Triple Corn Polenta Recipe Recipe For Chicken

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CHEF JOHN'S THREE CORN POLENTA



Chef John's Three Corn Polenta image

When I first began my career as a cook in San Francisco, I remember talking with a Chef about an upcoming menu on which he was thinking of using polenta as the side dish. I asked him if he was talking about polanda. He said he'd never heard of polanda. I called my mom and told her we were going to serve something called polenta at the restaurant. I asked her if she had ever heard of it. She laughed and said that they were the same things! She explained that 'pol-an-da' was just our family's mispronunciation of the actual name polenta. I was pretty embarrassed, to say the least!

Provided by Chef John

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 8

2 teaspoons butter, divided
1 teaspoon olive oil
1 ½ cups fresh corn kernels, divided
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 clove garlic, pressed
2 ½ cups water, divided
½ cup polenta

Steps:

  • Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  • Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
  • Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.

Nutrition Facts : Calories 166 calories, Carbohydrate 26.6 g, Cholesterol 7 mg, Fat 5.6 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 211 mg, Sugar 2.9 g

CORNY POLENTA



Corny Polenta image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 ears fresh husked corn on the cob or 1 cup frozen kernels, defrosted
1 tablespoon extra-virgin olive oil
3 to 4 thin scallions, finely chopped
3 cups chicken stock
1 cup quick-cooking polenta
2 tablespoons butter
2 tablespoons hot sauce
Kosher salt

Steps:

  • Scrape the corn from the cob by balancing the cob on small inverted bowl nested in larger bowl. Using a sharp knife, cut the kernels off the cob from the top to the bottom.
  • Heat the extra-virgin olive oil, a turn of the pan, in a sauce pot over medium-high heat. Add the corn and saute until it starts to brown at the edges, 3 to 4 minutes. Add the scallions and cook for 1 minute, then add the stock and bring to a boil. Whisk in the polenta and cook until thick, about 2 to 3 minutes. Stir in the butter and season with hot sauce and salt, to taste. Transfer to a serving bowl and serve.

GRILLED MUSTARD CHICKEN WITH FRESH CORN POLENTA



Grilled Mustard Chicken with Fresh Corn Polenta image

Provided by Ian Knauer

Categories     Chicken     Mustard     Low Cal     High Fiber     Backyard BBQ     Dinner     Cornmeal     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 Servings

Number Of Ingredients 18

Chicken:
6 green onions, finely chopped
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
1 large garlic clove, pressed
6 large chicken thighs with skin and bones
Olive oil
Polenta:
5 cups water
1 cup polenta (coarse cornmeal)
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
2 cups fresh corn kernels (cut from about 3 large ears)
1/2 cup mascarpone cheese
Ingredient info:
Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long. Mascarpone is an Italian cream cheese that's available at many supermarkets and at Italian markets.
Special Equipment
Small metal turkey-lacing pins

Steps:

  • For chicken:
  • Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet. DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.
  • Prepare barbecue (medium-high heat). Preheat oven to 250°F. Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.
  • For polenta:
  • Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.
  • Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE



Creamy Polenta with Roasted Corn and Fresh Sage image

This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Provided by JOE ZARANSKI

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

2 ears corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
½ yellow onion, diced
3 cups water
2 cups milk
1 cup cornmeal
salt and pepper to taste
3 tablespoons chopped fresh sage leaves
½ cup grated Parmesan cheese

Steps:

  • Grill corn in the husks, or roast in the oven; cut kernels from cob.
  • In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
  • Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
  • When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g

POLENTA-CRUSTED CHICKEN WITH CORNBREAD



Polenta-crusted chicken with cornbread image

Soak chicken thighs and drumsticks in buttermilk, then coat in paprika and cayenne batter and fry. Serve with homemade southern-style bread

Provided by Barney Desmazery

Categories     Dinner

Time 1h40m

Number Of Ingredients 14

8 skin-on chicken pieces (we used drumsticks and thighs)
200ml buttermilk (or regular milk if you can't find it)
100g polenta or cornmeal
100g self-raising flour
large pinch of paprika
large pinch of cayenne
100ml sunflower oil , for frying
coleslaw , to serve
oil , for greasing
200g polenta , cornmeal or polenta flour
100g plain flour
2 tsp baking powder
2 medium eggs
500ml buttermilk or natural yogurt

Steps:

  • If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yogurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool.
  • Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.

Nutrition Facts : Calories 621 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium

CREAMY CORN POLENTA



Creamy Corn Polenta image

corny, cheesey polenta - what's not to love...

Provided by Jen Smallwood @usmcmom1

Categories     Other Side Dishes

Number Of Ingredients 8

1/2 cup(s) ricotta cheese
3 tablespoon(s) grated parmigiano reggiano or smoked mozzarella cheese
2 cup(s) chicken or vegetable stock
1/2 cup(s) polenta
2 cup(s) fresh corn kernels, can use frozen corn -thawed out
1 tablespoon(s) butter
1 1/2 teaspoon(s) fresh or 1/2 tsp. dried thyme, optional
1/4 teaspoon(s) sea salt

Steps:

  • Blend ricotta and parmigiano in a small bowl and set aside. In a heavy saucepan, bring the stock to a boil. Using a wire whisk, slowly add polenta in a thin stream, stirring constantly to prevent lumps. Reduce heat to low and cook for a couple of minutes, whisking often, until the polenta reaches the consistency of thick mush. Stir in the corn kernels, and continue cooking and stirring until the corn is tender-crisp, 3 to 5 min. Remove from heat and stir in the ricotta mixture, butter, and thyme if desired. Taste for seasoning and add salt as needed. Serve immediately.

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