Polenta Artichoke Cubes Recipes

ITALIAN POLENTA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
• Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
• Pour half of the polenta into the prepared casserole dish. Top with half of the sliced zucchini, overlapping slices slightly. Top zucchini with half of the marinara sauce, then sprinkle with half of the Italian-style cheese. Repeat layers one more time. Cover.
• Bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.

BAKED POLENTA WITH SAUSAGE AND ARTICHOKE HEARTS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes; season with salt and pepper.
• In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley and serve.

POACHED EGGS, POLENTA, AND MARINATED ARTICHOKES

Steps:

• In a bowl, combine artichokes, 2 tablespoons oil, vinegar, parsley, and pepper flakes. Season with salt and set aside.
• Bring milk and 3 cups water to a boil in a saucepan. Gradually add polenta and cook, stirring, until liquid is absorbed and polenta is tender, 18 to 20 minutes. Remove from heat and stir in remaining oil and Parmesan. Season with salt and pepper and cover. (If polenta becomes too thick, whisk in water by the tablespoon.)
• Fill a high-sided skillet with 2 inches water; bring to a boil, then reduce to a simmer. Crack one egg at a time into a teacup or small bowl and gently slide into simmering water. Repeat with remaining eggs. Cook until white is just set and yolk is still loose, 3 to 4 minutes. Remove eggs from water using a slotted spoon.
• Spoon polenta into serving bowls. Top with egg and sprinkle with artichokes.

CRISPY SEASONED POLENTA SQUARES

Steps:

• In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic 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. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.

POLENTA ARTICHOKE CUBES

Steps:

• Cook instant polenta in salted water according to package instructions.
• Mix in ground nutmeg, butter and parmesan cheese.
• Remove from stove top and let sit for 2 minutes.
• Pour into a greased, rectangular casserole dish. The polenta should be about 1 inch thick in the dish.
• Cover and refrigerate the casserole dish overnight or atleast until set and well-chilled.
• When polenta is set, cut polenta into 1 inch cubes.
• Gently remove polenta cubes from casserole dish.
• You can now brown them briefly in hot butter in a pan, or skip this step (for a lower-fat version) and stick a toothpick into each cube.
• Drain artichoke hearts and sun-dried tomatoes on papertowels.
• To assemble appetizers:.
• Add a piece of salami to each toothpick.
• Then put a sun-dried tomato on each toothpick. Cut larger tomatoes in half or in quarters, if needed.
• Top off with an artichoke heart. Artichoke hearts can also be halved or quartered, if needed.
• Arrange attractively on a platter before serving.
• Keep refrigerated until serving.

POTATO AND POLENTA CAKES WITH ARTICHOKE PUREE

Steps:

• Boil potatoes until tender, drain, mash roughly.
• Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well.
• Shape potato mixture into 6 patties.
• Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like.
• Meanwhile, add the salami to a clean pan, and cook, stirring until crisp.
• Top potato cakes with extra salsa, artichoke puree and salam strips.
• *For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.