Polenta Potatoes Recipes

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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

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

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.

HOW TO MAKE PERFECT POLENTA



How to Make Perfect Polenta image

Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.

Provided by Chef John

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 5

4 cups water
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

  • Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
  • Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
  • Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g

SWEET POTATO POLENTA



Sweet Potato Polenta image

This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe, though...it seems that people like it the way it is. Enjoy!

Provided by Aunt Cookie

Categories     Yam/Sweet Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 sweet potatoes, baked, peeled and meat pureed in food processor
2 cups heavy cream
2 cups water
3/4 cup cornmeal (polenta grind)
4 tablespoons brown sugar
1/4 cup shredded asiago cheese
salt and pepper

Steps:

  • Bring the heavy cream and water to a boil.
  • Reduce heat to medium.
  • Slowly add the cornmeal, stirring constantly.
  • Cook over low heat for 15 minutes, stirring regularly.
  • Add pureed sweet potato, brown sugar and cheese, combine well.
  • Finish with a dab of butter and season with S+P.

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

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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Top Asked Questions

How to cook potatoes in the oven with polenta?
{Boiled potatoes covered in polenta – ready to be fluffed to bind everything together} 1. Preheat oven to 220 degrees Celsius (425 degrees Fahrenheit). 2. Place the potato in a large saucepan of salted cold water and bring to the boil. 3. Cook for 10-12 minutes or until just tender.
What is a good recipe for polenta?
1 recipe basic polenta (see above), hot Fine dried bread crumbs, for the pan 1 medium Idaho potatoes, peeled and quartered (about 1 ½ pounds) 1 ½ cups crumbled Gorgonzola or grated Taleggio or Montasio cheese In a large saucepan, combine the water (or water and milk), olive oil, bay leaf, and salt, and bring to a simmer over medium heat.
How do you cook polenta with potatoes and cabbage?
When the polenta is firm, preheat oven to 400 degrees. Butter a 10-inch, 4-inch-tall springform pan, coat with bread crumbs, and shake any excess out of the pan. Put the potatoes in a large saucepan with ample salted water. Bring to a simmer, and cook 5 minutes. Meanwhile, remove any wilted or yellow leaves from the cabbage and cut out the core.
How to cook Polenta for french fries?
Precooked polenta is easily sliced into long, thin slices to make french fries. Serve with aioli, pesto, or ketchup. You can also cut the polenta into wedges to resemble potato wedges. Due to the thickness, you will need to add 10 minutes to the cook time.

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