Elegant Tri Colored Polenta Food

ELEGANT TRI-COLORED POLENTA

Steps:

• Saute 2/3 of the garlic (4 cloves) in 2 tablespoons of olive oil until just golden.
• Add chopped tomatoes and salt and pepper to taste and simmer for 30 minutes.
• Reserve.
• Arrange spinach, while still wet from washing, in a large skillet and sprinkle with salt.
• Place over moderate heat and cook until spinach is completely wilted.
• Drain thoroughly of all excess water and chop coarsley.
• Saute spinach with remaining garlic (2 cloves) in 2 tablespoons olive oil and reserve.
• Saute leeks in 2 tablespoons olive oil over low heat until golden.
• Reserve.
• Combine goat cheese, yogurt and thyme in a bowl and blend until creamy and spreadable.
• Reserve.
• Dissolve 2 teaspoons salt in water in a large pot (preferably not too deep).
• Stir in cornmeal with a wire wisk and place over moderate heat.
• Continue stirring constantly with the whisk until cornmeal begins to thicken, then change to a wooden spoon.
• Polenta is done when it pulls away from the sides of the pan (about 15 minutes).
• Place 2/3 of the polenta in a bowl.
• Add 1 cup of the tomatoes.
• Add spinach to the remaining 1/3 of the polenta.
• Spread half the tomato-polenta mixture on the bottom of a lightly oiled 9 inch spring-form cake pan.
• Spread 1/2 of the goat cheese mixture over the tomato-polenta, then spread half of the leeks next.
• Continue layering the spinach-polenta mixture, the remaining goat cheese mixture and the remaining leeks.
• Top with the remaining tomato-polenta mixture.
• Bake in a 450º oven for 25 minutes.
• Allow to stand at least 10 minutes before removing spring-form ring.
• Cut in wedges and serve with remaining tomato sauce.

GEFILTE FISH WITH TRI-COLORED PEPPERS

Steps:

• Defrost gefilte fish loaf just enough so you are able to unwrap it. Unwrap and place in 9 x 13 pan.
• Preheat oven to 350.
• Heat oil in skillet. Fry onion until soft and then add peppers and continuing frying until everything is tender.
• Add ketchup, garlic powder and black pepper.
• Stir well.
• Pour pepper mixture over gefilte fish loaf. Cover with aluminum foil and bake for 1 hour.
• Serve warm or cold!

POLENTA TRIANGLES

Steps:

• Melt the butter in a medium saute pan over medium heat; add onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the wine and water; increase the heat to high and bring to a boil; gradually add the cornmeal, whisking constantly to prevent lumps.
• Reduce the heat to low and cook, continuing to stir constantly, until the mixture is a smooth creamy paste, about 10 minutes.
• Stir in the Parmesan cheese, salt,and pepper; evenly spread the mixture in a lightly oiled 9-inch pie plate; Refrigerate until firm, at least 2 hours,(when polenta is cool, cover with plastic wrap.).
• When ready to serve, lightly brush the surface of the polenta with olive oil, halve the polenta and cut each halve into 3 triangles.
• Heat a large nonstick skillet over medium-high heat; arrange the triangles in a single layer; lightly brush tops with olive oil, cook until lightly browned, about 2 minutes per side.
• Note: If you prefer, the triangles can be cooked on a stove-top grill pan over medium heat or can be broiled on a baking sheet under the oven broiler; the time remains about 2 minutes per side.

TRI-COLORED CAULIFLOWER

Steps:

• Heat 1 inch salted water to boiling.
• Add cauliflower.
• Cover and and heat to boiling; reduce heat.
• Simmer until tender about 20 to 25 minutes; drain.
• Cook and stir tomatoes, onion, and chilies in oil in 10- inch skillet until onion is tender, about 5 minutes.
• Stir in salt and cinnamon.
• Simmer uncovered, 5 minutes.
• Stir in olives; heat until hot.
• Place cauliflower on serving plate.
• Cut into 8 wedges; separate wedges slightly.
• Spoon tomato sauce over and around cauliflower wedges.
• Sprinkle with cheese.

BAKED POLENTA WITH A TOMATO SAUCE

Steps:

• Heat the oven to 350°F or 180°C.
• Pour 3 cups of cold water into a saucepan and turn the heat up to high.
• Add 1 cup polenta/ cornmeal gradually, stirring until it is all mixed in.
• Stir in the paprika and nutmeg.
• Heat until boiling, then simmer for 2 minutes, stirring constantly. NB: The polenta may spit if not stirred so be careful!
• When the polenta has thickened at the end of the 2 minutes, remove from the heat. Line a loaf pan with cling film/ saran wrap and pour the polenta in
• Allow to cool, then refrigerate for 2 hours until solid.
• Heat the olive oil in a non-stick skillet and cook the onion and garlic, stirring, for 3 minutes until soft.
• Add the chopped tomatoes and fresh basil. Season with salt and pepper to taste then simmer for 10 minutes.
• Meanwhile, turn the polenta onto a chopping board and remove the cling film. Cut it into about 18 squares. Slices can also be used if they fit your baking tray better.
• Pour a third of the tomato sauce into a baking tray, top with half the polenta squares. Repeat the layers ending with sauce (alternatively I use a large shallow baking tray so I use a single layer of polenta squares with tomato sauce underneath and poured over the top).
• Bake in the oven for 20 minutes.
• Remove from the oven, sprinkle the cheese over the top and return to the oven for 5 minutes until the cheese has melted.

HERBED POLENTA

Steps:

• Bring small pot of water to boil.
• Add herbs and blanch 5 seconds.
• Drain.
• Refresh under cold water and drain.
• Place herbs and oil in blender and puree. Cover; chill.
• (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
• Cook until thickened, stirring often, about 5 minutes.
• Add cream.
• Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts

JALAPENO JACK POLENTA

Steps:

• Heat the Water to a simmer in a medium saucepan; gradually pour the Cornmeal into the Water while stirring constantly; Cook over low heat, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan, 25 - 30 minutes.
• Remove the pan from the heat and stir in the Parmesan and Jack Cheeses, Salt and Pepper.
• Serve immediately.

POLENTA TRIANGLES

Steps:

• Combine grits and 1/2 cup broth; mix well and set aside.
• Pour remaining 1 cup broth into heavy, large saucepan; bring to a boil.
• Add garlic and moistened grits; mix well and return to a boil. Reduce heat to low; cover and cook 20 minutes.
• Remove from heat; add feta cheese. Stir until cheese is completely melted.
• Add red pepper; mix well.
• Spray 8-inch square pan with cooking spray. Spoon grits mixture into prepared pan. Press grits evenly into pan with wet fingertips.
• Refrigerate until cold.
• Preheat broiler. Spray baking sheet with cooking spray.
• Turn polenta out onto cutting board and cut into 2-inch squares. Cut each square diagonally into 2 triangles.
• Place polenta triangles on prepared baking sheet and spray tops lightly with cooking spray. Place under broiler until lightly browned and crisp.
• Serve warm or at room temperature. Garnish with fresh oregano and chives if desired.
• Exchanges 1 starch/bread.