POLENTA BURGERS WITH LEFTOVER POLENTA
Leftover polenta can be turned into a whole different meal.
Provided by Laura from Julie's Cafe Bakery
Categories Appetizer Main Course Side Dish
Time 25m
Number Of Ingredients 3
Steps:
- To make polenta buns, include some flour to your leftover polenta.
- Mix well until you get an even and tick mixture.
- Roll the mixture on the surface, and use the cutters to make the round buns.
- Bake the buns on the pan with warm oil in it.
- Allow your buns to cool and then fill them with your favorite burger fillings.
Nutrition Facts : ServingSize 1 burger bun, Calories 661 kcal, Carbohydrate 87 g, Protein 11 g, Fat 29 g, SaturatedFat 2 g, TransFat 0.1 g, Sodium 2 mg, Sugar 0.5 g, Fiber 2 g, UnsaturatedFat 26 g
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.
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- Preheat oven to 425°F. Lightly oil a large baking sheet; set aside. Drain polenta well and place in a large bowl. Using your hands, crumble polenta into small pieces; pat dry with paper towels. Add diced tomato, cheese, and eggs to crumbled polenta; mix well.
- On the prepared baking sheet, shape polenta mixture into four patties, each the size of a bread slice. Bake for 10 to 15 minutes or until patties are slightly crisp and edges are lightly browned.
- Place a patty atop each of 4 of the bread slices. If desired, top with green onions and tomato slices. Spread mayonnaise on the remaining 4 bread slices; place, mayonnaise sides down, on the sandwiches.
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