POLENTA BITES WITH CARAMELIZED MUSHROOMS
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 45m
Yield about 50 spoonfuls
Number Of Ingredients 16
Steps:
- Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.
- Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.
- Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.
CRISP PARMESAN, OLIVE & SUNDRIED TOMATO POLENTA BITES
Make a batch of this easy polenta base at the weekend, then serve it as a pre-dinner snack. Leftovers can be baked or fried to have with eggs and spinach
Provided by Rukmini Iyer
Categories Snack
Time 45m
Number Of Ingredients 6
Steps:
- Pour the stock into a large saucepan and bring to the boil. Add the polenta, and stir continuously over a medium heat for 3-4 mins until thickened and just coming away from the edges of the pan. Add the olives, tomatoes, oil and most of the parmesan, and stir for a further minute until well combined. Season.
- Spoon the polenta mixture onto a lined swiss roll tray or baking sheet. Place another sheet of baking parchment on top and roll out to 1cm thick, then remove the top sheet of parchment and scatter with the remaining parmesan. Leave the polenta to cool at room temperature for 1 hr to set. Alternatively, if you're making it ahead, leave to cool and chill for several hours or overnight.
- Once the polenta has set, heat the oven to 200C/180C fan/gas 6. Cut or stamp the polenta sheet into shapes of your choice, and arrange on a baking tray lined with parchment. Bake for 25-30 mins until golden brown and crisp, and serve warm. Will keep for up to a day in the fridge.
Nutrition Facts : Calories 217 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
MINI POLENTA PIZZA BITES
Get little ones to help out making these gluten-free pizza bites. They're ideal for a kid's party where some children may be coeliac, or have a gluten intolerance
Provided by Juliet Sear
Categories Afternoon tea, Lunch, Snack, Supper
Time 1h
Yield MAKES 24
Number Of Ingredients 7
Steps:
- Bring 1½ litres water to the boil and add the stock pots and ½ tsp salt. Pour in the polenta, whisking continuously, bring to the boil and reduce the heat to low, then stir every minute to keep it from sticking, for about 8 mins (or according to pack instructions).
- Meanwhile, oil a non-stick baking tray (ours was 30 x 40cm). Spoon the cooked polenta into the tray and level with a spoon to make a large, flat slab that fills the whole tray (about 1cm thick). You can use wet palms to press it down firmly after a few minutes. Leave to cool and set firm for at least 1 hr.
- Turn out the polenta onto your work surface and cut into strips. Halve the strips on the diagonal to make little wedges and put back on the tray. Heat the oven to 180C/160C fan/gas 4.
- Top each polenta base with 1 tsp pizza sauce, a little vegan cheese and a sprinkle of oregano. Add extra toppings, if you like. Drizzle with olive oil and bake for 20-25 mins. Serve warm or cold.
Nutrition Facts : Calories 53 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.5 milligram of sodium
AIR FRYER POLENTA PIZZA BITES
Crispy on the outside, tender on the inside, and gooey melty cheese on top. If Italian herb polenta is not available, sprinkle Italian seasoning over the rounds after brushing with EVOO. I like these as they are but feel free to dip in pizza or marinara sauce for that extra pizza kick. Garnish with parsley if desired.
Provided by Soup Loving Nicole
Categories Polenta
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place polenta rounds on a cutting board and brush both sides with extra-virgin olive oil. Transfer 1/2 of the rounds to the air fryer basket.
- Air-fry for 15 minutes. Using tongs, flip rounds over, and cook for 5 minutes more. Sprinkle 1/2 of the sliced olives over the polenta and top with 1/2 of the mozzarella cheese. Cook until cheese has melted, about 2 more minutes.
- Repeat with remaining half of polenta rounds, olives, and mozzarella cheese.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 12 g, Cholesterol 3 mg, Fat 3.4 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 352.2 mg, Sugar 0.8 g
MINI POLENTA PIZZAS
With just four ingredients you can be the talk of the party! These tasty bites are special enough for a fancy gathering and no one will know they're healthy! They are shown with Goat Cheese, Pear & Onion Pizza (recipe also on Recipe Finder). Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Cut polenta into 24 slices; place on ungreased baking sheets. Sprinkle with half of the cheese. Top each with a tomato half and 1/2 teaspoon pesto; sprinkle with remaining cheese., Bake at 450° for 7-10 minutes or until cheese is melted.
Nutrition Facts : Calories 57 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 182mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
POLENTA MINI PIZZAS
This is a tasty snack or lunch that I came up with after reading the suggestion on the back of a polenta tube. This is how I made it, but you could also use mozzarella in place of the ricotta, add some pepperoni, etc. These would also make really cute appetizers.
Provided by ChipotleChick
Categories Lunch/Snacks
Time 10m
Yield 6 mini pizzas, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Heat olive oil on griddle or in frying pan on medium/medium high.
- Slice polenta into six 1/2 inch rounds.
- Fry polenta according to package directions. If there are no directions for frying, fry 5 minutes per side.
- Remove from griddle/pan, and place on a baking sheet. Prepare each slice like you would a pizza, layering 1 tablespoon pasta sauce, a basil leaf, 1 tablespoon ricotta, then 1 teaspoon parmesan. Broil 2-4 minutes until lightly browned.
- Note: Be careful when removing from the oven, especially if you're using a flat baking sheet. The polenta likes to slide around! Serve.
Nutrition Facts : Calories 597.6, Fat 17.2, SaturatedFat 5, Cholesterol 19.7, Sodium 371.6, Carbohydrate 96.4, Fiber 9.6, Sugar 5.2, Protein 17.3
POLENTA PARMIGIANA
"This warm, Italian-flavored appetizer also makes a quick, filling lunch. I prefer this veggie version, but my kids like to add pepperoni or sausage to create mini pizzas." -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place polenta in a greased 15x10x1-in. baking pan; brush with olive oil. Bake until edges are golden brown, 15-20 minutes., Spoon pasta sauce over polenta slices. Top each with a mozzarella cheese slice; sprinkle with Parmesan cheese, salt and pepper. Bake until cheese is melted, 3-5 minutes longer. Garnish with basil if desired.
Nutrition Facts : Calories 108 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 273mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
EASY POLENTA PIZZA APPETIZER BAKES
I decided to pair not my ordinary pizza toppings for this polenta pizza appetizer, something a bit fancier than your average sausage crumbles. I simply enjoy the saltiness of anchovies and cheese when paired with the complexity of olives and rosemary. I hope you enjoy.
Provided by The Foodgitive
Categories European
Time 14m
Yield 4 Appetizer slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees.
- Slice 4 slices of Polenta 1/2 inch thick.
- Brush both sides with olive oil and place on baking sheet.
- Add 1 tbsp pizza sauce to each slice.
- Evenly distribute rosemary, over polenta slices.
- Evenly distribute anchovies and olives.
- Sprinkle top with grated locatelli cheese.
- Bake for 12 minutes.
- Serve hot.
Nutrition Facts : Calories 50, Fat 4, SaturatedFat 0.6, Cholesterol 3.4, Sodium 298.7, Carbohydrate 2.3, Fiber 0.3, Sugar 1.4, Protein 1.5
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