SPRING POLENTA PRIMAVERA
This fresh and bright spring polenta primavera is perfect for the season! Featuring a rich and creamy polenta base topped with colorful veggies like asparagus, broccoli and mushrooms. And it's ready in 40 minutes flat. Dairy free, gluten free and vegan.
Provided by Ashley / Cook Nourish Bliss
Categories Main Dish
Time 40m
Number Of Ingredients 19
Steps:
- Add the water, milk, salt and pepper to a medium saucepan. Bring the mixture just to a boil.
- Slowly pour in the polenta in an even stream, whisking the entire time.
- Turn the heat down to low and cover partially with a lid. Cook for about 15 to 20 minutes, whisking every few minutes to get out any lumps (be sure to scrape the sides and bottom of the pan), until the polenta is thick and creamy.
- Remove from the heat and whisk in the olive oil, fresh basil and lemon zest. Taste and season with additional salt / pepper as desired.
- Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook for 2 to 3 minutes, until softened. Add in the garlic and cook for 30 seconds, until fragrant.
- Add in the asparagus, broccoli, mushrooms, peas, salt and pepper. Cook for about 6 to 8 minutes, or until tender to your liking. Remove from the heat. Taste and season with additional salt / pepper as desired.
- To serve, spoon some of the polenta into a bowl. Top with some of the veggies and garnish with some basil and walnuts. Serve immediately!
Nutrition Facts : Calories 230 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 14 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 647 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
POLENTA PRIMAVERA
If you've never had polenta, this is a great way to learn to love it. Can be used as a side dish or a main meal.
Provided by TishT
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease 9-inch pie plate.
- Bring water to a boil in medium saucepan.
- Slowly add cornmeal over medium heat, stirring constantly, for 2 to 3 minutes or until slightly thick.
- Stir in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for additional 2 minutes or until very thick.
- Spread into prepared pie plate; cool for 1 hour or until firm.
- Cut into wedges; serve topped with sauce or tomatoes. (I prefer sauce).
Nutrition Facts : Calories 166, Fat 11.9, SaturatedFat 7.2, Cholesterol 42.3, Sodium 335.6, Carbohydrate 8.7, Fiber 0.8, Sugar 0.4, Protein 6.6
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.
QUICK POLENTA WITH PARMESAN CHEESE
Nothing fancy or innovative here, well, except for the cippollini onions, but you can substitute yellow onions. Try another type aged cheese such as fontina, asiago, Parmigiano-regianno or a combination of your favorite Italian cheeses. NO pre-grated cheese however! No, No! I used organic San Gennaro polenta in the tube or "chubs" as they call it. This same recipe is printed on the side of the tube, too if you look hard enough. Some day when I have more time, I'll make polenta again from scratch-stir, stir, stir...Until then I'll stick with the tubed variety. Serve with a tossed spinach salad and crusty bread (ooooh and this: Recipe #237506). Adapted from polenta.net.
Provided by COOKGIRl
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions in butter and olive oil over medium heat. Add garlic. Cook 1 minute but do not burn.
- Whisk in wine, tomato puree and chicken broth (or vegetable broth). Whisk well to break up any lumps from the flour. Simmer 5 minutes.
- Remove from heat and stir in cream; add salt and pepper to taste.
- Arrange ½" thick slices of the polenta in a lightly oiled baking dish. You should have about 12 slices.
- Spoon tomato sauce over polenta slices and sprinkle with Parmesan.
- Bake at 350° for 15-20 minutes.
- Garnish with fresh basil ribbons and serve.
Nutrition Facts : Calories 238.4, Fat 20.5, SaturatedFat 9.4, Cholesterol 41.7, Sodium 335.6, Carbohydrate 5.4, Fiber 0.9, Sugar 2.4, Protein 6.4
OVEN-BAKED CREAMY POLENTA
This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
- Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.
Nutrition Facts : Calories 155 g, Protein 2 g
POLENTA PARMIGIANA
"This warm, Italian-flavored appetizer also makes a quick, filling lunch. I prefer this veggie version, but my kids like to add pepperoni or sausage to create mini pizzas." -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place polenta in a greased 15x10x1-in. baking pan; brush with olive oil. Bake until edges are golden brown, 15-20 minutes., Spoon pasta sauce over polenta slices. Top each with a mozzarella cheese slice; sprinkle with Parmesan cheese, salt and pepper. Bake until cheese is melted, 3-5 minutes longer. Garnish with basil if desired.
Nutrition Facts : Calories 108 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 273mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
EASY CREAMY POLENTA
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.
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
BASIC POLENTA
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED POLENTA WITH RICOTTA AND PARMESAN
This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.
Provided by David Tanis
Categories dinner, grains and rice, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
- Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
- After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.
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