Polenta Cheese Timballos With Eggs And Spinach Recipes

SPINACH-AND-CHEESE PORK CHOPS WITH POLENTA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and add the polenta in a single layer; brush both sides with 1 tablespoon olive oil and season with salt and pepper. Bake until golden, about 20 minutes.
• Meanwhile, season the pork chops on both sides with the rosemary, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, add the pork chops and cook until golden, about 2 minutes per side. Transfer to a separate baking sheet.
• Add the remaining 1 tablespoon olive oil to the skillet. Add the garlic and cook until just golden, 1 minute. Add the spinach and season with salt and pepper. Cook, stirring, until just wilted, 1 to 2 minutes. Top the pork chops with the spinach and 1 cheese slice each; bake until the cheese melts, about 5 minutes.
• Meanwhile, add the broth to the skillet. Cook over medium-high heat until reduced by half, about 4 minutes. Add the butter and stir until melted. Top the pork with the pan sauce and peppers; serve with the polenta.

CHEESY BREAKFAST EGG AND POLENTA CASSEROLE

Steps:

• Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
• Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
• Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.

CHEESY POLENTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
• Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
• Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
• Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

POLENTA WITH MUSHROOMS AND SPINACH

Steps:

• Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.

CREAMY POLENTA WITH SPINACH

Steps:

• In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
• Pour the polenta into a large bowl and serve with grated Parmesan over the top.

POLENTA-CHEESE TIMBALLOS WITH EGGS AND SPINACH

Steps:

• Line baking sheet with aluminum foil. Spray bottoms only of six 3/4-cup custard cups with vegetable oil spray. Pour cornmeal into heavy medium saucepan. Gradually whisk in chicken broth. Whisk over medium-high heat until mixture boils. Reduce heat to medium-low. Simmer slowly until cornmeal loses its raw taste and mixture is very thick and is reduced to 3 1/2 cups, stirring frequently, about 45 minutes. Whisk in 1/2 cup butter and Parmesan cheese. Season polenta to taste with salt and pepper.
• Preheat oven to 375°F. Ladle generous 1/4 cup hot polenta into each custard cup; cool 2 minutes. Using back of spoon, spread polenta evenly over bottom and up sides of cup. Drop generous 1 tablespoon warm polenta onto prepared baking sheet; repeat 5 more times, forming 6 mounds total and spacing 3 inches apart (reserve remaining polenta for another use). Using back of spoon, spread each portion on baking sheet to 3 1/4-inch round. Sprinkle 2 tablespoons Gruyère cheese into each polenta-lined cup. (Can be prepared 1 day ahead. Cover and refrigerate polenta-lined custard cups and polenta rounds separately.)
• Carefully break 1 egg into each polenta-lined custard cup. Sprinkle egg with salt and pepper. Sprinkle remaining Gruyère cheese over. Cover Gruyère in each cup with 1 polenta round. Transfer cups to baking sheet. Bake until polenta is heated through and eggs are softly set, about 25 minutes. Let stand 10 minutes. Using small sharp knife, cut around polenta in each cup. Place plate atop each custard cup; invert, holding plate and cup together and allowing polenta to settle onto plate.
• Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add spinach; stir until wilted, about 2 minutes. Season with salt and pepper. Surround polenta timballos with spinach. Sprinkle chopped tomatoes over spinach.

BAKED POLENTA WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
• Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
• While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
• Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
• Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

POLENTA WITH FETA AND SPINACH

Steps:

• Prepare the polenta by boiling the water with the salt and butter or olive oil then adding the polenta in a steady stream while stirring constantly to avoid lumps. Continue cooking and stirring for about 5 minutes (longer if you don't have the quick-cooking variety).
• Spoon into shallow bowls and crumble feta cheese over the top and sprinkle with pepper.
• Bring the spinach to the table in a separate bowl. Take as much spinach as you want/as will fit on top of your polenta and EAT getting a little polenta, cheese and spinach in each bite.
• You can substitute chicken stock or vegetable stock for the water for more flavor but scale back the salt if you do. You can also add onion powder to the polenta or chopped green onion to the spinach. It is pretty versatile.

POLENTA AND POACHED EGGS WITH SPINACH AND MUSHROOMS

Steps:

• Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
• Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
• Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
• Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
• In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
• Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape.
• Depending on how you like your yolks, cook 3 to 5 minutes.
• In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
• Add the mushrooms and continue to cook another 2 minutes.
• Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
• Cook and additional 4-5 minutes.
• Add spaghetti sauce and balsamic vinegar until sauce is heated through.
• Season with salt and pepper to taste.
• To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
• Garnish with Parmesan cheese.
• Enjoy!

POLENTA WITH SPINACH

Steps:

• Cut the frozen blocks of spinach into small pieces and place in a heavy skillet without water. Cover the pan and heat the spinach just until it is thoroughly thawed. Drain and chop very fine. Blend the chopped spinach with the garlic, lemon juice, salt and olive oil. Oil an oval or square baking dish and put the spinach in the bottom. Top with polenta, dot with butter and sprinkle with Parmesan cheese. Bake in a 375°F. oven for 15-20 minutes, or until the polenta is delicately brown. Serve as an accompaniment to beef, veal or pork dishes.

POACHED EGGS & POLENTA

Steps:

• Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.

CREAMY POLENTA WITH SPINACH

Steps:

• Cook the polenta according to pack instructions. When the polenta is softened and smooth, stir through the mascarpone and spinach. Leave for 30 secs until the spinach has just begun to wilt, stir again and then serve.

CORN POLENTA WITH BAKED EGGS

Steps:

• Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
• Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
• At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
• Cover the pan. (Aluminum foil or a pasta pot lid will work if you don't have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
• Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it's risky because you might overcook the yolks.
• Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.

BAKED POLENTA WITH SPINACH & GOAT'S CHEESE

Steps:

• Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
• Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.