SAVORY POLENTA
For a simple side dish, try Alton Brown's Savory Polenta recipe from Good Eats on Food Network; minced garlic and grated Parmesan add real savory depth.
Provided by Alton Brown
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
- Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
- 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
- Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
- Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
SAVORY CRISPY POLENTA
Make and share this Savory Crispy Polenta recipe from Food.com.
Provided by BigShotsMom
Categories Low Protein
Time 59m
Yield 1 dish, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Grease and flour 8x8 or 7x11 baking dish.
- Carmelize the onions in 1-2 tablespoons of oil. Do not allow to burn. Set aside.
- Stir cornmeal and salt into 1 cup warm water. Add 1 cup boiling water and bring to a boil over medium heat stirring constantly. Lower temperature and continue stirring until the consistency of heavy batter.
- Remove from heat and stir in 2/3 of the onions and 3/4 of the cheese. Mix well.
- Pour into baking dish and smooth to level. Top with reserved onions and cheese. Drizzle remaining olive oil over top. Sprinkle with freshly grated black pepper and red pepper flakes.
- Bake 40-45 minutes or until top is golden and sides have pulled away from dish.
- Allow to sit for 10 minutes to set, then cut into servings.
SWEET OR SAVORY POLENTA CAKE
This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.
Provided by westcoastgirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
- Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven until lightly browned, about 30 minutes.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 26.4 g, Cholesterol 57.2 mg, Fat 8.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 614.5 mg, Sugar 4.5 g
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
SAVORY POLENTA
This is from Alton Brown's show 'Good Eats'. It makes a very creamy and flavorful polenta without using too much cheese. While this is fabulous freshly made, I wouldn't recommend making in advance. When reheated, it seems grainier than when fresh.
Provided by accidental glutton
Categories Grains
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In large, oven-safe saucepan heat the olive oil over medium heat.
- Add the red onion and salt. Saute until onions begin to turn translucent.
- Reduce heat to low & add the garlic. Saute for 1-2 minutes, making sure garlic does not burn.
- Turn the heat up to high & add the chicken stock. Bring to a boil.
- Gradually add the cornmeal while continually whisking.
- Cover the saucepan and place in the oven.
- Cook for 35-40 minutes, stirring every 10 minutes to prevent lumps.
- Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper.
- Add the parmesan.
- Serve.
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