Polentapancakeswithwarmberrysauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POLENTA CAKES WITH QUICK SAUSAGE SAUCE



Polenta Cakes with Quick Sausage Sauce image

Provided by Anne Burrell

Time 1h50m

Yield 4 servings

Number Of Ingredients 30

1 cup milk
2 cups water
1 bay leaf
Pinch cayenne pepper
Kosher salt
1 cup polenta
4 fresh sage leaves, finely chopped
1/4 cup mascarpone
4 tablespoons grated Parmigiano-Reggiano, plus more for serving
Half recipe Italian Sausage, recipe follows
1/2 onion, peeled and diced
1/2 fennel bulb, diced
1 celery rib, diced
1 clove garlic
Kosher salt
Pinch crushed red pepper flakes
Extra-virgin olive oil
1/2 cup tomato paste
1/2 cup white wine
2 cups tomato puree
2 pounds pork shoulder (with a good amount of fat), cut into large chunks
2 cloves garlic, minced
2 tablespoons kosher salt
1 tablespoon fennel seed
1/2 tablespoon crushed red pepper
1/2 tablespoon ground coriander
Ice cold water
Oil
Hog casing
Special equipment: stand mixer with meat grinder and sausage horn attachments

Steps:

  • For the polenta cakes: In a saucepan, combine the milk, water, bay, and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you must taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
  • Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly. Once the polenta is combined, switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the sage and mascarpone.
  • Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic wrap smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
  • For the sauce: Preheat the oven to 375 degrees F.
  • Place the sausage in the oven and roast for 15 minutes.
  • In a food processor, puree the onions, fennel, celery, and garlic until it becomes a coarse paste. Season with salt and give a sprinkle of crushed red pepper.
  • When the sausage is roasted, remove it from the oven and coarsely chop.
  • Coat a wide, deep pot with olive oil and add the pureed veggies. Cook the veggies until they start to brown, about 10 minutes. Add the tomato paste and cook for 1 to 2 minutes. Add the white wine and reduce by half. Toss in the chopped sausage and the tomato puree. Taste and season with salt, if needed. Bring to a boil and reduce to a simmer and simmer for 20 minutes.
  • Remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with the Parmigiano.
  • Transfer a few polenta cakes to a plate and top with the sausage sauce. Sprinkle with more grated Parmigiano.
  • Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl with the pork shoulder on top.
  • Season the pork with garlic, salt, fennel seed, crushed red pepper, and coriander. Mix to combine well.
  • Grind the pork shoulder twice through a grinding disk with large holes. Grind the meat into the bowl sitting on ice.
  • Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
  • Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
  • Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
  • Refrigerate the sausage until ready to cook.

RASPBERRY & LEMON POLENTA CAKE



Raspberry & lemon polenta cake image

Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 45m

Number Of Ingredients 15

225g very soft butter
225g caster sugar , plus 1 tbsp
4 eggs , beaten
175g fine polenta
50g plain flour
1½ tsp baking powder
½ tsp vanilla extract
finely grated zest of 1½ lemons
200g frozen raspberry , left frozen
icing sugar , or more to taste (optional)
100g soft cheese at room temperature (we used Philadelphia)
1 tbsp icing sugar , or more to taste
finely grated zest of ½ lemon , plus a squeeze of juice
142ml tub double cream
100g frozen raspberry , defrosted

Steps:

  • Heat oven to 190C/fan 170C/gas 5 and butter two 20cm sandwich tins. Line the bottom of the tins with baking paper. In a large bowl, beat the butter and 225g caster sugar together until creamy and light. Gradually add the egg, little by little, until all the egg is worked in and the mix is pale and fluffy. If the mix looks like it's starting to split, add 1 tsp of the flour, then carry on.
  • Put the polenta in another bowl, then stir in the flour and baking powder. Beat the vanilla extract and zest into the eggy mix, then fold in the dry ingredients. Spoon half the batter into each tin and level the top. Scatter all but a handful of the raspberries over the mix and poke in gently. Sprinkle one of the sponges with the 1 tbsp sugar. Bake for 20 mins until risen and golden, but still with a little wobble under the crust.
  • Open the oven, whip out the sugar-crusted sponge and quickly poke the remaining frozen raspberries into the top. Bake both sponges for 10 more mins or until springy in the middle. If this sounds too tricky, just leave the sponges to bake for 30 mins - the cake won't look as glam, but will still taste great (you can add the leftover berries to the filling instead). Cool in the tin for 10 mins, then cool completely on a rack. Be careful when turning out the raspberry-topped sponge and slide it off its base rather than turning it upside down.
  • When the sponges are cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if it needs it. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Fold in the defrosted raspberries. Use to sandwich the sponges together, sugar-crusted on top, and serve dusted with more icing sugar.

