POLENTA CAKES WITH FRESH SALSA
These polenta cakes are the perfect way to switch up your summer menu. -Jacque O'Connor, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Stir in serrano pepper, garlic and pepper. Cook and stir with a wooden spoon for 12-17 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese., Spread into a greased 8-in. square baking dish. Cool slightly; cover and refrigerate for at least 4 hours., For salsa, in a small bowl, combine the tomatoes, asparagus, green onions, cilantro, serrano pepper, salt and pepper; set aside., Cut polenta into eight pieces. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 5-7 minutes on each side or until lightly browned. Serve with salsa; garnish with cheese if desired.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 339mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
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!!!!
POLENTA CAKES WITH QUICK SAUSAGE SAUCE
Provided by Anne Burrell
Time 1h50m
Yield 4 servings
Number Of Ingredients 30
Steps:
- For the polenta cakes: 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 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 wrap 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!)
- For the sauce: Preheat the oven to 375 degrees F.
- Place the sausage in the oven and roast for 15 minutes.
- In a food processor, puree the onions, fennel, celery, and garlic until it becomes a coarse paste. Season with salt and give a sprinkle of crushed red pepper.
- When the sausage is roasted, remove it from the oven and coarsely chop.
- Coat a wide, deep pot with olive oil and add the pureed veggies. Cook the veggies until they start to brown, about 10 minutes. Add the tomato paste and cook for 1 to 2 minutes. Add the white wine and reduce by half. Toss in the chopped sausage and the tomato puree. Taste and season with salt, if needed. Bring to a boil and reduce to a simmer and simmer for 20 minutes.
- 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 the Parmigiano.
- Transfer a few polenta cakes to a plate and top with the sausage sauce. Sprinkle with more grated Parmigiano.
- Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl with the pork shoulder on top.
- Season the pork with garlic, salt, fennel seed, crushed red pepper, and coriander. Mix to combine well.
- Grind the pork shoulder twice through a grinding disk with large holes. Grind the meat into the bowl sitting on ice.
- Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
- Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
- Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
- Refrigerate the sausage until ready to cook.
POLENTA CAKE WITH ORANGE SAUCE
Polenta cakes have a special flavor, I think. This polenta cake is lightly flavored with rum, lemon and orange, then served with a simple orange sauce. This cake can also be frozen with great success.
Provided by friederike
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and dust with flour.
- Combine butter and sugar in a bowl and beat with an electric mixer until light and creamy. Beat eggs in a separate bowl until light and foamy and mix into the butter-sugar mixture.
- Sift flour, polenta, and baking powder together. Fold into the batter. Stir in rum, lemon juice, orange juice, lemon zest, and orange zest. Pour batter into the prepared springform pan and level with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cover top with aluminum foil if it starts browning too quickly.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully onto a serving plate or cooling rack. Let cool completely.
- Stir orange juice and orange marmalade together in a saucepan. Heat over low heat until it has reduced to a thick sauce, 5 to 10 minutes. Slice cake and drizzle with orange sauce.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 68.9 g, Cholesterol 162.7 mg, Fat 21.5 g, Fiber 1.7 g, Protein 9 g, SaturatedFat 12.2 g, Sodium 436.7 mg, Sugar 35.9 g
SWEET OR SAVORY POLENTA CAKE
This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.
Provided by westcoastgirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
- Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven until lightly browned, about 30 minutes.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 26.4 g, Cholesterol 57.2 mg, Fat 8.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 614.5 mg, Sugar 4.5 g
POLENTA WITH FRESH TOMATO SALSA
Crispy cheese-topped polenta triangles made with hot wheat cereal are topped with a zesty salsa. Serve as a side dish alongside grilled meats or fish.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Bring water to boil in large saucepan. Stir in garlic. Gradually add cereal; cook 1 to 3 minutes or until thickened, stirring constantly. Remove from heat. Spread into greased 8-inch square pan; cover.
- Refrigerate 30 minutes or until firm. Cut into 4 (4-inch) squares; cut each square diagonally into quarters to form 4 triangles. (You should have a total of 16 triangles.)
- Heat 2 tsp. of the oil in large nonstick skillet. Add 8 of the polenta triangles; cook 2 to 3 minutes on each side or until crisp and golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining 2 tsp. oil and polenta triangles. Sprinkle with cheese; let stand until melted.
- Meanwhile, mix remaining ingredients. Serve over polenta.
Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
JALAPENO-JACK POLENTA CAKES WITH CILANTRO CORN SALSA
My submission for the 2007 Cooking Light contest. A hit with those who tried it but, sadly, did not make the cut. For the salsa, I like to roast 2 ears of corn on the cob for 15 mins in the oven, then cut the kernels off. Gives it an extra level of flavor!
Provided by RunninLion
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the water to a boil. Slowly add the cornmeal while stirring constantly (important to avoid lumps).
- Reduce heat to simmer and continue to stir the mixture for 20 minutes or until the polenta is thick enough to hold a wooden spoon upright.
- Add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
- Pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
- While polenta cools, prepare salsa by combining all ingredients in a mixing bowl. Add salt and pepper if desired.
- Remove cooled polenta from fridge and turn out onto cutting board.
- Cut into 8 servings and place on an oiled baking sheet. Spray with cooking spray or lighlty brush with oil.
- Place polenta in a 400 degree oven for 20-30 minutes until golden brown.
- Place 2 servings on each plate and top with salsa.
Nutrition Facts : Calories 231.8, Fat 8, SaturatedFat 4.3, Cholesterol 18.9, Sodium 136.7, Carbohydrate 33, Fiber 4.1, Sugar 3.4, Protein 9.4
FRIED POLENTA CAKES
These are great, I usually make my polenta and then make them into these cakes the next morning, delicious! This is an easy version of polenta too!
