POLENTA WITH ROASTED TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position a rack in the upper third of the oven and preheat to 450. Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300 but keep the tomatoes inside.
- Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat. Slowly whisk in the polenta until smooth and creamy. Add 1 teaspoon salt, and pepper to taste. Remove from the heat, cover and keep warm.
- Bring a pot of salted water to a boil. Slice the chard leaves into wide strips and the stems into 1-inch pieces. Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes. Drain the chard.
- Remove the skillet from the oven and place over medium-high heat. Push the tomatoes to one side, add the butter and swirl until the butter is golden brown. Add the chard and toss to coat. Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.
POLENTA WITH ROASTED TOMATOES AND GOAT CHEESE
This was a last minute fix when I remembered one of my dinner guests was gluten free and couldnt eat the pasta I was preparing. Came out so elegant! Homemade polenta is surprisingly easy and 100x better than store bought. If you haven't tried it before, you are in for a treat.
Provided by sofie-a-toast
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375. Grease a large baking sheet with a little of the olive oil.
- Place tomatoes in pan cut side down and drizzle with olive oil and sprinkle with salt and pepper. Roast until they start to char and shrivel (no need to turn over), 40-50min. Let cool on the pan a bit.
- For the Polenta: Boil the milk and water together.
- Whisk in the cornmeal and salt. Turn down the heat and stir constantly until the polenta is suspended in the water and no longer settles to the bottom of the pot. It's done in about 15 minutes (still stirring often), but is supposedly even better if you cook it for about an hour - I wouldn't know, I'm always too impatient :).
- Take of the stove and stir in the butter or olive oil and 1/2 cup parmesan cheese.
- Place a mound of polenta in the center of each plate. Top with goat cheese, roasted tomato, basil and pine nuts.
Nutrition Facts : Calories 516.3, Fat 28, SaturatedFat 8.8, Cholesterol 34, Sodium 828.6, Carbohydrate 57, Fiber 6.3, Sugar 3.9, Protein 13.5
CREAMY POLENTA WITH GOAT CHEESE
Soft goat cheese adds a tang to this otherwise basic polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 5
Steps:
- Bring 1 quart of water to a boil in a medium-size saucepan. Add salt and slowly add polenta, in a thin stream, whisking constantly to avoid lumps. Continue whisking until thick and creamy, about 5 minutes. Stir in the cheeses and butter. Serve immediately.
POLENTA WITH GOAT CHEESE AND ROSEMARY
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite, of sorts, for Brooklynites of a certain time. The ingredients are few, and the technique simple. So do as Sifton suggests: "Get good organic apples that can hold up to heat and the best coarse-ground polenta and thick, creamy goat cheese you can find. Spend the money for Grade A maple syrup and organic pecans. And spend the time to find the candied ginger, which adds a bright, floral taste to the final dish." Serve it with these pork chops, another of Mr. Kenney's dishes.
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
- Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams
GOAT CHEESE POLENTA
This is an unusual appetizer that calls for goat cheese and oil packed sun dried tomatoes-very trendy but not too putzy to put together. It's pretty tasty.
Provided by MNLisaB
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the grits, chicken broth and garlic in a large saucepan with a tight fitting lid.
- Bring to a boil over medium heat, stirring frequently.
- Reduce heat to low and cook, stirring occasionally, for 20 minutes.
- Remove from the heat and stir in the goat cheese and sun dried tomatoes.
- Continue stirring until the cheese has melted and all ingredients are well mixed.
- Grease a 9X13 inch cooking pan and spoon the mixture into the dish and press with wet hands to spread evenly.
- Can be served room temperature or chilled.
- For entree size serving, cut into 6 pieces.
- For an appetizer, cut into smaller squares.
SAUTEED POLENTA WITH ROASTED TOMATOES
Steps:
- For the polenta: Bring 6 cups water and the salt to a boil over high heat in a medium (6-quart) heavy-bottom pot. Bring remaining 4 cups water to a simmer over medium heat in a small saucepan.
