POLENTA WEDGES
Polenta is flavored with Parmesan cheese, garlic, chives, and paprika. It is cooked on the stove, allowed to set, cut into wedges, and then broiled.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Combine milk, chives, garlic, salt, and paprika in a medium saucepan, and bring to a boil over high heat. While whisking, slowly sprinkle in polenta. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until polenta has thickened, 5 to 8 minutes. Add Parmesan and butter; stir until combined. Pour polenta into an 8 1/2-inch springform pan; let rest until completely set, about 45 minutes at room temperature.
- Preheat the broiler. Remove the outer ring from the springform pan. Cut the polenta into eight wedges. Coat with olive-oil spray, and place on a rack in the oven several inches underneath the broiler. Broil the polenta until golden brown on top and heated through, about 8 minutes. Serve.
CHEESY POLENTA
This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.
Provided by dadrules
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g
BASIL CHEESE POLENTA WEDGES
This is from Swanson's Chicken Broth...you can serve topped with Meat Sauce or as a side dish!! Options for grilling, baking or pan-frying given. Cooking time includes chilling.
Provided by Charmie777
Categories Grains
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil.
- Stir in oil.
- Cook and stir 10 minutes or until mixture thickens.
- Remove bay leaf.
- Stir in basil and hceese.
- Pour mixture into greased 9" pie plate.
- Cover and chill 2 hours or until firm.
- Cut polenta into 6 wedges.
- To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once.
- To bake: place wedges on greased baking sheet. Bake at 375º for 20 minutes or until browned and crispy, turning once.
- To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.
BASIL AND CHEESE WEDGES
A fantastic appetizer for family get-togethers, or anytime for that matter!! You can substitute Kraft Mozza-Cheddar for the mozzarella cheese if you so desire - just a little different flavor -
Provided by Chef mariajane
Categories High In...
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Place 1 tortilla on baking sheet; spread with cream cheese. Top with mozzarella cheese, basil and second tortilla.
- Brush with dressing; sprinkle with Parmesan cheese,.
- Bake 8 minutes or until golden brown. Cut into 8 wedges.
Nutrition Facts : Calories 122.9, Fat 7.9, SaturatedFat 4.1, Cholesterol 19.8, Sodium 238.7, Carbohydrate 8.5, Fiber 0.5, Sugar 0.6, Protein 4.5
BASIC CHEESE POLENTA
Why buy polenta in a box when you can make it from scratch cheaper? A great day-before dish. Once the polenta has been refrigerated serve it in a variety of different ways: sliced and fried--or serve it immediately as a mashed potato or rice substitute!
Provided by Dawn
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 4h30m
Yield 4
Number Of Ingredients 5
Steps:
- In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
- Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
- Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 28.1 g, Cholesterol 17.6 mg, Fat 6.3 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 3.5 g, Sodium 896.7 mg, Sugar 0.8 g
BASIL CHEESE WEDGES
The original recipe is based on a Kraft recipe, but we've changed it somewhat over the years to suit our tastes.
Provided by Sherrybeth
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400ºF.
- Place 1 tortilla on baking sheet which has been lined with foil and lightly sprayed with PAM; spread with cream cheese.
- Top with mozzarella cheese, basil and second tortilla.
- Lightly brush the top tortilla with dressing and sprinkle with the parmesan cheese.
- Bake 8-9 minutes or until golden brown. Cut into eight wedges to serve.
Nutrition Facts : Calories 548.5, Fat 24.9, SaturatedFat 11.3, Cholesterol 48.2, Sodium 1085.3, Carbohydrate 62.3, Fiber 4.8, Sugar 3, Protein 18.7
BASIL & CHEESE TORTILLA WEDGES
Make and share this Basil & Cheese Tortilla Wedges recipe from Food.com.
Provided by Karen..
Categories Lunch/Snacks
Time 13m
Yield 8 wedges
Number Of Ingredients 6
Steps:
- PREHEAT oven to 400ºF.
- Place 1 tortilla on baking sheet; spread with cream cheese.
- Top with mozzarella cheese, basil leaves and second tortilla.
- BRUSH or drizzle with dressing; sprinkle with Parmesan cheese.
- BAKE 8 minutes or until golden brown. Cut into eight wedges to serve.
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- For polenta, in a medium saucepan bring 2-3/4 cups water to boiling. Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to very low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally .
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