Crisp Polenta Rounds With Pesto And Pine Nuts Recipes

Steps:

• Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed.
• Slice the polenta into 1/4-inch thick slices. Using a circular cutter, cut out 16 rounds.
• Coat a nonstick pan with olive oil and put over medium-low heat. Add the polenta rounds and sear them until crispy.
• Heat another nonstick pan, coated with olive oil over medium heat and add the scallops. Sear them on each side until they have a nice brown caramelization. Season with salt and pepper, to taste. Arrange the polenta rounds on a platter and top each with a scallop. Garnish with pesto and serve.

Steps:

• For Polenta: Lightly oil a 13x9-inch baking pan. Bring first 4 ingredients to simmer in heavy large saucepan over medium heat; simmer 5 minutes. Using slotted spoon, remove herbs and garlic. Whisk in cornmeal in slow steady stream; return to boil. Reduce heat to low. Simmer until polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to ½-inch-thick layer (polenta will not fill pan). Cool completely. Do Ahead. Can be made 2 days ahead. Cover and chill. For Pesto: Blanch basil in small saucepan of boiling salted water 5 seconds. Drain, rinse, and squeeze dry. Place basil in mini processor. Add ¼ cup pine nuts and cheese. Blend to coarse puree. With machine running, add ½ cup oil. Blend until pesto is almost smooth. Season with salt and pepper. Do Ahead. Can be made 1 day ahead. Cover and chill. Using 1 1/2- inch round or scalloped cutter cut out 24 polenta rounds. Pour enough oil into heavy large nonstick skillet to coast bottom; heat over medium high heat. Sauté polenta rounds until beginning to brown, about 1 minute per side; transfer to small baking sheet. Do Ahead. Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375 degree oven 5 minutes before serving. Arrange polenta rounds on platter. Top with pesto; sprinkle with pine nuts

Steps:

• In a heavy 2 quart sauce pan, melt butter over low heat.
• Add water, turn up heat, and bring to a boil.
• Slowly add cornmeal while whisking constantly.
• Lower heat slightly and continue to boil and stir until polenta becomes thick and pulls away from sides of pan. (about 30 minutes).
• Remove from heat and add parmesan cheese and pine nuts.
• Cool slightly (until able to handle).
• Grease cookie pan with half of the oil and spread evenly in pan.
• Rub top with remaining oil.
• Chill.
• If grilling, cut into squares (3 to 4 inches).
• Grill on hot grill until crisp on outside and soft and creamy on inside -- or.
• If baking, sprinkle with a little more cheese, and bake at 400 degrees for 15 minutes, then cut into squares.

Steps:

• In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Steps:

• Cover a baking sheet with plastic or lightly oil a baking dish. Make polenta and when done, pour onto plastic or into lightly oiled baking dish. Spread to a thickness of about 1/3 inch using an offset spatula. If you are using a baking dish and can't spread the polenta that thin, you can always slice the rounds after they are cut to make thinner medallions. Cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight.
• Cut the stiff polenta into 1 1/2 to 2-inch rounds with a cookie cutter. If the rounds are thick, cut crosswise into 1/3 inch thick rounds.
• Heat 2 tablespoons olive oil over medium-high heat in a heavy nonstick or cast iron skillet. The polenta should sizzle as soon as you place the medallion in the oil. Cook the rounds in batches until nicely browned on each side, about 3 minutes per side. Turn them carefully with a spatula, and do not crowd the pan. Drain on paper towels. Transfer to a platter while warm and place a pinch - about 1/4 teaspoon - of blue cheese on each round. It should soften and melt a little bit on the hot surface of the polenta. Or top with small dollops of the other toppings of your choice. Serve warm (they are also good when they cool down).