BIG-BATCH PARMESAN POLENTA
This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as crusts, croutons, and more.
Provided by Anna Stockwell
Categories Cornmeal Parmesan Sunday Stash Wheat/Gluten-Free Corn
Yield 10-12 servings
Number Of Ingredients 4
Steps:
- Bring 9 cups water to a boil in a medium pot over high. Add salt and reduce heat to medium-low. Stirring constantly with a wooden spoon, gradually stream in polenta. Cook, stirring often, until thick and creamy, 30-35 minutes. Remove from heat and stir in Parmesan and pepper.
CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
A1 MARINATED TOP ROUND WITH BACON PARMESAN POLENTA #A1
A.1. Original Sauce Recipe Contest Entry. They say the way to a man's heart is through his stomach. And what better way than with steak, marinated in my A.1. Original sauce marinade!
Provided by joditaffel
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For Tomato Relish:.
- Add all the ingredients to a bowl and gently toss until incorporated. Set Aside.
- For Polenta:.
- In a saucepan over medium-high heat, bring the milk and water to a simmer.
- Slowly add the corn meal and whisk to combine. Once all of the corn meal has been incorporated, reduce the heat to low. Add salt and pepper. Stir vigorously until all of the liquid has been absorbed and the corn meal is tender, about 10 minutes. Remove from heat.
- Stir in the Parmesan cheese and butter.
- For Steak:.
- Put ½ cup A.1. Original Steak Sauce, 2 tablespoons Brown Sugar, 1 tablespoon Agave Nectar, 2 chopped scallions, 1 large sliced shallot, 1 tablespoon Tarragon. ½ teaspoon Hot Sauce and the 1 lb. Top Round Steak into a zip top bag and refrigerate overnight. Whenever you think about it, go to the fridge and give the bag a couple of squeezes and flip it to the other side. Remove from the fridge to come to room temperature an hour before cooking.
- When ready to cook, preheat oven to broil.
- Remove steak from the bag and lay on a piece of foil set on top of a baking sheet. Cook the steak on the top rack of the broiler (4-6 inches from the heat) for 5 minutes per side. Remove from the oven and cover with a foil tent to keep warm and let the juices re-distribute.
- Pour the remaining marinade in a saucepan, put on the stove over a medium heat, and reduce by half.
- To Plate:.
- Scoop about 1 cup of polenta onto each plate. Top with a little crumbled bacon and Parmesan Cheese. Thinly slice the steak on the bias and lay a few strips on top of the polenta. Spoon some of the marinade reduction over the top. Top with a spoonful of tomato relish.
A1 GARLIC STEAK MARINADE
Make and share this A1 Garlic Steak Marinade recipe from Food.com.
Provided by JackieOhNo
Categories Meat
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine steak sauce, oil, pepper, and garlic. Place steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator for at least 1 hour, turning once. Remove steak from marinade; place on rack in broiler pan so surface of meat is 3-4 inches from heat source. Broil 15-18 minutes to desired doneness (rare to medium-rate), turning once.
Nutrition Facts : Calories 63.8, Fat 6.8, SaturatedFat 0.9, Sodium 0.4, Carbohydrate 0.9, Fiber 0.2, Protein 0.2
A.1. SLOW ROASTED SHREDDED STEAK WITH POLENTA #A1
A.1. Original Sauce Recipe Contest Entry. Steak, slow roasted in a flavorful gravy with A1 original steak sauce and boysenberry jam, served over creamy polenta.
Provided by Sirbarney
Categories Sauces
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 275 degrees.
- In an oven-proof dutch oven, with a tight fitting lid, heat vegetable oil over medium-high heat. Season steak with 1 teaspoon salt and 1 teaspoon black pepper. Place in dutch oven and cook on all sides until browned, approximately 2 - 3 minutes per side.
- In a medium bowl, mix together the A.1., jam, 3/4 cup water, garlic, mustard, brown sugar, lemon zest and lemon juice. Pour over steak, cover, and place in preheated oven. Bake for 2 hours, until steak is fork tender. Remove steak to a large plate, cover with foil and let rest. Place the dutch oven with juices on stovetop over medium heat. Remove approximately 1/2 cup of juice to heat-proof bowl, whisk in the potato starch, pour back into dutch oven; stir to combine. Heat sauce until thickened, approximately 2 minutes; keep warm.
- Using two forks, shred the steak into bite-sized pieces; keep warm.
- Bring milk and remaining 1 1/2 cups water to boiling in a large saucepan over high heat. Add in the garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Gradually stir in the polenta and cook, stirring constantly, for approximately 3 minutes until thickened. Stir in the parmesan cheese and butter.
- To serve, spoon polenta into a serving bowl, top with shredded steak and gravy and enjoy!
A1B BACON BURGER BITES ON WHITE POLENTA CAKES #A1
A.1. Original Sauce Recipe Contest Entry. These little nibbles are sure to wow your guests The tangy bite of the A1 Sauce juxtaposed against the creaminess of the polenta cake will make you the hostess with the mosses!
Provided by Jodi Taffel
Categories Sauces
Time 1h20m
Yield 16 mini burgers
Number Of Ingredients 13
Steps:
- FOR POLENTA CAKES:.
- Combine milk, water, cayenne and salt in a saucepan over low heat and bring to a boil.
- Using a whisk, add the polenta. Once the polenta is combined, switch to a wooden spoon and stir frequently until the polenta has become thick and smooth. Stir in the goat cheese. Keep stirring until all the goat cheese is melted and blended in to the polenta.
- Line a 9x13 pan with plastic wrap. Pour the polenta into the pan, cover with more plastic wrap and smooth the surface. Chill in the refrigerator overnight.
