PASTA WITH ZUCCHINI, BACON AND PARMESAN
Steps:
- Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside.
- In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.
Nutrition Facts : Calories 453.14 calorie, Fat 13.3 grams, SaturatedFat 5.3 grams, Carbohydrate 61.3 grams, Fiber 3.6 grams, Protein 22 grams
POLENTA WITH ZUCCHINI AND TOMATOES
Though I think of this Greek-inspired ragout as a summer topping, zucchini is available year-'round in the supermarket, so you can make this dish through next winter.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Begin making the polenta. While it's in the oven, cook the squash. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring often, until just about tender, about five minutes. Add the garlic and cook, stirring, for a minute or two, until fragrant. Stir in the squash and 1/2 teaspoon salt, and toss together for five to eight minutes, until it is coated with oil and beginning to soften. Add the tomatoes and their juice, the sugar and salt to taste. Turn the heat to medium-high. Cook, stirring often, for five to 10 minutes, until the tomatoes have cooked down slightly. Turn the heat back down to medium and cook, uncovered, for 20 minutes, until the vegetables are soft and aromatic. If they begin to dry and stick to the pan before the end of the cooking time (if you're using fresh tomatoes, this may happen because there isn't as much juice as with canned tomatoes), add up to 1/4 cup water. Stir in the parsley and mint, and simmer for a few more minutes. Remove from the heat, taste, adjust the salt and add pepper.
- When the polenta is ready, remove from the oven. If adding Parmesan, stir it in. Spoon onto plates, and make a depression in the center. Top with the zucchini. Garnish with additional Parmesan, and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 448 milligrams, Sugar 5 grams
POLENTA AND BACON WITH FONTINA
Categories Cheese Pork Side Sauté Parmesan Corn Fall Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 side-dish servings
Number Of Ingredients 9
Steps:
- Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.
- Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.
ZUCCHINI AND BACON BAKE
This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.
Provided by Leggy Peggy
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Before you start, you need to know that, you can speed up the preparation time if you use a food processor to grate the cheese and zucchini, and chop the onion.
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition.
- Put everything in an 11" x 7" pan. A 9" x 13" pan works, too.
- Bake for 40-45 minutes, or until golden brown.
- Check the bottom. It sometimes browns faster.
Nutrition Facts : Calories 521.2, Fat 41.6, SaturatedFat 11.9, Cholesterol 215.3, Sodium 682.5, Carbohydrate 20.7, Fiber 1.6, Sugar 2.5, Protein 16.2
BAKED POLENTA WITH ONIONS AND BACON
Categories Microwave Onion Side Bake Quick & Easy Parmesan Bacon Cornmeal Sage Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a 2- to 3-quart microwave-safe casserole with a lid microwave the bacon, uncovered, at high power (100%), stirring after each minute, for 2 to 2 1/2 minutes, or until it is almost crisp. Pour off all but 1 tablespoon of the fat from the casserole and stir in the onions. Microwave the mixture, uncovered, at high power, stirring every 2 minutes, for 8 minutes, or until the onions are softened but not browned, and transfer the onion mixture to a bowl.
- To the casserole add the water, the broth, and the sage, whisk in the cornmeal, a little at a time, whisking until the mixture is smooth, and microwave the mixture, covered, at high power, whisking after 3 minutes, for 5 minutes, or until it is thickened and the liquid is absorbed. Stir in the butter, 2 tablespoons of the Parmesan, half the onion mixture, and salt and pepper to taste and divide the polenta mixture between two 1 1/2-cup gratin dishes or spread it in a 3-cup gratin dish.
- Top the polenta with the remaining onion mixture, spreading the onion mixture evenly, sprinkle it with the remaining 2 tablespoons Parmesan, and bake it in the middle of a preheated 400°F. oven for 15 minutes, or until the Parmesan is melted.
PORTOBELLO POLENTA STACKS
My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes-like this one-with our harvest. -Breanne Heath, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.
Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 764mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
ZUCCHINI POLENTA
Polenta is a staple of Northern Italy. In this dish, it is combined with grated zucchini and cheese, then baked in the oven.
Provided by ratherbeswimmin
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cornmeal and water together in a small bowl.
- Bring the broth and salt to a boil in a saucepan over medium-high heat.
- Lower heat to medium-low and slowly add cornmeal, stirring for about 2 minutes or until the polenta is smooth (use a long-handled spoon to stir the polenta; it bubbles up and will burn).
- Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.
- Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.
- Spoon tomato sauce over the top; sprinkle with parmesan cheese.
- Bake in a 350° oven, uncovered, for 30 minutes or until heated through.
- Let stand 5 minutes, then cut into squares to serve.
Nutrition Facts : Calories 298.6, Fat 13.8, SaturatedFat 7.8, Cholesterol 35.4, Sodium 1239.2, Carbohydrate 31.4, Fiber 4, Sugar 4.5, Protein 14.3
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