BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE
Steps:
- Preheat the oven to 400 degrees.
- Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
- Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
- Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.
BLUE CHEESE WITH DATE SPREAD
Steps:
- In a food processor fitted with a metal blade, combine blue cheese and cream cheese. Process until smooth and blended. Transfer to air-tight container and chill in refrigerator for at least 4 hours.
- Once chilled, form cheese into 6 even sized balls and roll each blue cheese ball in chopped dates. Serve cheese set on clean basil leaves. Arrange on a platter or cheese board with assorted crackers.
WARM DATES WITH BLUE CHEESE AND PROSCIUTTO
Steps:
- Preheat the oven to 400 degrees F.
- With a small paring knife, slit each date lengthwise and spread open just enough to remove the pit while leaving the date intact. Fill the cavity of each date with a small piece of blue cheese and fold the date over the cheese, pressing it back into its original shape.
- Cut a strip of prosciutto as wide as each date is long and wrap it around twice, enclosing the date almost completely. Place the dates on a sheet pan and bake for about 8 minutes, until the prosciutto is browned and the cheese starts to melt.
- Cool slightly and serve warm.
POLENTA STACKS WITH HAM, SPINACH, AND CHEESE
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Position a rack about 6-inches from the broiler and preheat to high. Cut the polenta into 8 squares and transfer to a sheet pan. Pat dry with a paper towel and lightly brush with olive oil. Broil until tops are browned, about 8 minutes. Remove pan from oven.
- Meanwhile, heat the olive oil in a large skillet over high heat. Add the garlic and pepper flakes, stir until fragrant, about 30 seconds. Put the spinach in the pan and season with salt, cook, stirring occasionally, until wilted, about 3 minutes. Reserve pan.
- Divide the wilted spinach among each polenta square. Divide slices of the meat on top of the spinach and top each square with the cheese. Place under the broiler until cheese melts and just begins to brown, another 4 minutes.
- Heat the sauce in the skillet used for the spinach. Ladle some sauce onto each of 4 plates. Place 2 polenta cakes in the middle of each plate and serve.
- Put the broth and milk in a medium saucepan and bring to a boil. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes.
- Pull the saucepan from the heat and whisk in the cheese, butter, salt, and pepper. Pour into a baking dish. Cover with plastic wrap and refrigerate until set, about 2 hours.
BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE
Baking polenta in the oven means you don't have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it's topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.
Provided by Melissa Clark
Categories dinner, weekday, grains and rice, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and butter a 9-by-9-inch baking dish. In a large pot, bring stock, 2 tablespoons butter and salt to a boil.
- Reduce heat to medium, then slowly add polenta, stirring constantly until slightly thickened, about 5 minutes.
- Scrape polenta into prepared dish, cover with foil, and bake for 40 minutes.
- As polenta bakes, prepare the leeks: Heat remaining 1 tablespoon butter and 3 tablespoons oil, in a large skillet over medium-high heat. Stir in leeks and a large pinch of salt, and cook until dark golden and crisped, stirring frequently, and lowering heat if they start to brown too quickly, 10 to 12 minutes. Season with salt to taste.
- Remove polenta from oven. Stir in half the Gorgonzola, then cover again with foil, and let sit for 10 minutes to melt the cheese.
- When ready to serve, taste polenta and stir in more salt, if needed (this will depend on how salty your cheese and stock are). Drizzle polenta with olive oil, and sprinkle with remaining Gorgonzola, crispy leeks, and parsley or basil.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 578 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY BLUE CHEESE POLENTA
Make and share this Creamy Blue Cheese Polenta recipe from Food.com.
Provided by me alex
Categories Grains
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil.
- Whisk in polenta in slow stream. Bring to a boil, then turn heat to low.
- Continue to stir, adding more water if it gets too thick.
- Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
- Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.
