GREENS WITH POLENTA CROUTONS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the polenta: Coat a 9- by 13-inch baking dish with a thin coat of olive oil.
- Combine 4 cups water and 2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, 5 to 8 minutes. Turn off the heat and stir in the butter, cheese and rosemary. Pour the polenta into the prepared dish and cool completely until firm.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone liner.
- Unmold the polenta, cut into 1-inch squares and place on the prepared baking sheet. Bake until crisp and golden, about 1 hour.
- For the salad: Meanwhile, whisk together the vinegar and Dijon in a small bowl along with some salt and pepper. Add the oil in a thin stream, whisking constantly. Toss the greens with the dressing in a large salad bowl. Add the tomatoes, cranberries, and Roquefort and toss again. Arrange the salad on a large serving platter or individual plates. Top with half the croutons and serve immediately. Reserve the remaining croutons for another use in an airtight container in the refrigerator for up to two days.
POLENTA NAPOLEON WITH MIXED HERB PESTO
Steps:
- Preheat the oven to 400 degrees F.
- For the polenta: In a large saucepan combine the milk, heavy cream, water, olive oil, and kosher salt and bring to a boil over high heat. Reduce the heat to medium low and slowly pour in the cornmeal, whisking constantly until it thickens, about 5 minutes.
- Cover a baking sheet with plastic wrap. Pour the polenta onto the plastic covered baking sheet and spread to an even 1/4-inch thickness. Let cool at least 15 minutes.
- For the pesto: Puree the basil, mint, cilantro, shallots, and garlic. Add the olive oil in a slow, steady stream, while the food processor is running. Stir in the Parmesan, kosher salt, and sambal.
- For the lasagna: Cut the zucchini lengthwise into 1/4-inch thick slices. Heat the olive oil in a large skillet over high heat and saute the zucchini slices until lightly golden. Season with salt and pepper.
- Oil an 8-inch round spring form pan. Spread 2 tablespoons of tomato sauce on the bottom of the pan. Cut the polenta into 3 (7 3/4-inch) rounds. Brush the tops with the Mixed Herb Pesto.
- Place 1 disk in the bottom of the spring form pan. Drizzle with 1/4 cup of tomato sauce and arrange half the zucchini on top. Sprinkle with 2 tablespoons of Parmesan. Cover with the second round of polenta, 1/4 cup tomato sauce, the rest of the zucchini, and 2 tablespoons of Parmesan. Top with the last polenta round, the remaining tomato sauce, and Parmesan. Bake for 20 minutes.
- Remove from the spring form pan, cut into wedges and serve.
- In a large pot heat the olive oil over medium heat. Cook the onion, garlic, and chili flakes in the oil until softened but not browned, about 5 minutes. Add the tomatoes (juice and all), tomato paste, and sugar. Reduce the heat to medium low and simmer until the sauce has thickened, about 20 minutes. Cool the tomato sauce for 10 minutes.
- Puree the sauce in a food processor or food mill. Stir in the extra-virgin olive oil, marjoram, basil, and kosher salt. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
- Yield: 6 cups
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Inactive Time: 10 minutes
BEANS AND GREENS POLENTA BAKE
Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that's sort of like a polenta pizza.
Provided by Anna Stockwell
Categories Garlic Olive Oil Kale Vinegar Parmesan Dinner Quick & Easy Wheat/Gluten-Free Vegetarian
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
- Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
- Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
- Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.
CREAMY POLENTA WITH MIXED GREENS
Make and share this Creamy Polenta With Mixed Greens recipe from Food.com.
Provided by Geema
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes and boiling water.
- Let stand 30 minutes, drain and chop.
- Combine cornmeal and pinch of black pepper in saucepan.
- Gradually add 3 cups broth and 1 cup water, stirring continually with a whisk.
- Bring to a boil, reduce heat to medium and cook for 20 minutes, stirring frequently.
- Remove polenta from heat and keep warm.
- Heat a large skillet over medium high heat, add 1 tablespoon olive oil and saute onion and red pepper for about 10 minutes or until tender.
- Add tomatoes and garlic, cooking for 1 more minute.
- Add 1 cup broth and the greens.
- Cover and reduce heat to low, cooking 15 minutes or until greens are completely tender.
- Season with salt and pepper.
- Spoon polenta into 4 plates and top with greens.
- Sprinkle with Parmesan cheese.
- Since I like things spicy, I add some crushed red pepper to this recipe, or just shake on your favorite hot sauce.
- For Vegetarian use the vegetable broth only.
POLENTA AND GREENS
This is actually one of my mom's Italian recipes. It's simple, vegetarian, relatively low fat, and delicious. Great for spring.
Provided by Transylmania
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry your greens and slice them into very thin ribbons. You don't really need to slice broccoli di rape if you are using that.
- Bring water to a boil with some salt.
- Add cornmeal slowly and mix rapidly for about 4 minutes. Turn heat to low and let simmer for about 10 minutes, stirring to avoid burning. Take off the heat.
- In a skillet heat the olive oil on meidum heat. and add the garlic (the more the better). Saute for about two minutes.
- Add the greens, salt, and hot pepper. Saute until the greens are wilted but still have good color.
- Serve the greens on top of the polenta.
- A tomato salad is good with this.
