SUN-DRIED TOMATO POLENTA CAKE
Try this Sun-Dried Tomato Polenta Cake for a truly extraordinary side dish. This Sun-Dried Tomato Polenta Cake is topped with melty mozzarella and peppers.
Provided by My Food and Family
Categories Home
Time 2h55m
Yield Makes 12 servings, one topped polenta square each.
Number Of Ingredients 14
Steps:
- Combine water, cornmeal and salt in heavy saucepan. Cook on low heat 30 min. or until mixture thickens and pulls away from side of pan, stirring frequently. Add Parmesan cheese, tomatoes and 1/4 cup butter; mix well. Spoon into greased 13x9-inch baking pan; smooth top. Cool to room temperature. Cover. Refrigerate at least 2 hours or up to 3 days until firm.
- Cook and stir peppers and onions in 1 Tbsp. of the oil in large skillet on medium heat until tender. Stir in fennel; set aside.
- Cut polenta into 12 squares. Melt remaining 1 Tbsp. oil and 1 Tbsp. butter in large skillet. Add polenta squares; cook until bottoms of squares are lightly browned; turn over. Top each with 1 cheese slice; cover. Continue cooking until bottoms are lightly browned and cheese is melted. Serve topped with the pepper mixture.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 540 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 2 g, Protein 11 g
SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES
I came up with this to make for my Veal Osso Bucco recipe # 54107. This is so creamy smooth real comfort food! It's got a slight warming kick from the chipotle sauce. Polenta was known as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino (the Italian part of Switzerland) in the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta became the staple dish of the area.
Provided by Rita1652
Categories Grains
Time 41m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
- Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
- Add Broth bring to a boil. Add chipotle sauce.
- Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
- Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
- Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!
Nutrition Facts : Calories 218, Fat 10.5, SaturatedFat 5.8, Cholesterol 28.8, Sodium 1052.5, Carbohydrate 20.1, Fiber 2.2, Sugar 2.7, Protein 11.3
SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES
Categories Food Processor Olive Tomato Vegetarian Cornmeal Bon Appétit
Yield Makes 24
Number Of Ingredients 16
Steps:
- For Tapenade:
- Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.
- For Polenta:
- Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)
- Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.
- Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.
SUN-DRIED TOMATO POLENTA CUTLETS
This delicious recipe came from the Moosewood Restaurant Low Fat Favorites Cookbook. I think you'll be pleasantly surprised when you experience the crisp texture of these beautifully jeweled cutlets. You will never guess by tasting them how low fat they are. These are excellent cold and will travel well in a lunchbox or picnic basket. Enjoy!
Provided by Sharon123
Categories Southwestern U.S.
Time 1h10m
Yield 12 cutlets
Number Of Ingredients 14
Steps:
- Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside.
- In a small saucepan, warm the olive oil and saute the onions, 1/3 of the garlic, and 1/4 teaspoons salt for about 5 minutes, until the onions soften.
- Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices, about 10 minutes.
- Drain and mince the sun dried tomatoes, add them to the mushroom mixture, and set aside.
- In a medium saucepan, bring 3 cups water, 3/4 teaspoons salt, and another 1/3 of the garlic to a boil.
- Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps.
- Lower the heat and cook, uncovered, gently, for about 10 minutes, stirring often, until the polenta is quite thick.
- Add the mushroom mixture to the polenta and mix well.
- Prepare an 8x12 inch glass or porcelain baking dish with a light coating of cooking spray.
- Spread the polenta mixture evenly in the baking dish and chill in the freezer for 1/2 hour or in the refrigerator for at least 1 hour.
- When the polenta mixture has chilled enough to hold its shape when cut, it will be very easy to handle.
- While the polenta is chilling, combine the bread crumbs, Parmesan, the parsley, and the remaining garlic and basil in a food processor or blender and whirl together until well mixed.
- Pour out into a large deep platter.
- In a separate large shallow bowl, lightly beat the egg whites and remainging 1/4 teaspoon salt until slightly frothy.
- Preheat the oven to 400*F.
- Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal.
- This mathmatical wizardry makes 12 triangular cutlets (they say trust us).
- Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture.
- Place the breaded cutlets on a large very lightly oiled or sprayed baking tray and bake for 20 minutes.
- With a metal spatula, carefully turn each cutlet over and bake for 10 minutes more, until golden brown.
- Enjoy!
- Note:.
- You may top each serving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto, or sauce of your choice.
CRISP PARMESAN, OLIVE & SUNDRIED TOMATO POLENTA BITES
Make a batch of this easy polenta base at the weekend, then serve it as a pre-dinner snack. Leftovers can be baked or fried to have with eggs and spinach
Provided by Rukmini Iyer
Categories Snack
Time 45m
Number Of Ingredients 6
Steps:
- Pour the stock into a large saucepan and bring to the boil. Add the polenta, and stir continuously over a medium heat for 3-4 mins until thickened and just coming away from the edges of the pan. Add the olives, tomatoes, oil and most of the parmesan, and stir for a further minute until well combined. Season.
- Spoon the polenta mixture onto a lined swiss roll tray or baking sheet. Place another sheet of baking parchment on top and roll out to 1cm thick, then remove the top sheet of parchment and scatter with the remaining parmesan. Leave the polenta to cool at room temperature for 1 hr to set. Alternatively, if you're making it ahead, leave to cool and chill for several hours or overnight.
- Once the polenta has set, heat the oven to 200C/180C fan/gas 6. Cut or stamp the polenta sheet into shapes of your choice, and arrange on a baking tray lined with parchment. Bake for 25-30 mins until golden brown and crisp, and serve warm. Will keep for up to a day in the fridge.
Nutrition Facts : Calories 217 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
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