Pan Fried Polenta With Corn Kale And Goat Cheese Recipes

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PAN-FRIED POLENTA WITH CORN, KALE AND GOAT CHEESE



Pan-fried Polenta with Corn, Kale and Goat Cheese image

This is a gourmet polenta recipe as it uses kale and goat cheese.

Provided by Candice

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 2h20m

Yield 2

Number Of Ingredients 12

1 tablespoon butter
2 cloves garlic, minced
4 ⅓ cups water
1 cup stone ground cornmeal
½ teaspoon salt
1 ⅓ cups fresh corn kernels
freshly ground black pepper
2 tablespoons grated Parmesan cheese
½ bunch kale
1 tablespoon olive oil
1 tomato, sliced
3 ounces goat cheese

Steps:

  • In a medium saucepan, heat the butter over medium heat. Add the garlic and stir constantly for 1 minute; don't let the garlic brown. Add 3 cups of the water, and bring it to a boil.
  • While the water heats, whisk together in a bowl the cornmeal, salt, and 1 cup water to make a smooth mixture.
  • When the water in the saucepan comes to a boil, pour the mixture into it. Whisk constantly for 3 minutes to prevent lumps from forming. Turn the heat to low. Cook for 40 minutes, stirring with a wooden spoon every 10 minutes. Stir in the corn kernels and cook the polenta 5 minutes more. Stir in the pepper and Parmesan cheese. Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula. Chill the polenta in a refrigerator for 1 hour.
  • While the polenta is cooling, cut away the stems and center stalks of the kale. Cut the leaves into 3-inch pieces.
  • Cut the chilled polenta into 4 large triangles. Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil begins to smoke, carefully add the polenta triangles. Fry the polenta until it is golden brown on the underside, then turn the polenta over and cook it until it is golden brown on the other side. Arrange the polenta on a baking sheet.
  • Preheat the broiler on your oven.
  • Place the kale and 1/3 cup water into the skillet that was just used to fry the polenta. Cover the skillet and cook the kale over a medium-high heat for 4 minutes.
  • Place the tomato slices on top of the polenta triangles. Sprinkle the goat cheese on top of the tomato slices. Broil the polenta until the cheese melts and the tomatoes begin to cook.
  • Arrange the kale on a serving platter. Place the hot polenta triangles on top of the kale and serve immediately.

Nutrition Facts : Calories 690 calories, Carbohydrate 88.5 g, Cholesterol 53.3 mg, Fat 31.1 g, Fiber 10.4 g, Protein 23.9 g, SaturatedFat 14.9 g, Sodium 1250.3 mg, Sugar 6.4 g

FRIED POLENTA



Fried Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h20m

Yield 30 pieces

Number Of Ingredients 9

3 cups Basic Polenta, recipe follows
2 cups olive oil, for frying
1/4 cup grated Parmesan
Salt
1 cup purchased marinara sauce
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

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.

GOAT CHEESE POLENTA



Goat Cheese Polenta image

This is an unusual appetizer that calls for goat cheese and oil packed sun dried tomatoes-very trendy but not too putzy to put together. It's pretty tasty.

Provided by MNLisaB

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup yellow corn grits, plus
2 tablespoons yellow corn grits
2 (14 1/2 ounce) cans chicken broth
2 cloves garlic, minced
6 ounces goat cheese, crumbled (chevre)
1/2 cup sun-dried tomato packed in oil, cut into matchstick size strips

Steps:

  • Combine the grits, chicken broth and garlic in a large saucepan with a tight fitting lid.
  • Bring to a boil over medium heat, stirring frequently.
  • Reduce heat to low and cook, stirring occasionally, for 20 minutes.
  • Remove from the heat and stir in the goat cheese and sun dried tomatoes.
  • Continue stirring until the cheese has melted and all ingredients are well mixed.
  • Grease a 9X13 inch cooking pan and spoon the mixture into the dish and press with wet hands to spread evenly.
  • Can be served room temperature or chilled.
  • For entree size serving, cut into 6 pieces.
  • For an appetizer, cut into smaller squares.

PAN-FRIED POLENTA WITH CORN, KALE AND GOAT CHEESE



Pan-fried Polenta with Corn, Kale and Goat Cheese image

This is a gourmet polenta recipe as it uses kale and goat cheese.

