ROASTED POLENTA WITH GARDEN VEGETABLES
Steps:
- Make the Polenta: Bring the chicken stock, butter, pepper, and salt to a boil in a heavy-bottomed pot. While whisking the hot stock in a quick circular motion, "rain" in the polenta by letting it stream through your fingers. (This will prevent lumping.)
- Reduce the polenta to a gentle simmer; it must be stirred constantly for 25 to 35 minutes to prevent lumps or scorching. Be very careful when stirring, the mixture is very hot (think lava) and can burn you if it boils and sputters. If it begins to boil cover the pot and reduce the heat until boiling stops!
- The polenta is cooked when it is no longer grainy and has become creamy. (My grandmother says good polenta takes 30 minutes, great polenta takes 1 hour).
- Stir in the Parmesan and basil and pour onto a buttered sheet pan to cool. When cool, cover with plastic wrap and refrigerate. Cut the polenta into any shape you desire that's structurally sound. In other words, a shape that won't fall apart on the grill easily, or be difficult to remove from the sheet pan after roasting. Squares, triangles, stars etc.
- Make the Marinade and Vegetables: Whisk together the vinegar and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Toss the vegetables with the marinade.
- When ready to serve, preheat an outdoor grill or indoor grill pan.
- Brush the polenta lightly on both sides with olive oil and grill, turning once, until the edges are brown and crispy.
- At the same time grill the vegetables until they are tender but still firm.
- Pile the vegetables on top of the polenta, then stand back and wait for the applause!
POLENTA PIZZA BITES
After school, my girls are super-hungry, so I steer them toward a savory snack. These polenta mini-pizzas are a treat that I feel great about giving them. And, I can tailor them according to their tastes (and what I happen to have in the pantry)!
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 8 mini-pizzas
Number Of Ingredients 5
Steps:
- Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).
- Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.
POLENTA WITH GARLICKY GREENS-
This makes a nutritious and delicious vegetarian meal of soft cornmeal with a tasty topping of sautéed Swiss chard, raisins, and pine nuts. This came from the Good Housekeeping magazine, 1999. Directions are given for cooking the polenta in the microwave or for stove top. Enjoy!
Provided by Sharon123
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off and discard bottom 3 inches of Swiss-chard stems.
- Cut remaining stems into 1/2-inch slices; coarsely chop leaves.
- Rinse and dry stems and leaves separately; place in separate bowls.
- In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly.
- Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.
- Gradually add chard leaves and 1/2 teaspoons.
- salt, stirring until leaves wilt; stir in 1/3 cup water.
- Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.
- Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water.
- Cover and cook on High 12 to 15 minutes, until thickened, stirring once.
- To serve, stir Parmesan into polenta.
- Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.
- Serve with additional Parmesan to sprinkle over each serving if you like.
- Makes 4 main dish servings.
- Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk.
- Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.
- Heat to boiling over high heat, stirring occasionally.
- Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.
Nutrition Facts : Calories 365.9, Fat 12.1, SaturatedFat 4.1, Cholesterol 19.3, Sodium 1251.3, Carbohydrate 56.4, Fiber 6.9, Sugar 7.9, Protein 12.9
CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS
Categories Milk/Cream Onion Side Bake Vegetarian New Year's Eve Parmesan Cornmeal Winter Thyme Parsley Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
- Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
- Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.
GRILLED CORN POLENTA WITH ROASTED RED PEPPERS
This recipe I haven't tried yet, but it just sounded so delicious, that I thought I'd post it for everyone to try -
Provided by Chef mariajane
Categories One Dish Meal
Time 38m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- ROASTED RED PEPPERS: Broil red peppers, turning often, until charred, 15 minutes. Let cool. Peel off blackened skins. Core, seed and thinly slice; place in a small bowl.
- Sprinkle with oil, vinegar and salt; toss. Stir in basil. Set side.
- In large saucepan, bring 4 cups water and salt to boil; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often, for 10 minutes.
- Add corn; cook until tender-crisp and polenta is thick enough to mound on a spoon, 5-10 minutes. Stir in cheese. Spread in greased 13x9-inch glass baking dish. Let cool until set, about 30 minutes.
- Cut polenta into 12 squares. Place on greased grill over medium heat; close lid and grill, turning once, until marked, about 8 minutes. Served topped with red peppers.
Nutrition Facts : Calories 83.6, Fat 2.9, SaturatedFat 1, Cholesterol 3.7, Sodium 228.1, Carbohydrate 12.2, Fiber 1.7, Sugar 1.8, Protein 3.1
BAKED POLENTA WITH RICOTTA AND PARMESAN
This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.
Provided by David Tanis
Categories dinner, grains and rice, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
- Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
- After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.
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