POLENTA WEDGES
Polenta is flavored with Parmesan cheese, garlic, chives, and paprika. It is cooked on the stove, allowed to set, cut into wedges, and then broiled.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Combine milk, chives, garlic, salt, and paprika in a medium saucepan, and bring to a boil over high heat. While whisking, slowly sprinkle in polenta. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until polenta has thickened, 5 to 8 minutes. Add Parmesan and butter; stir until combined. Pour polenta into an 8 1/2-inch springform pan; let rest until completely set, about 45 minutes at room temperature.
- Preheat the broiler. Remove the outer ring from the springform pan. Cut the polenta into eight wedges. Coat with olive-oil spray, and place on a rack in the oven several inches underneath the broiler. Broil the polenta until golden brown on top and heated through, about 8 minutes. Serve.
BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
POLENTA WEDGES WITH ASPARAGUS AND MUSHROOMS
A small amount of cream is all it takes to make these mushrooms taste luxurious.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat broiler, with rack 5 inches from heat. In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and pepper. Add broth and cook until reduced by half, about 4 minutes. Stir in cream and cook 2 minutes. Remove from heat.
- Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil.
- Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet.
- Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta wedges with asparagus and creamy mushrooms.
Nutrition Facts : Calories 261 g, Fat 9 g, Fiber 3 g, Protein 13 g
PORCINI MATZO POLENTA WEDGES
Provided by Ruth Cousineau
Categories Mushroom Onion Side Passover Basil Spring Kosher Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until lightly browned, 5 to 7 minutes. Add porcini and cook, stirring, 2 minutes. Cool, then stir in basil and season with salt and pepper.
- Bring broth and water to a boil in a 3-quart heavy saucepan. Gradually add matzo meal, whisking, and simmer, whisking constantly, until thickened, 1 to 2 minutes. Reduce heat to low and gently simmer, stirring occasionally, until very thick, about 2 minutes more. Stir in porcini and salt and pepper to taste. Spread polenta in an oiled 9-inch glass pie plate and let stand until firm, about 1 hour.
- Cut polenta into 12 wedges. Heat remaining tablespoon oil in skillet over moderate heat until hot but not smoking, then cook wedges until crisp and golden brown on both sides, about 15 minutes total.
CHILLI POLENTA WEDGES
This comes from a British Weight Watchers cookbook. It weighs in 3.5 points per serving and is on the core plan. It's quite hardy, the first time I made this I found out the scales were wrong and put double the polenta in, it still worked but we used the left over to keep the front door open... :)
Provided by PinkCherryBlossom
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- place the stock and saffron in a pan and bring to the boil. Add the polenta and stir until smooth, allow to bubble for 1 minute.
- Add the spring onions, cardamom and sweetcorn and stir well. Cook for a further 2 - 3 min and turn out into a loose bottomed 8 inch cake tin. Leave to stand for 10 minute.
- While the polenta is standing spray a pan with oil and fry the mushroom with the chilli.
- Serve a wedge of polenta topped with the chilli mushrooms and 1 tbsp of yoghurt.
Nutrition Facts : Calories 260.7, Fat 2.8, SaturatedFat 0.5, Cholesterol 0.6, Sodium 138.5, Carbohydrate 54.7, Fiber 5.8, Sugar 7, Protein 8.7
GRIDDLED POLENTA WITH CORN & GREEN SALSA
Polenta can be a little bland, but pack it with flavours like cheese and chilli and it's delicious
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 3h
Number Of Ingredients 10
Steps:
- Bring 1.5 litres of water to the boil in a large saucepan. While stirring the water constantly with a wooden spoon, tip in the polenta in a steady stream. Lower the heat so the polenta isn't spluttering too much, then cook, stirring occasionally, for 10 mins. Meanwhile, line a 40 x 30cm tray with baking parchment. Stir the corn, chilli and grated cheese into the polenta with 2 tsp salt, then spoon out onto the tray. Spread to a rough rectangle, making sure the polenta is packed tightly and there are no gaps. Cover with another sheet of baking parchment and a flat baking tray, then top with some cans or jars to press and flatten the polenta while you chill it in the fridge for at least 2 hrs, or up to a day.
- Before barbecuing, mix together the avocado, cucumber, spring onions, coriander, lime and 2 tbsp oil with seasoning.
- Heat the barbecue (or a griddle pan), trim the edges off the set polenta to neaten, then slice into 12 wedges. Brush both sides of each wedge with a little of the remaining oil and barbecue or griddle for 5 mins on each side until charred and hot through. Serve a couple of wedges per person, topped with a generous spoon of the chunky green salsa.
Nutrition Facts : Calories 473 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.54 milligram of sodium
BASIL CHEESE POLENTA WEDGES
This is from Swanson's Chicken Broth...you can serve topped with Meat Sauce or as a side dish!! Options for grilling, baking or pan-frying given. Cooking time includes chilling.
Provided by Charmie777
Categories Grains
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil.
- Stir in oil.
- Cook and stir 10 minutes or until mixture thickens.
- Remove bay leaf.
- Stir in basil and hceese.
- Pour mixture into greased 9" pie plate.
- Cover and chill 2 hours or until firm.
- Cut polenta into 6 wedges.
- To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once.
- To bake: place wedges on greased baking sheet. Bake at 375º for 20 minutes or until browned and crispy, turning once.
- To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.
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