Polenta With Arugula Recipes

LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD

Steps:

• Combine herbs with a drizzle of olive oil and salt and pepper. Rub onto chops. Refrigerate for at least 4 hours or up to 24 hours.
• For the Polenta Salad: Bring the stock to a boil. Stir in polenta and lower heat. Continue to stir until bubbling. Add garlic, cheese, parsley and salt and pepper, to taste. Stir well. Pour into a sheet pan lined with parchment paper. Refrigerate for 1 hour.
• For the sauce: Warm olive oil over medium heat until hot but not smoking. Remove from heat and add the garlic slivers. Combine with the lamb stock, soy sauce and a few drops of lemon juice. Keep warm.
• Preheat the oven to 450 degrees To assemble the plate, invert the polenta onto a cutting board and cut into 1-inch squares. Grill or pan-roast the lamb chops to desired temperature, about 4 minutes on each side for medium rare. Warm the polenta "croutons" in the oven in a nonstick, ovenproof saute pan. When hot, toss the croutons with the arugula, olive oil, vinegar and salt and pepper.
• Arrange 2 lamb chops on each plate with some salad and spoon warm sauce over the meat.

CRISPY POLENTA BITES WITH ARUGULA TAPENADE RECIPE - (3.9/5)

Steps:

• 1. Trim the polenta's rounded edges to create a rectangle; halve lengthwise. Spread the panko on a plate. Press both sides of the polenta in the panko to coat. In a nonstick skillet, heat 1 tablespoon of the oil. Cook the polenta until crispy, 2 to 3 minutes per side; add 1 tablespoon of the oil after flipping. 2. Meanwhile, in a bowl, mix the remaining 1 tablespoon of oil with the lemon juice, arugula and olives. Season with salt and black pepper and toss. 3. Cut the polenta into 16 pieces. Top with the radishes and arugula tapenade.

POLENTA LASAGNA LOAF

Steps:

• Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute. Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.
• Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.
• Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.
• Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.
• Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.
• Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil.
• Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce. Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.
• Bake in the preheated oven until bubbly, about 1 hour.
• Remove from the oven, discard foil, and let rest for at least 15 minutes.
• Divide onto 6 plates. Garnish with parsley and serve with additional sauce.

ARUGULA- AND PARMESAN-TOPPED POLENTA CANAPES

Steps:

• Line an 11- by 7-inch baking pan with foil, leaving a slight overhang on all sides.
• In a heavy saucepan bring water with salt to a boil and add polenta in a thin stream, whisking. Cook polenta over low heat (it should be barely boiling), stirring constantly, until very thick, about 10 minutes. Spread polenta evenly in pan.
• Separately mince shallots and garlic and chop arugula. In a non-stick skillet cook shallots in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic, arugula, and salt to taste and cook, stirring, a few seconds, or until arugula is just wilted. Spread arugula mixture evenly over polenta and cool to room temperature. Chill polenta, covered, until firm, at least 2 hours, and up to 1 day.
• Preheat oven to 400°F.
• Sprinkle arugula topping evenly with Parmesan, pressing gently to make it adhere, and, using foil, transfer polenta to a cutting board. Cut polenta lengthwise into thirds and cut strips crosswise into 3/4-inch-wide canapés. Arrange canapés on a large baking sheet and bake in upper third of oven 10 minutes, or until just heated through. Change oven setting to broil and broil canapés 2 minutes, or until tops just begin to brown.
• Serve canapés warm or at room temperature.

CREAMY POLENTA WITH CORN, PARMESAN AND ARUGULA

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
• Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
• In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
• Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.

VEAL CHOPS WITH ROASTED SHALLOTS, ARUGULA, AND SOFT POLENTA

Steps:

• Whisk 3/4 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes.
• Preheat oven to 450°F. Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend.
• Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.
• Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with arugula and serve.