- Gradually add polenta to the large pot while whisking constantly. Switch to a wooden spoon once mixed in with no lumps. Cook until cornmeal has absorbed all of the water, about 3 minutes. Lower heat until only one or two large bubbles break the surface at a time (over medium-low or low, adjusting heat as necessary).
- Stir 2 ladles of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladles of water every 5 minutes, stirring frequently to prevent polenta from scorching and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
- Stir in butter and season with pepper. Use a damp spoon or ladle to transfer polenta to a parchment-lined small rimmed baking sheet and chill until firm.
- Preheat oven to 325 degrees for the tomatoes.
- Make the tomatoes: In a shallow baking dish, combine garlic, tarragon, sugar, vinegar, and oil. Add tomatoes and toss to combine; season with salt and pepper. Transfer to oven and bake until soft, 1 to 1 1/2 hours.
- To finish: Invert chilled polenta onto work surface and remove parchment paper. Trim edges and cut polenta into 4 inch squares. Cut squares in half on the diagonal to form triangles. Heat 2 tablespoons olive oil in a medium saute pan. Sear triangles on each side until light golden, about 2 minutes per side. Serve polenta with roasted tomatoes and fresh ricotta. Drizzle with balsamic vinegar and olive oil, and sprinkle with fleur de sel.
BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN
This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.
Provided by rjohl
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
- Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
- Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
- Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
- Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g
More about "polenta with roasted tomatoes and goat cheese recipes"
ROASTED TOMATOES WITH GOAT CHEESE POLENTA RECIPE
From pinchofyum.com
Reviews 46Calories 234 per servingCategory Dinner
- Preheat the oven to 425 degrees. Wash the tomatoes, place on a baking sheet, and pat dry. Drizzle with 1 tablespoon of the oil. Roast for 10 minutes, gently turn the tomatoes, and repeat until the tomatoes are browned, about 30 minutes. I turned the heat up to 450 at the end to get more browning action.
- Heat the remaining 2 tablespoons oil in a large heavy pan. Add the garlic and saute gently until fragrant, but do not brown – browned garlic tastes bitter and gross. When the garlic is smelling awesome, add the spinach and turn off the heat. You should be able to just keep stirring the spinach around for a minute and it will wilt and reduce in size. Transfer to a bowl and set aside. Wipe out the pan with a paper towel.
- In the same pan, bring the water to a boil. Add the polenta and whisk until smooth. Simmer for 15 minutes or so until the polenta has thickened. Add the goat cheese and the salt and stir until smooth. Taste and adjust as necessary. Serve the polenta immediately with the tomatoes and the spinach.
POLENTA WITH GOAT'S CHEESE & PAN ROASTED TOMATOES …
From abelandcole.co.uk
Servings 2Total Time 20 mins
POLENTA WITH ROASTED TOMATOES AND GOAT CHEESE - BREAD …
From breadandhoneyblog.net
Cuisine ItalianCategory Main CourseServings 6Estimated Reading Time 4 mins
- Preheat oven to 450 degrees. Wash tomatoes. Cover a baking sheet with parchment paper. Drizzle olive oil generously over the tomatoes, along with salt, pepper and Herbes de Provence. Roast for 10 minutes or until tomatoes begin to split. Remove from oven and toss with garlic and your chiffonade of basil.
- In a medium saucepan, bring 6 cups water to a brisk boil over medium-high heat. Add salt and while whisking gently, pour the polenta into the boiling water in a steady stream. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring. Cook for 15-20 minutes, stirring vigorously every 5 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. The consistency should be that of a softer porridge-like polenta. Add the parmesan and butter.
- Top the polenta with your medley of roasted tomatoes, fresh arugula and your choice of crumbled goat cheese or Parmesan. I serve the polenta as a side with either a store-bought rotisserie chicken in a pinch or my stellar Roasted Lemon and Thyme chicken. And a crisp baguette, of course!
