CORNMEAL AND OATMEAL POLENTA WITH TOMATO SAUCE AND PARMESAN
I think I like this combination even more than I like traditional cornmeal polenta, and that's saying a lot. The oatmeal contributes both texture and a wonderful creaminess to the dish. It's a comforting, satisfying meal.
Provided by Martha Rose Shulman
Categories side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Combine the steel-cut oats, polenta, water and salt in a 2-quart baking dish. Stir together and place in the oven. Bake 1 hour. Remove from the oven and stir in the butter. Return to the oven for 10 more minutes. Remove from the oven and stir again. Taste and adjust salt. If desired, stir the Parmesan into the polenta, or sprinkle it on top after you spoon on the tomato sauce.
- Spoon the polenta onto plates, make a depression in the middle with the back of your spoon, and fill it with tomato sauce. Top with Parmesan if you haven't stirred it into the polenta.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 724 milligrams, Sugar 4 grams, TransFat 0 grams
OATMEAL STREUSEL BREAD
Make the icing, bread, and streusel all from scratch in this delicious and moist oatmeal-streusel loaf.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h55m
Yield 12
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In small bowl, stir together all streusel ingredients; set aside.
- In medium bowl, stir flours, oats, flaxseed, baking powder, salt and baking soda with whisk until blended.
- In large bowl, beat 3/4 cup brown sugar and oil with electric mixer on medium speed 1 minute or until blended. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla.
- Beat flour mixture into sugar mixture alternately with 1/2 cup milk on low speed, beating after each addition until smooth. Spoon one-third of batter in pan (about 1 cup); sprinkle with half of the streusel (about 1/3 cup). Top with half of remaining batter (about 1 cup), spreading gently. Sprinkle with remaining streusel mixture. Top with remaining batter. Gently run knife through batter to swirl.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes.
- Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
- In small bowl, beat all icing ingredients, adding enough of the powdered sugar for desired drizzling consistency. Drizzle icing over bread. Let stand until set. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 0 g
APPLE-CRANBERRY CRISP WITH POLENTA STREUSEL TOPPING
The fragrant spices in this apple crisp are pure Christmas, and the cornmeal in the topping adds a rustic touch.
Provided by Michael Chiarello
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Toast aniseed in small skillet over medium heat until slightly darker in color, about 3 minutes. Place seeds in processor. Add next 5 ingredients; blend 5 seconds. Add butter; blend, using on/off turns, until mixture resembles coarse crumbs. Transfer mixture to large bowl. Drizzle egg over and stir until ingredients are evenly moistened.
- Preheat oven to 375°F. Combine first 8 ingredients in large bowl; stir to blend. Add apples and lemon juice; toss to blend. Transfer filling to 11x7x2- inch glass baking dish (or other shallow 2-quart baking dish).
- Crumble topping finely over filling. Bake dessert until apples are tender, juices bubble thickly, and topping is crisp and golden, about 1 hour. Cool 15 minutes. Serve crisp warm with gelato.
- *Sold at some supermarkets and at natural foods stores and Italian markets.
WALNUT-OATMEAL STREUSEL
Use this recipe to make our Honey-Phyllo Pumpkin Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Combine oats, walnuts, flour, salt, and sugar in a large bowl. Melt butter in a small saucepan over medium heat. Whisk in honey. Stir into oat mixture.
- Spread streusel on a rimmed baking sheet lined with a nonstick baking mat. Bake 12 to 15 minutes. Let cool on baking sheet on a wire rack.
BREAKFAST POLENTA PORRIDGE
This breakfast porridge is vegan, gluten free, and delicious! Add more sugar or omit it depending on your taste preference.
Provided by EVELLINGSON
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.
- Ladle porridge into bowls and top with berries and a dash of cinnamon.
Nutrition Facts : Calories 465 calories, Carbohydrate 71.6 g, Cholesterol 5 mg, Fat 14.9 g, Fiber 8.8 g, Protein 12.7 g, SaturatedFat 2 g, Sodium 725 mg, Sugar 21.9 g
VANILLA POLENTA OATMEAL STREUSEL
Streusel is a sweet, multi-use topping in pastry. Typically made with just Flour, Butter and Sugar, it is not unlike a crumbled Shortbread Cookie. Streusel is quick and easy to make, and it can easily serve as a textural enhancement atop Breads, Pies and Cakes.
Provided by Mark F.
Categories Dessert
Time 1h5m
Yield 900 grams (4 Cups)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees Fahrenheit (149 degrees Celsius).
- Cream the Butter and Sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Scrape down the bowl. Add the Vanilla Extract and Lemon Zest and mix until well incorporated.
- Chef's Note: It is not necessary to beat the Butter and Sugar until very light and airy in texture, as with many other recipes, as trapped air is not necessary to leaven the final product.
- In a separate bowl, mix together the dry ingredients including the Flour, Corn Meal, Oats and Salt.
- With the mixer on low speed, stir in the dry ingredients in thirds. Continue mixing until the Streusel Dough is just combined.
- Using your hands, crumble the Streusel Dough in a thin layer onto a parchment or silpat lined sheet tray.
- Bake the Streusel for up to one hour, checking it every 15 minutes and breaking up any large pieces with a spatula. The Streusel is done when it begins to lightly brown and becomes dry and crumbly.
- Set the Streusel aside to cool. When it is fully cool, break up any remaining large pieces with your hands or in a food processor. Do not over-process the Streusel.
- Storage: The Streusel will keep well in an airtight container at room temperature for several weeks. The Streusel can also be frozen for several months.
Nutrition Facts : Calories 5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.5, Sodium 4.4, Carbohydrate 0.7, Sugar 0.3, Protein 0.1
VANILLA SPICE OATMEAL
Provided by Ellie Krieger
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
- In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
- When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.
- Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon.
Nutrition Facts : Calories 255 calorie, Cholesterol 4 milligrams, Sodium 40 milligrams, Carbohydrate 51 grams, Protein 8 grams
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- In a medium saucepan add the remaining 2 cups cold water and 2 cups whole milk. Bring to a low boil. Add salt and stir. Slowly add the cornmeal and water mixture, using a whisk to stir out any possible lumps.
- Once all of the cornmeal is added, turn the flame to low and simmer, stirring frequently, until the polenta has thickened. Depending on the coarseness of your meal, it may take 10-40 minutes. Once thickened, add sugar and vanilla extract. Sprinkle cinnamon in if you life.
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