Two Corn Polenta With Tomatoes Basil And Cheese Recipes

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
• Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
• Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
• Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
• Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA

Steps:

• To prepare the tomato sauce:
• Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
• Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
• To prepare the polenta:
• Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
• To serve:
• Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.

CHARRED CORN POLENTA WITH GRILLED TOMATO VINAIGRETTE

Steps:

• Grilled Tomato Vinaigrette: Preheat the grill. Toss the tomatoes with the olive oil and season with salt and pepper to taste. Grill the tomatoes, until the skins are blackened. Remove and chop coarsely. Place the tomatoes in a blender and add the garlic, onion, balsamic vinegar and basil and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Reserve.
• Polenta: Butter a large shallow baking dish generously with butter, set aside. Place the chicken stock in large saucepan and bring to a boil. Slowly add the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon until thickened and smooth. Fold in the corn, Parmesan cheese and parsley and pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
• Preheat the grill. Cut the chilled polenta into 2-inch circles, brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Drizzle with vinaigrette.

TWO-CHEESE POLENTA

Steps:

• Bring 3 cups each chicken broth and water to a boil with 1/2 teaspoon kosher salt. Slowly stir in 1 1/4 cups polenta; reduce the heat to low and cook, stirring, 1 minute. Cover and cook, stirring occasionally, until thickened, about 35 minutes. Whisk in up to 1 cup water until creamy. Stir in 1/2 pound chopped fontina and 2 tablespoons grated parmesan until melted.

SKILLET POLENTA WITH TOMATOES AND GORGONZOLA

Steps:

• Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
• Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
• Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges and serve from skillet.

FRESH TOMATO AND BASIL CHICKEN OVER SUPER CREAMY POLENTA

Steps:

• Bring 3 cups chicken broth to a boil in a saucepan.
• While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.
• Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.
• Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.
• Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.
• While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.
• To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.
• Add in the basil and toss with the chicken and tomatoes.
• Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

POLENTA WITH CORN, TOMATO AND RED ONION SAUCE

Steps:

• Chop whole red onion.
• Heat medium large nonstick pan until it is very hot. Reduce heat to medium high; add oil, and saute onion until it begins to soften, a couple of minutes.
• Wash, trim and cut tomatoes in half, squeezing them with your hands to remove excess juice and seeds. Chop the tomatoes, add to the onion and continue to cook over medium heat for a few minutes.
• Meanwhile, scrape the corn off the cobs.
• Bring the chicken stock to a boil in a medium covered pot.
• Wash, dry and chop basil.
• Stir the corn and basil into the tomato mixture, and season with salt and pepper.
• Reduce the heat under the chicken stock to medium; slowly stir the polenta into the stock, and cook over low heat a couple of minutes, stirring occasionally, until mixture is thick but still runny.
• Grate the cheese.
• Spoon the polenta onto dinner plates, top with the sauce and sprinkle with cheese.