Provided by SoarInTheRain
Categories Breakfast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a 1 to 1 1/2 quart oven-safe container, stir together water, salt, pepper, and polenta
- Add butter to the mixture, cut up in chunks.
- Place container, uncovered, in center rack of oven and bake 40 minutes.
- Open oven, pull out rack, add parmesan, and any other ingredients like sun-dried tomatoes, olives, lemon zest, herbs, shallots, cilantro etc. and let bake another 10 minutes.
- Pull out of oven and let rest in refrigerator 20 minutes to over-night.
- In frying pan, on medium-high, heat oil.
- Spoon about half a cup of polenta into the pan at a time, fry until golden brown on each side.
- Let cakes rest about 3-5 minutes and serve.
Nutrition Facts : Calories 284.4, Fat 17.7, SaturatedFat 7.2, Cholesterol 27.8, Sodium 2023.8, Carbohydrate 24.6, Fiber 2.4, Sugar 0.3, Protein 8.1
More about "polenta cakes with fresh salsa recipes"
POLENTA CAKES - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (7)Total Time 2 hrs 50 minsCategory Appetizer, DinnerCalories 543 per serving
POLENTA CAKES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
CRISPY FRIED POLENTA CAKES RECIPE | VERO GUSTO
From verogustosauce.com
10 BEST POLENTA CAKE RECIPES | YUMMLY
From yummly.com
HOW TO MAKE AUTHENTIC ITALIAN POLENTA CAKES - BELL' …
From bellalimento.com
POLENTA CAKES WITH FRESH SALSA RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Cuisine Europe, ItalianCategory AppetizersServings 8Total Time 50 mins
ROASTED VEGETABLE SALSA WITH GRILLED POLENTA CAKES RECIPE
From myrecipes.com
THAI PEANUT NOODLES WITH FRESH MELON AND LIME VINAIGRETTE
From forksoverknives.com
GRILLED POLENTA CAKES: GLUTEN-FREE GRILLED POLENTA WITH SALSA ROSA ...
From gffmag.com
LEMONY CHICKPEA POLENTA CAKES WITH WARM ROASTED RED PEPPER …
From barbaracooks.com
POLENTA CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
POLENTA CAKES WITH FRESH SALSA | RECIPE IN 2021 | POLENTA CAKES, …
From pinterest.co.uk
GRILLED POLENTA WITH FRESH TOMATOES AND ITALIAN SALSA VERDE
From meatwave.com
MEXICAN BAKED POLENTA WITH SALSA, BEANS, AND VEGGIES
From ohmyveggies.com
POLENTA & BLACK BEAN CAKES WITH ORANGE BASIL MINT SALSA
From pinterest.ca
CRAB CAKES WITH GRILLED POLENTA - PHILLIPS FOODS, INC.
From phillipsfoods.com
POLENTA CAKES WITH STIR-FRIED SPRING VEGETABLES - HELLO LITTLE HOME
From hellolittlehome.com
POLENTA CAKES WITH FRESH SALSA | RECIPE - PINTEREST.COM
From pinterest.com
POLENTA CAKES WITH FRESH SALSA RECIPE | TASTE OF HOME
FRIED POLENTA CAKES RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
POLENTA CAKES WITH FRESH SALSA - TASTE OF HOME
ITALIAN-STYLE POLENTA CAKES - THE TRAVEL BITE
From thetravelbite.com
ROASTED VEGETABLE SALSA WITH GRILLED POLENTA CAKES - MEXICAN …
From fooddiez.com
PEACH SALSA WITH MINI POLENTA CAKES - OAT&SESAME
From oatandsesame.com
AMAZING FRIED POLENTA CAKES WITH PESTO - HOMEMADE ITALIAN …
From homemadeitaliancooking.com
POLENTA CAKE WITH CHILLI BEAN SALSA
From allrecipescorner.blogspot.com
POLENTA CAKES WITH PANCETTA & MOZZARELLA - DELALLO
From delallo.com
MIXED BERRY JAM WITH CHIA SEEDS - FORKS OVER KNIVES
From forksoverknives.com
BLACK BEAN POLENTA CAKES WITH PEPPER-CILANTRO SALSA
From forksoverknives.com
LEMON POLENTA CAKE - FAMILYSTYLE FOOD
From familystylefood.com
POLENTA CAKES WITH FRESH SALSA | RECIPE - PINTEREST
From pinterest.com
SPANISH POLENTA CAKES - THE FITCHEN
From thefitchen.com
POLENTA CAKES WITH FRESH SALSA
From pinterest.co.uk
15 REFRESHING SUMMER SQUASH RECIPES - FORKS OVER KNIVES
From forksoverknives.com
MICROWAVE PASTA PRIMAVERA - FORKS OVER KNIVES
From forksoverknives.com
POLENTA CAKES WITH TOMATO BACON JAM - SAPORITO KITCHEN
From saporitokitchen.com
ITALIAN CRISPY FRIED POLENTA CAKES - YOUR GUARDIAN CHEF
From yourguardianchef.com
BEST GRILLED POLENTA CRACKERS WITH ROASTED PEPPER SALSA RECIPES
From foodnetwork.ca
AMOR POLENTA (POLENTA SPONGE CAKE) - GIALLOZAFFERANO RECIPES
From giallozafferano.com
JALAPENO-JACK POLENTA CAKES WITH CILANTRO CORN SALSA - MEXICAN …
From fooddiez.com
You'll also love