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.
PEPERONATA
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
- Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
- Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.
BAKED POLENTA WITH PEPERONATA SAUCE
Add Italian flavor to your family's dinner! Enjoy this tasty polenta casserole made with peperonata sauce - ready in about an hour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Spray 2-quart casserole or 8 x 8-inch baking dish with cooking spray.
- In 3-quart saucepan, heat oil in over medium heat. Add onions and garlic; cook 2 to 3 minutes, stirring occasionally, until onions are crisp-tender. Stir in Peperonata Sauce remaining ingredients. Simmer uncovered about 8 minutes or until slightly thickened.
- Cut polenta into twelve 1/2-inch slices. Arrange 6 slices polenta on bottom of casserole. Spread half of the sauce over polenta. Sprinkle with 1/2 cup of the cheese. Repeat with remaining polenta, sauce and cheese.
- Bake uncovered 35 to 40 minutes or until heated through and cheese is light brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 0 g
BAKED POLENTA WITH RIPE OLIVE PEPERONATA
Baked polenta rounds are topped with an Italian-flavored olive and tomato mixture.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to highest temperature, about 500 degrees F. Heat olive oil in heavy pot. Add red onion and cook over medium-high heat for 3 minutes. Add tomato and vinegar. Lower heat and simmer for 5 minutes. Add olives, peppers and basil and simmer for 5 minutes. Adjust seasoning with salt and pepper. Keep warm.
- Brush polenta rounds on both sides with olive oil. Place on baking sheets sprayed with nonstick spray. Bake until golden brown, about 6 or 7 minutes per side. Arrange polenta slices on plates and portion olive mixture on top.
Nutrition Facts : Calories 198 calories, Carbohydrate 18.9 g, Fat 13 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 299.4 mg, Sugar 5.8 g
BAKED POLENTA WITH SICILIAN PEPERONATA AND OLIVES
Categories Olive Onion Tomato Bake Sauté Vegetarian Quick & Easy Bell Pepper Fall Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 9
Steps:
- Preheat oven to 500°F. Spray baking sheet with nonstick spray. Brush both sides of polenta slices with 1 tablespoon olive oil and arrange on prepared sheet. Bake until polenta is crusty, turning over after 7 minutes, about 14 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add tomatoes and vinegar and cook until tomatoes soften, about 3 minutes. Add roasted peppers, olives and basil and simmer 2 minutes. Season sauce with salt and pepper.
- Arrange polenta on plates. Spoon sauce over and serve.
More about "baked polenta with ripe olive peperonata food"
PEPERONATA ALLA NAPOLETANA - STEWED …
From food52.com
PEPERONATA RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
PEPERONATA RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
PEPERONATA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BAKED POLENTA PEPERONATA RECIPE | YEPRECIPES
From yeprecipes.com
BAKED POLENTA WITH RIPE OLIVE PEPERONATA | LINDSAY
From ilovelindsay.com
Servings 8Calories 33 per serving
POLENTA WITH ROASTED VEGETABLES - MAYO CLINIC
From mayoclinic.org
BAKED POLENTA WITH RIPE OLIVE PEPERONATA | LINDSAY | RECIPE | OLIVE ...
From pinterest.com
EASY BAKED POLENTA RECIPE WITH PARMESAN CHEESE - THE SPRUCE EATS
From thespruceeats.com
BAKED POLENTA WITH RIPE OLIVE PEPERONATA - HOME FRONT MAGAZINE
From homefrontmagazine.com
PEPERONATA RECIPE (STEWED BELL PEPPERS) | KITCHN
From thekitchn.com
WWW.ALLRECIPES.COM
BAKED POLENTA WITH RIPE OLIVE PEPERONATA
From timesonline.com
BAKED POLENTA WITH RIPE OLIVE PEPERONATA - COOKING-RIGHT.NET
From cooking-right.net
BEST BAKED POLENTA WITH SICILIAN PEPERONATA AND OLIVES RECIPES
From alicerecipes.com
BAKED POLENTA WITH RIPE OLIVE PEPERONATA FOOD SERVICE | LINDSAY
From ilovelindsay.com
ROSEMARY POLENTA BITES WITH PEPERONATA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
POLENTA BITES WITH OLIVE TAPENADE - LAVENDER & MACARONS
From lavenderandmacarons.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