Love Making Tips - Fruits grains and vegetables | Polenta - [1]

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Baked Polenta W italian Sausage, Mushrooms and Three Cheeses

Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large, heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper, and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and sprigs of herbs.
Ingredients   |   Category: Polenta
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Baked Polenta With Mushroom Ragout

Make the mushroom ragout: In a large deep skillet cook the onion, the garlic, and the rosemary in the oil over moderate heat, stirring, until the onion is softened, add the mushrooms and salt to taste, and cook the mixture over moderately high heat, stirring, for 10 minutes, or until the liquid the mushrooms give off is evaporated. Stir in the tomato paste and the wine and boil the mushroom mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture, and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it with salt and pepper.

In a large heavy saucepan bring the water with the oil to a boil and add 1 cup of the cornmeal, a little at a time, stirring constantly. Reduce the heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring the mixture to a boil. Remove the pan from the heat and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and pepper to taste.

Spread one third of the polenta evenly in a buttered 13- by 9-inch baking dish and chill the polenta sheet for 20 minutes, or until it is firm. While the polenta is chilling, working quickly, spread half the remaining polenta in a buttered 3-quart shallow baking dish, top it with half the mushroom ragout, and top the ragout with the mozzarella. Spread the remaining polenta quickly over the mozzarella and top it with the remaining ragout.

Invert the polenta sheet onto a work surface and with 1 or more star-shaped cutters cut out as many stars as possible. Arrange the stars decoratively on the ragout and sprinkle them with the remaining 1/3 cup Parmesan. The layered polenta may be prepared up to this point 2 days in advance and kept covered and chilled.

Preheat the oven to 400F. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.

Ingredients   |   Category: Polenta
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Basic Polenta

Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot. Pour polenta into a large wooden board or a large platter. Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot, covered with your favorite sauce. Makes 6 to 8 servings. Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. Cut cooled polenta into slices 2 inches wide and 6 inches long. Pour oil about 1 inch deep in a large skillet. Heat oil until a 1-inch cube of bread turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot. It is importent to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.
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Beefy Polenta Casserole

Grease square baking dish, 8x8x2 inches. Mix cornmeal and cold water in 1 1/2-quart saucepan. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove from heat. Stir in parmesan cheese until smooth. Cool 5 minutes. Spread on bottom and 1 inch up sides of pan. Cover and refrigerate at least 4 hours until completely firm. Heat oven to 350F. Bake cornmeal mixture uncovered in pan 15 minutes. Cook beef in 10-inch skillet over medium heat about 5 minutes, stirring frequently, until brown; drain. Stir in spinach, spaghetti sauce and marjoram. Spoon beef mixture intol polenta shell. Cover and bake 25 to 30 minutes or until heated through. Sprinkle with mozzarella cheese. Bake uncovered about 5 minutes or until cheese is melted. Let stand 10 minutes before cutting. Sprinkle with chopped roma tomatoes, if desired.
Ingredients   |   Category: Polenta
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Bits o barley Polenta

The night before serving, put milk, 3 tablespoons honey and Bits-O-Barley in a heavy sauce pan. Bring to a boil and cook, stirring constantly for 15-20 minutes. Pour into a 9" x 9" x 2" oiled pan and refrigerate. The next morning, cut the mixture into two inch squares, coat with wheat germ and fry in butter until lightly browned and heated through.
Serve with more honey, syrup or butter.

Ingredients   |   Category: Polenta
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Black Bean Polenta Nancy

Cook Beans..can be done day before, or quick soak and cook same day..refrigerate.

In a large pot bring 8 cups water to a boil, add salt; add cornmeal slowly, stirring constantly. Cook 20 min or until thick enough to leave sides of pan. Mix in green onion and half of cheese. Pour half of this mixture into an 9"x13" pan. Spread salsa over mixture, then black beans( drained), then chilies, then remaining cheese. Pour rest of polenta on top. Bake at 350 deg for 20 min..let cool before cutting into servings. reheat if necessary before serving.
This is very good and filling..makes 8 very generous servings.

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Blue Polenta Fingers

Slowly sift in a stream of cornmeal while stirring the pot of water (I think, but careful not to pour the cornmeal in too fast since lumps may form that are hard to get rid of from subsequent stirring). Then continue to cook until the meal has lost its grainy texture (IMO, this is necessary for these to come out like I intended). Then pour a still moist but not runny mixture (it should not be dry or hard, but quite moist) into a parch- ment paper lined mold (ie., a square pan), and REFRIDGERATE OVERNIGHT.

