BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
CRISPY SEASONED POLENTA SQUARES
Crisp polenta squares make a delightful side for a variety of main dishes. Sun-dried tomatoes and just the right amount of seasoning make them seem special...a dollop of sour cream adds the finishing touch! Shelly Fisher - Hermiston, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.
Nutrition Facts : Calories 134 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 456mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CHARRED CORN POLENTA WITH GRILLED TOMATO VINAIGRETTE
Provided by Bobby Flay
Time 5h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Grilled Tomato Vinaigrette: Preheat the grill. Toss the tomatoes with the olive oil and season with salt and pepper to taste. Grill the tomatoes, until the skins are blackened. Remove and chop coarsely. Place the tomatoes in a blender and add the garlic, onion, balsamic vinegar and basil and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Reserve.
- Polenta: Butter a large shallow baking dish generously with butter, set aside. Place the chicken stock in large saucepan and bring to a boil. Slowly add the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon until thickened and smooth. Fold in the corn, Parmesan cheese and parsley and pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
- Preheat the grill. Cut the chilled polenta into 2-inch circles, brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Drizzle with vinaigrette.
SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES
I came up with this to make for my Veal Osso Bucco recipe # 54107. This is so creamy smooth real comfort food! It's got a slight warming kick from the chipotle sauce. Polenta was known as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino (the Italian part of Switzerland) in the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta became the staple dish of the area.
Provided by Rita1652
Categories Grains
Time 41m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
- Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
- Add Broth bring to a boil. Add chipotle sauce.
- Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
- Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
- Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!
Nutrition Facts : Calories 218, Fat 10.5, SaturatedFat 5.8, Cholesterol 28.8, Sodium 1052.5, Carbohydrate 20.1, Fiber 2.2, Sugar 2.7, Protein 11.3
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
POLENTA
Simple directions on how to cook plain polenta. There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake it, or fry it! Experiment and choose your favorite technique!
Provided by IDAJ
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 23.5 g, Fat 1.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 10.7 mg, Sugar 0.2 g
SUN-DRIED TOMATO POLENTA CUTLETS
This delicious recipe came from the Moosewood Restaurant Low Fat Favorites Cookbook. I think you'll be pleasantly surprised when you experience the crisp texture of these beautifully jeweled cutlets. You will never guess by tasting them how low fat they are. These are excellent cold and will travel well in a lunchbox or picnic basket. Enjoy!
Provided by Sharon123
Categories Southwestern U.S.
Time 1h10m
Yield 12 cutlets
Number Of Ingredients 14
Steps:
- Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside.
- In a small saucepan, warm the olive oil and saute the onions, 1/3 of the garlic, and 1/4 teaspoons salt for about 5 minutes, until the onions soften.
- Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices, about 10 minutes.
- Drain and mince the sun dried tomatoes, add them to the mushroom mixture, and set aside.
- In a medium saucepan, bring 3 cups water, 3/4 teaspoons salt, and another 1/3 of the garlic to a boil.
- Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps.
- Lower the heat and cook, uncovered, gently, for about 10 minutes, stirring often, until the polenta is quite thick.
- Add the mushroom mixture to the polenta and mix well.
- Prepare an 8x12 inch glass or porcelain baking dish with a light coating of cooking spray.
- Spread the polenta mixture evenly in the baking dish and chill in the freezer for 1/2 hour or in the refrigerator for at least 1 hour.
- When the polenta mixture has chilled enough to hold its shape when cut, it will be very easy to handle.
- While the polenta is chilling, combine the bread crumbs, Parmesan, the parsley, and the remaining garlic and basil in a food processor or blender and whirl together until well mixed.
- Pour out into a large deep platter.
- In a separate large shallow bowl, lightly beat the egg whites and remainging 1/4 teaspoon salt until slightly frothy.
- Preheat the oven to 400*F.
- Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal.
- This mathmatical wizardry makes 12 triangular cutlets (they say trust us).
- Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture.
- Place the breaded cutlets on a large very lightly oiled or sprayed baking tray and bake for 20 minutes.
- With a metal spatula, carefully turn each cutlet over and bake for 10 minutes more, until golden brown.
- Enjoy!
- Note:.
- You may top each serving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto, or sauce of your choice.
POLENTA WITH SUN-DRIED TOMATOES, GARLIC, CORN AND ONIONS
Coarsley ground cornmeal cooked in stock and flavoured with Sun-dried tomatoes, garlic and corn. It is then sliced, and grilled, baked, topped with caramelized onions and served with tomato concasse.
Provided by Hag chef
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- In a heavy saucepan, bring the stock to a boil over high heat.
- Meanwhile, in a small nonstick sauté pan, heat the oil over medium heat. Add the garlic and sage and cook, stirring, until the garlic softens, 2 to 3 minutes. Scrape the contents of the sauté pan into the boiling stock.
- Add the corn kernels and sun-dried tomatoes and reduce the heat to medium, so that the liquid just simmers.
- Handful by handful, add the cornmeal to the water in a steady rain, whisking constantly, until fully incorporated with no lumps. Cook, whisking constantly, until thick and bubbly, about 5 to 7 minutes.
- Remove from the heat.
- Coat a 5 x 9-inch (12.5 x 23-cm) loaf pan with nonstick cooking spray. Pour the polenta into the pan, smooth the surface, and spray it lightly with the vegetable oil spray.
- Cover with plastic wrap and let cool.
- Caramelized onions:.
- In a nonstick sauté pan, heat the oil over high heat. Add the onions and cook, stirring constantly, until deep golden brown, caramelized and soft, about 15 minutes. Adjust the heat if needed so the onions don't burn.
- Stir in the maple syrup or brown sugar, vinegar, basil, and vegetable stock and reduce the heat. Keep warm at the back of the stove until ready to use.
- Tomato Concasse:.
- In a sauté pan, heat the oil over high heat. Add the garlic and cook for a few seconds.
- Quickly stir in the tomatoes. Cook, stirring, just until the tomatoes are heated through. Add the salt, pepper, and basil.
- Cover and keep warm until ready to use.
- To Assemble:.
- Preheat the oven to 300°F (150°C). Heat a charcoal or gas grill to medium. Lightly coat a baking sheet and the grill with nonstick cooking spray.
- Invert the polenta onto a work surface and cut into 8 triangles or squares.
- Grill the polenta on both sides only until well marked, about 2 to 3 minutes on each side.
- Transfer to the prepared baking sheet in a single layer and bake for 4 to 5 minutes in the oven, until heated through.
- Remove from the oven and sprinkle with the feta cheese, if desired.
- To serve, ladle the tomato concasse in the centre of each warmed plate. Place 2 squares of polenta on the tomato concasse and top with the caramelized onions, and sprinkle with chopped parsley. Serve immediately.
Nutrition Facts : Calories 267.6, Fat 8.8, SaturatedFat 1.5, Cholesterol 4.5, Sodium 852.2, Carbohydrate 41.6, Fiber 5, Sugar 11.8, Protein 8.3
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SUNDRIED TOMATO POLENTA BITES - RECIPE GIRL
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5/5 (1)Total Time 50 minsCategory AppetizerCalories 91 per serving
- Lightly oil a 13x9-inch baking pan. Bring the first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove the herbs and garlic. Whisk in the cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don't worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 30 polenta rounds (or as many as you can).
- Place the basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.
- Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute the polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.
- Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you'd like. Finish them with a sprinkle of sea salt. Serve warm or at room temperature.
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