ROASTED RED PEPPER POLENTA
Steps:
- To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
- In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.
POLENTA FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring 7 cups water to a simmer in a large saucepan. Combine 4 cups of the hot water and the milk in a heatproof bowl (the bowl should fit over the saucepan). Gradually whisk in the polenta and 2 teaspoons salt. Cover the bowl tightly with foil and set over the simmering water; do not let the bowl touch the water. Cook until very thick, 20 minutes. Meanwhile, brush a 9-inch square baking dish with olive oil.
- Stir the cheese and butter into the polenta. Spread in the prepared dish and refrigerate until set, at least 2 hours or overnight.
- Preheat the oven to 450 degrees F. Slice the chilled polenta into eighteen 4 1/2-by-1-inch sticks and transfer to a baking sheet lined with parchment paper. Brush the sticks with olive oil and sprinkle with salt. Bake until golden, 30 to 35 minutes, turning halfway through.
POLENTA FRIES WITH ROASTED RED PEPPER KETCHUP
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Lightly oil 13 x 9-inch metal baking pan. Bring milk, 1 cup water and butter to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes. Remove from heat. Stir in cheese, basil and thyme. Season to taste with salt and pepper. Immediately transfer polenta to prepared baking pan, spreading evenly to cover. Refrigerate until cool and firm, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Cut polenta lengthwise in pan into three 3-inch-wide rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set polenta strips aside.
- Preheat oven to 300°F. Heat 1/2 cup oil in heavy large skillet over medium-high heat. Place flour in pie plate. Lightly coat polenta strips with flour; shake off excess. Working in batches, fry polenta strips until golden brown on all sides, adding more oil if necessary, about 5 minutes. Using slotted spoon, transfer fries to paper towels and drain. Place fries on baking sheet and keep warm in oven while cooking remaining batches. Transfer fries to large platter and serve with Roasted Red Pepper Ketchup.
POLENTA SHAPES WITH ROASTED RED BELL PEPPER SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot over medium-high heat, bring stock to a boil.
- Slowly pour in polenta, stirring with a whisk as you add it. After all polenta is added it will take about 2 minutes for it to begin to thicken. Reduce heat to low and continue cooking and stirring occasionally for approximately 40 minutes, or until polenta is smooth, and no longer gritty on the tongue. Just before finishing, stir in Parmigiano-Reggiano and thyme.
- In a 9 by 12-inch baking dish, add 1 tablespoon water. Transfer polenta to baking dish and spread until it is of uniform thickness. Refrigerate for 1 hour, or until it solidifies.
- To make roasted red bell pepper sauce, roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened. Immediately place in a paper bag, seal, and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds
- In a saute pan over medium heat, heat the butter and add the shallots. Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.
- Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.)
- Remove from heat and let cool. In a food processor or blender, add pan contents along with the remaining red peppers, lemon juice, salt, and pepper. Blend until smooth. Reserve.
- Use a cookie cutter or a pairing knife to cut out desired polenta shapes. In a saute pan over medium high heat, add oil and saute polenta shapes for approximately 5 minutes per side, or until a golden brown crispy crust has formed on each side.
- Just before serving, re-heat sauce in a saucepan and stir in cream. Ladle 2/3 cup of roasted red bell pepper sauce into a shallow bowl. Top with one piece of polenta. Serve immediately.
- Recommended beverage: Italian Chianti (red)
SOFT POLENTA WITH ROASTED RED PEPPERS
Steps:
- In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
- Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.
BAKED POLENTA FRIES
These delicious baked polenta fries can be made using tubes of prepared polenta found in the refrigerated section of local supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
- Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.
- Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.
POLENTA FRIES
This is a great twist on the traditional french fry. If you don't want to go to the trouble of making your own by scratch, you can always buy prepared polenta at just about any grocery store, slice them into fries, and fry.
Provided by ALEC1967
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 2h40m
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
- Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 53.7 g, Cholesterol 28.9 mg, Fat 24.6 g, Fiber 4.4 g, Protein 15.1 g, SaturatedFat 7.9 g, Sodium 1435.6 mg, Sugar 6.4 g
ROASTED RED PEPPER KETCHUP
Yield Makes about 3 cups
Number Of Ingredients 12
Steps:
- Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, purée ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)
More about "polenta fries with roasted red pepper ketchup recipes"
CHEESY POLENTA FRIES WITH RED PEPPER TOMATO MARINARA …
From pastrychefonline.com
5/5 (1)Total Time 9 hrsCategory AppetizersCalories 514 per serving
- Add the garlic paste, a heavy pinch of salt and several grinds of black pepper, and stir until fragrant.
- Pour in the stock, heavy cream, and Italian seasoning. Increase heat to high and bring to a boil.
- Gradually add the polenta while whisking constantly to keep lumps from forming. When it comes back to a boil, reduce heat to a high simmer, and stir occasionally with a long-handled spoon until the polenta is very thick and creamy, about 20-25 minutes.
CRISPY BAKED POLENTA FRIES - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
BEST POLENTA FRIES RECIPE - HOW TO MAKE POLENTA FRIES
From delish.com
CRISPY BAKED POLENTA FRIES WITH SPICY KETCHUP - A …
From asassyspoon.com
CRISPY POLENTA FRIES WITH SPICY KETCHUP RECIPE | EPICURIOUS
From epicurious.com
Servings 24Author Condé Nast
POLENTA FRIES WITH ROASTED RED PEPPER KETCHUP RECIPE
From epicurious.com
Servings 10-12Author Condé Nast
HOW TO PREPARE 4 INGREDIENT POLENTA WITH ROASTED RED PEPPERS
From recipetoplate.com
POLENTA FRIES WITH HOMEMADE KETCHUP — THE PURPLE CO.
From purple.ca
KETCHUP RED PEPPER SAUCE WITH HERBED POLENTA FRIES - MRS.
From mrswages.com
POLENTA WITH ROASTED RED PEPPERS & FONTINA CHEESE RECIPE
From myrecipes.com
POLENTA FRIES WITH ROASTED RED PEPPER KETCHUP RECIPE - EAT YOUR …
From eatyourbooks.com
POLENTA FRIES WITH ROASTED RED PEPPER KETCHUP - LINDYSEZ
From lindysez.com
POLENTA WITH ROASTED RED PEPPER COULIS - MAYO CLINIC
From mayoclinic.org
BAKED POLENTA FRIES – SALTED PLAINS
From saltedplains.com
You'll also love