CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
BROILED POLENTA SLICES
Serve broiled polenta slices with sauteed mushrooms or your favorite chunky tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with olive oil. Pour hot soft polenta into pan; smooth top.
- Refrigerate until chilled and firm to the touch, about 3 hours (or up to 3 days, covered with plastic).
- Heat broiler. Invert polenta onto a cutting board; slice 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush 1 teaspoon oil over tops.
- Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.
Nutrition Facts : Calories 152 g, Fat 5 g, Fiber 1 g, Protein 4 g
BRAISED BEEF CHEEKS WITH POLENTA, COFFEE & WILD MUSHROOMS
Impress dinner guests with braised beef cheeks served with polenta and wild mushrooms. The surprise addition of coffee works really well
Provided by Merlin Labron-Johnson
Categories Dinner
Time 4h20m
Number Of Ingredients 15
Steps:
- Heat the oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy ovenproof pan or flameproof casserole dish, big enough to hold the beef cheeks, over a high heat. Dust the beef cheeks in the flour and fry on all sides until brown. Remove from the pan and set aside. Add the carrots, onion and bay, and fry until well coloured. Add the beer and let it simmer and reduce by three-quarters. Return the beef to the pan, cover with the stock and put the pan in the oven, covered. Leave to braise for 3 hrs 30 mins or until tender but not completely falling apart. Once cool, the cheeks can be chilled if making in advance.
- Pour the braising liquid through a sieve, return to the pan and put back on a high heat to reduce by half. Return the beef to the cooking liquid and leave to simmer over a low heat before serving.
- To make the polenta, heat the milk until steaming. Add the polenta, whisking continuously, and cook over a very low heat for 5 mins. Make sure to stir the polenta at regular intervals so that it doesn't stick or become lumpy. Add the coffee and 50g butter, season and keep stirring until smooth. Add a little water to loosen, if necessary.
- Melt the remaining butter in a frying pan. When foaming, add the mushrooms and garlic, cook for 5 mins, then add the parsley. Cut the beef cheeks in half so that you have four even-sized pieces. Put a few generous spoons of polenta in the bottom of four deep bowls or plates. Put a piece of beef cheek on top and scatter the mushrooms around. Serve the remaining sauce in a jug on the side.
Nutrition Facts : Calories 828 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 2.1 milligram of sodium
FLANK STEAK WITH CRISPY POLENTA AND ROASTED SHALLOT VINAIGRETTE
Steps:
- Method
- To prepare the vinaigrette: Place the shallots and 3/4 cup of the olive oil in a small ovenproof pan and cover tightly. Bake at 350 degrees for 50 to 60 minutes, or until the shallots are soft. Let the shallots cool in the olive oil, and then remove, reserving the oil. Julienne the shallots and put them in a bowl. Add the balsamic vinegar and slowly whisk in the reserved olive oil. Add the chopped chives and season to taste with salt and pepper.
- To prepare the polenta: Cook the garlic in 3 tablespoons of butter for 1 minute. Fold into the polenta and season to taste with salt and pepper. Spread the polenta into a 1/2-inch thick layer on a small sheet pan. Cover with plastic wrap and refrigerate for 2 hours. Cut the polenta into four 3-inch discs and sauté in the remaining 1 tablespoon butter in a hot, nonstick pan for 2 to 3 minutes on each side, or until golden brown and crispy. Blot on paper towels.
- To prepare the steak: Season the steak with salt and pepper and rub with 1/4 cup olive oil. Remove the thyme leaves from the stems and rub them onto the beef. Grill for 5 to 7 minutes on each side, or until medium-rare.
- Assembly
- Place a piece of the polenta in the center of each plate and top with a piece of the steak. Spoon the Roasted Shallot Vinaigrette over the steak and around the plates and top with freshly ground black pepper.
- Wine Notes
- The warm garlic flavors in the polenta mesh beautifully with Italian varietals. The rich fruit of Barbera d'Alba from a producer like Giacomo Conterno beautifully balances the garlic, and has the full acidity needed for the shallot vinaigrette.
BROILED BEEF STEAK WITH CHEESY MICROWAVE POLENTA
Beef takes a trip to Italy and picks up seasoning, sauce, and a creamy side dish. It's ready to serve in 30 minutes.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven broiler. Combine Italian seasoning, garlic, salt and pepper; press onto beef steak. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.
- While steak broils, combine 1 2/3 cups water, cornmeal and salt in 1-quart microwave-safe bowl. Cover; microwave on full power (100%) 6 to 8 minutes, stirring every 2 minutes. Stir in 2 tablespoons each mozzarella and Parmesan cheese. Sprinkle with remaining mozzarella cheese. Microwave, uncovered, on medium power (50%) 2 to 3 minutes or until cheese is melted. Cover; let stand 5 minutes.
- Carve steak. Serve with polenta and spaghetti sauce.
Nutrition Facts : Calories 413 calories, Carbohydrate 28.2 g, Cholesterol 86.8 mg, Fat 19.3 g, Fiber 2.8 g, Protein 31.4 g, SaturatedFat 8 g, Sodium 872.3 mg, Sugar 5.9 g
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