Nutrition Facts : Calories 143.9, Fat 4.5, SaturatedFat 0.6, Sodium 14.7, Carbohydrate 24.3, Fiber 2.3, Sugar 0.3, Protein 2.6
VERDURE DI PRIMIO MAGGIO CON POLENTA (MIXED GREENS OF THE FIRST OF MAY WITH POLENTA
Steps:
- Prepare the polenta exactly as directed in the master recipe, #228.
- While the polenta cooks, heat a medium skillet over medium heat. Add the EVOO, the garlic, anchovies, and red pepper flakes and "melt" the anchovies into the oil. Add the spinach and the dandelion greens.Turn the greens to coat and wilt them together, season with black pepper and nutmeg, and mix in the olives. Remove the mixture from the heat and stir in the lemon zest and juice. Taste to adjust the seasonings.
- Spoon the polenta into shallow bowls and top with the spring greens.
More about "verdure di primio maggio con polenta mixed greens of the first of may with polenta recipes"
WHAT IS POLENTA, EXACTLY? | REAL SIMPLE
From realsimple.com
POLENTA RECIPES - EASY RECIPES WITH POLENTA - DELISH.COM
From delish.com
POLENTA RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
GRATIN OF POLENTA WITH GREENS - RECIPE - FINECOOKING
From finecooking.com
POLENTA WITH MUSHROOMS, POACHED EGGS AND MIXED …
From rachaelrayshow.com
VERDURE DI PRIMIO MAGGIO CON POLENTA (MIXED GREENS OF THE FIRST …
From eatyourbooks.com
EASY POLENTA RECIPE - MARY-FRANCES HECK | FOOD & WINE
From foodandwine.com
POLENTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
POULENTA - IONIAN POLENTA - DIANE KOCHILAS
From dianekochilas.com
DO SOME WEEKEND COOKING WITH THESE 17 VEGETARIAN POLENTA …
From diys.com
ARTICHOKE MIXED GREENS AND QUINOA POLENTA SKILLET - ANCIENT HARVEST
From ancientharvest.com
POLENTA AND VEGETABLE CASSEROLE / POLENTA CON LE VERDURE - CIAO …
From ciaoitalia.com
VERDURE DI PRIMIO MAGGIO CON POLENTA (MIXED GREENS OF THE FIRST …
From plain.recipes
POLENTA WITH CHEESE AND VEGETABLES / POLENTA CON FORMAGGIO E …
From ciaoitalia.com
POLENTA RECIPES | ALLRECIPES
From allrecipes.com
18 TASTY RECIPES USING TUBED POLENTA | ALLRECIPES
From allrecipes.com
POLENTA RECIPES - 9KITCHEN - NINE
From kitchen.nine.com.au
CAN YOU FREEZE POLENTA? YES, BUT FOLLOW THESE RULES
From diys.com
BRODETTO DI PESCE – ITALIAN FISH STEW WITH POLENTA - ITALY ON MY MIND
From italyonmymind.com.au
SOFT POLENTA VERDURE - CORN RECIPES | ANSON MILLS - ARTISAN MILL …
From ansonmills.com
SICILIAN-STYLE GREENS OVER POLENTA RECIPE | MYRECIPES
From myrecipes.com
CREAMY POLENTA WITH MIXED GREENS - CHAMPSDIET.COM
From champsdiet.com
POLENTA RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
PRIMO ESTATE
From primoestate.com.au
VERDURE DI PRIMIO MAGGIO: GREENS OF THE FIRST OF MAY RECIPE | EAT …
From eatyourbooks.com
POLENTA WITH GREENS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
60 POLENTA RECIPES IDEAS - PINTEREST
From pinterest.com
POLENTA: ALL OUR BEST RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
POLENTA MIXED GREENS - COOKEATSHARE
From cookeatshare.com
15-MINUTE MUSHROOM, EGG AND GREENS POLENTA BOWLS - LITTLE LEAF …
From littleleaffarms.com
EASY, PLANT-POWERED POLENTA RECIPES - ANCIENT HARVEST
From ancientharvest.com
HOW TO MAKE POLENTA FROM CORNMEAL - PREPDISH.COM
From prepdish.com
POLENTA RECIPES - RECIPES FROM ITALY
From recipesfromitaly.com
MAY 1: VERDURE DI PRIMIO MAGGIO CON POLENTA (MIXED GREENS OF …
From sarahstone-365norepeats.blogspot.com
POLENTA RECIPES - BBC FOOD
From bbc.co.uk
13 EASY POLENTA RECIPES — HOW TO COOK POLENTA - WOMAN'S DAY
From womansday.com
49 BEST POLENTA IDEAS | POLENTA, RECIPES, COOKING RECIPES - PINTEREST
From pinterest.com.au
POLENTA RECIPE WITH LEEKS, WILTED GREENS AND ... - MOTHER EARTH …
From motherearthliving.com
POLENTA RECIPES | TESCO REAL FOOD
From realfood.tesco.com
BEANS, GREENS, AND POLENTA - AN ITALIAN DISH
From anitaliandish.com
EASY POLENTA RECIPES | OLIVEMAGAZINE
From olivemagazine.com
CAN I USE MASA HARINA TO MAKE POLENTA OR GRITS? - MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love