Nutrition Facts : Calories 608 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.97 milligram of sodium

BLUEBERRY POLENTA UPSIDE-DOWN CAKE



Blueberry Polenta Upside-Down Cake image

This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.

Provided by Nigella Lawson

Categories     dinner, cakes, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Vegetable oil for greasing pan
1 1/3 cup sugar, divided
3 cups blueberries
2 large eggs
Finely grated zest of 1 large orange
2/3 cup orange juice
2/3 cup olive oil (not extra virgin) or sunflower oil
1/2 cup regular or instant polenta
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.
  • In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.
  • Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 23 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 43 grams, TransFat 0 grams

SWEET OR SAVORY POLENTA CAKE



Sweet or Savory Polenta Cake image

This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.

Provided by westcoastgirl

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 8

Number Of Ingredients 8

3 tablespoons unsalted butter, melted
7 ounces polenta
½ cup all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon white sugar
1 teaspoon salt
1 ¼ cups milk
2 eggs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
  • Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Facts : Calories 202.8 calories, Carbohydrate 26.4 g, Cholesterol 57.2 mg, Fat 8.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 614.5 mg, Sugar 4.5 g

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

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

1 (18 ounce) package polenta, cut into 1/2-inch cubes
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 dash paprika

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

More about "polentapancakeswithwarmberrysauce recipes"

POLENTA CAKE WITH LATE-SUMMER BERRIES RECIPE
polenta-cake-with-late-summer-berries image
2005-06-13 Grilling the cake slices is optional but makes for a lovely presentation. You can bake the cake a day ahead and grill just before serving. …
From myrecipes.com
5/5 (2)
Calories 312 per serving
Servings 9


POLENTA PANCAKES WITH STRAWBERRIES - MY FAVOURITE PASTIME
polenta-pancakes-with-strawberries-my-favourite-pastime image
2014-07-16 3 eggs beaten 50g butter melted Strawberries hulled and halved Maple syrup, honey or whipped cream to serve Instructions: Sift the flour, …
From myfavouritepastime.com
Estimated Reading Time 3 mins


POLENTA PANCAKES WITH SUMMER BERRIES | HALF BAKE HARVEST
polenta-pancakes-with-summer-berries-half-bake-harvest image
2014-08-15 Slice your polenta in 1/4 inch-1/2 inch rounds. Heat a skillet over medium heat, once hot add a pat of butter. Add half the polenta rounds (or …
From halfbakedharvest.com
4.2/5 (28)
Total Time 10 mins
Category Dessert, Snack
Calories 65 per serving


MARY BERRY ABSOLUTE FAVOURITES PART II: LIME AND POLENTA CAKE
2015-03-01 150g (5oz) polenta 1 tsp baking powder FOR THE GLAZE finely grated rind and juice of 1 lime 75g (3oz) caster sugar icing sugar, for dusting 1 You will need a 23cm (9in) …
From dailymail.co.uk


BLUEBERRY POLENTA PANCAKES RECIPE BY JOYLICIOUS - THE DAILY MEAL
2011-04-25 Preheat oven to 350. In a bowl, mix cornmeal sugar, flour, baking powder and a little salt. Add eggs into mixture and then stir in milk, adding more milk if the batter is too thick. Add …
From thedailymeal.com


HOME | SIMPLY MADE RECIPES
Home | Simply Made Recipes
From simplymaderecipes.com


BLUEBERRY POLENTA CAKE | CANADIAN LIVING
2011-11-03 1 cup fresh or frozen blueberry 1 tablespoon confectioners sugar optional Method Preheat oven to 350F (180°C). With parchment or wax paper, line the bottom of a 9-inch cake …
From canadianliving.com


POLENTA SQUARES WITH MUSHROOM RAGU - RUNNING TO THE KITCHEN®
2019-02-17 Cut the chilled polenta into squares. In a medium skillet over medium high heat, melt remaining tablespoon of butter and 2 tablespoons olive oil. Pan fry polenta squares for about 2 …
From runningtothekitchen.com


10 BEST POLENTA PANCAKES RECIPES | YUMMLY
23,516 suggested recipes. Eggplant Ragu with Creamy Polenta in Seconds Seconds. eggplant, Parmesan cheese, pepper, cream cheese, chili flakes and 9 more. Breakfast Polenta Crostini …
From yummly.com


