Polenta Sunrise Recipes

POLENTA SUNRISE

Polenta Sunrise image

Polenta With Sun-Dried Tomato Salsa

Provided by Food Network

Yield 36 polenta squares

Number Of Ingredients 11

Ingredients

Vegetable oil for coating the baking dish
2 3/4 cups water
3/4 teaspoon kosher salt
1/2 cup polenta
1/3 cup heavy cream
1/2 cup Parmesan cheese
1 1/4 cups drained, julienned oil-packed sun-dried tomatoes
3 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
3/4 teaspoon minced garlic
1/8 teaspoon pepper

Steps:

Brush an 8-by-8-2 1/2-inch glass baking dish with oil. Bring the water and kosher salt to a boil in a heavy, medium saucepan over medium heat. Add the polenta using a whisk to incorporate. Reduce the heat. Let simmer for about 10 minutes, stirring frequently. Add the cream, using a whisk to incorporate. Cook until the consistency is soft and thick, about 10 minutes. Remove from the heat and add the Parmesan cheese, using a whisk to incorporate. Pour the polenta into the prepared baking dish and spread evenly into the dish using a large spatula or the back of a large spoon. Refrigerate until chilled. To make the salsa: Mix the sun-dried tomatoes, basil, balsamic vinegar, garlic and pepper together in a small bowl.
To Assemble: Preheat the oven to 300 degrees F. Trim the edges of the polenta and cut into 36 squares. Top each square with 1/2 teaspoon of the salsa. Place on a foil- or parchment paper-lined baking sheet. Bake until slightly warm, 8 to 10 minutes. Serve warm.

CRISP PARMESAN, OLIVE & SUNDRIED TOMATO POLENTA BITES

Crisp parmesan, olive & sundried tomato polenta bites image

Make a batch of this easy polenta base at the weekend, then serve it as a pre-dinner snack. Leftovers can be baked or fried to have with eggs and spinach

Provided by Rukmini Iyer

Categories Snack

Time 45m

Number Of Ingredients 6

Ingredients

600ml vegetable stock
150g quick-cook polenta
90g mixed olives in oil, roughly chopped
90g sundried tomatoes in oil, roughly chopped
30ml oil, from the tomatoes or olives
40g parmesan or vegetarian alternative, grated

Steps:

Pour the stock into a large saucepan and bring to the boil. Add the polenta, and stir continuously over a medium heat for 3-4 mins until thickened and just coming away from the edges of the pan. Add the olives, tomatoes, oil and most of the parmesan, and stir for a further minute until well combined. Season.
Spoon the polenta mixture onto a lined swiss roll tray or baking sheet. Place another sheet of baking parchment on top and roll out to 1cm thick, then remove the top sheet of parchment and scatter with the remaining parmesan. Leave the polenta to cool at room temperature for 1 hr to set. Alternatively, if you're making it ahead, leave to cool and chill for several hours or overnight.
Once the polenta has set, heat the oven to 200C/180C fan/gas 6. Cut or stamp the polenta sheet into shapes of your choice, and arrange on a baking tray lined with parchment. Bake for 25-30 mins until golden brown and crisp, and serve warm. Will keep for up to a day in the fridge.

Nutrition Facts : Calories 217 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

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