POLENTA TRIANGLES
Categories Side Sauté Cornmeal Fall Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12
Number Of Ingredients 4
Steps:
- Oil large baking sheet. Bring 2 cups water and salt to boil in heavy medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium. Stir constantly with wooden spoon until mixture is very thick, about 6 minutes.
- Divide hot polenta into 2 equal mounds on prepared baking sheet. Using back of spoon, flatten each mound into 6-inch circle, about 1/2 inch thick. Let stand until cool. (Can be prepared 1 day ahead. Cover with plastic and refrigerate.)
- Cut each polenta circle into 6 wedges. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Working in batches, add polenta to skillet; cook until slightly crisp at edges and heated through, adding more oil to skillet as necessary, about 3 minutes per side. Serve warm.
CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
SAUTEED POLENTA TRIANGLES
Provided by Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Melt butter and oil in a small saute pan over low heat. Place garlic and rosemary in pan and saute until garlic turns golden. Remove garlic and rosemary. Saute polenta until browned on both sides.
CREAMY CHEDDAR POLENTA WITH FRESH HERBS
Provided by Cooking Channel
Categories side-dish
Time 30m
Yield 6 to 8 mini-cup servings
Number Of Ingredients 8
Steps:
- Bring 2 cups of water, the milk and a very large pinch of salt to a boil in a medium saucepan. Reduce the heat so the liquid is at a low simmer, and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time.
- Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper.
- Serve immediately in mini cups, topped with chopped herbs
POLENTA TRIANGLES
Chicken stock gives the polenta a richer flavor. If you use canned broth, you may not need to add any salt.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 8 triangles
Number Of Ingredients 6
Steps:
- Bring stock or water, milk, and herbs, if using, to a boil in a small, deep saucepan over medium heat. Lower heat, and slowly sprinkle in cornmeal, stirring constantly. Cook, stirring constantly, for 20 minutes over low heat. If polenta becomes too thick, add as much as 1 more cup of boiling liquid. Polenta should resemble a thick porridge. Add salt to taste. Stir in butter.
- Pour polenta onto a 9-by-13-by-1/2-inch baking sheet, and smooth out. Cover with plastic, and refrigerate until firm or overnight.
- Cut polenta into 8 triangles, and saute in butter in a nonstick skillet, or grill until heated and brown on both sides.
POLENTA TRIANGLES
Authentic polenta (not the instant variety),an Italian cook's version of cornmeal, is ideal for making this dish. Ordinary supermarket cornmeal will do, but look for the "stome ground" variety, which is best for both flavor and texture. Also be sure to use top-quality Parmesan cheese, such as Parmigiano-Reggiano. This is a dish where it's important to plan ahead. Start the polenta at least 2 hours before serving because the prepared polenta needs to firm up in the refrigerator before being browned in a skillet. Recipe is courtesy Paula Mitchell, culinary instructor, cookbook author. Cool time not included in prep or cooking time.
Provided by Barb G.
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a medium saute pan over medium heat; add onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the wine and water; increase the heat to high and bring to a boil; gradually add the cornmeal, whisking constantly to prevent lumps.
- Reduce the heat to low and cook, continuing to stir constantly, until the mixture is a smooth creamy paste, about 10 minutes.
- Stir in the Parmesan cheese, salt,and pepper; evenly spread the mixture in a lightly oiled 9-inch pie plate; Refrigerate until firm, at least 2 hours,(when polenta is cool, cover with plastic wrap.).
- When ready to serve, lightly brush the surface of the polenta with olive oil, halve the polenta and cut each halve into 3 triangles.
- Heat a large nonstick skillet over medium-high heat; arrange the triangles in a single layer; lightly brush tops with olive oil, cook until lightly browned, about 2 minutes per side.
- Note: If you prefer, the triangles can be cooked on a stove-top grill pan over medium heat or can be broiled on a baking sheet under the oven broiler; the time remains about 2 minutes per side.
