Polenta Half Moons With Whipped Goat Cheese Recipes

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CREAMY POLENTA WITH GOAT CHEESE

Soft goat cheese adds a tang to this otherwise basic polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 5



Creamy Polenta with Goat Cheese image

Steps:

  • Bring 1 quart of water to a boil in a medium-size saucepan. Add salt and slowly add polenta, in a thin stream, whisking constantly to avoid lumps. Continue whisking until thick and creamy, about 5 minutes. Stir in the cheeses and butter. Serve immediately.

1 tablespoon salt
1 pound quick-cooking polenta (2 2/3 cups)
4 ounces soft goat cheese
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter

MEXICAN CORN PANCAKES WITH WHIPPED GOAT CHEESE, PILONCILO CARAMELIZED BANANAS AND WALNUTS

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 24



Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts image

Steps:

  • For the pancakes: Heat a large saute pan over medium heat; add the corn and dry toast until lightly golden brown. Remove from the heat and let cool slightly.
  • In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk together the milk, vanilla extract and eggs. Add the wet ingredients all at once to the dry ingredients and mix until just combined, being careful not to over mix. Fold in the corn kernels and melted butter. Rest the batter for 20 minutes.
  • Preheat the oven to 200 degrees F.
  • Add a few tablespoons of the clarified butter to a large cast-iron skillet or cast-iron griddle set over 2 burners, and heat over medium heat. Use a 1/4-cup measuring cup and spoon a scant 1/4 cup into the hot skillet. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes. Flip and cook until golden on both sides. Transfer the cooked pancakes to a prepared oven-proof plate and cover with a towel. Place in the oven to keep warm until all of the pancakes are cooked and ready to serve. Repeat for the remaining batter.
  • For the goat cheese: Put the goat cheese in the bowl of a stand mixer fitted with a whisk and mix until smooth. Add the cream, confectioners' sugar and vanilla, and whip until soft peaks form. Cover and refrigerate until ready to serve.
  • For the bananas and walnuts: Combine the piloncillo and butter in a high-sided saute pan over medium-low heat. Stir occasionally until the sugar begins to melt. Add the cream and whisk until you have a uniform mixture. Cook, whisking constantly, until thickened, about 5 minutes. Add the vanilla and salt. Then add the bananas and cook until slightly softened, about 1 minute. Stir in the walnuts.
  • Serve 3 pancakes per person. Top with a dollop of whipped goat cheese and spoon the caramelized banana mixture over each plate. Sprinkle with confectioners' sugar and top with fresh mint.

2 ears corn, kernels removed
2 cups all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons pure cane sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 cups whole milk
2 teaspoons pure vanilla extract
2 large eggs
4 tablespoons unsalted butter, melted and cooled
Clarified butter
2 ounces soft goat cheese
2 cups very cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
One 9-ounce cone piloncillo, grated with a cheese grater
4 tablespoons unsalted butter
1 cup light cream
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1 1/2 ripe bananas, peeled and sliced into 1/4-inch-thick slices
1/2 cup coarsely chopped toasted walnuts
Confectioners' sugar, for garnish
Fresh mint, for garnish

BAKED POLENTA WITH SPINACH & GOAT'S CHEESE

This Italian vegetarian recipe is smart enough for a dinner party, but has just six ingredients

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 6



Baked polenta with spinach & goat's cheese image

Steps:

  • Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
  • Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.

Nutrition Facts : Calories 240 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium

3 garlic cloves , chopped
2 x 400g cans chopped tomatoes
300g fresh spinach
500g pack ready-made polenta
1 tbsp olive oil
100g goat's cheese with rind, broken into chunks

POLENTA

Simple directions on how to cook plain polenta. There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake it, or fry it! Experiment and choose your favorite technique!

Provided by IDAJ

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 25m

Yield 4

Number Of Ingredients 2



Polenta image

Steps:

  • Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 23.5 g, Fat 1.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 10.7 mg, Sugar 0.2 g

3 cups water
1 cup polenta

GRIDDLED POLENTA CAKES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND

We have created a fail-proof recipe to ensure a delicious polenta every time. This recipe is perfect year-round and serves as a filling and delicious alternative for a meat entrée. The secret to this scrumptious dish is the sauce made with Twisted Butter's Cinnamon, Honey & Brown Sugar Butter. The sweetness of this product perfectly highlights the savory flavor of the goat cheese, while complementing the grilled polenta and caramelized onions. The extra drizzle of honey at the end ties all the components together, resulting in a delectable entrée with rich flavor and texture. The only problem with this recipe: it serves eight, which means the possibility of no leftovers! http://www.twistedfoods.com/griddledpolentacakes.asp

Provided by TwistedButter

Categories     Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10



Griddled Polenta Cakes With Caramelized Onions, Goat Cheese, And image

Steps:

  • Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
  • While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized - about 20 to 25 minutes.
  • Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side - about 2 minutes - then flip and cook the other side another two minutes.
  • To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!

2 cups whole milk
2 cups water
1 teaspoon kosher salt
1 cup polenta
2 tablespoons extra virgin olive oil
1 tablespoon extra virgin olive oil
2 tablespoons twisted butter cinnamon, Honey & Brown Sugar Butter
1 yellow onion, halved and sliced in 1/4 inch slices
2 ounces crumbled goat cheese
honey, to drizzle

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