Polenta Cheesecake With Pine Nut Sauce Recipes

CHEESY POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

POLENTA AND RICOTTA CHEESE CAKE

Steps:

• Preheat oven to 325 degrees F. Whisk together first five ingredients until smooth. Stir in cornmeal and mix until well-combined. Pour mixtureÐwhich will appear quite thin - into a tight-sealing, lightly greased, 9-10 inch spring-form cake pan. Disperse the pieces of butter over the top. Bake 60-70 minutes, or until cake begins to turn golden-brown on the edges and begins to firm up. Let cake set 10 minutes, and then unmould. When still warm, cut into wedges and top each with slices of pear, a spoon of whipped cream, a dusting of icing sugar, and a spring of mint.

LEMONY POLENTA WITH ROASTED CAULIFLOWER, PINE NUTS, RAISINS & CAPERS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the cauliflower, garlic and oil into a large roasting tin, mix well, then transfer to the oven to roast for 25 mins, tossing halfway through with some seasoning.
• Meanwhile, make the dressing by whisking together the parsley, lemon juice, oil and 1 tsp salt in a small bowl, add the raisins and set aside. Add the pine nuts and capers to the cauliflower to toast for the final 5 mins of cooking time.
• Once the cauliflower is cooked, stir through the dressing. Set aside.
• For the lemony polenta, bring the stock up to the boil in a large saucepan, add the polenta and stir for 4 mins until thickened. Add the ricotta and lemon zest and a little of the parsley, then taste and adjust the salt as needed.
• Divide the lemony polenta between four warmed bowls, then top with the dressed cauliflower. Scatter over the remaining parsley, and serve straightaway.

POLENTA PIE WITH CHEESE AND TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
• Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
• *Found at many supermarkets and lucini.com.

POLENTA AND PINE NUTS

Steps:

• In a heavy 2 quart sauce pan, melt butter over low heat.
• Add water, turn up heat, and bring to a boil.
• Slowly add cornmeal while whisking constantly.
• Lower heat slightly and continue to boil and stir until polenta becomes thick and pulls away from sides of pan. (about 30 minutes).
• Remove from heat and add parmesan cheese and pine nuts.
• Cool slightly (until able to handle).
• Grease cookie pan with half of the oil and spread evenly in pan.
• Rub top with remaining oil.
• Chill.
• If grilling, cut into squares (3 to 4 inches).
• Grill on hot grill until crisp on outside and soft and creamy on inside -- or.
• If baking, sprinkle with a little more cheese, and bake at 400 degrees for 15 minutes, then cut into squares.

BASIC CHEESE POLENTA

Steps:

• In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
• Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
• Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.

FRIED POLENTA CAKES

Steps:

• Preheat oven to 350°F.
• In a 1 to 1 1/2 quart oven-safe container, stir together water, salt, pepper, and polenta
• Add butter to the mixture, cut up in chunks.
• Place container, uncovered, in center rack of oven and bake 40 minutes.
• Open oven, pull out rack, add parmesan, and any other ingredients like sun-dried tomatoes, olives, lemon zest, herbs, shallots, cilantro etc. and let bake another 10 minutes.
• Pull out of oven and let rest in refrigerator 20 minutes to over-night.
• In frying pan, on medium-high, heat oil.
• Spoon about half a cup of polenta into the pan at a time, fry until golden brown on each side.
• Let cakes rest about 3-5 minutes and serve.