The next day, about 30 minutes before serving dinner, unmold the moist bland dark blue mass and cut into finger length slices (if your mix was poured into a large enough pan, it would have come out about an inch high so the finger dimensions would be about 4 1/2 inches long, 1 inch high, and 1 inch wide). Salt all the cut surfaces and the bottom of each finger. Place the fingers upsidedown on foil or a baking sheet and stick it in the broiler for about 4 or 5 minutes, or until beginning to brown or sizzle. Serve with dinner. Goes well with potatoes, and dark green veggies.

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Blueberry Polenta

Mash bananas with a potato masher, add all remaining ingredients, except for blueberries. Stir well. Lightly oil a small pan, or 8 muffin tin, by dipping a paper napkin in a drop of oil and spreading this all over the baking surface (or spray with Pam). Pour batter into pan (8" x 5") or muffin tin. Sprinkle top with blueberries, the more the better. Blueberries won't sink to the bottom, so you have to press them down if you want to get even more of them in. Bake at about 400F for about 25-35 minutes, my guess. Serve warm. This will taste quite rich, the warm melted blueberries get runny and yummy!
Ingredients   |   Category: Polenta
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Corn and Tomato Polenta

In a heavy, 3-quart saucepan, bring water and salt to a boil. Slowly pour cornmeal into saucepan so that water does not stop boiling, stirring to keep smooth. Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff. Meanwhile, in a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes and pepper. When cornmeal is stiff, turn half into a serving dish and top with half the sauce. Layer remaining cornmeal and sauce and let rest to 5 to 10 minutes. Cut in squares and serve.

Food Exchanges per serving: 1 1/2 STARCH/BREAD EXCHANGE CAL: 105, CHO: Omg; CAR: 23g; PRO: 3g; SOD: 208mg; FAT: Og;

Ingredients   |   Category: Polenta
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Corny Polenta

Put the broth and salt into a large enough pot and bring to a boil. Let it boil for 2 min then remove it from the flame, pour all the polenta in, then stir to incorporate, put it back on the flame on med and stir constantly for 5 - 6 minutes. About 1 minute before the end of the cooking time add the corn.
This was extremely good!! I would make this again.

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Creamy Garlic Polenta

1. In a 2 quart heavy-bottomed saucepan, melt the butter over medium heat. Add the oil and garlic. Sweat the garlic for about 2 minutes, but don't let it brown.
2. Add the cream, milk, and water to the pan and increase the heat to high. Add the cayenne pepper and bay leaf. Let simmer for 5 minutes, then remove the bay leaf.
3. Whisking constantly, pour the cornmeal into the boiling liquid in a thin
stream. Cook, stirring constantly with a wooden spoon, until the polenta begins to thicken. Stir in the cheese.
4. Pour the polenta out into a jelly-roll pan and keep warm until ready to serve.

Ingredients   |   Category: Polenta
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Creamy Polenta With Butter And Cheese

In a heavy medium saucepan, bring 4 cups of water to a boil. Reduce the heat to low and add the salt. Slowly pour the polenta into the water, stirring constantly. Keep stirring for about 5 minutes, until evenly thickened and soupy. Adjust the heat to the lowest setting so that the polenta barely bubbles. Cook for 30 to 45 minutes, stirring every few minutes to keep it from sticking to the pan. If it gets too thick, just add water in small amounts until it is the consistency you want. When done, eat it right away with butter and Parmesan cheese.
Ingredients   |   Category: Polenta
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Creamy Polenta(Microwave Or Stove)

Stir together the water, cornmeal, and salt in a microwave-safe 1-quart measure. Microcook, uncovered, on HIGH for 5 minutes. Whisk well. Cover with waxed paper. Microcook on HIGH for an additional 5 minutes. Add the Parmesan, oil, and pepper; whisk until smooth. Spoon onto plates to serve.

STOVE: Place water, salt, and oil in a 2-quart saucepan and bring to boiling. Gradually whisk in the cornmeal. Boil gently, stirring constantly, for 3 minutes. Stir in the Parmesan and pepper.

Makes 4 servings.
Nutrient Value per Serving:
85 Calories; 2 g Protein; 14 g Carbohydrate; 2 g Fat; 321 mg sodium; 2
mg Cholesterol Exchanges: 3/4 starch/bread; 1/2 fat

Ingredients   |   Category: Polenta
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Dinner Dilema Polenta With Sausage And Broccoli

1. Mix broth, 3/4 cup of the water and the cornmeal in a 2qt microwave safe measuring cup or bowl.
Cover and microwave on high, stirring 3 times, 13-15 minutes or until thickened and smooth. Stir in ricotta.
2. Meanwhile cook sausage in a large nonstick skillet over medium-high heat 3 minutes, until no longer pink. Break up clumps with the back of a spoon. Drain in a colander.

