CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
GREENS WITH POLENTA CROUTONS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the polenta: Coat a 9- by 13-inch baking dish with a thin coat of olive oil.
- Combine 4 cups water and 2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, 5 to 8 minutes. Turn off the heat and stir in the butter, cheese and rosemary. Pour the polenta into the prepared dish and cool completely until firm.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone liner.
- Unmold the polenta, cut into 1-inch squares and place on the prepared baking sheet. Bake until crisp and golden, about 1 hour.
- For the salad: Meanwhile, whisk together the vinegar and Dijon in a small bowl along with some salt and pepper. Add the oil in a thin stream, whisking constantly. Toss the greens with the dressing in a large salad bowl. Add the tomatoes, cranberries, and Roquefort and toss again. Arrange the salad on a large serving platter or individual plates. Top with half the croutons and serve immediately. Reserve the remaining croutons for another use in an airtight container in the refrigerator for up to two days.
PANTRY DINNER SALAD WITH POLENTA CROUTONS
This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.
Provided by Anna Stockwell
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together oil, vinegar, mustard, honey, salt, and pepper in a small bowl (or shake together in a small jar). Set aside.
- Pour polenta into a square or rectangular airtight container and spread into an even layer. Let cool, then cover and chill at least 1 hour and up to 1 week. (The polenta will set into a solid block.)
- Turn out polenta onto a cutting board and cut into 1" cubes. Place Parmesan in a wide shallow bowl and, working in batches, toss cubes in cheese to coat. Using your hands, press cheese against edges of polenta to adhere, then transfer to a plate.
- Heat oil in a nonstick skillet over medium-high. Working in batches as needed, place as many polenta cubes as will fit in an even layer with 1" space between each in skillet. Let fry, undisturbed, until bottoms are crisp and browned, about 4 minutes. Resist the urge to move the cubes before 3 minutes have passed to avoid pulling the Parmesan coating off the polenta. Turn over one at a time, making sure cubes don't stick together, and repeat cooking process with opposite sides of cubes. Transfer to a plate.
- Toss onion, crunchy vegetables, and salt in a large bowl. Add radicchio, salami (if using), olives, and herbs and toss to combine. Drizzle reserved dressing over and toss gently to coat. Add warm croutons and gently toss again.
CREAMY PARMESAN POLENTA
Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.
Provided by Keith Haney
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
- Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 87.1 g, Cholesterol 18.2 mg, Fat 12.3 g, Fiber 7.7 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 1185.7 mg, Sugar 5.7 g
GARLIC-PARMESAN CROUTONS
These croutons taste great, and your house will smell wonderful with the scent of the herbs.
Provided by Heather Moyer
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 25m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
- Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 11.2 g, Cholesterol 22.1 mg, Fat 9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 5.4 g, Sodium 375.2 mg, Sugar 1 g
TEFF POLENTA CROUTONS OR CAKES
One of the things I like most about teff is the texture of the tiny grains. This is particularly nice when you cut up stiff teff polenta into rounds or squares and fry them in oil. The surface browns beautifully and the little round grains on the surface become toasty and crunchy while the centers remain soft. I serve thin slices with salads, or in place of a cracker, topped with something. The thicker cakes can be used the same way you would use the softer teff polenta, drizzled with oil, topped with a sauce or a vegetable dish, or sprinkled with Parmesan, feta or blue cheese. They can serve as a side dish or at the center of the plate or bowl.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, appetizer, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 3
Steps:
- Make teff polenta as directed. Line a sheet pan, bread pan or baking dish with plastic wrap and spoon polenta on top. Press out to desired thickness and cover with plastic. Allow to stiffen completely, in the refrigerator if not using within the hour. You can also spread the polenta into a thin layer on the plastic on your work surface, cover with another sheet of plastic and gently roll over it with a rolling pin. Allow to cool and stiffen.