POLENTA 'PIZZA' WITH PANCETTA AND SPINACH
Everything is fair game at breakfast - and long has been, of course - but to most Americans it doesn't seem appropriate to start making what amounts to dinner at 7 in the morning. This pizza could be considered dinner or lunch fare, but it makes a hearty first meal of the day.
Provided by Mark Bittman
Categories dinner, pizza and calzones, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
- Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
- Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
- Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 39 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 778 milligrams, Sugar 4 grams, TransFat 0 grams
POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA
Yield Serves 6
Number Of Ingredients 15
Steps:
- For polenta:
- Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep chilled.)
- For stacks:
- Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
- Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).
- Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.
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35 SIMPLE CHRISTMAS EVE RECIPES - 31 DAILY
From 31daily.com
Reviews 2Published Dec 23, 2022Estimated Reading Time 7 mins
- Easy Clam Chowder. Photo Credit: damndelicious.net. "Clam chowder is easier to make than you think – and the homemade version is unbelievably creamy, flavorful and chockfull of clams!"
- Whole Roasted Branzino with Shaved Fennel Slaw. Photo Credit: www.purewow.com. An easy Christmas Eve dish! "Start with cleaned fish from the supermarket, then just stuff it with citrus and roast until its meat is juicy, flaky and perfectly done.
- Fish Pie with Cheesy Mash. Photo Credit: www.kitchensanctuary.com. Nothing beats a creamy fish pie when the *crust* is made of mashed taters. Here’s a meal perfectly designed for Christmas Eve.
- Easy Slow Cooker Lasagne. This Slow Cooker Lasagna is an easy recipe, packed with Italian pasta flavors, layers of gooey cheese, and packed with vegetables.
- Seattle Style Cioppino. Cioppino is a fisherman stew well known in the Pacific Northwest. And with crabbing season underway, a timely, seasonal meal. It’s regional, it’s delicious and incredibly easy to make.
- Garlic Rosemary Prime Rib Roast. Photo Credit: neighborfoodblog.com. "This Garlic Rosemary Prime Rib Roast is a show-stopping meal that’s perfect for the holidays. "
- Swordfish with Crushed Olives and Oregano Recipe. Photo Credit: www.purewow.com. A simple and easy Christmas Eve dish featuring "swordfish with crushed olives and oregano, for example: It requires fewer than ten ingredients and comes together in just 30 minutes of your precious time."
- Date, blue cheese & pancetta polenta stacks recipe. Photo Credit: www.bbcgoodfood.com. "Serve these date, blue cheese and pancetta polenta stacks as canapés at a party.
- Christmas Eve Means Shrimp Scampi. Photo Credit: www.saveur.com. "For most Italian-Americans, Christmas Eve is all about seafood, and nothing’s easier than this shellfish classic."
- Ham & crackling recipe. Photo Credit: www.bbcgoodfood.com. "Cook this festive ham up to three days ahead and keep it covered in the fridge (and the crackling, in an airtight container) to save on stress when entertaining."
POLENTA BITES WITH BACON, DATES, AND BLUE CHEESE RECIPE - REAL …
From realsimple.com
2.7/5 (96)Total Time 45 mins
- Bring the bacon drippings, broth, and salt to a boil in a medium pot. Slowly whisk in the cornmeal, reduce the heat to a simmer and cook, whisking constantly, until the mixture thickens. Continue cooking, stirring frequently, until the mixture starts to pull away from the sides of the pot, about 10 minutes.
- Fill the cups of a nonstick mini-muffin pan with the polenta and make an indentation in the center of each using the back of a teaspoon coated in nonstick spray. Refrigerate until chilled, about 20 minutes.
- Meanwhile, heat the broiler with the rack in the second highest position. Line a rimmed baking sheet with foil and lightly coat with nonstick spray. Carefully remove the polenta cups from the muffin tin and place them on the baking sheet. Top each with chopped bacon, dates, and blue cheese. Broil until the cheese melts and begins to brown, about 5 minutes. Transfer to a platter and serve warm or at room temperature.
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