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.
CHERRY TOMATO MOZZARELLA SAUTE
This side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. -Summer Jones, Pleasant Grove, Utah
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.
Nutrition Facts : Calories 127 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 194mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
SAUTEED POLENTA WITH ROASTED TOMATOES
Steps:
- For the polenta: Bring 6 cups water and the salt to a boil over high heat in a medium (6-quart) heavy-bottom pot. Bring remaining 4 cups water to a simmer over medium heat in a small saucepan.
- Gradually add polenta to the large pot while whisking constantly. Switch to a wooden spoon once mixed in with no lumps. Cook until cornmeal has absorbed all of the water, about 3 minutes. Lower heat until only one or two large bubbles break the surface at a time (over medium-low or low, adjusting heat as necessary).
- Stir 2 ladles of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladles of water every 5 minutes, stirring frequently to prevent polenta from scorching and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
- Stir in butter and season with pepper. Use a damp spoon or ladle to transfer polenta to a parchment-lined small rimmed baking sheet and chill until firm.
- Preheat oven to 325 degrees for the tomatoes.
- Make the tomatoes: In a shallow baking dish, combine garlic, tarragon, sugar, vinegar, and oil. Add tomatoes and toss to combine; season with salt and pepper. Transfer to oven and bake until soft, 1 to 1 1/2 hours.
- To finish: Invert chilled polenta onto work surface and remove parchment paper. Trim edges and cut polenta into 4 inch squares. Cut squares in half on the diagonal to form triangles. Heat 2 tablespoons olive oil in a medium saute pan. Sear triangles on each side until light golden, about 2 minutes per side. Serve polenta with roasted tomatoes and fresh ricotta. Drizzle with balsamic vinegar and olive oil, and sprinkle with fleur de sel.
POLENTA WITH FRESH TOMATOES AND MOZZARELLA
These tasty treats resemble miniature pizzas and are an offbeat pairing with light pasta dishes, as in the suggested menu.
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Cut the polenta into 12 equal slices, each about 1/2 inch thick. Heat the oil on a nonstick griddle or wide skillet. Arrange the polenta slices on the griddle. Cook both sides over medium heat until golden and crisp, at least 10 minutes per side.
- Arrange the polenta slices on a large platter. Sprinkle evenly with the tomato, then the mozzarella cheese. Microwave just until the cheese is melted, 2 to 3 minutes. Or, if you prefer, bake the polenta briefly in a preheated 400°F oven in an ovenproof container until the cheese is melted, about 5 minutes. Allow 3 to 4 slices of polenta per serving. Sprinkle each serving with fresh or dried basil, if desired.
- Polenta with Fresh Tomatoes and Mozzarella (this page)
- Spinach Fettuccine with Summer Squash (page 79)
- Simple tossed salad
- Calories: 204
- Total Fat: 9g
- Protein: 10g
- Carbohydrate: 21g
- Cholesterol: 19mg
- Sodium: 197mg
SIMPLE POLENTA WITH SAUTEED CHERRY TOMATOES AND FRESH MOZZARELLA
Make and share this Simple Polenta With Sauteed Cherry Tomatoes and Fresh Mozzarella recipe from Food.com.
Provided by Vanessa
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For the polenta:.
- Bring water to a boil in a heavy-bottomed saucepan over medium-high heat.
- Once boiling, add 1 1/2 teaspoons salt and pour the polenta into the water in a very slow stream from a measuring cup, while stirring in a circular motion with a wooden spoon. Make sure to scrape the bottom and corners of the pot well.
- Reduce the heat to the lowest setting and cover. Vigorously stir the polenta once every 5 minutes, making sure to scrape clean the bottom and corners of the pot.
- Continue cooking until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the Parmesan and butter and season with salt and pepper to taste.
- For the tomatoes and mozzarella:.
- During the final 5 minute of cooking the polenta, heat the oil, garlic, pepper flakes and sugar in a nonstick skillet over medium-high heat until fragrant and sizzling (about 1 min.).
- Stir in the tomatoes and cook until they just begin to wilt, about 1 min.; season with salt and pepper to taste and set skillet off the heat.
- Spoon the polenta into the individual serving bowls and top with the mozzarella.
- Spoon the tomato mixture with any accumulated juices over the top of the served polenta, and sprinkle with basil before serving.
Nutrition Facts : Calories 535, Fat 33.3, SaturatedFat 14.6, Cholesterol 65.8, Sodium 461.5, Carbohydrate 43.1, Fiber 5.3, Sugar 4.8, Protein 18.8
SIMPLE CREAMY POLENTA
You can top off this polenta with some roasted vegetables. Together they're the perfect comfort food.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Number Of Ingredients 4
Steps:
- In a large saucepan, bring the chicken stock to a rolling boil. Reduce the heat to medium and add the polenta slowly, whisking each addition very briskly. If the polenta is added too quickly, lumps will form.
- Cover and cook over low heat for 20 minutes or until the polenta is thick and creamy. Add the milk and stir to thoroughly incorporate. Season with salt and pepper and serve.
CHERRY TOMATO MOZZARELLA SAUTE
I love the fresh mozzarella cubes in this flavorful warm side dish. Great in the summer. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, saute the shallots, garlic and thyme in oil until tender.
- Add the tomatoes, salt and pepper; heat through.
- Remove from the heat; stir in cheese.
Nutrition Facts : Calories 130.6, Fat 8.8, SaturatedFat 4.1, Cholesterol 22.4, Sodium 329.2, Carbohydrate 6.3, Fiber 1.2, Sugar 2.8, Protein 7.4
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
POLENTA WITH MOZZARELLA AND PARMESAN
Provided by Maria Watson
Categories Milk/Cream Side Vegetarian Quick & Easy Mozzarella Parmesan Rosemary Cornmeal Winter Bon Appétit California Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine milk and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil. Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes. Add rosemary and cheeses; whisk until cheeses melt. Season with salt and pepper.
POLENTA
Simple directions on how to cook plain polenta. There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake it, or fry it! Experiment and choose your favorite technique!
Provided by IDAJ
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 23.5 g, Fat 1.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 10.7 mg, Sugar 0.2 g
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