ZUCCHINI POLENTA
Polenta is a staple of Northern Italy. In this dish, it is combined with grated zucchini and cheese, then baked in the oven.
Provided by ratherbeswimmin
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cornmeal and water together in a small bowl.
- Bring the broth and salt to a boil in a saucepan over medium-high heat.
- Lower heat to medium-low and slowly add cornmeal, stirring for about 2 minutes or until the polenta is smooth (use a long-handled spoon to stir the polenta; it bubbles up and will burn).
- Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.
- Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.
- Spoon tomato sauce over the top; sprinkle with parmesan cheese.
- Bake in a 350° oven, uncovered, for 30 minutes or until heated through.
- Let stand 5 minutes, then cut into squares to serve.
Nutrition Facts : Calories 298.6, Fat 13.8, SaturatedFat 7.8, Cholesterol 35.4, Sodium 1239.2, Carbohydrate 31.4, Fiber 4, Sugar 4.5, Protein 14.3
15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU
This quick homemade tomato ragu is packed with vegetables and takes just a few minutes longer than warming up a jar of sauce. Finely chopping the vegetables in a food processor cuts down the cooking time tremendously. Serve it over quick-cooking creamy polenta for a complete meal that's ready in 15 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
- When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
- Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
- By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
- When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
- Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.
POLENTA WITH ZUCCHINI, PEPPERS AND CHEESE
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Wash, trim and seed red peppers; dice fine.
- Heat oil in large nonstick skillet; add peppers, and saute over medium heat.
- Wash, trim and dice zucchini fine; add to peppers, and continue to saute until vegetables have softened.
- Bring chicken stock to boil in a covered pot.
- Grate cheese.
- Slowly stir polenta into boiling chicken stock, and cook until mixture thickens, just a couple of minutes.
- When polenta is cooked, stir into vegetables along with cheese; season with salt, if desired, and with pepper.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 13 grams, Carbohydrate 83 grams, Fat 25 grams, Fiber 10 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1423 milligrams, Sugar 22 grams
CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
POLENTA WITH FENNEL, PEPPERS, TOMATOES AND CHEESE
Provided by Marian Burros
Categories dinner, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Wash and trim the top branches and the bottom from the fennel. Slice the fennel bulb very thinly into rounds, and then slice the rounds into julienne strips.
- Heat a medium-large nonstick skillet until it is very hot; add oil, reduce heat and stir in the fennel, cooking until fennel begins to brown and soften.
- Wash, trim, seed and thinly slice the peppers, and cut slices into small pieces; add to fennel, and continue to saute over medium heat.
- Wash, trim and cut up tomatoes; add to vegetables when peppers have begun to soften.
- Pit and cut up olives, and add. Cover the pot; reduce heat to simmer, and continue to cook until the vegetables are tender.
- In covered pot, boil stock.
- Grate cheese.
- Slowly stir polenta into boiling stock, reduce heat to medium-high and cook until mixture thickens, just a couple of minutes.
- When polenta is cooked, stir in the cheese, season with salt and pepper, and top with the vegetables.
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
ITALIAN POLENTA CASSEROLE
Cheesy polenta layered with thinly sliced zucchini and marinara sauce makes a delicious side dish to steak, pork chops, or chicken!
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
- Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
- Pour half of the polenta into the prepared casserole dish. Top with half of the sliced zucchini, overlapping slices slightly. Top zucchini with half of the marinara sauce, then sprinkle with half of the Italian-style cheese. Repeat layers one more time. Cover.
- Bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 21.3 g, Cholesterol 54.7 mg, Fat 18.8 g, Fiber 2.4 g, Protein 16.7 g, SaturatedFat 11.4 g, Sodium 1035.9 mg, Sugar 3.3 g
POLENTA WITH ZUCCHINI AND TOMATOES
Though I think of this Greek-inspired ragout as a summer topping, zucchini is available year-'round in the supermarket, so you can make this dish through next winter.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Begin making the polenta. While it's in the oven, cook the squash. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring often, until just about tender, about five minutes. Add the garlic and cook, stirring, for a minute or two, until fragrant. Stir in the squash and 1/2 teaspoon salt, and toss together for five to eight minutes, until it is coated with oil and beginning to soften. Add the tomatoes and their juice, the sugar and salt to taste. Turn the heat to medium-high. Cook, stirring often, for five to 10 minutes, until the tomatoes have cooked down slightly. Turn the heat back down to medium and cook, uncovered, for 20 minutes, until the vegetables are soft and aromatic. If they begin to dry and stick to the pan before the end of the cooking time (if you're using fresh tomatoes, this may happen because there isn't as much juice as with canned tomatoes), add up to 1/4 cup water. Stir in the parsley and mint, and simmer for a few more minutes. Remove from the heat, taste, adjust the salt and add pepper.
- When the polenta is ready, remove from the oven. If adding Parmesan, stir it in. Spoon onto plates, and make a depression in the center. Top with the zucchini. Garnish with additional Parmesan, and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 448 milligrams, Sugar 5 grams
CREAMY PARMESAN POLENTA
Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.