GLUTEN-FREE POLENTA PANCAKES WITH BERRIES RECIPE - IMMACULATE …
This should give you a stack of 5 to 6 polenta pancakes. Place the frozen berries in a saucepan, squeeze in half a lemon and 1 tablespoon of honey. Simmer on low to medium heat for 2 to 3 …
From immaculateruemu.com


POLENTA CAKES (MEXICAN BREAKFAST RECIPE) | KEVIN IS COOKING
2021-02-23 1. Prepare the polenta. Use a sharp knife to slice it into 8-12 pieces. Make 2-3 pieces per serving. Add the cinnamon and sugar to a small bowl and mix well. Take a paper …
From keviniscooking.com


10 BEST HERBED POLENTA CAKES RECIPES | YUMMLY
2022-05-14 Ricotta-polenta Cake With Lemon-rosemary Syrup Gourmet Traveller. almond meal, rosemary, honey, polenta, ricotta, lemons, vanilla bean and 4 more. Rosemary, Fig & …
From yummly.com


ROASTED STRAWBERRY POLENTA CAKE — DOMENICA COOKS
2020-05-29 Make the cake: Reduce the oven heat to 375°F (190°C). Lightly oil an 8-inch (20-cm) round springform pan, fit the bottom with a round of parchment and oil that as well. 3. In a …
From domenicacooks.com


BREAKFAST POLENTA WITH BERRY COMPOTE - VNUTRITION
2018-08-07 Instructions. In a large pot over medium-high heat, bring the nondairy milk and water to a boil. Stir in the polenta grits, and adjust the heat to medium-low. Cook—covered but …
From vnutritionandwellness.com


POLENTA STRAWBERRY SHORTCAKE RECIPE - CHATELAINE.COM
Scatter half of strawberry mixture overtop. Spread two-thirds of whipped cream topping over berries. Scatter 1 cup berry mixture over cream, gently pressing in berries. Cover with biscuit …
From chatelaine.com


CITRUSY POLENTA CAKE WITH RASPBERRY SWIRL - CLAIRE K CREATIONS
In the bowl of an electric mixer, beat together the sugar and spread until they are light and fluffy then mix in the eggs. Take the bowl off the stand then add the flour, polenta, almond meal, …
From clairekcreations.com


QUICK AND EASY STRAWBERRY SAUCE FOR PANCAKES AND WAFFLES
2017-07-12 Instructions. In a medium saucepan, combine chopped strawberries, sugar, water, lemon juice, and cornstarch/water slurry. Stir and bring to a simmer. Keep at a simmer …
From bakingmischief.com


POLENTA CAKE RECIPES | BBC GOOD FOOD
Lemon polenta cake. A star rating of 4.7 out of 5. 34 ratings. This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy …
From bbcgoodfood.com


PANCAKES WITH STRAWBERRY SAUCE RECIPE - THE SPRUCE EATS
2019-07-28 2 large eggs 1 1/2 cups to 1 2/3 cups milk 2 tablespoons butter (melted) 1/2 teaspoon vanilla extract Steps to Make It Gather the ingredients. Combine the strawberries …
From thespruceeats.com


HOW TO MAKE RASPBERRY AND ORANGE POLENTA CAKE - YOUTUBE
Find out how to make a gluten-free polenta cake that's bursting with the bright, zesty flavours of orange and raspberry. See full recipe | http://www.waitro...
From youtube.com


LEMON-BERRY POLENTA CAKE - FOOD TO GLOW
2013-08-15 2. Beat together the oil and sugar. I use a stand-mixer and let it rip for about 4-5 minutes. Pour in the polenta, baking powder, turmeric, almonds, lemon zest and juice, vanilla …
From kelliesfoodtoglow.com


BLUEBERRY POLENTA PANCAKES RECIPE BY JOYLICIOUS - FOOD NEWS
Polenta Pancakes with Warm Berry Sauce Recipe Place an oven-safe pan into heat. A 10-inch cast-iron pan or an 8 or 9-inch square baking pan works well. Mix wet ingredients. ¾ cup milk, …
From foodnewsnews.com


POLENTA PANCAKES WITH BLACKBERRY SAUCE RECIPE | MYRECIPES
Directions. Slice polenta into 1/4-inch-thick rounds. Sprinkle with cinnamon, nutmeg, and brown sugar. Heat butter in a large pan over medium-high heat; add polenta rounds. Sear until …
From myrecipes.com


SAVORY POLENTA CAKE WITH MUSHROOMS - COOKING ON THE WEEKENDS
2020-01-11 Instructions. Preheat the oven to 400°F and use about 1 tablespoon of the melted butter to grease a 9 x 3-inch round cake pan. Then line the bottom with parchment paper. Set …
From cookingontheweekends.com