3. Add garlic and remaining 1/2 cup water to the skillet, cover and bring to a boil.
4. Add sausage and broccoli, cover and simmer 3 minutes or until tender crisp.
5. Remove from heat and stir in tomatoes.
6. Spoon hot polenta onto plates, top with sausage mixture.
Per Serving: 413 calories, 24g protein, 32g carbohydrates, 5g fibre, 21g fat(8g saturated), 63mg cholesterol, 1,090mg sodium

Ingredients   |   Category: Polenta
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Double Boiler Polenta with Gorgonzola

Prepare Double Boiler Polenta. Stir in butter. Divide polenta among four bowls. Top each with a slice of cheese. Serve immediately.
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Firm Polenta

Combine water, cornmeal and salt in a 2 quart glass measure. Cook, uncovered, at 100% for 12 minutes, stirring once.
Remove from oven, stir in 3 tablespoons of the butter, and add the pepper. Let stand for 3 minutes. Lightly grease a 7" x 4" x 2" loaf fan with half the remaining butter. Pour polenta into pan and brush lightly with the last of the butter. Let stand until cool. Cover and refrigerate until chilled. T serve, slice the polenta about 1/2 inch thick and fry or grill.

Ingredients   |   Category: Polenta
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Grilled Polenta With Apples Fennel And Gorg

Preparation of the Polenta: Bring milk and water to a boil, add salt and slowly add corn meal. Stir over medium heat with a wooden spoon and cook for approximately thirty minutes. Add grated cheese and place on a well-oiled sheet pan. Cool and refrigerate. Once chilled, cut into large squares and reserve. Preparation of the Salad: Clean the apple, fennel, and arugula. Slice apples and fennel lengthwise on a Japanese slicer as thin as possible. Combine apple, fennel, leaves of picked arugula, toasted walnuts, and Gorgonzola and dress with mixture of lemon juice, olive oil, salt, and pepper. Garnish with leaves of parsley. Serve chilled salad over grilled polenta and finish with cracked black pepper. Serve immediately. Yield: 4 servings
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Microwave Polenta

Microwave on high three minutes, stirring twice. Let sit about four minutes for firm polenta.
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Mushroom Polenta

Basic Polenta
- boil the water then drizzle the polenta into the swirling water.
- mix in the pepper cover and simmer for around 10 minutes, stirring occasionally
- pour mixture into a loaf pan (glass??) and let cool off.

Recipe
- Bake basic polenta in oven at 425(F) for 20-30 minutes, turning once.
- chop mushrooms
- preheat a small frying pan using a medium flame, add balsamic vinegar as if it was oil (I am more generous with it than with oil), add mushrooms, stir, cover, and reduce flame to low for 10-15 minutes. Shake pan occasionally to mix.
- steam the sun dried tomatoes for around 5 minutes to rehydrate them
- chop sun dried tomatoes and add to mushrooms. Add water or balsamic vinegar if necessary (the mushrooms release alot of liquid in cooking.)
- pour the "sauce" over the polenta and serve.

The tomato/mushroom mixture is not really a sauce - by the time it's done there is little or no liquid left. Perhaps an adventurous person can try to work on that (add veg. stock & thickener?), it may be better as is, though.

Ingredients   |   Category: Polenta
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Neapolitan Polenta Pie

The day before serving, prepare "cheese" from yogurt by mixing yogurt with 1/2 teaspoon salt and placing it in a strainer lined with several layers of cheesecloth. Squeeze cloth very gently around yogurt and place over bowl. Refrigerate and drain for at least 10 hours. Before continuing with recipe, carefully remove cheesecloth from ball of cheese.
Stir polenta into boiling water. Add 1/2 teaspoon salt. Cover and cook over low heat, stirring frequently, for 15 minutes or until thick and soft. Pour into a 9-inch nonstick pie plate and spread evenly over bottom and sides.
Preheat oven to 425 F. Spread pizza sauce over polenta. Arrange vegetables over sauce, top with yogurt cheese, capers and Parmesan cheese. Bake 25 minutes or until pie is bubbling hot throughout. Remove from oven and top with basil.

Calories per serving: 147
Grams of fat: 1.8
Percentage fat calories: 11%
Cholesterol: 0 mg.

Ingredients   |   Category: Polenta
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