FIRM POLENTA
Make and share this Firm Polenta recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 40m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 2
Steps:
- In a large pot bring 4 cups of water to a boil.
- Add the salt and slowly pour in the cornmeal, mixing constantly with a wooden spoon until it is all incorporated.
- Turn the heat to low and cook until it's smooth and no longer grainy (30-35 minutes). Be sure to stir often so that the bottom doesn't burn.
- Spread the warm polenta evenly into a lightly oiled container and allow to cool.
- When cool, cut the polenta into whatever shape you desire. Firm polenta can be grilled, baked or fried.
Nutrition Facts : Calories 441.6, Fat 4.4, SaturatedFat 0.6, Sodium 7019.1, Carbohydrate 93.8, Fiber 8.9, Sugar 0.8, Protein 9.9
FRIED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 2h20m
Yield 30 pieces
Number Of Ingredients 9
Steps:
- Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
- Preheat the oven to 250 degrees F.
- Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
- Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
HARD POLENTA CAKES
Provided by Anne Burrell
Categories appetizer
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
- Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
- Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
- When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
- What a corncake!!!!
BASIC POLENTA
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
BASIC SOFT POLENTA
This is a basic polenta recipe. You can serve it soft right out of the pot or serve it firm cut into interesting shapes and sautéed or fried to a crisp golden brown. The recipe welcomes flavor additions such as hard cheeses, vegetables, herbs, etc. Serve with stews, braised meats, grilled sausages and vegetables, ect. It's a wonderful alternative to the ubiquitous mashed potatoes.
Provided by AB Fan
Categories Grains
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Bring the stock to a boil in a medium sauce pan.
- Slowly add cornmeal to the pot whisking constantly to prevent clumping.
- Return to a simmer while continuing to whisk.
- Reduce heat to as low as possible, cover, and cook for 30-50 minutes stirring ever 2-4 minutes.
- Serve as is or pour polenta into a rectangular baking dish, chill for several hours to set the polenta, cut into wedges or circles, bake, sauté, or fry the pieces of polenta until golden brown and crisp.
Nutrition Facts : Calories 273.2, Fat 12.6, SaturatedFat 6.4, Cholesterol 30.1, Sodium 355.1, Carbohydrate 31.9, Fiber 2.2, Sugar 4, Protein 8.6
CREAMY POLENTA
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.
Provided by Marcella Hazan
Categories Side Vegetarian Kid-Friendly Fall Winter Hominy/Cornmeal/Masa Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated.
- Serve polenta warm.
EASY CREAMY POLENTA
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
POLENTA
Serve the polenta immediately if you like it smooth and creamy or top it with sauteed mushrooms. To eat it fried, spread it into a baking dish, let it firm up, then cut it into squares to pan-fry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring 4 cups water and cream to a boil. Add 2 tablespoons of the butter and the salt. Slowly stir in the polenta, reduce the heat to a simmer, and cook, stirring constantly, until thick and creamy, 15 to 20 minutes. Stir in the cheese, optional herbs, pepper, and remaining tablespoon of butter. Serve immediately or spread in a baking dish to firm up.
More about "firm polenta recipes"
QUICK AND EASY BASIC FIRM POLENTA - THE THRIFTY VEGHEAD
From thethriftyveghead.com
Servings 8Estimated Reading Time 4 minsCategory MiscellaneousTotal Time 13 mins
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS …
From epicurious.com
- Oven Polenta With Roasted Mushrooms and Thyme. Still stirring your polenta? With this nearly hands-off polenta recipe, the oven does the hard work while your stovetop does the bare minimum.
- Cheesy Baked Butternut Squash Polenta. Butternut squash melts into the polenta as this creamy, make-ahead dish cooks, while chunks of Fontina create melting pockets of cheese throughout.
- Blood Orange and Poppy Polenta Shortbread Cookies. Polenta adds corny, savory deliciousness to these light and sweet cookies. If you can't find blood oranges, substitute navel orange zest and juice.
- Wild Mushroom and Parsnip Ragout With Cheesy Polenta. This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.
- Brown Butter-Polenta Cake with Maple Caramel. We love using polenta in our baking. To make sure this cake comes out moist, use finely ground polenta (labeled "quick-cooking" or "instant").
- Upside-Down Blood Orange–Polenta Cake. A touch of polenta in the batter gives this cake satisfying texture and an extra layer of nutty sweetness. Get This Recipe.
- Slow Cooker Ricotta-Spinach Polenta with Tomato Salad. Polenta recipes often use the pantry staple as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little salad on top for freshness.
- Polenta Cacio e Pepe. This polenta recipe uses the pressure cooker for a dish that's simple and so delicious. If you don't have Pecorino, Parmesan also works well.
