Polenta Rounds With Black Eyed Pea Topping Recipes

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POLENTA ROUNDS WITH BLACK-EYED PEA TOPPING

Make and share this Polenta Rounds With Black-Eyed Pea Topping recipe from Food.com.

Provided by Sharon123

Categories     Beans

Time 26m

Yield 6 serving(s)

Number Of Ingredients 10



Polenta Rounds With Black-Eyed Pea Topping image

Steps:

  • Cook polenta rounds in a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until lightly browned.
  • Remove from heat, and keep warm.
  • Wipe pan with paper towel, spray with cooking spray, and cook peas and next 4 ingredients over medium heat 3 minutes or until water evaporates.
  • Remove from heat; stir in tomatoes and 3 tablespoons cilantro.
  • Spoon warm black-eyed pea mixture over polenta rounds.
  • top evenly with sour cream.
  • Sprinkle with remaining 1 tablespoons cilantro.

Nutrition Facts : Calories 79.3, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.4, Sodium 363.8, Carbohydrate 13.1, Fiber 2.9, Sugar 1.4, Protein 4

0.5 (16 ounce) package refrigerated sun-dried tomato polenta, cut into 6 even slices
olive oil flavored cooking spray
1 (15 ounce) can black-eyed peas, rinsed and drained
1/2 cup finely chopped red onion
1/4 cup water
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup diced tomato
4 tablespoons chopped fresh cilantro
1/4 cup light sour cream

POLENTA ROUNDS WITH SAUSAGE RAGOUT

"Fried polenta is fabulous with an endless variety of toppings inspired not only from Italian, but other cuisines, like Mexican (black beans and corn), French (mushroom ragout) or Creole (spicy shrimp)." -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8



Polenta Rounds with Sausage Ragout image

Steps:

  • In a large skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in tomatoes and pepper. Cook and stir for 4-5 minutes or until heated through. Remove from the heat; stir in basil., In another skillet, cook polenta slices in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with sausage mixture; sprinkle with cheese.

Nutrition Facts : Calories 506 calories, Fat 33g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 2062mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.

1 pound bulk Italian sausage
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, drained
1/8 teaspoon pepper
1/4 cup minced fresh basil
1 tube (1 pound) polenta, cut into 1/2-inch slices
1/4 cup olive oil
1/2 cup grated Parmesan cheese

CRISPY POLENTA MEDALLIONS

Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil - they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.

Provided by Martha Rose Shulman

Categories     dinner, snack, appetizer, side dish

Time 50m

Yield Serves 8 to 12 as an hors d'oeuvre

Number Of Ingredients 6



Crispy Polenta Medallions image

Steps:

  • Cover a baking sheet with plastic or lightly oil a baking dish. Make polenta and when done, pour onto plastic or into lightly oiled baking dish. Spread to a thickness of about 1/3 inch using an offset spatula. If you are using a baking dish and can't spread the polenta that thin, you can always slice the rounds after they are cut to make thinner medallions. Cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight.
  • Cut the stiff polenta into 1 1/2 to 2-inch rounds with a cookie cutter. If the rounds are thick, cut crosswise into 1/3 inch thick rounds.
  • Heat 2 tablespoons olive oil over medium-high heat in a heavy nonstick or cast iron skillet. The polenta should sizzle as soon as you place the medallion in the oil. Cook the rounds in batches until nicely browned on each side, about 3 minutes per side. Turn them carefully with a spatula, and do not crowd the pan. Drain on paper towels. Transfer to a platter while warm and place a pinch - about 1/4 teaspoon - of blue cheese on each round. It should soften and melt a little bit on the hot surface of the polenta. Or top with small dollops of the other toppings of your choice. Serve warm (they are also good when they cool down).

1 recipe Soft Anson Mills Polenta
2 to 3 tablespoons olive oil, as needed
Blue cheese or gorgonzola (about 1 ounce)
Romesco Sauce (about 1/4 cup)
Marinara Sauce (about 1/4 cup)
Green Pipian (about 1/4 cup)

FRIED CHICKPEA POLENTA (PANELLE)

Provided by Lidia Bastianich

Categories     Side     Fry     Easter     Vegetarian     Chickpea     Spring     Healthy     Vegan     Simmer     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings or more

Number Of Ingredients 6



Fried Chickpea Polenta (Panelle) image

Steps:

  • Pour 4 cups water, the salt, and the olive oil into the saucepan, and gradually whisk in the chickpea flour until smooth. Set over medium heat, and whisk constantly as the batter slowly heats. It will thicken and eventually steam but does not need to boil. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is quite stiff and starts to pull away from the sides as you stir it, 15 to 20 minutes.
  • Turn the batter into the oiled pan, and spread it quickly with the spatula, before it cools and sets, so it fills the pan in an even layer. Wet the spatula with water, and smooth the top of the batter. Let cool for an hour or longer, until completely firm.
  • Cut pieces with a sharp knife, in whatever size or shape you like and in the amount you need. I cut 1 1/2-inch squares for appetizers and Sicilian-style sandwiches; 2-by-3-inch bars-at least two per person-to accompany a main course. Lift the cut pieces from the pan with a spatula (seal the remainder with plastic wrap and refrigerate for longer keeping).
  • To fry the panelle, pour enough extra-virgin olive oil into the heavy skillet to cover the bottom with 1/8 inch of oil, and set over medium heat. When the oil is hot, lay in the panelle, leaving plenty of space between them. Fry about 3 minutes, until the underside is crisp and golden, then flip them over and brown the second side, about 2 minutes more. Set the panelle on paper towels to drain and cool for a minute, but serve while they are still warm (though they taste good at room temperature too!).

4 cups water
1 teaspoon coarse sea salt or kosher salt
1/2 cup extra-virgin olive oil, plus more for the baking sheet and for frying
1/2 pound chickpea (garbanzo) flour
Recommended Equipment:
A heavy-bottomed 3-quart saucepan or deep sauté pan, about 10-inch diameter; a stiff wire whisk; a rimmed baking sheet, 9 by 13 inches (a quarter-sheet), or a shallow baking pan of the same size, bottom and sides lightly brushed with olive oil; a stiff metal spatula

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