POLENTA WITH PEAS AND PANCETTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta.
PUMPKIN POLENTA WITH VEGETABLES
Quick-cooking polenta gets whisked with pumpkin puree, then topped with roasted Brussels sprouts and butternut squash for a healthy, satisfying meal.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
- Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
- Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.
EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)
Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
- Pour water into the prepared dish; stir in polenta and salt.
- Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g
BUTTERNUT SQUASH POLENTA WITH SAUSAGE AND ONION
In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal. Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal. It's a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can't find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes. You could also substitute coarsely ground cornmeal for the fine polenta. Try to avoid using instant (or quick-cooking) polenta, but if it's all you can find, add the squash, salt and bay leaf to the boiling water 15 minutes before stirring in the polenta, so the squash gets a chance to soften. Just do not use the prepared polenta that comes in a tube. You can grate the squash the day before and store it in a plastic bag in the fridge.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.
- While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.
- Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 30 grams, Carbohydrate 41 grams, Fat 55 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 19 grams, Sodium 1266 milligrams, Sugar 4 grams, TransFat 1 gram
POLENTA WITH BUTTERNUT SQUASH
Butternut squash adds a lot of flavor and color. Serve topped with wild mushroom cream sauce or sausage apple saute.
Provided by KelBel
Categories Grains
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Bake until squash is tender, about 1 hour 30 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
- Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes.
- Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper.
Nutrition Facts : Calories 350.6, Fat 12.3, SaturatedFat 3.5, Cholesterol 11, Sodium 1144.2, Carbohydrate 52.4, Fiber 7, Sugar 5.7, Protein 12.1
POLENTA WITH AUTUMN SQUASH AND PANCETTA
Steps:
- 1. Bring 7 cups salted water to a boil in a heavy medium saucepan over high heat. Gradually whisk cornmeal into boiling water. Let return to a boil, then reduce heat to low and cook, stirring frequently, until very thick and shiny, about 40 minutes. Monitor pot so mixture doesn't boil over, decreasing heat if necessary. Add more water, 1 tablespoon at a time, if necessary. Season with pepper and then stir in butter, thyme and half of Parmesan. Taste and add salt if necessary. 2. Preheat broiler and set rack about 7 inches below flame. Grease an 18- by 13-inch shallow roasting pan with 1 tablespoon oil. Spread hot polenta out into pan. Let cool 10 minutes. 3. Meanwhile, in a small bowl, toss squash, red peppers and scallions with salt, pepper and 2 tablespoons oil. Set aside. 4. Top cooled polenta with pancetta. Place pan under broiler and cook until pancetta starts to crisp, 4-5 minutes. Remove from broiler and evenly distribute squash-red pepper mixture over polenta. Return pan to broiler and cook until vegetables are tender and start to brown, 5-6 minutes more. (The squash will brown the quickest because it has so much sugar in it, but a little char on the edges adds texture and flavor.) 5. Remove polenta from broiler and top with remaining cheese, mint and basil. Drizzle with pomegranate molasses and remaining oil. Serve warm with a green salad.
SUMMER SQUASH AND POLENTA CASSEROLE
This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Melissa McGee.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in pasta sauce. Stir, cover and simmer until vegetables are slightly tender.
- Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
- Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 27.1 g, Cholesterol 28 mg, Fat 13.4 g, Fiber 4.4 g, Protein 13.2 g, SaturatedFat 5.5 g, Sodium 729.1 mg, Sugar 8.6 g
SOFT POLENTA WITH ROAST SQUASH, KALE & HAZELNUTS
This dish makes a wonderful accompaniment to a roast chicken or some lovely crackling-covered pork. It works well as a vegetarian main course too
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 14
Steps:
- Boil the kettle, put the shallots in a bowl, pour over kettle-hot water and set aside for 10 mins. This will make them much easier to peel. Heat oven to 200C/180C fan/gas 6.
- Once cooled a little, drain and peel the shallots, and halve any large ones. In a large roasting tin, toss the shallots and squash with 1 tbsp oil and some seasoning. Roast for 25 mins.
- Add the thyme, garlic, chilli, nutmeg, kale, lemon zest and hazelnuts to the roasting tin. Season and toss with the remaining oil. Return to the oven for another 15 mins.
- While the vegetables are roasting, bring the stock to the boil in a saucepan. Pour in the polenta in a thin, steady stream, whisking continuously. Cook for 2-3 mins, then add the milk, season well and stir in the cheese. The polenta should have the consistency of loose mashed potato. Keep warm until ready to serve - the polenta will form a skin and thicken if left for too long, so cover with a piece of baking parchment, and stir in some extra milk if you need to.
- To serve, pour the warm polenta onto a large serving platter and top with the roasted veg. Squeeze over a little lemon juice and finish with some parmesan shavings.
Nutrition Facts : Calories 442 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium
POLENTA WITH AUTUMN SQUASH AND PANCETTA
Steps:
- 1. Bring 7 cups salted water to a boil in a heavy medium saucepan over high heat. Gradually whisk cornmeal into boiling water. Let return to a boil, then reduce heat to low and cook, stirring frequently, until very thick and shiny, about 40 minutes. Monitor pot so mixture doesn't boil over, decreasing heat if necessary. Add more water, 1 tablespoon at a time, if necessary. Season with pepper and then stir in butter, thyme and half of Parmesan. Taste and add salt if necessary. 2. Preheat broiler and set rack about 7 inches below flame. Grease an 18- by 13-inch shallow roasting pan with 1 tablespoon oil. Spread hot polenta out into pan. Let cool 10 minutes. 3. Meanwhile, in a small bowl, toss squash, red peppers and scallions with salt, pepper and 2 tablespoons oil. Set aside. 4. Top cooled polenta with pancetta. Place pan under broiler and cook until pancetta starts to crisp, 4-5 minutes. Remove from broiler and evenly distribute squash-red pepper mixture over polenta. Return pan to broiler and cook until vegetables are tender and start to brown, 5-6 minutes more. (The squash will brown the quickest because it has so much sugar in it, but a little char on the edges adds texture and flavor.) 5. Remove polenta from broiler and top with remaining cheese, mint and basil. Drizzle with pomegranate molasses and remaining oil. Serve warm with a green salad.
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