Provided by Keith Haney
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
- Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 87.1 g, Cholesterol 18.2 mg, Fat 12.3 g, Fiber 7.7 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 1185.7 mg, Sugar 5.7 g
POLENTA WITH MOZZARELLA AND PARMESAN
Provided by Maria Watson
Categories Milk/Cream Side Vegetarian Quick & Easy Mozzarella Parmesan Rosemary Cornmeal Winter Bon Appétit California Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine milk and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil. Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes. Add rosemary and cheeses; whisk until cheeses melt. Season with salt and pepper.
BAKED POLENTA WITH CHEESE
Want a different family side dish but with flavors sure to please? Then try this. With some store-bought polenta in a tube and a few other ingredients, TADA ... scalloped polenta, yum!
Provided by laughingmagpie
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
- Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
- While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
- Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
- Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 32.5 g, Cholesterol 71.2 mg, Fat 24.5 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 15.1 g, Sodium 820.4 mg, Sugar 7.9 g
PECORINO-AND-PEPPER POLENTA
Cheesy polenta -- ready in 20 minutes -- is a satisfying side dish that easily pairs with whatever main dish is on the menu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 4
Steps:
- In a large saucepan, combine 4 cups water, 1 teaspoon salt, and 1 teaspoon pepper; bring to a boil. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; cook, whisking often, until thickened, 10 to 15 minutes.
- Remove from heat, and stir in Pecorino and butter. Serve immediately, sprinkled with more pepper.
More about "polenta with zucchini peppers and cheese recipes"
BAKED POLENTA WITH ZUCCHINI AND TOMATO-PEPPER SAUCE ...
From fooddiez.com
BAKED PARMESAN POLENTA WITH ZUCCHINI AND TOMATOES ...
BEST CANADIAN OKA AND TURKEY POLENTA GRATIN RECIPES | FOOD ...
From foodnetwork.ca
CHEESY POLENTA WITH ZUCCHINI STEW | RECIPES WIKI | FANDOM
From recipes.fandom.com
CHEESY POLENTA ZUCCHINI SLICE | THE NUTRAMILK | RECIPES
From thenutramilk.com
POLENTA WITH EGGS AND ZUCCHINI | BETTER HOMES & GARDENS
From bhg.com
CREAMY POLENTA WITH ZUCCHINI AND TOMATOES – WELLPLATED.COM
From wellplated.com
POLENTA WITH PEPPER AND CHEESE | MYPLATE
From myplate.gov
BAKED PARMESAN POLENTA WITH ZUCCHINI AND TOMATOES ...
From williams-sonoma.com
AUTHENTIC CREAMY ITALIAN POLENTA | POLENTA CONCIA ...
From recipesfromitaly.com
BAKED POLENTA WITH ZUCCHINI & TOMATO-PEPPER SAUCE RECIPE ...
From sunset.com
RECIPE: CREAMY POLENTA WITH ZUCCHINI | BLUE DIAMOND
From bluediamond.com
10 BEST CHEESY POLENTA RECIPES | YUMMLY
From yummly.com
BAKED POLENTA WITH ZUCCHINI & TOMATO-PEPPER SAUCE RECIPE ...
From myrecipes.com
POLENTA WITH PEPPER AND CHEESE | REAL LIFE, GOOD FOOD
From reallifegoodfood.umn.edu
POLENTA WITH ZUCCHINI RECIPE - FOOD NEWS
From foodnewsnews.com
POLENTA ZUCCHINI RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VEGAN POLENTA CASSEROLE
From zucchinirunner.com
SHEET PAN ITALIAN SAUSAGE, POLENTA & ZUCCHINI - PREGO ...
From campbells.com
POLENTA CASSEROLE WITH ZUCCHINI AND GRILLED CHEESE | CHEF ...
From chefreader.com
POLENTA WITH ROASTED RED PEPPERS & FONTINA CHEESE RECIPE ...
From myrecipes.com
ZUCCHINI AND POLENTA RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST BAKED POLENTA WITH CHEESE RECIPES | YUMMLY
From yummly.com
POLENTA GRATIN WITH TOMATO AND ZUCCHINI - CANMAR FOODS
From canmarfoods.com
CHEESY POLENTA WITH ZUCCHINI STEW RECIPE - COOKING INDEX
From cookingindex.com
POLENTA ZUCCHINI RECIPES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
BAKED POLENTA WITH ZUCCHINI AND TOMATO PEPPER SAUCE ... RECIPE
From crecipe.com
EVERYDAY GOURMET | POLENTA WITH ZUCCHINI AND TOMATO SAUCE
From everydaygourmet.tv
CHEESY POLENTA WITH ZUCCHINI AND PEPPERS | SERVINGS
From servings.org
CREAMY POLENTA WITH ZUCCHINI | VEGGIE PRIMER
From veggieprimer.com
POLENTA WITH ZUCCHINI, PEPPERS AND CHEESE - MASTERCOOK
From mastercook.com
RECIPE: CREAMY POLENTA BOWL WITH OVEN-ROASTED TOMATOES AND ...
From thekitchn.com
CHEESY POLENTA ZUCCHINI SLICE RECIPE - RECIPEZAZZ.COM
From recipezazz.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