- Use a cookie cutter to cut rounds of polenta, or just cut into squares. Heat a heavy well-seasoned or nonstick frying pan over medium-high heat and add enough oil to coat well. Brown polenta pieces on both sides in oil. This doesn't take more than about a minute on each side. Each side should be crisp and brown. If the pieces are thicker cakes, turn down temperature a little so that they can heat through without burning. Remove to rack to drain. Serve hot or warm, or allow to cool and crumble into salads. They reheat nicely: place on a baking sheet in the oven at 325 degrees for 20 minutes.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 2 grams, Carbohydrate 60 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 1 gram
POLENTA CROUTONS WITH PARMESAN
Make and share this Polenta Croutons With Parmesan recipe from Food.com.
Provided by windhorse23
Categories < 60 Mins
Time 40m
Yield 36 croutons, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium pot, bring the water to a boil. Reduce the heat to medium low, and pour in the cornmeal, stirring constantly. Simmer for about 10 minutes, stirring often, until the mixture is thickened. Remove from the heat, and stir in the cayenne, salt, olive oil and black pepper.
- Transfer the polenta to a greased 8X8 baking pan. Spread the polenta evenly with a spatula or knife. Sprinkle with grated Parmesan cheese. Leave to cool.
- Cut the polenta into small cubes. Line a baking sheet with parchment paper. Gently transfer the cubes to the baking sheet. Bake in a 450 degree oven for about 30 minutes, or until the croutons are crisp and golden. You may want to flip the cubes onto their sides part way through the baking time to ensure they brown evenly.
Nutrition Facts : Calories 142.6, Fat 3.8, SaturatedFat 1.1, Cholesterol 3.7, Sodium 464.4, Carbohydrate 23.8, Fiber 2.3, Sugar 0.3, Protein 4.1
POLENTA CROUTONS
Polenta croutons make an exciting canape for any party. The best bit about the canape is that it can be prepared a day or two in advance and simple assembled before serving them. You can add anything you like cheese, salad etc .The croutons can be frozen and simply defrosted for 30 minutes before reheating them.
Provided by Poppy
Categories Lunch/Snacks
Time 30m
Yield 30 croutons
Number Of Ingredients 5
Steps:
- Line a flat baking tin with non-stick baking parchment or olive oil.
- Cook the polenta according to packet instructions.
- When it is done, stir in the Parmesan, dried herbs, butter, salt and pepper, making sure that it is adequately seasoned.
- While still hot, pour it out evenly to make a thin even layer, smoothing it out with the back of a wooden spoon or palate knife.
- Leave to cool completely, so that it is firm.
- Cut it with a small round pastry cutter (2inches/5cm).
- Place the polenta croutons in a sealed container in the refrigerator until ready to serve.
Nutrition Facts : Calories 51.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.3, Sodium 25.8, Carbohydrate 7.7, Fiber 0.7, Sugar 0.1, Protein 1.1
POLENTA CROUTONS
Provided by Martha Stewart
Number Of Ingredients 2
Steps:
- Cut cold polenta into 1/2-inch squares. Saute in a nonstick skillet with a little butter over medium heat, turning occasionally, until crisp and golden brown.
CREAMY POLENTA WITH PARMESAN
Parmesan cheese adds a bit of sharpness to creamy polenta in this popular Italian side dish. Also Try:Chicken Cacciatore, Lemony Kale Salad
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Place milk in a medium saucepan and add 2 teaspoons salt; bring to a boil over medium heat. While whisking constantly, gradually add polenta. Reduce heat to low and cook, stirring with a wooden spoon, until thickened, about 20 minutes.
- Stir in butter and cheese; season with salt and pepper. Serve immediately.
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- Whisk the cornmeal, water, and salt together in a medium saucepan, and place over medium to medium-high heat.
- Bring to a boil, then cook, stirring almost constantly, for 15-20 minutes, or until the polenta is thick and sticky.
- Remove the polenta from the pot and place onto plastic wrap or in a baking dish sprayed with olive oil or cooking spray.
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