Polenta Potatoes Recipes

POLENTA CRUSTED ROASTED POTATOES WITH HERBS AND GARLIC

Polenta Crusted Roasted Potatoes with Herbs and Garlic image

Toss Yukon gold potatoes with pre-made polenta for a trend-worthy new side dish. Add just a bit of garlic, sea salt and fresh herbs to finish off the dish.

Provided by By Stephanie Wise

Categories Side Dish

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 lb (about 3 large) Yukon gold potatoes, peeled
1 tablespoon dry polenta
1 teaspoon coarse sea salt
1/2 teaspoon pepper
1/4 cup olive oil
2 tablespoons finely chopped fresh herbs
2 tablespoons finely chopped garlic

Steps:

Heat oven to 425°F. Cut potatoes into medium-size chunks (about 8 pieces per half-potato). Place potatoes in 2-quart saucepan of salted water. Heat to boiling. Reduce heat to medium-high; simmer 10 minutes or until potatoes are fork-tender.
Drain potatoes; place in large bowl. Gently toss potatoes with polenta, sea salt and pepper.
Heat large cast-iron skillet over high heat. Add olive oil; swirl to coat. When oil is hot, add herbs; cook 1 minute. Add potatoes, scattering in even layer in skillet. Place skillet to oven.
Bake 10 to 15 minutes or until bottoms are golden and crisp. Turn potatoes; sprinkle with garlic. Bake 10 minutes longer or until crisp on both sides.
Using slotted spoon, transfer potatoes to serving bowl or plate.

Nutrition Facts : ServingSize 1 Serving

POTATO POLENTA

Potato Polenta image

From Lidia's Italy, this sounds so rich and delectable! Authentic dish from the Trentino-Alto Adige region of Italy

Provided by under12parsecs

Categories Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs idaho potatoes
1/2 teaspoon salt
8 ounces bacon, cut into 1-inch pieces
6 ounces montasio cheese, cut into 1/2-inch cubes
1 cup polenta (uncooked corn meal polenta flour)
4 tablespoons olive oil
1/2 cup onion, sliced

Steps:

Peel the potatoes and in a heavy bottomed sauce pan, cook them covered with water until done, drain most of the water, leaving about one cup with the potatoes. Mash the potatoes well in the remaining water add salt and the corn meal mix well till smooth, return to medium heat and cook for 20-30 minutes stirring with a wooden spoon often.
In the meantime sauté the bacon and onion in the olive oil until rendered and the bacon is crisp.
When the polenta is cooked and begins to pull off the sides, remove from heat and toss in the cheese cubes as well as the onion bacon sofritto. Mix well and serve.

CRUNCHY POLENTA ROASTIES

Crunchy polenta roasties image

Coat potatoes in olive oil and dried polenta and you'll be rewarded with roasties that have a fabulous crunch. A perfect accompaniment for Sunday lunch

Provided by Juliet Sear

Categories Side dish

Time 1h30m

Number Of Ingredients 3

Ingredients

9 large potatoes (about 1.25kg), peeled and cut into large chunks
about 200ml olive oil
1-2 tbsp dried polenta

Steps:

Heat oven to 200C/180C fan/gas 6. Pour a good glug of oil in a large roasting tin and put in the oven. Put the potatoes in a saucepan and cover with boiling water from the kettle. Bring to the boil and cook for 7-8 mins.
Drain the potatoes, then toss them in the polenta to help them dry out and get a fluffy coating. Carefully tip the potatoes into the hot roasting tin, drizzle over a little more oil and toss to coat.
Roast for 30 mins, then turn them over and roast for 30 mins. Turn once more and cook for a further 10 mins. These can go on the lower shelf while you make an accompanying dish (such as our veggie toad-in-the-hole), and can cook for a further 15-20 mins if required.

Nutrition Facts : Calories 479 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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