CREAMY POLENTA WITH BALSAMIC GLAZE
This delicious and easy side dish goes incredibly well with braised meat. It makes any meal feel a little more elevated.-Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes. , Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Just before serving, stir cheese and the remaining cream and butter into polenta. To serve, drizzle with balsamic glaze.
Nutrition Facts : Calories 415 calories, Fat 25g fat (16g saturated fat), Cholesterol 89mg cholesterol, Sodium 494mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 9g protein.
BALSAMIC GLAZED CHICKEN
Looking for baked chicken recipes? This Balsamic Glazed Chicken from Delish.com is killer.
Categories balsamic chicken balsamic glazed chicken balsamic chicken thighs easy chicken thighs chicken thigh recipes chicken and potatoes rosemary potatoes rosemary chicken and potatoes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, andgarlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
- Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.
- In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.
- Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)
- Serve chicken and potatoes with pan drippings.
SUFFERIN' SUCCOTASH SALAD
Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 24.5 g, Fat 5.2 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 68.9 mg, Sugar 3.9 g
BALSAMIC GLAZED CARROTS
Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.
Provided by HARRY WETZEL
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.5 g, Fat 3.5 g, Fiber 2.9 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 80.8 mg, Sugar 8.9 g
BALSAMIC GLAZED LAMB CHOPS RECIPE WITH CREAMY POLENTA
This is an easy and quick way to prepare a tender and delicious cut of meat. The dry rub of herbs and seasoning gives the lamb chops lots of flavor. The balsamic reduction sauce compliments the succulent meat and it is so good you may want to double the recipe.
Provided by Marisa Franca
Categories Main Course Meat
Time 44m
Number Of Ingredients 11
Steps:
- In a small bowl mix together the dried herbs, salt, and pepper. Rub the mixture on both sides of the lamb chops. Place them on a plate, cover and set aside for 30 minutes to absorb the flavors.
- Heat olive oil in a large cast iron skillet over medium-high heat. When oil starts to shimmer, place lamb chops in the hot skillet and cook for about 3 1/2 minutes per side for medium rare (145 F.),Medium (160 F.), Well Done, (170 F.) Use an Instant Read Thermometer to be sure.
- Remove from the skillet, and keep warm on a serving plate.
- Add shallots to the skillet, and cook them just until browned. Stir in balsamic vinegar, scraping any bits of lamb that stuck to the bottom. Those are yummy pieces! Stir in the chicken stock.
- Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. Don't rush this, you don't want a runny sauce.
- Remove from heat. Stir in butter. Pour over lamb chops and serve.
Nutrition Facts : Calories 754 kcal, Carbohydrate 10 g, Protein 86 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 275 mg, Sodium 389 mg, Sugar 7 g, ServingSize 1 serving
PORTABELLA MUSHROOMS WITH POLENTA AND BALSAMIC VINEGAR
My husband and I had an appetizer like this on our anniversary a couple of years ago at Table Rock Lake in the Ozarks. It was so yummy that I had to find a recipe to recreate it. I couldn't find the exact recipe so here is the modified version of a couple of recipes that I came up with.
Provided by Mysterygirl
Categories Grains
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In deep, heavy pot, combine olive oil and polenta.
- Cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
- Remove pot from heat.
- Add boiling water carefully, as this will splatter if you add it too quickly.
- Stir until the polenta is smooth.
- Stir in garlic, parsley, thyme, rosemary, salt and pepper.
- Bake polenta, uncovered 20 minutes.
- Stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
- While polenta cooks, lightly spray the mushroom caps, sprinkle with salt and grill, underside (gills) down, on a very hot grill or in heavy cast iron pan, about 4 minutes per side or until tender.
- Divide the polenta among 4 dinner-size plates.
- Sprinkle each with a quarter of the cheese.
- Top each serving of polenta with a sliced mushroom, fanning the pieces.
- Drizzle balsamic vinegar over the mushroom and polenta.
- Serve immediately.
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- Preheat the oven to 500 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.
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- To make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the gorgonzola cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter or milk.
- While the polenta is cooking make the pork. In a glass measuring cup mix together the balsamic vinegar, honey and water. Finely chop 2-3 whole figs, they should form a paste once finely chopped. Add the chopped figs and 1 clove minced garlic to the balsamic mixture. Slice the remaining figs in half.
- Heat a very large skillet over high heat and add a drizzle of olive oil. When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the pork) add the pork in a single layer (you may need to do this in 2 batches if your skillet is smaller) and allow it to cook for 2-3 minutes, so it can get a nice caramelization on it. Then toss it around and cook another 2-3 minutes, or until the pork is browned and just getting crispy on the edges. Once the pork is cooked, pour in all but 1/4 cup of the the balsamic fig mixture. Allow the sauce to simmer until it coats the pork, about 3-4 minutes, stirring frequently. Season with salt and pepper, stir in the basil and oregano. Remove the pork from the skillet to a plate.
- Place the skillet back on the burner over high heat. Add a drizzle of olive oil. Once the skillet is hot again, add the figs cut side down and sear 1 minute. Pour the remaining balsamic fig sauce over the figs and simmer 2 minutes (don't flip the figs, just leave them cut side down). Slide the figs to one side and add the pork back to the skillet. Keep warm.
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