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
BROILED POLENTA STICKS
Categories Side Broil Thanksgiving Vegetarian Quick & Easy Cornmeal Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (as part of main course)
Number Of Ingredients 5
Steps:
- Brush a 13- by 9-inch baking pan with water.
- Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes.
- Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold.
- Preheat broiler.
- Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.
GRILLED POLENTA
Provided by Guy Fieri
Time 2h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
- Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
- Preheat a grill to medium.
- When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
CUKE-A-MATO BROILED POLENTA
Polenta slices are topped with a deliciously seasoned mixture of diced Roma tomatoes and seedless cucumber, then sprinkled with Parmesan cheese and broiled until golden and delicious!
Provided by LAURSOX
Categories Polenta
Time 23m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven broiler. Grease a 9x13 inch baking dish.
- Line the prepared pan with the polenta slices; set aside. Combine diced tomatoes, cucumber, and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil, and salt and pepper to taste; mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese.
- Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 18 g, Cholesterol 7.3 mg, Fat 9.8 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 2.5 g, Sodium 769.7 mg, Sugar 3 g
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