BAKED POLENTA RECIPE VEGAN : ROASTED TOMATOES WITH GOAT …
From ptownpizza.blogspot.com
POLENTA WITH GOAT CHEESE & FRESH SAGE - RECIPE - FINECOOKING
From finecooking.com
SOFT POLENTA WITH ROASTED CHERRY TOMATOES RECIPE | GOOP
From goop.com
CREAMY POLENTA FOR BREAKFAST - SOLAR-HEART.COM
From solar-heart.com
GOAT CHEESE POLENTA WITH CHERRY TOMATOES - KITCHN
From thekitchn.com
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES - COOKIE AND KATE
From cookieandkate.com
SPICY SAUTEED POLENTA WITH ROASTED CHERRY TOMATOES RECIPE
From mollisauces.com
VEGETARIAN RECIPE #6: ROASTED TOMATOES AND GOAT CHEESE POLENTA
From everyday-reading.com
CRISP POLENTA WITH ROASTED CHERRY TOMATOES RECIPE
From foodandwine.com
CRISPY POLENTA WITH GOAT CHEESE, ROASTED TOMATO AND BASIL
From simplybeautifuleating.com
ROASTED TOMATOES WITH GOAT CHEESE POLENTA | RECIPE | VEGETARIAN …
From pinterest.ca
POLENTA CRUST, ROASTED-TOMATO QUICHE, WITH GOAT CHEESE AND …
From savorthebest.com
OVEN ROASTED TOMATOES WITH CREAMY PARMESAN POLENTA - RECIPE …
From reciperunner.com
ROASTED TOMATOES WITH GOAT CHEESE POLENTA RECIPE - OFF THE MUCK
From offthemuck.com
POLENTA WITH ROASTED TOMATO JAM AND GOAT CHEESE - AN INSPIRED …
From aninspiredkitchen.com
GORDON RAMSAY'S GRILLED POLENTA WITH TOMATOES AND GOAT'S CURD
From youtube.com
ROASTED TOMATO, SPINACH AND GOAT CHEESE POLENTA (GLUTEN FREE)
From delscookingtwist.com
RECIPE: POLENTA TART WITH TOMATOES AND GOAT CHEESE
From wholefoodsmarket.com
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES RECIPE
From recipes.net
POLENTA WITH ROASTED TOMATOES & SHALLOTS | CANADIAN LIVING
From canadianliving.com
ROASTED TOMATOES WITH GOAT CHEESE POLENTA - YOUTUBE
From youtube.com
CREAMY GOAT CHEESE POLENTA WITH ROASTED TOMATOES AND CRISPY …
From withtwospoons.com
ROASTED TOMATOES WITH GOAT CHEESE POLENTA | RECIPE | VEGETARIAN …
From pinterest.ca
CREAMY GOAT CHEESE POLENTA - THE PIONEER WOMAN
From thepioneerwoman.com
POLENTA AND MUSHROOMS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GOAT CHEESE POLENTA RECIPE - CHISEL & FORK
From chiselandfork.com
HOW TO COOK POLENTA WITH CHERRY TOMATOES, YELLOW CHEESE AND …
From thisnutrition.com
BAKED POLENTA WITH OVEN-ROASTED TOMATOES AND CHEESE
From thegardenofeating.org
CREAMY VEGAN POLENTA RECIPE WITH ROASTED TOMATOES
From foodnewsnews.com
GRILLED POLENTA WITH CHARRED TOMATOES | GRILL MATES
From mccormick.com
CREAMY BASIL POLENTA WITH ROASTED TOMATOES | POLENTA RECIPE
From twopeasandtheirpod.com
CREAMY POLENTA WITH GRILLED STEAK AND ROASTED TOMATOES
From jocooks.com
EASY CREAMY POLENTA RECIPE WITH ROASTED VEGETABLES - TARA …
From tarateaspoon.com
CREAMY POLENTA WITH ROASTED TOMATOES - THE PETIT GOURMET
From thepetitgourmet.com
TOMATO AND GOAT CHEESE POLENTA TART - HONEST COOKING
From honestcooking.com
ROASTED ROOT VEGETABLES WITH GOAT CHEESE POLENTA RECIPE
From eatingwell.com
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