POLENTA WITH ROASTED GARLIC
The Polenta with Roasted Garlic recipe out of our category Grain! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Side Dish
Time 3h
Yield 6
Number Of Ingredients 8
Steps:
- Slice off top quarter of garlic bulb, exposing the flesh of the cloves. Place on a 12" x 12" piece of aluminum foil.
- Sprinkle garlic with salt and pepper and pour olive oil on top. Rinse thyme, shake dry, and scatter around the garlic. Seal foil firmly, transfer to a baking sheet, and bake in a preheated oven at 350°F on the middle rack for 1 1/4 hours.
- Remove garlic from oven and let cool.
- Squeeze the garlic bulb gently to take the garlic cloves out of skins.
- In a pot, bring milk, 1 cup water, and 1/2 teaspoon salt to a boil.
- Pour in cornmeal, stirring constantly.
- Reduce the heat to medium-low; simmer polenta, stirring often, for 30 minutes. Stir in garlic and cook 10 minutes more. Finely grate the pecorino.
- At the end of the cooking time, stir cheese into polenta and season with salt and pepper.
Nutrition Facts : Calories 190 kcal, Fat 6 g, SaturatedFat 2.7 g, Protein 7 g, Carbohydrate 24 g, Sugar 0 g, Cholesterol 11 mg
ROASTED GARLIC POLENTA CAKES
Old school, but delicious. Polenta cakes have been around for ages and there is a reason for that. They are simple, inexpensive and very satisfying. The possibilities are endless with how you can flavour them and they compliment many dishes.
Number Of Ingredients 10
Steps:
- Line a casserole dish with plastic wrap and set aside.
- 2. Preheat a large heavy bottom pot on medium-low heat. Add the butter, onion and garlic and sauté until nicely browned, stirring occasionally.
- Once brown, add the milk and water and turn the heat up to bring to a boil. Keep a close eye on the pot as milk loves to boil over and make a huge mess.
- Just as the milk reaches a boil, reduce heat to medium-low again and using a whisk, slowly stir in the corn meal. Make sure the corn meal is evenly distributed and there is no clumping.
- Season with salt, cumin and paprika and then cook for about 15 minutes. Make sure to give a good stir with a wooden spoon every 5 minutes or so and check that its not burning on the bottom.
- Once the polenta is soft and cooked, its time to stir in the parmesan cheese. Go with fresh grated Parmesano Reggiano if you can.
- Now pour the warm polenta into the plastic lined casserole dish and spread out and compact in an even layer with a wet spatula (so it does not stick) and place in the fridge to cool.
- After 2 hours or so, you can remove the polenta from the dish by lifting the plastic wrap. Place on a cutting board and cut into desired shape. Square, rectangle, circle with a cookie cutter, half moon etc.
- Fry cakes until warm and browned with a little butter in a preheated fry pan on medium heat. Serve as an appy or as part of dinner.
ROASTED GARLIC POLENTA
Provided by Food Network
Number Of Ingredients 5
Steps:
- In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes). Pour the polenta into a baking sheet to cool. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.
- To build the Polenta Napoleon:
- Place a bed of smoky greens on the plate and top with a polenta square. Top the square with a ladle of rosemary-scented white beans. Top the beans with another polenta square. Decorate the plate with roasted carrot sauce.
BAKED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
- In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
- Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.
BAKED POLENTA WITH GARLIC
Categories Side Bake Parmesan Cornmeal Winter Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter 2-quart soufflé dish. Bring first 6 ingredients to boil in heavy large saucepan. Gradually add cornmeal, whisking until smooth. Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes. Remove from heat; stir in 6 tablespoons Parmesan cheese. Season with pepper.
- Transfer to prepared dish. Sprinkle 2 tablespoons Parmesan over polenta. (Can be made 1 day ahead. Cool. Cover and chill.)
- Bake polenta until heated through and golden on top, about 30 minutes.
BAKED POLENTA WITH CHEESE
Want a different family side dish but with flavors sure to please? Then try this. With some store-bought polenta in a tube and a few other ingredients, TADA ... scalloped polenta, yum!
Provided by laughingmagpie
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
- Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
- While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
- Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
- Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 32.5 g, Cholesterol 71.2 mg, Fat 24.5 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 15.1 g, Sodium 820.4 mg, Sugar 7.9 g
EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)
Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
- Pour water into the prepared dish; stir in polenta and salt.
- Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g
BAKED POLENTA WITH GARLIC
A delicious change from rice, pasta or potatoes. Goes well with Italian meat and sauce dishes, especially Recipe #50879 that I've posted. I've doubled and tripled this recipe with success. Fresh rosemary is far superior to dried in this. From a 1998 Bon Appetit. Try it, you'll like it!
Provided by Leslie in Texas
Categories European
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Butter (or use a cooking spray like Pam) a 2 quart soufflé dish.
- Bring first 6 ingredients to boil in a large, heavy saucepan.
- Gradually add cornmeal, whisking until smooth.
- Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes.
- Remove from heat and stir in 6 tablespoons Parmesan cheese, season with pepper, if desired.
- Transfer to prepared baking dish.
- Sprinkle 2 tablespoons Parmesan cheese over polenta.
- (Can be made 1 day ahead).
- Cool, cover and chill.
- Bake polenta until heated through and golden on top, about 30 minutes.
- Serve polenta warm.
Nutrition Facts : Calories 198.2, Fat 5.9, SaturatedFat 2.9, Cholesterol 14.4, Sodium 371.2, Carbohydrate 28.4, Fiber 2.3, Sugar 0.4, Protein 9.3
POLENTA WITH MASCARPONE AND ROASTED GARLIC
Categories Food Processor Garlic Side Bake Cornmeal Parsley Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.
- Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.
CREAMY PARMESAN GARLIC POLENTA
Make and share this Creamy Parmesan Garlic Polenta recipe from Food.com.
Provided by sofie-a-toast
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
- 2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
- 3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.
OVEN-BAKED POLENTA
Provided by Nigella Lawson
Categories side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
- Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
- Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 888 milligrams, Sugar 6 grams, TransFat 0 grams
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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