HARD POLENTA CAKES WITH TALEGGIO AND CHERRY TOMATOES
Steps:
- Combine the milk, 1/2 cup water, the cayenne and bay leaf in a medium saucepan. Bring to a boil and season generously with salt. You want to take the seasoning to the edge of too salty in this case; to do this you MUST taste as you go! Polenta acts like a "salt eraser"; if you don't salt abundantly in this early step, you'll never recover.
- When the liquid comes to a boil, gradually sprinkle in the polenta, whisking constantly. Once the polenta is combined, IMMEDIATELY switch over to a wooden spoon and stir frequently until the polenta thickens, 30 to 35 minutes. Taste the polenta to see if it's cooked through. If it still feels mealy and grainy, add some more milk or water and continue to cook for another 10 minutes. Repeat this process as needed until the polenta feels smooth on your tongue. Remove the bay leaf and stir in the mascarpone and Parmigiano-Reggiano, then remove from the heat.
- Line a 7-inch square baking pan with plastic wrap. Pour the polenta into the pan and cover with plastic, pressing down so the plastic sits on the surface of the polenta. Chill until set, at least 45 minutes. (All of this can totally be done ahead of time, like yesterday!)
- Preheat the oven to 400 degrees F.
- Cut the cooled polenta into 1-inch squares. Place the squares on a baking sheet and top each with a piece of taleggio. Put the cherry tomatoes on a separate baking sheet and toss them with olive oil. Bake both the polenta squares and the tomatoes for 10 minutes. The tomatoes should be hot, starting to relax and getting a little squishy, and the taleggio should be nicely melted. Place the polenta cakes on a serving dish, top each square with a tomato half, and garnish each with a little sprinkey-dink of coarse sea salt and chives.
HARD POLENTA CAKES
Provided by Anne Burrell
Categories appetizer
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
- Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
- Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
- When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
- What a corncake!!!!
POLENTA CAKES WITH FRESH SALSA
These polenta cakes are the perfect way to switch up your summer menu. -Jacque O'Connor, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Stir in serrano pepper, garlic and pepper. Cook and stir with a wooden spoon for 12-17 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese., Spread into a greased 8-in. square baking dish. Cool slightly; cover and refrigerate for at least 4 hours., For salsa, in a small bowl, combine the tomatoes, asparagus, green onions, cilantro, serrano pepper, salt and pepper; set aside., Cut polenta into eight pieces. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 5-7 minutes on each side or until lightly browned. Serve with salsa; garnish with cheese if desired.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 339mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET OR SAVORY POLENTA CAKE
This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.
Provided by westcoastgirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
- Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven until lightly browned, about 30 minutes.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 26.4 g, Cholesterol 57.2 mg, Fat 8.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 614.5 mg, Sugar 4.5 g
FRIED POLENTA CAKES
These are great, I usually make my polenta and then make them into these cakes the next morning, delicious! This is an easy version of polenta too!
Provided by SoarInTheRain
Categories Breakfast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a 1 to 1 1/2 quart oven-safe container, stir together water, salt, pepper, and polenta
- Add butter to the mixture, cut up in chunks.
- Place container, uncovered, in center rack of oven and bake 40 minutes.
- Open oven, pull out rack, add parmesan, and any other ingredients like sun-dried tomatoes, olives, lemon zest, herbs, shallots, cilantro etc. and let bake another 10 minutes.
- Pull out of oven and let rest in refrigerator 20 minutes to over-night.
- In frying pan, on medium-high, heat oil.
- Spoon about half a cup of polenta into the pan at a time, fry until golden brown on each side.
- Let cakes rest about 3-5 minutes and serve.
Nutrition Facts : Calories 284.4, Fat 17.7, SaturatedFat 7.2, Cholesterol 27.8, Sodium 2023.8, Carbohydrate 24.6, Fiber 2.4, Sugar 0.3, Protein 8.1
GRIDDLED POLENTA CAKES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND
We have created a fail-proof recipe to ensure a delicious polenta every time. This recipe is perfect year-round and serves as a filling and delicious alternative for a meat entrée. The secret to this scrumptious dish is the sauce made with Twisted Butter's Cinnamon, Honey & Brown Sugar Butter. The sweetness of this product perfectly highlights the savory flavor of the goat cheese, while complementing the grilled polenta and caramelized onions. The extra drizzle of honey at the end ties all the components together, resulting in a delectable entrée with rich flavor and texture. The only problem with this recipe: it serves eight, which means the possibility of no leftovers! http://www.twistedfoods.com/griddledpolentacakes.asp
Provided by TwistedButter
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
- While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized - about 20 to 25 minutes.
- Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side - about 2 minutes - then flip and cook the other side another two minutes.
- To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!
BASIC POLENTA
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
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