Polenta Stacks With Ham Spinach And Cheese Recipes

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.

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.

PARMESAN POLENTA WITH HAM

Steps:

• Combine milk, 5 tablespoons butter, salt, pepper and nutmeg in heavy large saucepan. Bring to boil over medium heat. Gradually whisked in cornmeal. Stir until mixture is very thick and beginning to pull away from sides of pan, about 8 minutes. Remove from heat. Mix in ham, 3/4 cup cheese and egg. Transfer polenta to 8 x 8 x 2-inch glass baking dish. Dot with 1 tablespoon butter. Sprinkle with remaining 2 tablespoons cheese. (Can be prepared 1 day ahead. Cover; refrigerate.)
• Preheat oven to 450°F. Bake polenta uncovered until heated through and beginning to brown on top, about 30 minutes. Cut into squares and serve.

CHEESY POLENTA AND HAM GRATIN

Steps:

• Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in small saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until softened but not browned, stirring frequently.
• Add whipping cream and Parmesan cheese; mix well. Bring to a boil. Reduce heat to medium; cook 2 to 4 minutes or until slightly thickened, stirring occasionally.
• Arrange polenta slices, overlapping and layering if necessary, in bottom of sprayed baking dish. Top with ham and Swiss cheese. Pour sauce over top.
• Bake at 425°F. for 20 to 25 minutes or until sauce is bubbly and cheese is lightly browned. Sprinkle with parsley.

POLENTA & GOAT'S CHEESE STACKS

Steps:

• For the spinach, boil a kettle and put half the spinach into a colander. Pour over the hot water until it wilts, then cool completely under cold water. Tip into a clean tea towel, then wring out every last drop of water you can. Repeat with the other half.
• For the polenta, bring the stock to the boil in a large pan, then stir in the polenta in a fine, steady stream, so to avoid any lumps. Keep cooking for 5 mins, stirring all the time, until thick. Stir in the butter, Parmesan, half of the spinach, the nutmeg and plenty of seasoning, then leave to cool for a few mins.
• Meanwhile, slice each cheese into three rounds. Tear off six pieces of cling film, about 30cm across, then, while the polenta is still soft, spoon a sixth onto each square. Nestle the slices of cheese on top, then draw the edges of the cling film around and twist, to make burgershaped polenta cakes with the cheese completely sealed in the middle. Cool and chill for up to 2 days.
• Cut the squash and beetroot veg into finger-tip-wide chunks. Keeping the beetroot separate, put the squash, shallots, 2 tbsp extra virgin oil and half of the garlic and herbs into a large bowl, then rub well and leave to marinate for 1 hr. Do the same with the beetroot, remaining herbs and garlic and 1 tbsp oil.
• Heat a small knob of butter in a large non-stick frying pan, then fry the beetroot, herbs and garlic, for 10 mins on a medium heat, stirring often till starting to colour. Tip into one end of a large roasting tin. Wipe out pan, then repeat with the squash and shallots in a little more butter, browning one-third at a time for 5 mins, until tinged golden. Tip into the other end of the tin. Heat oven to 190C/170C fan/gas 5. Transfer the roasting tin to the oven and roast for 40 mins. The veg can be cooled to room temperature at this stage, then covered for up to 24 hrs and crisped up in a hot oven for 15 mins on the day.
• After 40 mins scatter the sesame seeds over the roasted veg, then tip the veg into a large bowl and keep warm. With the roasting tin over a low heat, splash in the Madeira, bubble it down to 2 tbsp, then stir in the honey, balsamic, soy sauce and a little butter. Simmer until just starting to make a syrupy sauce, then stir in the olive oils. Can be made ahead and re-heated.
• Fifteen mins before serving, heat a little oil and remaining butter in a large non-stick frying pan. Once sizzling, add the polenta cakes and fry on both sides for 5 mins until golden. Fry in 2 batches and keep warm. Re-heat the remaining spinach in a pan for a few secs, with a grating more nutmeg and a good pinch of seasoning.
• Sit the polenta cakes on warmed plates, and top with some spinach. Stir parsley into the dressing. Toss the roasted veg with a few tsp, then pile the veg on top of the polenta. Drizzle a little more dressing over and around, then serve.

POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA

Steps:

• For polenta:
• Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep chilled.)
• For stacks:
• Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
• Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).
• Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.