Fried Polenta With Sweet Garlic Greens Recipes

Steps:

• Heat the butter in a medium saucepan over medium-low heat until melted, then add the garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Add the chicken broth and increase the heat to medium-high. Bring to a boil, then turn the heat down to low and add the polenta, whisking. Cook, stirring regularly, until thick and creamy, about 10 minutes. Add the Parmesan, heavy cream, chives and pepper and stir to combine. Add salt to taste and serve immediately.

Steps:

• Prepare greens by rinsing well in water. If using chard, separate stems and leaves and chop stems into ~ 1 inch pieces, leaves can be torn or chopped. If using baby spinach, just chop off bottom to separate leaves.
• Chop onion into thin slices or mince.
• Cut polenta into 1/4-1/2 inch slices.
• In one frying pan with ~1 T oil over medium heat, fry onion, chard stems if using chard, and garlic. After a few minutes, add 1/4 cup water and cover to partially soften stems by steaming.
• Remove cover and add chard leaves (or spinach), cranberries, and pine nuts. Cook until greens reach desired consistency (tender-crisp to soft). Add lemon juice.
• Meanwhile, in second frying pan, fry polenta slices in 1 teaspoons to 3 T olive oil (depending on how crispy or healthy you want it) until browned.
• Top polenta with greens and parmesan cheese and pepper to taste.

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.

Steps:

• Bring 3 cups of water to boil in a large pot. Add 1/2 teaspoon salt. Sprinkle in polenta, whisking constantly, to avoid lumps from forming. Reduce heat and simmer, stirring often, until polenta is creamy and no longer gritty, 15 to 20 minutes. Turn off the heat.
• While polenta is cooking, heat 1 teaspoon olive oil in a skillet. Add guanciale and saute until crispy. Add minced onion, garlic clove, and rosemary and cook until garlic is lightly browned and fragrant but not burned, about 1 minute. Remove and discard garlic clove. Stir in cranberry beans and tomatoes and simmer until thickened a bit, about 5 minutes.
• Fold bean mixture into polenta and mix well. Pour into a 9-inch square glass dish or silicone cake pan and allow to cool, about 30 minutes.
• Flip cooled polenta over and set out, covered with cheesecloth, to air-dry until most of the moisture has evaporated, 8 hours to overnight.
• Cut dried polenta into 2x3-inch rectangles.
• Heat a pan over medium-high heat and add 2 tablespoons oil. Add a few polenta rectangles to the hot oil and cook until brown and crisp, 3 to 4 minutes, without disturbing the calzagatti. Flip, and cook until brown and crisp on the other side. Remove and drain on paper towels. Continue with the rest of the calzagatti, adding more oil as necessary.

Steps:

• Cut off and discard bottom 3 inches of Swiss-chard stems.
• Cut remaining stems into 1/2-inch slices; coarsely chop leaves.
• Rinse and dry stems and leaves separately; place in separate bowls.
• In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly.
• Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.
• Gradually add chard leaves and 1/2 teaspoons.
• salt, stirring until leaves wilt; stir in 1/3 cup water.
• Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.
• Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water.
• Cover and cook on High 12 to 15 minutes, until thickened, stirring once.
• To serve, stir Parmesan into polenta.
• Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.
• Serve with additional Parmesan to sprinkle over each serving if you like.
• Makes 4 main dish servings.
• Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk.
• Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.
• Heat to boiling over high heat, stirring occasionally.
• Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.

Steps:

• Pour water, salt, pepper, garlic powder, and 1/4 C olive oil into the saucepan over medium heat and whisk in the garbanzo flour until smooth.
• Cook and keep whisking with a whisk or stirring with a wooden spoon constantly, scraping the bottom and sides of the pan until mixture is quite stiff and starts to pull away from the sides as you stir, usually 15 minutes.
• Turn the batter into the oiled pan with at least 1/2 inch lip and spread it quickly with the spatula dipped in cold water before it cools and sets. Dip the spatula in water to smooth out the top and spread to about 1/2 inch thickness. Make the edges straight and neat.
• Let it cool for about 1 hour until completely firm.
• Once cooled, you can cut in whatever shape or size you like. I cut mine to about 3 inch by 1 1/2 to 2 inch bars.
• Pour enough olive oil into the skillet to cover the bottom with 1/8 inch of oil and set over medium heat. When hot, lay in the panelle and fry about 3 minutes on each side until crisp and golden on both sides. Don't crowd the pan and fry in batches.
• Best served while still warm.