POLENTA WEDGES
Polenta is flavored with Parmesan cheese, garlic, chives, and paprika. It is cooked on the stove, allowed to set, cut into wedges, and then broiled.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Combine milk, chives, garlic, salt, and paprika in a medium saucepan, and bring to a boil over high heat. While whisking, slowly sprinkle in polenta. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until polenta has thickened, 5 to 8 minutes. Add Parmesan and butter; stir until combined. Pour polenta into an 8 1/2-inch springform pan; let rest until completely set, about 45 minutes at room temperature.
- Preheat the broiler. Remove the outer ring from the springform pan. Cut the polenta into eight wedges. Coat with olive-oil spray, and place on a rack in the oven several inches underneath the broiler. Broil the polenta until golden brown on top and heated through, about 8 minutes. Serve.
BASIL CHEESE POLENTA WEDGES
This is from Swanson's Chicken Broth...you can serve topped with Meat Sauce or as a side dish!! Options for grilling, baking or pan-frying given. Cooking time includes chilling.
Provided by Charmie777
Categories Grains
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil.
- Stir in oil.
- Cook and stir 10 minutes or until mixture thickens.
- Remove bay leaf.
- Stir in basil and hceese.
- Pour mixture into greased 9" pie plate.
- Cover and chill 2 hours or until firm.
- Cut polenta into 6 wedges.
- To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once.
- To bake: place wedges on greased baking sheet. Bake at 375º for 20 minutes or until browned and crispy, turning once.
- To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.
CHEESY POLENTA
This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.
Provided by dadrules
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g
BASIL & CHEESE TORTILLA WEDGES
Make and share this Basil & Cheese Tortilla Wedges recipe from Food.com.
Provided by Karen..
Categories Lunch/Snacks
Time 13m
Yield 8 wedges
Number Of Ingredients 6
Steps:
- PREHEAT oven to 400ºF.
- Place 1 tortilla on baking sheet; spread with cream cheese.
- Top with mozzarella cheese, basil leaves and second tortilla.
- BRUSH or drizzle with dressing; sprinkle with Parmesan cheese.
- BAKE 8 minutes or until golden brown. Cut into eight wedges to serve.
CAPONATA WITH CHEESY POLENTA
Make something different for dinner with vegetable-rich caponata and cheesy polenta. It's healthy, gluten-free, full of nutrients and sure to satisfy
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a medium pan set over a medium heat, and fry the onion, courgette and aubergine for 5-10 mins, or until beginning to soften. Stir in the garlic, oregano and chilli flakes, followed by the tomatoes, olives and capers. Season to taste, then simmer, covered, for 20 mins, or until all the veg is soft and cooked through. Stir in the basil and taste for seasoning.
- Meanwhile, cook the polenta following pack instructions - you may need to loosen with some water or milk if it's too thick. Mix with the parmesan, then spoon and spread over two plates. Top with the caponata and extra basil. Season.
Nutrition Facts : Calories 324 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
CHILLI POLENTA WEDGES
This comes from a British Weight Watchers cookbook. It weighs in 3.5 points per serving and is on the core plan. It's quite hardy, the first time I made this I found out the scales were wrong and put double the polenta in, it still worked but we used the left over to keep the front door open... :)
Provided by PinkCherryBlossom
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- place the stock and saffron in a pan and bring to the boil. Add the polenta and stir until smooth, allow to bubble for 1 minute.
- Add the spring onions, cardamom and sweetcorn and stir well. Cook for a further 2 - 3 min and turn out into a loose bottomed 8 inch cake tin. Leave to stand for 10 minute.
- While the polenta is standing spray a pan with oil and fry the mushroom with the chilli.
- Serve a wedge of polenta topped with the chilli mushrooms and 1 tbsp of yoghurt.
Nutrition Facts : Calories 260.7, Fat 2.8, SaturatedFat 0.5, Cholesterol 0.6, Sodium 138.5, Carbohydrate 54.7, Fiber 5.8, Sugar 7, Protein 8.7
BASIL AND CHEESE WEDGES
A fantastic appetizer for family get-togethers, or anytime for that matter!! You can substitute Kraft Mozza-Cheddar for the mozzarella cheese if you so desire - just a little different flavor -
Provided by Chef mariajane
Categories High In...
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Place 1 tortilla on baking sheet; spread with cream cheese. Top with mozzarella cheese, basil and second tortilla.
- Brush with dressing; sprinkle with Parmesan cheese,.
- Bake 8 minutes or until golden brown. Cut into 8 wedges.
Nutrition Facts : Calories 122.9, Fat 7.9, SaturatedFat 4.1, Cholesterol 19.8, Sodium 238.7, Carbohydrate 8.5, Fiber 0.5, Sugar 0.6, Protein 4.5
BASIL CHEESE WEDGES
The original recipe is based on a Kraft recipe, but we've changed it somewhat over the years to suit our tastes.
Provided by Sherrybeth
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400ºF.
- Place 1 tortilla on baking sheet which has been lined with foil and lightly sprayed with PAM; spread with cream cheese.
- Top with mozzarella cheese, basil and second tortilla.
- Lightly brush the top tortilla with dressing and sprinkle with the parmesan cheese.
- Bake 8-9 minutes or until golden brown. Cut into eight wedges to serve.
Nutrition Facts : Calories 548.5, Fat 24.9, SaturatedFat 11.3, Cholesterol 48.2, Sodium 1085.3, Carbohydrate 62.3, Fiber 4.8, Sugar 3, Protein 18.7
BASIL PASTA SHELLS
Basil and cherry tomatoes add pizzazz to this cheesy dish suggested by Canton, New York field editor Marcia Hostetter. "It's a light casserole that's nice enough to serve to company," she says.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions in oil until tender. Stir in the tomatoes, bacon, basil and pepper; cook and stir until tomatoes are softened. Rinse and drain pasta; stir into tomato mixture. Add half of the cheese. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with the remaining cheese. Bake, uncovered, at 375° for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 360 calories, Fat 9g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 523mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
PORCINI MATZO POLENTA WEDGES
Provided by Ruth Cousineau
Categories Mushroom Onion Side Passover Basil Spring Kosher Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until lightly browned, 5 to 7 minutes. Add porcini and cook, stirring, 2 minutes. Cool, then stir in basil and season with salt and pepper.
- Bring broth and water to a boil in a 3-quart heavy saucepan. Gradually add matzo meal, whisking, and simmer, whisking constantly, until thickened, 1 to 2 minutes. Reduce heat to low and gently simmer, stirring occasionally, until very thick, about 2 minutes more. Stir in porcini and salt and pepper to taste. Spread polenta in an oiled 9-inch glass pie plate and let stand until firm, about 1 hour.
- Cut polenta into 12 wedges. Heat remaining tablespoon oil in skillet over moderate heat until hot but not smoking, then cook wedges until crisp and golden brown on both sides, about 15 minutes total.
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