CORNMEAL SPAETZLE
These bite-size dumplings are a time-honored German dish. We've updated the traditional batter with cornmeal, giving the spaetzle a great polenta-like texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Whisk together flour, polenta, and 1/2 teaspoon salt. Whisk together eggs, milk, and fromage blanc with a mixer on medium speed. Reduce speed to low; whisk in flour mixture. Raise speed to medium-high; whisk until thick and gooey, about 2 minutes.
- Working in batches and using a rubber spatula, gradually press batter through a large-holed colander into boiling water. Boil until spaetzle float to top, about 1 minute; scoop out using a fine sieve. Rinse under cold water; drain.
- Heat butter in a skillet over medium-high heat. Add spaetzle; season with salt and pepper. Brown, tossing often, 5 to 6 minutes. Remove from heat; toss in dill.
SWISS CORNMEAL POLENTA
Make and share this Swiss Cornmeal Polenta recipe from Food.com.
Provided by Baby Kato
Categories < 4 Hours
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- In a heavy pan add the milk, cornmeal and salt.
- Bring to a boil, whisking constantly.
- Reduce heat and simmer gently for 7 minutes.
- Stir and beat occasionally to keep mixture smooth.
- Stir in the cream.
- Pour slightly less than half the mixture into a buttered glass or ceramic 8 x 8 x 2 pan.
- Sprinkle with the mushrooms and sweet onions and half the cheese.
- Pour in the remaining batter and top with the rest of the cheese.
- Bake in a preheated oven for 40 minutes and let stand 10 minutes before serving.
Nutrition Facts : Calories 893, Fat 61.4, SaturatedFat 37.4, Cholesterol 207.5, Sodium 1097.7, Carbohydrate 53, Fiber 3, Sugar 17.7, Protein 34.6
FISH FILLETS IN CORNMEAL (POLENTA) CRUST
Fish fillets with a cornmeal (polenta) crust instead of crumbed. Gluten free if you use a GF flour- you can use rice flour, maize cornflour or a good GF flour blend. You'll be pleasantly surprised with this fish. The polenta crumbing is delish! For lactose free use a soy or rice milk
Provided by Jubes
Categories Australian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse fish in water and thoroughly pat dry with paper towel.
- Coat fish first in flour, then dip in the milk and then the cornmeal.
- Chill for 10 minutes in the refrigerator-this helps the cornmeal set onto the fish.
- Shallow or deep fry.
Nutrition Facts : Calories 341.6, Fat 5, SaturatedFat 1.9, Cholesterol 108.1, Sodium 184.5, Carbohydrate 26.6, Fiber 2.2, Sugar 0.2, Protein 45.7
CORNMEAL OR POLENTA PASTA
For this pasta use instant polenta flour. The cornmeal gives the pasta great texture, flavor, and color.
Yield for 1 pound of pasta
Number Of Ingredients 5
Steps:
- Food-processor mixing recommended, following the directions on page 160.
- Cut in wide strips of polenta pasta.
- Dress with a simple tomato sauce and fresh mozzarella.
- Also good with Brodetto with Lobster and Corn (page 299).
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