POLENTA WITH WHITE-BEAN AND ROASTED-PEPPER RAGOUT
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Bring broth and 2 cups water to a simmer in a saucepan over medium-high heat; season with salt. Slowly add polenta, whisking constantly. Simmer, stirring frequently and reducing heat as needed, until thick and creamy, 20 to 25 minutes for regular, or about 5 minutes for quick-cooking. Remove from heat; cover.
- Heat a large skillet over medium heat; swirl in oil. Add garlic, celery, and pepper flakes; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in roasted peppers and beans; season with salt and pepper. Cook until heated through, about 1 minute. Add 1/2 cup water and bring to a simmer; cook, mashing some of beans to create a creamy sauce, until thickened slightly, about 2 minutes. Serve over polenta, drizzled with oil and sprinkled with celery leaves.
BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN
This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.
Provided by rjohl
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
- Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
- Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
- Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
- Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g
POLENTA WITH PEPPERS
Provided by Amanda Hesser
Categories appetizer
Time 20m
Yield 24 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Whisk together oil, vinegars and salt and pepper. Add peppers and shallot. Set aside to marinate.
- Cook polenta according to package directions and stir in the cream and butter at the end. Season with salt and pepper. Immediately pour onto a baking sheet lined with parchment paper and spread evenly. Set aside to set and cool.
- Cut rounds of polenta with a cookie cutter. Top with peppers and a basil leaf.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 85 milligrams, Sugar 1 gram, TransFat 0 grams
POLENTA WITH GREEN BEANS
This is a different and tasty side dish with an Italian flare, thanks to the cooked polenta. Coarsely-ground cornmeal is sometimes labelled "polenta", a little shopping hint if you have trouble finding it at your supermarket. An Italian market will have it if you strike out at your regular grocery story.
Provided by Lennie
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Over medium heat in a large pot, bring stock to a boil (use water to make this a vegetarian dish).
- Very slowly, whisk in cornmeal.
- Lower heat and simmer for 15 minutes, whisking very frequently; polenta will be thick.
- Season well with salt and pepper and, with a wooden spoon, beat in the cheese.
- Oil an 8-inch baking dish and pour polenta in; smooth top and set aside to cool.
- Preheat oven to 400F degrees.
- Cut polenta into squares and place on an oiled baking sheet.
- Bake for 15 minutes or until polenta squares are slightly browned.
- Meanwhile, bring a small pot of water to boil and add beans.
- Cook for 2 minute; drain; rinse under cold water and set aside.
- In a skillet over medium-high heat, heat olive oil; when hot, add garlic, red pepper and the beans.
- Saute until peppers have softened and garlic is golden, about 5 minutes.
- Season veggies with salt and pepper.
- Place polenta squares on a serving platter and top with veggies; serve immediately.
PASTA AND PEPPERS
This colorful pasta toss is sure to brighten your dinner table. Garlic, basil and a splash of white wine accent the sweet peppers and spiral pasta. For a fun and different look, you can substitute bow tie or medium shell pasta instead.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute peppers in butter until crisp-tender. Add garlic; saute 1 minute longer. Combine cornstarch, broth and wine or additional broth until smooth; stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove from the heat; stir in the basil, salt and pepper. Drain pasta; toss with pepper mixture. Sprinkle with parsley.
Nutrition Facts : Calories 249 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 665mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
BASIL AND TOMATO GREEN BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the green beans to a large pot of boiling salted water. Cook until bright green, about 3 to 4 minutes. Remove green beans from the boiling water and plunge into ice water to stop the cooking. Drain well.
- In a large heavy skillet, melt butter. Saute the shallot over medium heat until soft. Add red pepper flakes, salt, pepper and green beans. Toss together cooking for a minute more. Add the white wine and tomato and cook until the wine has reduced; about 3 minutes. Add the basil and season with salt and pepper, to taste
FRESH GREEN BEAN MEDLEY
Looking for a way to dress up fresh green beans in a flash? Try the tasty medley of flavors in this easy recipe. If you don't have sherry vinegar for the tangy sauce, try using cider or wine vinegar instead. -Judy Ferril, Shorewood, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through.
Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 126mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BEANS AND GREENS POLENTA BAKE
Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that's sort of like a polenta pizza.
Provided by Anna Stockwell
Categories Garlic Olive Oil Kale Vinegar Parmesan Dinner Quick & Easy Wheat/Gluten-Free Vegetarian
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
- Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
- Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
- Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.
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- Heat a grill pan or nonstick skillet over medium-high heat. Coat pan and polenta slices with cooking spray. Place polenta slices on grill pan or skillet; cook 2 minutes on each side or until golden brown. Remove from pan; keep warm.
- While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and garlic to skillet; sauté 4 minutes or until tomatoes soften and garlic is tender. Reduce heat to low. Stir in beans and next 3 ingredients. Cook, stirring constantly, 2 minutes or until thoroughly heated.
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