Provided by jen

Categories     Polenta

Time 2h20m

Yield 2

Number Of Ingredients 12

1 tablespoon butter
2 cloves garlic, minced
4 ⅓ cups water
1 cup stone ground cornmeal
½ teaspoon salt
1 ⅓ cups fresh corn kernels
freshly ground black pepper
2 tablespoons grated Parmesan cheese
½ bunch kale
1 tablespoon olive oil
1 tomato, sliced
3 ounces goat cheese

Steps:

  • In a medium saucepan, heat the butter over medium heat. Add the garlic and stir constantly for 1 minute; don't let the garlic brown. Add 3 cups of the water, and bring it to a boil.
  • While the water heats, whisk together in a bowl the cornmeal, salt, and 1 cup water to make a smooth mixture.
  • When the water in the saucepan comes to a boil, pour the mixture into it. Whisk constantly for 3 minutes to prevent lumps from forming. Turn the heat to low. Cook for 40 minutes, stirring with a wooden spoon every 10 minutes. Stir in the corn kernels and cook the polenta 5 minutes more. Stir in the pepper and Parmesan cheese. Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula. Chill the polenta in a refrigerator for 1 hour.
  • While the polenta is cooling, cut away the stems and center stalks of the kale. Cut the leaves into 3-inch pieces.
  • Cut the chilled polenta into 4 large triangles. Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil begins to smoke, carefully add the polenta triangles. Fry the polenta until it is golden brown on the underside, then turn the polenta over and cook it until it is golden brown on the other side. Arrange the polenta on a baking sheet.
  • Preheat the broiler on your oven.
  • Place the kale and 1/3 cup water into the skillet that was just used to fry the polenta. Cover the skillet and cook the kale over a medium-high heat for 4 minutes.
  • Place the tomato slices on top of the polenta triangles. Sprinkle the goat cheese on top of the tomato slices. Broil the polenta until the cheese melts and the tomatoes begin to cook.
  • Arrange the kale on a serving platter. Place the hot polenta triangles on top of the kale and serve immediately.

Nutrition Facts : Calories 690 calories, Carbohydrate 88.5 g, Cholesterol 53.3 mg, Fat 31.1 g, Fiber 10.4 g, Protein 23.9 g, SaturatedFat 14.9 g, Sodium 1250.3 mg, Sugar 6.4 g

CREAMY POLENTA WITH GOAT CHEESE



Creamy Polenta with Goat Cheese image

Soft goat cheese adds a tang to this otherwise basic polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 5

1 tablespoon salt
1 pound quick-cooking polenta (2 2/3 cups)
4 ounces soft goat cheese
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter

Steps:

  • Bring 1 quart of water to a boil in a medium-size saucepan. Add salt and slowly add polenta, in a thin stream, whisking constantly to avoid lumps. Continue whisking until thick and creamy, about 5 minutes. Stir in the cheeses and butter. Serve immediately.

GRIDDLED POLENTA CAKES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND



Griddled Polenta Cakes With Caramelized Onions, Goat Cheese, And image

We have created a fail-proof recipe to ensure a delicious polenta every time. This recipe is perfect year-round and serves as a filling and delicious alternative for a meat entrée. The secret to this scrumptious dish is the sauce made with Twisted Butter's Cinnamon, Honey & Brown Sugar Butter. The sweetness of this product perfectly highlights the savory flavor of the goat cheese, while complementing the grilled polenta and caramelized onions. The extra drizzle of honey at the end ties all the components together, resulting in a delectable entrée with rich flavor and texture. The only problem with this recipe: it serves eight, which means the possibility of no leftovers! http://www.twistedfoods.com/griddledpolentacakes.asp

Provided by TwistedButter

Categories     Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups whole milk
2 cups water
1 teaspoon kosher salt
1 cup polenta
2 tablespoons extra virgin olive oil
1 tablespoon extra virgin olive oil
2 tablespoons twisted butter cinnamon, Honey & Brown Sugar Butter
1 yellow onion, halved and sliced in 1/4 inch slices
2 ounces crumbled goat cheese
honey, to drizzle

Steps:

  • Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
  • While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized - about 20 to 25 minutes.
  • Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side - about 2 minutes - then flip and cook the other side another two minutes.
  • To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!

POLENTA WITH CORN AND CHEESE



Polenta With Corn And Cheese image

Provided by Marian Burros

Categories     dinner, lunch, main course

Time 10m

Yield 3 servings

Number Of Ingredients 7

2 cups corn kernels (about three ears)
1/2 cup reduced-fat ricotta
3 tablespoons sharp blue cheese
2 cups no-salt-added chicken stock
1/2 cup fine-ground polenta
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Shuck the corn, and scrape the kernels from it to yield 2 cups.
  • With a fork, mix the ricotta and the blue cheese to blend well.
  • Bring stock to boil; slowly stir in polenta, mixing constantly. Reduce heat to medium, and continue mixing until mixture thickens. Stir in corn and continue cooking until mixture is thick and corn is cooked, about 2 minutes.
  • Remove from heat, and quickly stir in cheese mixture. Season with salt and pepper.

Nutrition Facts : @context http, Calories 500, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 15 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 545 milligrams, Sugar 9 grams

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