- Italian Fish and Vegetable Stew. Polenta doesn't need a heavy meat topping. Here, it gets firm white fish (such as mahi-mahi, cod, or halibut) and a bright sauce made with fresh vegetables, plus a bit of red wine vinegar, lemon juice, and mustard.
- Polenta Bites with Wild Mushrooms and Fontina. Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible.
WHAT IS POLENTA AND HOW IS IT MADE? | ALLRECIPES
From allrecipes.com
Author Nadia HassaniEstimated Reading Time 5 mins
PAN FRIED POLENTA WITH GARLIC, BLACK PEPPER, PARMESAN AND PARSLEY
From more.ctv.ca
WHAT ARE THE NUTRITIONAL BENEFITS OF POLENTA? - MEDICAL NEWS TODAY
From medicalnewstoday.com
WHAT IS POLENTA AND HOW IS IT USED? - THE SPRUCE EATS
From thespruceeats.com
24 RECIPES AND IDEAS FOR POLENTA | WHOLE FOODS MARKET
From wholefoodsmarket.com
CAN I MAKE CREAMY OR SOFT POLENTA AHEAD OF TIME?? OR WILL IT FIRM …
From chowhound.com
PERFECTLY CREAMY POLENTA RECIPE – A COUPLE COOKS
From acouplecooks.com
HOW TO MAKE POLENTA - LA CUCINA ITALIANA
From lacucinaitaliana.com
WHAT'S THE DIFFERENCE BETWEEN CORNMEAL AND POLENTA? - THE …
From thepioneerwoman.com
HOW TO MAKE PERFECT POLENTA | CFYL @ FRED HUTCH - COOK FOR YOUR …
From cookforyourlife.org
BEST VERSATILE POLENTA RECIPE: CREAMY, FRIED OR GRILLED - CULTURED …
From culturedtable.com
COOKING POLENTA IN 10 DIFFERENT WAYS - FINE DINING LOVERS
From finedininglovers.com
AUTHENTIC CREAMY ITALIAN POLENTA | POLENTA CONCIA - RECIPES FROM …
From recipesfromitaly.com
ASTRAY RECIPES: FIRM POLENTA
From astray.com
BASIC POLENTA | ITALIAN FOOD FOREVER
From italianfoodforever.com
HOW TO COOK POLENTA - HEALTHY FOOD GUIDE
From healthyfood.com
WHAT IS POLENTA AND HOW DO YOU COOK IT? - FORKS OVER KNIVES
From forksoverknives.com
HOW TO MAKE POLENTA - THE BEST CREAMY POLENTA RECIPE - REAL …
From realsimple.com
CREAMY POLENTA RECIPE WITH WHITE STOCK AND BUTTER - THE SPRUCE …
From thespruceeats.com
POLENTA RECIPE | RECIPELAND
From recipeland.com
WHAT IS POLENTA FOOD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOW TO MAKE THE PERFECT POLENTA | ITALIAN FOOD AND DRINK - THE …
From theguardian.com
I LOVE POLENTA BUT IT GETS FIRM PRETTY QUICKLY AFTER PUTTING IT IN A ...
From food52.com
WHAT TO EAT WITH POLENTA? FIND OUT HERE - WHAT TO EAT …
From whattoeatwith.com
POLENTA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
HOW TO MAKE THE PERFECT POLENTA CHIPS | LIFE AND STYLE - THE GUARDIAN
From theguardian.com
HOW TO COOK FIRM POLENTA - RECIPE IN THE DESCRIPTION - YOUTUBE
From youtube.com
CREAMY POLENTA WITH PARMESAN CHEESE - FAMILYSTYLE FOOD
From familystylefood.com
WHAT IS POLENTA, EXACTLY? | REAL SIMPLE
From realsimple.com
FIRM POLENTA RECIPE - ITALIAN FOOD
From bellaonline.com
13 EASY POLENTA RECIPES — HOW TO COOK POLENTA - WOMAN'S DAY
From womansday.com
HOW TO COOK WITH POLENTA | BBC GOOD FOOD
From bbcgoodfood.com
SMOOTH AND CREAMY POLENTA RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE FRIED POLENTA - CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
10 WAYS WITH INSTANT POLENTA - HEALTHY FOOD GUIDE
From healthyfood.com
29 BEST POLENTA RECIPES | COOKING LIGHT
From cookinglight.com
HOW TO MAKE BASIC POLENTA RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
#60-minutes-or-less #time-to-make #course #preparation #for-1-or-2 #5-ingredients-or-less #breads #easy #beginner-cook #dietary #quick-breads #number-of-servings
You'll also love