SAVORY POLENTA
For a simple side dish, try Alton Brown's Savory Polenta recipe from Good Eats on Food Network; minced garlic and grated Parmesan add real savory depth.
Provided by Alton Brown
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
- Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
- 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
- Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
- Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)
Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
- Pour water into the prepared dish; stir in polenta and salt.
- Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
POLENTA
Provided by William Grimes
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- Fill a small saucepan with 4 cups of water, and bring to a simmer at back of stove. Keep hot. In a medium saucepan, 3 to 4 quarts, combine 4 cups water, bay leaves and salt. Bring to a boil. Add olive oil.
- Place cornmeal in a mixing bowl. Sprinkle a handful of cornmeal into the seasoned boiling water, stirring constantly with a wooden spoon. Continue until all the cornmeal is added to the pot; it will take about 5 minutes.
- Reduce heat to medium-low. Stir until polenta becomes too thick to stir easily, which will be about 4 minutes. Add about 1 cup of the hot water from the small saucepan, and continue stirring. When cornmeal thickens, add more hot water. Repeat until the cornmeal is tender, about 20 minutes. Continue to stir until polenta is thick and shiny, 5 to 10 minutes more. Serve hot, using a large spoon dipped in water before each scoop.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 97 milligrams, Sugar 1 gram
WORLD'S BEST POLENTA
No... really... it is that good. I'm pretty sure it's not, necessarily, good for you, but the flavor is incredible and it's extremely versatile.
Provided by Tzitzimitl
Categories European
Time 50m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine the water, milk, garlic, bay leaves, salt and pepper in a heavy saucepan and bring it to a boil.
- Gradually whisk in the polenta.
- Allow the polenta to come up to a boil, whisking intermittently.
- Lower the heat to low and allow the polenta to cook, uncovered, for 30 - 45 minutes.
- If the mixture starts to get too thick, add up to 1/2 cup of milk.
- When the polenta is nice thick, smooth and creamy, add the butter and cheese and stir until melted.
- Remove the polenta from the heat and allow to cool slightly.
POLENTA
Provided by Marian Burros
Categories dinner, easy, side dish
Time 8m
Yield 12 servings
Number Of Ingredients 2
Steps:
- Follow directions on package. Add corn to boiling water and then stir in polenta.
- Spoon the hot polenta into two 10-by-15-inch jelly roll pans and allow to cool. This can be done a day ahead and refrigerated.
- When polenta has cooled, cut each pan into 12 rectangles.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 2 grams
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