ROASTED GARLIC POLENTA
Provided by Food Network
Number Of Ingredients 5
Steps:
- In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes). Pour the polenta into a baking sheet to cool. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.
- To build the Polenta Napoleon:
- Place a bed of smoky greens on the plate and top with a polenta square. Top the square with a ladle of rosemary-scented white beans. Top the beans with another polenta square. Decorate the plate with roasted carrot sauce.
CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
POLENTA WITH GOAT CHEESE AND ROSEMARY
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite, of sorts, for Brooklynites of a certain time. The ingredients are few, and the technique simple. So do as Sifton suggests: "Get good organic apples that can hold up to heat and the best coarse-ground polenta and thick, creamy goat cheese you can find. Spend the money for Grade A maple syrup and organic pecans. And spend the time to find the candied ginger, which adds a bright, floral taste to the final dish." Serve it with these pork chops, another of Mr. Kenney's dishes.
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
- Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 5 grams, TransFat 0 grams
GARLIC ROSEMARY POLENTA
Steps:
- 1. Preheat the oven to 350°F. 2. Mix together the onion, garlic, rosemary, salt, and corn grits. Add the broth and plant milk. 3. Bring to a boil in pot, turn down to a simmer, and stir gently until mixture is thick, about 10 minutes. Pour into a pie pan and bake for 30 minutes. TIP: If you are out of broth or plant milk you can also use water; it may not be quite as flavorful, but it still works.
More about "garlic rosemary polenta recipes"
VEGAN GARLIC ROSEMARY POLENTA - THREE OLIVES BRANCH
Web May 6, 2019 May 6, 2019 5 from 1 vote ↓ Jump to Recipe This post may contain affiliate links. Read my disclosure policy. shares Facebook …
From threeolivesbranch.com
Ratings 1Category Side DishCuisine ItalianTotal Time 25 mins
From threeolivesbranch.com
Ratings 1Category Side DishCuisine ItalianTotal Time 25 mins
GARLIC ROSEMARY POLENTA STUFFED MUSHROOMS - THREE …
Web May 15, 2019 First wipe clean your mushrooms and remove the stems. No need to remove the “gills.” Then scoop around 1 Tablespoon of the …
From threeolivesbranch.com
Ratings 2Category AppetizerCuisine American, ItalianTotal Time 25 mins
From threeolivesbranch.com
Ratings 2Category AppetizerCuisine American, ItalianTotal Time 25 mins
ROASTED CRISPY POLENTA POTATOES WITH GARLIC AND ROSEMARY
Web Cover with cold water by 1”. Add salt to taste. Bring potatoes to a boil and boil for 5 minutes. Drain potatoes and return them to the large pot. Mix in polenta, gluten free flour, salt, …
From veggielexi.com
From veggielexi.com
ROSEMARY TOMATO SAUCE WITH POLENTA AND SAUTEED VEGGIES
Web Place chopped garlic, rosemary and salts in a cheese cloth. Wrap the cloth around the garlic rosemary mix and tie it closed with a string or another piece of cheese cloth. Pour …
From healthygffamily.com
From healthygffamily.com
GARLIC AND ROSEMARY LAMB WITH CHILLI AND HERB POLENTA AND SAUCE
Web Method. Place the polenta into a saucepan. Add the chicken stock and chilli flakes and cook, stirring constantly, for 4-5 minutes, or until soft and all the liquid has been absorbed.
From bbc.co.uk
From bbc.co.uk
CREAMY POLENTA WITH GARLIC AND BASIL BUTTER | CHEESE RECIPES
Web Preheat your oven to 200ºC/400ºF/gas 6. Peel away all but one of the papery layers from the garlic bulb, then slice off the top centimeter, revealing a cross-section of the cloves. …
From jamieoliver.com
From jamieoliver.com
GARLIC AND ROSEMARY POLENTA ADD-IN - AMERICA'S TEST …
Web Garlic and Rosemary Polenta Add-In. 1 comment. Main Courses. Italian SERVES Makes enough to flavor 48 bite-sized polenta triangles. WHY THIS RECIPE WORKS. We used …
From americastestkitchen.com
From americastestkitchen.com
GARLIC AND ROSEMARY CHICKEN WITH CHEESY POLENTA
Web Instructions. 1 Place stock and water in a medium saucepan and set over a high heat. Bring to the boil, then reduce heat to low and pour in polenta in a steady stream, whisking constantly. Simmer, stirring occasionally, for 10 …
From healthyfood.com
From healthyfood.com
ROASTED GARLIC POLENTA “MASH” WITH HERBS AND MASCARPONE
Web Nov 12, 2021 Step 1 Preheat the oven to 400°F. Drizzle the whole garlic head with olive oil and wrap it tightly in a sheet of foil. Roast for until the cloves are very soft and …
From saveur.com
From saveur.com
GARLIC AND ROSEMARY POLENTA BREAD - THE TWO BANANAS
Web Jul 21, 2022 This bread is simultaneously light and toothsome with a super crusty crust, exactly how a good bread should be. I used rosemary and garlic confit to give a little …
From thetwobananas.com
From thetwobananas.com
ROASTED GARLIC AND ROSEMARY POLENTA SQUARES | FRIED …
Web Roasted garlic and rosemary polenta squares Image Video Audio Crispy on the outside and soft and fragrant on the inside, these little polenta bites are heavenly with creamy …
From sbs.com.au
From sbs.com.au
CREAMY GARLIC & ROSEMARY POLENTA | CHEZ CARR …
Web In the case of polenta – everything! (Well that and a little butter, garlic, some herbs and spices, chicken stock, and Parmesan cheese.) Heat the butter and olive oil in a large heavy bottomed saucepan. Add the garlic, …
From chezcarrcuisine.com
From chezcarrcuisine.com
POLENTA BREAD WITH ROSEMARY AND GARLIC - BIGOVEN
Web Try this Polenta Bread with Rosemary and Garlic recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes …
From bigoven.com
From bigoven.com
A BETTER WAY TO EAT ROASTED POTATOES: CORNMEAL-CRUSTED WITH …
Web Feb 22, 2013 All prices were accurate at the time of publishing. Done just right, crispy roasted potatoes are an almost-perfect side. We know potatoes pair perfectly with …
From thekitchn.com
From thekitchn.com
POLENTA ROAST POTATOES WITH ROSEMARY AND GARLIC
Web Dec 13, 2017 If the oven is not already on, preheat to 220C/200C fan/gas mark 7/425F. Drain the potatoes and put them back in the saucepan. Leave to steam dry for 5 minutes, then add the polenta, plus a little salt and …
From easypeasyfoodie.com
From easypeasyfoodie.com
POLENTA BREAD WITH ROSEMARY AND GARLIC - BIGOVEN
Web Slice thin and cut into triangles. Toast lightly and serve alone or with Italian-style salsa made with tomato, hot pepper and olives. Or top with grilled chicken or grilled vegetables for an …
From bigoven.com
From bigoven.com
VEGAN POTATO STEW WITH ROSEMARY GARLIC POLENTA
Web Mar 30, 2020 Add the garlic and rosemary and cook until garlic begins to brown. Remove the rosemary with tongs and reserve for later. Add the water and bring to a boil. Slowly …
From thissavoryvegan.com
From thissavoryvegan.com
RECIPE DETAIL PAGE | LCBO
Web Polenta 4 oz (125 g) thinly sliced hot or sweet pancetta 1 can (341 mL) concentrated chicken broth 1 cup (250 mL) cornmeal, preferably coarse 2 tbsp (25 mL) unsalted butter …
From lcbo.com
From lcbo.com
You'll also love