15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU
This quick homemade tomato ragu is packed with vegetables and takes just a few minutes longer than warming up a jar of sauce. Finely chopping the vegetables in a food processor cuts down the cooking time tremendously. Serve it over quick-cooking creamy polenta for a complete meal that's ready in 15 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
- When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
- Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
- By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
- When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
- Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.
CHEESY SUN-DRIED TOMATO AND OLIVE POLENTA WEDGES
Serve as a side or with a light salad. This recipe will be gluten-free if you use a gluten-free stock. As a variation -This can also be made in a 24cm square tin and then lightly sprayed with cooking oil. Cut into squares and warm either using a BBQ, frypan or using a health grill to brown. Please note that cooking time does not include chill time
Provided by Jubes
Categories Australian
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease a round sandwich (sponge)cake pan.
- Using a large saucepan, bring the stock to a boil. Add the polenta and reduce to a simmer. Stir constantly for about 10-15 minutes, or until the polenta is very thick.
- Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
- Press the polenta mixture firmly into the prepared tin. Smooth over the top. Cool to room temperature and then refrigerate until firm. this will be at least 2 hours.(This stage can be done a day ahead).
- Cut polenta into 16 wedges. Dust the wedges in flour (use either regular or gluten-free/rice flour)and shallow fry in a large frying pan, until browned and crisp on both sides. Drain on absorbent paper (or use a wire rack) before serving.
- Variation- use a larger tin - that will produce a flatter polenta cake. Cut into squares or wedges. Spray with a cooking oil spray and grill, BBQ or use a health grill.
- Should have 8 serves.
CHEESY TOMATO AND SAUSAGE BAKE WITH ZITI PASTA
Italian pork sausages can be used in place of turkey sausages, or use my recipe#178446 in place of sausages. The jalapeno is optional add in for more heat, this is a delicious casserole!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a 4-quart casserole dish.
- Cook the ziti pasta in salted boiling water until just al dente (do not overcook the pasta as it will cook more in the oven) drain, place in a large bowl and set aside.
- Remove the casings from the sausage.
- Heat oil in a large skillet over medium-high heat.
- Add in the sausage, onion, garlic, chili flakes and jalapeno (if using) saute until meat is browned, stirring to crumble the meat with a spoon.
- Add in tomato paste and diced tomatoes with the juice; bring to a boil, cover and simmer for about 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- In a large bowl combine the cooked pasta with the sausage/tomato mixture and chopped basil.
- Place half of the mixture into the prepared casserole dish.
- Top with half of the mozzarella cheese, then half of the Parmesan cheese.
- Repeat layers ending up with the Parmesan on top.
- Bake for about 25-30 minutes, or until bubbly.
- Delicious!
Nutrition Facts : Calories 791.5, Fat 37.2, SaturatedFat 16.3, Cholesterol 104, Sodium 1399.1, Carbohydrate 71.9, Fiber 4.9, Sugar 8, Protein 41.4
CHEESY BAKED POLENTA IN TOMATO SAUCE
This recipe is quite forgiving in that there's plenty of wiggle room to play. Use whatever herbs and cheeses you have on hand, for example, adjust the spice levels as preferred, and opt for fresh tomatoes if they're in season, or chopped canned tomatoes instead of whole. You can also veganize the dish entirely by using a nondairy milk and vegan cheese, adding some nutritional yeast if you like. This hearty main needs nothing more than some lightly cooked greens to eat alongside.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut out a piece of parchment paper about 16-by-12 inches/40-by-30 centimeters in size and lay onto a clean work surface.
- Prepare the polenta: Add the milk, garlic, 1 1/2 tablespoons oil, 1 teaspoon salt and a good grind of pepper to a medium saucepan. Bring to a bare simmer, stirring occasionally, over medium-high heat. Turn the heat to medium-low and slowly pour in the polenta, whisking continuously, until completely incorporated and there are no lumps. Cook for 2 to 3 minutes, stirring all the while with a spatula. When cooked, the mixture should pull away from the sides of the pan and be quite thick.
- Add the Parmesan, stirring for another 30 seconds to melt. Remove from the heat and transfer the mixture to the parchment paper. Use your hands to quickly shape the polenta into a large cylindrical shape, about 13-inches/32-centimeters long. Use the parchment paper to help you tighten the cylinder and then gently roll the whole thing in the paper, tightening as you go, then twisting in opposite directions at both ends. Refrigerate to set for about 1 hour, or longer if time allows.
- Meanwhile, make the sauce: Add the olive oil to a large, ovenproof cast-iron pan that is roughly 11-inches/28-centimeters wide, and heat over medium-high. Once hot, add the onions and cook, stirring occasionally, for 6 minutes, or until softened and lightly colored.
- Stir in the garlic, red-pepper flakes and oregano, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, sugar, a scant 1/2 cup/100 milliliters water, 3/4 teaspoon salt and a good grind of pepper. Bring to a simmer over medium-high. Turn the heat down to medium and cook, stirring occasionally, for 20 minutes or until the sauce has thickened slightly. Set aside until needed.
- Heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Gently unwrap the chilled polenta and transfer to a cutting board. Trim about 1 inch/2 to 3 centimeters off the ends and then cut the polenta into 24 (1-centimeter-thick) slices.
- Top the tomato sauce evenly with the sliced fontina, then fan out the polenta slices, overlapping slightly, so that they're spiraled to cover the top, leaving a 1-centimeter gap from the edge of the pan. Drizzle the polenta with the remaining 2 tablespoons oil and bake for 30 to 35 minutes, or until polenta is golden in places and the sauce is bubbling. Remove from oven and let sit for 10 minutes to settle.
- While the polenta cools, in a small bowl combine all the topping ingredients. Sprinkle a handful of the topping over the polenta and serve the remaining in a bowl alongside. Serve warm.
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