CRISPY POLENTA MEDALLIONS
Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil - they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.
Provided by Martha Rose Shulman
Categories dinner, snack, appetizer, side dish
Time 50m
Yield Serves 8 to 12 as an hors d'oeuvre
Number Of Ingredients 6
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).
CRISPY SEASONED POLENTA SQUARES
Crisp polenta squares make a delightful side for a variety of main dishes. Sun-dried tomatoes and just the right amount of seasoning make them seem special...a dollop of sour cream adds the finishing touch! Shelly Fisher - Hermiston, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 134 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 456mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CREAMY POLENTA WITH CRISPY BACON AND CHARD
Steps:
- Add the milk and heavy cream to a medium saucepan and bring to a low boil, stirring constantly so the milk doesn't scorch. Whisk in the polenta, whisking constantly until smooth. Stir in a big pinch of salt. Reduce the heat to medium low and cook, stirring frequently, until the polenta is tender, about 30 minutes.
- Meanwhile, add the bacon to a medium pan. Turn the heat to medium high and cook, flipping once, until the bacon is crispy, about 10 minutes. Remove the bacon to a paper towel-lined plate to drain. Add the shallot to the pan and cook until translucent, about 2 minutes. Add the chard and a big pinch of salt and cook until wilted but still crisp-tender, about 7 minutes. Stir in a shake of hot sauce if desired. Chop the bacon, add it to the greens and stir to combine. Remove from the heat.
- Add a big pinch of black pepper to the polenta and stir. Taste and adjust for salt and pepper. Remove the polenta from the heat and stir in the butter. Transfer to a serving plate and top with the greens in the center.
AROUND THE WORLD FRIES: CRISPY POLENTA POUTINE
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and generously brush with 1 tablespoon of the oil.
- Remove the packaging from the polenta and cut each tube in half crosswise. Cut each half lengthwise into 8 wedges. Spread the wedges on the prepared baking sheet, brush with 2 tablespoons of the oil and generously sprinkle with 1 tablespoon of the garlic-herb seasoning and a pinch of salt. Bake the wedges, turning once, until golden brown and crispy along the edges, 45 to 50 minutes.
- Meanwhile, place a large skillet over medium heat and add 2 tablespoons of the oil. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Add the ground turkey to the pan and cook, breaking it up with a spoon and stirring occasionally, until evenly browned, about 10 minutes. Stir in the tomatoes, capers, sugar, 1/2 cup water and the remaining 1 tablespoon garlic-herb seasoning. Bring to a simmer and reduce the heat to low. Cook the sauce until thickened, about 12 minutes more.
- Divide the hot polenta fries among 6 plates. Spoon the hot tomato sauce over the fries. Dollop some ricotta over the sauce. Top with ribbons of fresh basil and sprinkle with lemon zest. Drizzle with the remaining 3 tablespoons oil and serve immediately.
CRISPY POLENTA
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Brush a small rimmed baking sheet with olive oil; set aside. In a large pot, bring 6 cups water to a boil over high heat; season with salt. Slowly whisk in polenta, and cook, partially covered, and stirring every 4 to 5 minutes, over medium-low heat until it begins to thicken, 30 to 35 minutes. Remove from heat.
- Carefully pour polenta onto prepared baking sheet, spreading it out to an even thickness. Let cool, and tear into 1-inch pieces; lightly dust with flour.
- Line a baking sheet with paper towels; set aside. Meanwhile, heat sunflower oil in a large heavy-bottomed pot until it registers 350 degrees on a deep-fry thermometer. Using a slotted spoon, carefully add polenta in batches while maintaining the temperature of the oil. Cook until crispy, about 4 minutes. Transfer to prepared baking sheet to drain. Serve immediately seasoned with sea salt.
SAVORY CRISPY POLENTA
Make and share this Savory Crispy Polenta recipe from Food.com.
Provided by BigShotsMom
Categories Low Protein
Time 59m
Yield 1 dish, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Grease and flour 8x8 or 7x11 baking dish.
- Carmelize the onions in 1-2 tablespoons of oil. Do not allow to burn. Set aside.
- Stir cornmeal and salt into 1 cup warm water. Add 1 cup boiling water and bring to a boil over medium heat stirring constantly. Lower temperature and continue stirring until the consistency of heavy batter.
- Remove from heat and stir in 2/3 of the onions and 3/4 of the cheese. Mix well.
- Pour into baking dish and smooth to level. Top with reserved onions and cheese. Drizzle remaining olive oil over top. Sprinkle with freshly grated black pepper and red pepper flakes.
- Bake 40-45 minutes or until top is golden and sides have pulled away from dish.
- Allow to sit for 10 minutes to set, then cut into servings.
