POLENTA AND BACON WITH FONTINA
Categories Cheese Pork Side Sauté Parmesan Corn Fall Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 side-dish servings
Number Of Ingredients 9
Steps:
- Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.
- Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.
POLENTA WITH FONTINA AND THYME
Steps:
- Bring broth, thyme and garlic to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes. Add cheeses. Stir until melted. Season with salt and pepper. Transfer to bowl and serve.
- *Available at Italian markets and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture about 12 minutes.
POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS
If you've ever decided that cold cereal is a good dinner, here's another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.
Provided by Melissa Clark
Categories quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
- Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
- In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
- Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 721 milligrams, Sugar 2 grams, TransFat 0 grams
HERBY POLENTA WITH CORN, EGGS AND FETA
Cooking polenta in the oven has turned out to be quite a game-changer for me, and completely contradicts the belief that polenta needs to consistently be attended to. Do try to find coarse cornmeal here rather than the quick-cooking kind, as that style of polenta simply won't yield the same smooth and creamy result that you're looking for. You can also swap out the chicken stock for vegetable stock or water if you're looking for a vegetarian alternative. I like to serve this as a midday brunch with a zesty green salad, as it's hearty enough to keep you going until dinner.
Provided by Yotam Ottolenghi
Categories casseroles, grains and rice, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius.
- Add the corn to a food processor and pulse once or twice, just until roughly chopped. Transfer corn to a large bowl and add the spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
- Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk - it should be quite smooth and not completely set - then stir in half the feta. Increase the oven temperature to 425 degrees Fahrenheit/220 degrees Celsius.
- Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
- Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. Serve directly from the pan.
CHEESY POLENTA CASSEROLE
A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.
Provided by DOCTOR KITTEN
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 808.7 mg, Sugar 7.4 g
CHEESY POLENTA & EGG CASSEROLE
Make and share this Cheesy Polenta & Egg Casserole recipe from Food.com.
Provided by Messiejessie625
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium heat. Add onion and cook, stirring, until softened, but not browned, 2 to 3 minutes. Add 4 cups water and bring to a boil. Gradually whisk cornmeal into the boiling water. Add salt and cook over medium heat, whisking constantly until the polenta bubbles, 1 to 2 minutes. Reduce heat to low and cook, whisking frequently, until very thick, 10 to 15 minutes. (Alternatively, once the polenta comes to a boil, transfer it to the top of a double boiler, cover, and place over barely simmering water for 25 minutes. This is convenient, because you don't need to stir it as it cooks.).
- Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes. Drain if necessary and transfer to a cutting board; let cool. Finely chop when cool enough to handle.
- Position rack in upper third of oven; preheat to 350°F Coat a 9-by-13-inch baking pan with cooking spray.
- When the polenta is done, stir in fontina (or mozzarella) and 1/4 cup Parmigiano-Reggiano. If the polenta seems too stiff, add small amounts of water to thin it to a thick but not stiff consistency. Spread the polenta in the prepared pan.
- Make six 2-inch-wide indentations in the polenta with the back of a tablespoon. Break eggs, one at a time, into a custard cup and slip one into each indentation. Scatter the sausage on the polenta and sprinkle the remaining 1/4 cup Parmigiano-Reggiano evenly on top of the eggs.
- Bake the casserole for 15 minutes. Then broil until the egg whites are set, 2 to 4 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 299.2, Fat 17.2, SaturatedFat 6.4, Cholesterol 244.1, Sodium 738.6, Carbohydrate 18.6, Fiber 1.9, Sugar 2, Protein 17.6
More about "polenta with fontina and eggs recipes"
ORGANIC POLENTA WITH FONTINA & EGGS RECIPE
From cento.com
Servings 4-6Category Breakfast
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large nonstick, ovenproof skillet over medium-high heat.
- Pat the polenta rounds dry with paper towels, add to the skillet and cook until golden, about 3 minutes per side.
- Add the remaining olive oil, the garlic and red pepper flakes and sauté until the garlic is golden, about 1 minute.
POLENTA AND EGG BREAKFAST CASSEROLE - KEVIN LEE JACOBS
From agardenforthehouse.com
AUTHENTIC CREAMY ITALIAN POLENTA - RECIPES FROM ITALY
From recipesfromitaly.com
CHEESY POLENTA AND EGG CASSEROLE RECIPE - DELISH
From delish.com
POLENTA WITH FONTINA AND EGGS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
POLENTA WITH FONTINA AND ROASTED VEGETABLES - WILLIAMS SONOMA
From williams-sonoma.com
ROAST BRUSSELS SPROUTS WITH POLENTA, ANCHOVIES AND MUSHROOMS
From deliciousmagazine.co.uk
RECIPE: BAKED POLENTA & EGGS WITH MUSHROOMS & CRISPY SAGE
From blueapron.com
10 BEST POLENTA AND EGGS BREAKFAST RECIPES | YUMMLY
From yummly.com
POLENTA BAKED EGGS WITH CORN, TOMATO, AND FONTINA - COPY ME THAT
From copymethat.com
FONTINA CHEESE POLENTA | RICARDO
From ricardocuisine.com
POLENTA WITH FONTINA AND EGGS – FOOD NETWORK KITCHEN
From foodnetwork.com
FONTINA AND POLENTA RECIPES (38) - SUPERCOOK
From supercook.com
POLENTA WITH FONTINA AND EGGS – RECIPES NETWORK
From recipenet.org
BREAKFAST RECIPE: CHEESY POLENTA AND EGG CASSEROLE
From foodnewsnews.com
POLENTA WITH FONTINA AND SPINACH RECIPE | MYRECIPES
From myrecipes.com
POLENTA WITH FONTINA AND CROUTONS RECIPE - FOOD AND WINE
From foodandwine.com
POLENTA WITH FONTINA AND EGGS - MASTERCOOK
From mastercook.com
POLENTA WITH FONTINA AND EGGS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.ca
POLENTA WITH EGGS AND SALSA {VEGETARIAN} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
POLENTA RECEIPE - CREAMY POLENTA W/ EGGS - THE FRUGAL CHEF
From thefrugalchef.com
POLENTA WITH CARAMELIZED MUSHROOMS, MARINARA + FRIED EGGS AND …
From halfbakedharvest.com
BOBBY FLAY'S CREAMY POLENTA WITH POACHED EGGS | RECIPE - RACHAEL …
From rachaelrayshow.com
POLENTA WITH FONTINA AND EGGS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
CREAMY POLENTA WITH EGGS, CHORIZO AND CILANTRO - FEASTING AT HOME
From feastingathome.com
POLENTA WITH VEGETABLES RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
POLENTA WITH FONTINA AND EGGS - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
POLENTA AND EGG RECIPES (289) - SUPERCOOK
From supercook.com
ORGANIC POLENTA WITH FONTINA & EGGS - CENTO.COM
From cento.com
POLENTA WITH ROASTED RED PEPPERS & FONTINA CHEESE RECIPE
From myrecipes.com
POLENTA CASSEROLE WITH FONTINA AND TOMATO SAUCE - HEALTHY …
From healthyrecipeseasy.eu.org
POLENTA WITH FONTINA
From bigoven.com
BREAKFAST POLENTA (YELLOW GRITS) WITH PESTO & EGGS - WELL SEASONED
From wellseasonedstudio.com
SHRIMP & POLENTA RECIPES - THERESCIPES.INFO
From therecipes.info
POLENTA AND EGG BREAKFAST CASSEROLE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
POLENTA WITH FONTINA AND EGGS - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love