CORNMEAL AND OATMEAL POLENTA WITH TOMATO SAUCE AND PARMESAN
I think I like this combination even more than I like traditional cornmeal polenta, and that's saying a lot. The oatmeal contributes both texture and a wonderful creaminess to the dish. It's a comforting, satisfying meal.
Provided by Martha Rose Shulman
Categories side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Combine the steel-cut oats, polenta, water and salt in a 2-quart baking dish. Stir together and place in the oven. Bake 1 hour. Remove from the oven and stir in the butter. Return to the oven for 10 more minutes. Remove from the oven and stir again. Taste and adjust salt. If desired, stir the Parmesan into the polenta, or sprinkle it on top after you spoon on the tomato sauce.
- Spoon the polenta onto plates, make a depression in the middle with the back of your spoon, and fill it with tomato sauce. Top with Parmesan if you haven't stirred it into the polenta.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 724 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
EASY POLENTA WITH TOMATO SAUCE
My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.
Provided by Jacquita
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
- Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
- Bake for 10 minutes in the preheated oven, or until sauce is bubbling.
CORNMEAL OR POLENTA PASTA
For this pasta use instant polenta flour. The cornmeal gives the pasta great texture, flavor, and color.
Yield for 1 pound of pasta
Number Of Ingredients 5
Steps:
- Food-processor mixing recommended, following the directions on page 160.
- Cut in wide strips of polenta pasta.
- Dress with a simple tomato sauce and fresh mozzarella.
- Also good with Brodetto with Lobster and Corn (page 299).
GRILLED POLENTA WITH CORN AND PARMESAN
Categories Side Parmesan Cornmeal Corn Summer Grill/Barbecue Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.
- Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.
- Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.
POLENTA WITH PARMESAN AND TOMATO SAUCE
This is my favorite way to serve polenta, and it's the simplest, too. My son loves it -- maybe your kids will feel the same.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, stir in the butter and return to the oven for 10 more minutes. Remove from the oven and stir again. Return to the oven for 10 minutes. Remove from the oven, and stir in the Parmesan, if using. Spoon onto plates, make a depression in the middle and spoon 1/4 heaped cup of simple tomato sauce into the depression. Sprinkle with Parmesan and serve.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 880 milligrams, Sugar 6 grams, TransFat 0 grams
BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN
This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.
Provided by rjohl
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
- Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
- Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
- Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
- Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g
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