BASIC POLENTA (SOFT OR SET)
Whether you choose the soft and creamy version or the firmer, set rendition, polenta makes a wonderful side dish for hearty fall and winter meals.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 24 set pieces
Number Of Ingredients 7
Steps:
- Put 6 cups cold water, the salt, and bay leaf into a Dutch oven or a heavy stockpot, and bring to a boil. Bring remaining 4 cups cold water to a simmer in a small saucepan over medium heat.
- Add polenta to large pot in handfuls, separating your fingers to let the grains slip through and whisking constantly until combined. Reduce heat until only a couple of large bubbles appear at a time.
- Whisk 2 ladlefuls of simmering water into polenta, and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
- If not serving immediately, reduce heat to lowest setting, cover pot, and keep warm until ready to serve (up to 1 hour). Remove bay leaf. Season with pepper.
- For soft polenta only: Stir in butter. Use a damp spoon to serve. Top each serving with Parmigiano-Reggiano.
- For set polenta only: Pour into a slightly damp medium bowl (or a 13-by-9-inch baking dish). Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours. Cover with plastic wrap. Refrigerate until ready to serve (up to 2 days).Turn out polenta. Using plain dental floss, cut horizontally in half, pulling string toward you. Cut in half crosswise, pressing string downward. Cut each half lengthwise into 1 1/2-inch-wide strips, cut strips crosswise into thirds, and then into triangles or squares if desired. (Alternatively, cut polenta with a knife.)
SOUTHWESTERN SUNSET STEW WITH SOFT POLENTA (WW CORE)
A recipe inspired by "Vegetarian Times," a good read whether you are vegetarian, vegan or omnivorous. I love comforting stews in the winter and this one grabbed me instantly. The golden, orange and reddish hues will remind you of a perfect Southwestern sunset. of This gets even better the next day, so cook ahead if you like.
Provided by justcallmetoni
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In large saucepan, soup pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened and slightly colored, about 8 minutes.
- Stirring continuously, add in garlic, flour, cumin, chili powder and coriander and cook an additional minute.
- Stir in broth, tomatoes, squash, potato, corn, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover partially and simmer 15 minutes.
- Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
- About 35 minutes before you plan to eat, make soft polenta. Start by bringing 3 1/2 cups of water to boil, adding salt. Mix remaining cup of water to cornmeal to create a slurry. Whisking vigorously, stir the slurry into the water. Using your whisk, keep mixing and stirring until polenta is cooked, about 30 minutes. When it is almost done, rewarm stew, if needed, over low heat.
- Spoon portions of polenta into large, shallow soup bowls, making wide depression in center. Spoon some stew into each depression, garnish with chopped bell pepper and serve right away.
- * A note for WW Core followers: Though flour is not Core, the amount used here is less than a 1/2 point per serving.
POLENTA SUNRISE
Provided by Food Network
Yield 36 polenta squares
Number Of Ingredients 11
Steps:
- Brush an 8-by-8-by 2 1/2-inch glass baking dish with the oil. Bring the water and kosher salt to a boil in a heavy, medium saucepan over medium heat. Add the polenta using a whisk to incorporate. Reduce the heat. Let simmer for about 10 minutes, stirring frequently. Add the cream, using a whisk to incorporate. Cook until the consistency is soft and thick, about 10 minutes. Remove from the heat and add the Parmesan cheese, using a whisk to incorporate. Pour the polenta into the prepared baking dish and spread evenly into the dish using a large spatula or the back of a large spoon. Refrigerate until chilled.
- To make the salsa: Mix the sun-dried tomatoes, basil, balsamic vinegar, garlic, and pepper together in a small bowl.
- To assemble: Preheat the oven to 300 degrees F. Trim the edges of the polenta and cut into 36 squares. Top each square with 1/2 teaspoon of the salsa. Place on a foil- or parchment paper-lined baking sheet. Bake until slightly warm, 8 to 10 minutes. Serve warm.
TUSCAN BEEF STEW WITH POLENTA
Provided by Food Network
Time 2h22m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
- Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
- Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
- For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
- In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
- When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
- Turn the polenta out of the bowl, slice, and serve alongside the stew.
SOUTHWEST STEW
Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.
Nutrition Facts :
SOUTHWESTERN STEW
Super easy, super tasty stew/soup that my entire family loves. This slightly spicy soup can easily be made "less spicy" or more spicy depending on your family's tastes.
Provided by onehpylady
Categories Beans
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown the ground beef with the onion. Season to taste (I use a little Lea & Perrins and 7 Seasonings or Tony Chacheres).
- In large pot, combine browned ground beef with the remaining ingredients.
- Bring to a boil then simmer for 30-45 minutes. Serve.
Nutrition Facts : Calories 702.9, Fat 18.4, SaturatedFat 6.7, Cholesterol 98.3, Sodium 718.7, Carbohydrate 88.9, Fiber 19.8, Sugar 8.1, Protein 51.9
SAUSAGE STEW WITH POLENTA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add sausages, and cook, piercing with a fork to release the fat. Cook until golden brown, 8 to 10 minutes. Carefully drain off excess fat.
- Add the remaining olive oil, onion, and bay leaves to the sausages. Cook over medium heat until the onions are soft and translucent, 3 to 5 minutes. Add the garlic, and cook until fragrant, 30 to 45 seconds. Add the white wine, and continue cooking until reduced, about 2 minutes more.
- Add the tomatoes; cover. Cook, stirring often, until thick, about 30 minutes. If the sauce starts to stick, add 1 to 2 tablespoons water. Serve with polenta.
SOUTHWESTERN STEW
Slow-cooking allows the flavors in this recipe to blend beautifully. Over the past few years, it's become our traditional Super Bowl Sunday meal.
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, brown pork in oil. Add onion; cook and stir until tender. , Transfer to a 3-qt. slow cooker; add remaining ingredients. Cover and cook on low for 6-7 hours or until meat is tender.
Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 622mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.
TUSCAN BEEF STEW WITH POLENTA
Provided by Debi Mazar
Categories Soup/Stew Beef Tomato Stew Dinner Cornmeal Carrot Red Wine Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make stew
- In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.
- While beef is simmering, make polenta
- Pour olive oil into large serving bowl and swirl to coat. Set aside.
- In heavy, large pot over moderately high heat, bring stock to boil. Lower heat to moderate and slowly add polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes. Transfer to oil-coated serving bowl and keep warm.
- Serve
- When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.
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