POLENTA PANCAKES WITH WARM BERRY SAUCE RECIPE - FOOD NEWS
Polentapancakeswithwarmberrysauce Recipes Instructions In a large pot over medium-high heat, bring the nondairy milk and water to a boil. Stir in the polenta grits, and adjust the heat to …
From foodnewsnews.com


KENYAN PANCAKES WITH BLACKBERRY SAUCE RECIPES
1 pint fresh blackberries (about 2 cups) 1/2 cup passionfruit or fresh orange juice: 1/4 cup honey: 2 teaspoons cornstarch: 2 cups all-purpose flour (about 240 grams)
From recipes.servegame.org


STRAWBERRY POLENTA CAKES - HEINSTIRRED
2015-10-12 Line a 20 x 30cm rectangle pie dish with baking paper and place the strawberries cut side down Mix the polenta, milk, water, sugar, salt and vanilla in a pot and bring to the boil …
From heinstirred.com


BLUEBERRY UPSIDE DOWN POLENTA CAKE | RECIPE | CUISINE FIEND
2017-06-30 2. Sprinkle the soft brown sugar over the bottom of the tin and scatter the blueberries over it in an even layer. 3. Beat the eggs with the caster sugar and the zest until …
From cuisinefiend.com


LEMON AND RASPBERRY POLENTA CAKE: GLUTEN- FREE - RECIPES
2014-05-02 Adapted from a recipe by Nigella Lawson. Author: Lauren Tangey. Recipe Type: Baking. Cuisine: Gluten-Free. Ingredients. 220g unsalted butter, soft and cubed; 1 cup caster …
From honestcooking.com


BEST POLENTA CAKES WITH SAUTéED MUSHROOMS - COUNTRY LIVING
2018-06-10 Increase heat to medium-high. Add mushrooms and thyme. Cook, stirring occasionally, until brown and tender, 7 to 8 minutes. Add chili and cook until fragrant, 1 …
From countryliving.com


CHOCOLATE POLENTA CAKE: RICH DARK AND SOPHISTICATED
2012-04-12 Metric - US Customary. Instructions. Preheat the oven to 180℃ (350℉, Gas 4). Place the butter, sugar and chocolate in a large pan over a very low heat and leave to melt. …
From tinandthyme.uk


STRAWBERRY POLENTA CAKE WITH STRAWBERRY BLACK PEPPER SAUCE
2019-10-27 Strawberry Polenta Cake. Preheat oven to 350°F (180°C). Line an 9 inch cake pan (or spring-form pan) with parchment paper, and grease the sides with a bit of butter. Grind the …
From diversivore.com


EASY PANCAKE RECIPE (WITH RASPBERRY SAUCE) | DELIGHTFUL MOM FOOD
2016-02-09 For the fruit sauce, in a medium saucepan, add 2 cups of raspberries, ½ teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low – glycemic index …
From delightfulmomfood.com


LEMON & BERRY POLENTA CAKE - MOIST, DELICIOUS, A GLUTEN-FREE RECIPE
Beat in eggs, one at a time. Mix in the ground almonds and baking powder until fully combined. Stir in all the grated lemon rind and juice of two lemons – reserve the rest for the sugar syrup. …
From strandsofmylife.com


SUMMER BERRY CAKE WITH POLENTA - WAITROSE
Preheat the oven to 180°C, gas mark 4. Line a 24cm square or 27cm round shallow cake tin with baking parchment. Cream the butter and 175g of the sugar with a wooden spoon until pale …
From waitrose.com


LEMON POLENTA CAKE WITH WILD BLUEBERRY SAUCE AND THE BEAUTFUL …
2012-07-03 Directions: Mix the melted butter, yogurt, lemon juice & rind in a bowl. In another bowl, beat the eggs with sugar with a electric hand blender until the color becomes light and …
From apronandsneakers.com


PANCAKES WITH STRAWBERRIES & TOFFEE SAUCE | ANNABEL KARMEL
Method. Measure the caster sugar and flour into a bowl. Make a well in the centre. Crack in the eggs, then slowly add the milk and beat until smooth. Heat the oil in a small omelette or frying …
From annabelkarmel.com


POLENTA POUND CAKE WITH BLUEBERRIES AND THYME - RECIPE
In a small saucepan, combine the sugar, thyme, and 2 Tbs. water. Cook over low heat, stirring, until the sugar dissolves. Add the blueberries, lemon zest, and salt. Raise the heat to medium …
From finecooking.com


Related Search