CRISPY POLENTA WITH SAGE AND SMOKED GOUDA
A perfect side dish for chicken dishes, or a nice little appetizer. Don't forget some marinara to go with.
Provided by Ryan
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring water and salt to a boil in a saucepan; slowly stir in corn meal. Reduce heat to medium-low; cook and stir until corn meal absorbs all the water, about 20 minutes. Remove from heat; stir in 2 tablespoons butter, sage, and rosemary. Add Gouda cheese; stir to incorporate.
- Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
- Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 19.3 g, Cholesterol 36.6 mg, Fat 11.2 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 6.9 g, Sodium 400.5 mg, Sugar 0.8 g
More about "crispy polenta recipes"
CRISPY GRILLED POLENTA RECIPE (GRILL PAN OR GAS GRILL)
From thespruceeats.com
4.4/5 (11)Total Time 30 minsCategory Appetizer, Side Dish, DinnerCalories 109 per serving
CRISPY GRILLED POLENTA RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 6Estimated Reading Time 1 min
CRISPY POLENTA CAKES RECIPE | YEPRECIPES
From yeprecipes.com
THIS BAKED POLENTA IS MY DINNER PARTY SECRET WEAPON
From bonappetit.com
RECIPE: EGGY, CRISPY POLENTA WITH TOMATOES
From thekitchn.com
FRIED POLENTA SLICES RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
CRISPY POLENTA CROUTONS - BITES FOR FOODIES
From bitesforfoodies.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CRISPY PANCETTA POLENTA | COOKING ON THE WEEKENDS
From cookingontheweekends.com
CRISP POLENTA WITH ROASTED CHERRY TOMATOES - FOOD
From foodandwine.com
CRISPY POLENTA DIPPERS RECIPE - FOOD FANATIC
From foodfanatic.com
CRISPY POLENTA WITH MUSHROOM SAUCE RECIPE
From everydaydishes.com
TOASTER OVEN CRISPY POLENTA DIPPERS WITH 3 EASY SAUCES
From toasterovenlove.com
WHAT IS POLENTA AND HOW IS IT MADE? | ALLRECIPES
From allrecipes.com
CRISPY BAKED POLENTA FRIES - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
CRISPY POLENTA BITES WITH ROSEMARY AND PARMESAN
From maggiebeer.com.au
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS …
From epicurious.com
CRISPY POLENTA LATKES - JAMIE GELLER
From jamiegeller.com
HOW TO MAKE CRISPY POLENTA | MI'TALIA KITCHEN & BAR
From mitaliakitchen.com
MARY IN A MINUTE: CRISPY POLENTA (RECIPE) - YOUTUBE
From youtube.com
PAN FRIED POLENTA WITH GARLIC, BLACK PEPPER, PARMESAN AND PARSLEY
From more.ctv.ca
POLENTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CRISPY POLENTA FRIES RECIPE (EASY + VEGAN) - BIANCA ZAPATKA
From biancazapatka.com
CREAMY POLENTA RECIPE AND REHEATING TIPS - THE SPRUCE EATS
From thespruceeats.com
SMOOTH AND CREAMY POLENTA RECIPE - SERIOUS EATS
From seriouseats.com
10 BEST SLICED POLENTA RECIPES | YUMMLY
From yummly.com
CRISPY POLENTA FRIES - VEGKITCHEN
From vegkitchen.com
CRISPY POLENTA WITH MUSHROOMS RECIPE - FOOD.COM
From food.com
FOOD LUST PEOPLE LOVE: CRISPY POLENTA
From foodlustpeoplelove.com
BAKED CRISPY POLENTA FRIES RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
CRISPY BAKED POLENTA STICKS WITH RANCH DIP - FORKS OVER KNIVES
From forksoverknives.com
CRISPY POLENTA MEDALLIONS | RUSTIC PLATE
From rusticplate.com
CRISPY BAKED POLENTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRISPY BAKED POLENTA CHIPS WITH PARSLEY MAYO
From lindashealthylife.com
CRISPY, CHEESY POLENTA CAKES WITH WILTED RAMPS | KITCHN
From thekitchn.com
CRISPY POLENTA WITH CHEESE - QUICK AND EASY RECIPE
From thechiappas.com
CRISPY POLENTA FRIES | GLUTEN-FREE, VEGAN RECIPE - ELAVEGAN | RECIPES
From elavegan.com
CRISPY AIR FRYER POLENTA CHIPS | YUZU BAKES
From yuzubakes.com
CRISPY POLENTA ROAST POTATOES - EFFORTLESS FOODIE
From effortlessfoodie.com
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS COMFORT …
From yahoo.com
CRISPY POLENTA APPETIZER ROUNDS – CHEF VEERA
From chefveera.com
You'll also love