Potatopolenta Recipes

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BASIC POLENTA



Basic Polenta image

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

Salt and pepper
1 cup medium or fine cornmeal
Butter
Parmesan for soft polenta, optional

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

SOFT POLENTA



Soft Polenta image

It's easy to prepare this quick and delicious side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 3

Coarse salt and ground pepper
3/4 cup yellow cornmeal
3 tablespoons butter

Steps:

  • In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.

POTATO POLENTA



Potato Polenta image

From Lidia's Italy, this sounds so rich and delectable! Authentic dish from the Trentino-Alto Adige region of Italy

Provided by under12parsecs

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs idaho potatoes
1/2 teaspoon salt
8 ounces bacon, cut into 1-inch pieces
6 ounces montasio cheese, cut into 1/2-inch cubes
1 cup polenta (uncooked corn meal polenta flour)
4 tablespoons olive oil
1/2 cup onion, sliced

Steps:

  • Peel the potatoes and in a heavy bottomed sauce pan, cook them covered with water until done, drain most of the water, leaving about one cup with the potatoes. Mash the potatoes well in the remaining water add salt and the corn meal mix well till smooth, return to medium heat and cook for 20-30 minutes stirring with a wooden spoon often.
  • In the meantime sauté the bacon and onion in the olive oil until rendered and the bacon is crisp.
  • When the polenta is cooked and begins to pull off the sides, remove from heat and toss in the cheese cubes as well as the onion bacon sofritto. Mix well and serve.

POLENTA POTATOES



Polenta Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 7

2 sticks (1 cup) unsalted butter, cut into pieces
6 large Yukon Gold potatoes
Kosher salt
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup organic yellow polenta
2 teaspoon white pepper

Steps:

  • Butter a 9-by-14-inch broiler-proof baking dish.
  • Cut out the blemishes or imperfections from the potatoes. Quarter the potatoes, add them to large pot with salted water to cover and boil until soft, 25 to 30 minutes.
  • Mash the potatoes, transfer them to a large bowl and cool in the refrigerator for 30 minutes.
  • Meanwhile, heat the cream, milk and 1 stick of the butter in a stock pot until warm. Add the polenta and 1 teaspoon of salt and cook over medium heat, stirring continuously to prevent clumping, until smooth and creamy, 50 to 60 minutes.
  • Stir the pepper and remaining stick of butter into the polenta. Add the polenta to the mashed potatoes and stir until thoroughly combined.
  • Transfer the polenta mixture to the prepared baking dish and spread it into an even layer.
  • Preheat the broiler. Broil the polenta mixture until the top of the dish has browned, 12 to 15 minutes. Serve immediately.

EASY CREAMY POLENTA



Easy Creamy Polenta image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 cup coarse grain polenta
1/4 cup grated Parmesan cheese
2 tablespoons heavy cream
1 tablespoon butter
Coarse salt and freshly ground black pepper

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.

POLENTA CRUSTED ROASTED POTATOES WITH HERBS AND GARLIC



Polenta Crusted Roasted Potatoes with Herbs and Garlic image

Toss Yukon gold potatoes with pre-made polenta for a trend-worthy new side dish. Add just a bit of garlic, sea salt and fresh herbs to finish off the dish.

Provided by By Stephanie Wise

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 7

1 lb (about 3 large) Yukon gold potatoes, peeled
1 tablespoon dry polenta
1 teaspoon coarse sea salt
1/2 teaspoon pepper
1/4 cup olive oil
2 tablespoons finely chopped fresh herbs
2 tablespoons finely chopped garlic

Steps:

  • Heat oven to 425°F. Cut potatoes into medium-size chunks (about 8 pieces per half-potato). Place potatoes in 2-quart saucepan of salted water. Heat to boiling. Reduce heat to medium-high; simmer 10 minutes or until potatoes are fork-tender.
  • Drain potatoes; place in large bowl. Gently toss potatoes with polenta, sea salt and pepper.
  • Heat large cast-iron skillet over high heat. Add olive oil; swirl to coat. When oil is hot, add herbs; cook 1 minute. Add potatoes, scattering in even layer in skillet. Place skillet to oven.
  • Bake 10 to 15 minutes or until bottoms are golden and crisp. Turn potatoes; sprinkle with garlic. Bake 10 minutes longer or until crisp on both sides.
  • Using slotted spoon, transfer potatoes to serving bowl or plate.

Nutrition Facts : ServingSize 1 Serving

DREAMY POLENTA



Dreamy Polenta image

I grew up eating polenta, so it's a must at my holiday gatherings. Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. -Ann Voccola, Milford, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 5h10m

Yield 12 servings.

Number Of Ingredients 9

1 tablespoon butter
5 cups whole milk
4 cups half-and-half cream
12 tablespoons butter, divided
2 cups yellow cornmeal
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper
2 cups shredded Asiago cheese

Steps:

  • Generously grease a 5-qt. slow cooker with 1 tablespoon butter. Add milk, cream, 6 tablespoons butter, cornmeal, salt, rosemary and pepper; stir to combine., Cook, covered, on low 5-6 hours or until polenta is thickened, whisking every hour. Just before serving, whisk again; stir in cheese and remaining butter. Garnish with additional rosemary if desired.

Nutrition Facts : Calories 444 calories, Fat 29g fat (18g saturated fat), Cholesterol 100mg cholesterol, Sodium 379mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 13g protein.

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