- When ready to use, remove the polenta from the pan. Using a cookie cutter approximately the same size as the burgers (I used a shot glass), cut 16 polenta cake rounds. add about 1 tablespoon of olive oil to a sauté pan over medium heat, and cook the polenta cakes on both sides until golden brown.
- FOR BURGERS:.
- Pre-heat the oven to 400 degrees.
- Put brown sugar in a shallow bowl or pie plate. Coat the bacon liberally on both sides with the brown sugar. Place bacon on a parchment lined baking sheet and cook in the oven 20 minutes or until bacon is crisp. When the bacon is cool enough to touch, crumble it and set it aside.
- Add any leftover brown sugar to a bowl with the ground turkey, A1 sauce, and black pepper. Gently mix until all the ingredients are combined.
- Form the turkey mixture into 16 balls, roughly the same size. Flatten the balls into mini burger shapes. Poke each burger a few times with a toothpick. (This releases air and ensures the burgers don't shrink too much).
- Pre-heat a non-stickskillet over medium-high heat. Cook the burgers in two batches, 2 minutes per side. During the last 30 seconds, place 1 cheddar cheese square on each burger and put a lid on the pan (to melt the cheese).
- Place 1 burger on each polenta cake and top with some crumbled bacon. Serve hot.
CREAMY MASCARPONE POLENTA WITH TURKEY BOLOGNESE #A1
A.1. Original Sauce Recipe Contest Entry. We had this incredible appetizer on vacation this summer that combined creamy polenta with a savory sauce. My husband didn't think he'd like it at all but loved it - and he loves this entree version featuring ground turkey in a sauce that highlights A1, served over the creamy polenta with mascarpone and fresh corn. The tangy sauce is a great pairing with the rich polenta - making for a very satisfying dish!
Provided by Felicia M.
Categories Sauces
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of butter in large pot. Add 1/2 diced onion and saute for about 5 minutes. Add 1 tbl garlic and saute for 1-2 minutes.
- Add 2 cups chicken broth and bring to a boil. Stir in dried polenta and reduce heat to simmer. Cook for about 1 1/2 hours until smooth, adding in additional broth or water as needed.
- Stir fresh corn into polenta and continue cooking on low.
- Spray large pan with cooking spray and brown ground turkey. When turkey starts to brown, add in 1/2 diced onion, 1 tbl garlic and mushrooms.
- Cook for about 10 minutes, deglazing the pan if needed with water. Add in A1 Sauce, brown sugar, mustard and vinegar. Stir until well combined and cook 5-10 minutes, adding in water if needed to keep saucy consistency. Season with salt and pepper to taste. Keep warm and set aside.
- Check polenta for consistency. If done, remove from heat and stir in 4 tbl butter, 1/2 cup parmesan and mascarpone. Season to taste.
- Serve turkey mixture over polenta and sprinkle with fresh herbs. If serving a crowd, you can also mix the polenta and turkey together.
Nutrition Facts : Calories 368.9, Fat 16.7, SaturatedFat 8, Cholesterol 67.6, Sodium 452.7, Carbohydrate 37.4, Fiber 3.3, Sugar 10, Protein 19.6
POLENTA AND BACON WITH FONTINA
If you have leftovers, serve the next day for lunch or breakfast and top with a fried egg. Creamy deliciousness with modifications from Bon Appetit and good enough to serve guests.
Provided by gailanng
Categories Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy skillet over medium-high heat, saute chopped bacon until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings.
- Add onion and garlic to drippings in skillet and saute until golden brown, about 2 minutes. Add chicken broth, corn and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes.
- Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and red pepper.
Nutrition Facts : Calories 457.3, Fat 21.8, SaturatedFat 9.8, Cholesterol 49.1, Sodium 567.2, Carbohydrate 47.8, Fiber 4.2, Sugar 1.5, Protein 22.7
More about "a1 marinated top round with bacon parmesan polenta a1 food"
ITALIAN BRAISED BEEF RAGU WITH PARMESAN POLENTA - MODERN HONEY
From modernhoney.com
A1 MARINATED TOP ROUND WITH BACON PARMESAN POLENTA #A1
From worldbestbutterrecipe.blogspot.com
POLENTA WITH ROASTED MUSHROOMS AND BACON - PUREWOW
From purewow.com
PARMESAN POLENTA ROUNDS RECIPE | MYRECIPES
From myrecipes.com
A1 MARINATED TOP ROUND WITH BACON PARMESAN POLENTA …
From tfrecipes.com
BAREFOOT CONTESSA | CREAMY PARMESAN POLENTA | RECIPES
From barefootcontessa.com
POLENTA CAKES - SAPORITO KITCHEN
From saporitokitchen.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
A1 MARINATED TOP ROUND WITH BACON PARMESAN POLENTA #A1
From allrecipes103.blogspot.com
A1 MARINATED TOP ROUND WITH BACON PARMESAN POLENTA A1
From webetutorial.com
30 POLENTA RECIPES THAT ARE SINFULLY EASY - INSANELY GOOD
From insanelygoodrecipes.com
A1 MARINATED TOP ROUND WITH BACON PARMESAN POLENTA #A1
From world15minrecipes.blogspot.com
A1 SAUCE - A1 MARINADE RECIPES & HOW TO USE A1 STEAK SAUCE?
From smokedngrilled.com
TOASTED POLENTA ROUNDS RECIPE | MYRECIPES
From myrecipes.com
TOP ROUND STEAK RECIPES FOR MEAL PLAN - DINNER IDEAS CHICKEN
From dinnerideaschicken.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love