Nutrition Facts : Calories 189.6, Fat 8.1, SaturatedFat 4.8, Cholesterol 20.8, Sodium 252.6, Carbohydrate 15.5, Fiber 1.5, Sugar 1.6, Protein 4
POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE
Steps:
- Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
- *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.
CREAMY CHEDDAR POLENTA
Discover Creamy Cheddar Polenta, the new cheesy side dish that your family will love. Creamy Cheddar Polenta features Italian dressing, cornmeal and shredded cheddar cheese-amazing!
Provided by My Food and Family
Categories Home
Time 19m
Yield Makes 5 servings, 1/2 cup each.
Number Of Ingredients 4
Steps:
- Combine water and dressing in medium saucepan. Bring to boil on medium-high heat. Gradually add cornmeal, stirring constantly until well blended. Return to boil. Reduce heat to medium-low.
- Cook 12 to 14 min. or until cornmeal mixture pulls away from side of pan, stirring constantly.
- Add cheese; stir until melted.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
POLENTA TRIANGLES FOR PANCETTA-WRAPPED PORK ROAST
Serve these with Pancetta-Wrapped Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Bring water to a boil in a medium saucepan over medium-high heat. Add salt. Whisking constantly, add polenta in a slow steady stream. Continue to whisk until all of the lumps have disappeared. Reduce the heat to low, cover, and gently simmer for 5 minutes.
- Stir in butter and pepper. Pour polenta into an 8-by-8-inch baking dish. Let cool on a rack until firm, about 30 minutes.
- Using an offset spatula, gently pull the polenta away from the sides of the dish, and invert onto a clean work surface. Trim the edges of the polenta, and cut into quarters. Cut each quarter in half, forming triangles.
- In a large nonstick skillet, heat oil over medium-high heat. Add polenta triangles, and cook until browned, about 5 minutes per side. You may keep the triangles warm in a 200 degrees oven for up to 30 minutes.
POLENTA TRIANGLES WITH ROSEMARY AND WALNUTS
Categories Cheese Appetizer Side Bake Vegetarian Rosemary Walnut Cornmeal Fall Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Butter 9-inch-diameter glass pie dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes. Remove from heat. Add cheese and 1 1/2 tablespoons butter; stir until cheese melts. Stir in chopped walnuts and rosemary. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour.
- Line baking sheet with foil. Cut polenta into 8 wedges. Transfer wedges, bottom side up, to prepared sheet. Dot wedges with 1 1/2 tablespoons butter. Place 1 walnut half in center of each wedge. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 350?F. Bake polenta until heated through, about 12 minutes.
WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS
Categories Cheese Garlic Leafy Green Mushroom Vegetable Side Vegetarian Cheddar Cornmeal Spinach Fall Winter Chard Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
- Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.
- Spoon polenta onto plates. Top with greens and portobello mushrooms.
POLENTA TRIANGLES
Make and share this Polenta Triangles recipe from Food.com.
Provided by Dancer
Categories Low Cholesterol
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine grits and 1/2 cup broth; mix well and set aside.
- Pour remaining 1 cup broth into heavy, large saucepan; bring to a boil.
- Add garlic and moistened grits; mix well and return to a boil. Reduce heat to low; cover and cook 20 minutes.
- Remove from heat; add feta cheese. Stir until cheese is completely melted.
- Add red pepper; mix well.
- Spray 8-inch square pan with cooking spray. Spoon grits mixture into prepared pan. Press grits evenly into pan with wet fingertips.
- Refrigerate until cold.
- Preheat broiler. Spray baking sheet with cooking spray.
- Turn polenta out onto cutting board and cut into 2-inch squares. Cut each square diagonally into 2 triangles.
- Place polenta triangles on prepared baking sheet and spray tops lightly with cooking spray. Place under broiler until lightly browned and crisp.
- Serve warm or at room temperature. Garnish with fresh oregano and chives if desired.
- Exchanges 1 starch/bread.
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
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