Place the bruschetta topping in a microwave-safe bowl; cover and cook on high for 1 minute. Spoon 1 tablespoon onto each slice of polenta; sprinkle with cheese.
Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 603mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
FRIED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 2h20m
Yield 30 pieces
Number Of Ingredients 9
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.
FRIED POLENTA WITH TOMATO BASIL SAUCE
Steps:
- Butter a 12 by 14-inch baking dish and set aside.
- In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares.
PAN-FRIED POLENTA WITH BRUSCHETTA TOPPING
This yummy pan-fried polenta topped with fresh bruschetta topping makes great summer treat using fresh tomatoes and herbs!
Provided by Michelle
Categories Bruschetta
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Line a pie pan with aluminum foil and spray with cooking spray.
- Bring water to a boil in a pot over high heat. Stir in cornmeal slowly. Add sun-dried tomatoes, garlic, and pepper. Reduce heat to low and let simmer until thick, about 10 minutes. Pour into the prepared pan; smooth out evenly. Chill in the refrigerator for 1 to 2 hours.
- Mix tomatoes, onion, basil, garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl. Chill bruschetta until ready to use.
- Heat olive oil in a medium frying pan over medium-high heat. Remove polenta from the pie pan and slice into 8 triangles. Brown slices in hot oil until golden, about 6 minutes per side. Drain on paper towels; transfer to a serving plate. Sprinkle with Parmesan cheese and serve with bruschetta topping on each slice.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 19.3 g, Cholesterol 4.4 mg, Fat 14.4 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 116.4 mg, Sugar 2.8 g
FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU
You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 3h45m
Yield 4
Number Of Ingredients 17
Steps:
- Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
- Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
- While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
- Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
- Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 46.9 g, Cholesterol 32.5 mg, Fat 19 g, Fiber 7.1 g, Protein 19 g, SaturatedFat 7.2 g, Sodium 948.9 mg, Sugar 6.2 g
POLENTA BRUSCHETTA
An easy and delicious alternative to traditional bruschetta--especially for those of us who are allergic to wheat or gluten!
Provided by merron-iru kami
Categories Vegetable
Time 37m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Carefully unwrap polenta so as not to crumble it and slice the log into 12 even rounds.
- Add 2 tbs olive oil to a sauté pan and fry the polenta rounds until crisp. Flip the rounds and continue crisping the other side.
- Meanwhile, slice the tomatoes into 12 thick slices and drizzle them with the balsamic vinegar.
- Remove the polenta slices from the pan and put them onto a cookie sheet sprayed with non-stick cooking spray. Top each slice with a tomato, salt and pepper to taste, and bake at 350 degrees for 12 minutes.
- Once thoroughly heated, top the polenta stacks with a basil leaf and a slice of brie. Return to the oven for 5 minutes or until brie melts. Serve immediately.
- Makes 12 appetizers or 4 - 6 light entrees.
Nutrition Facts : Calories 73.4, Fat 6.2, SaturatedFat 2.8, Cholesterol 14.2, Sodium 90.8, Carbohydrate 1.4, Fiber 0.5, Sugar 0.9, Protein 3.3
CRAB & POLENTA BRUSCHETTA
As you probably know, my family before-me loved polenta and they still do. So this recipe caught my attention, and then we bought the items and yesterday we made it! I loved it & the staff did too! :) Feel free to substitute ready-to-eat-polenta if you'd like. Slice it into rounds (as it looks like a round log) grill, and then top with crab salad. Actually - the whole recipe could all be store-bought-ready-to-eat! However, I doubt that it would taste as great IMHO! ;) CuisineAtHome, Issue #78, December 2009.Total cooking & prep time = 1 hr + chilling.
Provided by Manami
Categories Lunch/Snacks
Time 1h
Yield 32 Polenta Triangles
Number Of Ingredients 15
Steps:
- Coat a 9-inch square baking pan with non-stick spray; set aside.
- MAKE THE POLENTA:.
- Combine water and salt in a saucepan over high heat.
- Slowly whisk in cornmeal, reduce heat to low, and simmer whisking constantly, until polenta is thick and smooth, 10 minutes.(My grandmother taught me to do it with a wooden spoon!).
- Remove polenta from heat; add Parmesan, cream, butter, and 1/2 tsp (or more) Tabasco, whisking until butter melts. (Toppings stay on the polenta better if it's smoothed a bit before chilling - use an offset spatula or a spoon.).
- Spread polenta in the prepared pan, cover with plastic wrap and chill 2 hours or overnight.
- Preheat a grill pan over high heat or preheat broiler to low.
- Turn chilled polenta out of pan; cut into 16 squares and brush with olive oil.
- Place polenta squares in grill pan and grill for 8-10 minutes or place polenta squares on broiler pan and broil until lightly browned.(When char marks are visible on the polenta edges, use a sturdy spatual to release it from the grill pan.).
- Cut squares into triangles.
- MAKE THE CRAB SALAD:.
- Combine tomatoes, scallions, maynnaise, sour cream, lime juice and the remaining Tabasco for the salad in a bowl until blended.
- Gently stir in crabmeat with a fork to coat with dressing.
- To serve, top each polenta triangle with 1 teaspoon crab salad.
Nutrition Facts : Calories 32.1, Fat 1.3, SaturatedFat 0.6, Cholesterol 7.6, Sodium 63.6, Carbohydrate 3.3, Fiber 0.3, Sugar 0.1, Protein 1.9
POLENTA BRUSCHETTA WITH TAPENADE
Ideal for those on wheat-free or gluten-free diets
Provided by Good Food team
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Bring the stock to the boil in a saucepan, then reduce to a simmer. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Stir in the basil and season with black pepper and salt, if you like. Spread on an oiled shallow tin measuring 24 x 18cm. Leave to set for 1 hr.
- Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden.
- Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.
Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.97 milligram of sodium
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