ITALIAN POLENTA BOWL (30 MINUTES)
Italian polenta bowl has creamy polenta as the base of the bowl, and topped with meatballs, and a variety of Italian veggies. A quick and easy weeknight meal.
Provided by Emily
Categories dinner
Time 30m
Number Of Ingredients 17
Steps:
- If I can, I like to make my pickled red onions a day in advance. If not, make these first, (they take about 30 minutes to get nice and pickled). Here is the recipe for the pickled red onions.
- Follow the package instructions to cook your meatballs or sausage. I recommend cooking them in a skillet for better flavor.
- Heat a medium large sauce pan over low heat. Add the olive oil. Add the Italian seasoning and red pepper flakes (if using), let the spices get nice and fragrant, about 2 minutes. Add the garlic, saute 30 seconds. Add the chicken broth. Turn the heat up to high. Slowly whisk in the polenta. Allow the polenta to come to simmer stirring consistently, about 3 to 5 mins. Once the polenta has thickened add the sun dried tomatoes, Parmesan cheese, ricotta, cheese, and salt and pepper. Stir until combined and taste to adjust the seasonings. Remove from the heat. If the polenta thickens more on you before serving simply add more water or chicken broth to thin out a little. The polenta should be thick, but a little pour able when you sere it.
- To your serving bowls spoon in a good amount of the polenta. Top it with the cooked meatballs or sausage. Top it with any amount or combinations of the artichoke hearts, Parmesan cheese, roasted red peppers, olives, and quick pickled onions. If serving to a crowd it's nice to let guests create their own bowls how they want. Serve immediately.
ITALIAN POLENTA CASSEROLE
Cheesy polenta layered with thinly sliced zucchini and marinara sauce makes a delicious side dish to steak, pork chops, or chicken!
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
- Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
- Pour half of the polenta into the prepared casserole dish. Top with half of the sliced zucchini, overlapping slices slightly. Top zucchini with half of the marinara sauce, then sprinkle with half of the Italian-style cheese. Repeat layers one more time. Cover.
- Bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 21.3 g, Cholesterol 54.7 mg, Fat 18.8 g, Fiber 2.4 g, Protein 16.7 g, SaturatedFat 11.4 g, Sodium 1035.9 mg, Sugar 3.3 g
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
More about "italian polenta bowl 30 minutes food"
PIZZA POLENTA BOWLS - SHE LIKES FOOD
From shelikesfood.com
Reviews 44Category EntreeServings 4Estimated Reading Time 3 mins
- Add 3 cups of water to a medium sized pot and bring to a boil. While water is coming to a boil, heat a large pot over medium heat and add olive oil, red pepper, green pepper, onion, salt, pepper and herbs de Provence. Cook vegetables until tender, 3-5 minutes. Next add the garlic and cook for another minute. Using your hands, carefully squeeze the tomatoes into the pot and then add a little bit of the leftover liquid, depending on how thick you want your sauce to be. Bring sauce to a simmer and stir occasionally.
- While sauce is simmering, make the polenta. Add the corn grits and salt to the boiling water. Reduce heat and cook for about 5 minutes, whisking frequently. Once polenta has thickened, whisk in the butter and nutritional yeast and set aside.
- Turn off the heat for the tomato sauce and stir in the spinach. Divide the polenta into 4 bowls top evenly with the tomato sauce. Top with fresh parsley and black olives if desired, or your favorite pizza toppings.
POLENTA BOWLS WITH MUSHROOMS AND SPINACH - SLENDER …
From slenderkitchen.com
5/5 (1)Category DinnerAuthor Megan EatonCalories 310 per serving
- Heat oil in a nonstick pan over medium heat. Add onions, mushrooms, garlic and a few generous pinches of salt and pepper. Cook for 5 or 6 minutes or until onions and mushrooms cook down and caramelize. Stir in thyme.
- Meanwhile, in a small pot, combine the polenta, broth, milk, and 1/4 tsp. of salt. Whisk together and bring to a simmer. Continue stirring for five minutes. Stir in cheese and spinach. Taste and season with salt and pepper.
30 POLENTA RECIPES THAT ARE SINFULLY EASY - INSANELY GOOD
From insanelygoodrecipes.com
4/5 (4)Published Feb 24, 2022Category Recipe Roundup, Side Dishes
- Creamy Vegan Polenta with Mushrooms and Spinach. If you like mushrooms and spinach as much as I do (and who doesn’t?) , you’ll love this dish. It’s got everything you could want in an easy-to-make dinner, and it’s ready fast!
- Polenta Plum Upside Down Cake. If you’re a big polenta fan and need a creative way to serve it, you have to make this polenta plum upside-down cake. The sweet, tart, fruity topping pairs perfectly with the cake and adds great texture.
- Polenta Pizza (with Various Toppings) This polenta pizza is a slice of heaven. And with its savory, tender base, it’s perfect for any pizza toppings you can think of.
- Chicken and Polenta with Broccoli. Impress your guests with this creamy bowl of perfection that’s practically brimming with delectable flavors. Green broccoli and orange chicken, with creamy yellow polenta–it’s sure to brighten up your day.
- Instant Pot Chicken Marinara With Polenta. Save yourself from the weekday stress with this quick dinner that tastes gourmet. The rich marinara flavor paired with the sweet polenta will leave you wanting more.
HOW TO MAKE POLENTA - AN EASY ITALIAN RECIPE
From christinascucina.com
BASIC POLENTA RECIPE: HOW TO MAKE CLASSIC ITALIAN POLENTA
From masterclass.com
SLOW ROASTED ITALIAN PORK WITH POLENTA - SAVORING ITALY
From savoringitaly.com
EASY CREAMY POLENTA RECIPE: 5 KEY STEPS - SHE LOVES …
From shelovesbiscotti.com
QUICK & EASY POLENTA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 10 minsCategory Vegetables & SidesPublished Feb 2, 2023
VEGAN POLENTA BOWL - DELISH KNOWLEDGE
From delishknowledge.com
ITALIAN POLENTA CASSEROLE - GOOD HOUSEKEEPING
From goodhousekeeping.com
HOW TO MAKE POLENTA, ACCORDING TO AN ITALIAN GRANDMOTHER
From allrecipes.com
COOK THIS: THREE BREAKFAST RECIPES FROM SUNDAYS | NATIONAL POST
From nationalpost.com
SHEET PAN ITALIAN SAUSAGE, POLENTA & BROCCOLI - RACHEL COOKS®
From rachelcooks.com
SMOOTH AND CREAMY POLENTA RECIPE - SERIOUS EATS
From seriouseats.com
HEALTHY BREAKFAST POLENTA BOWL RECIPE | DOBBERNATIONLOVES
From dobbernationloves.com
ROASTED VEGETABLE POLENTA BOWLS | NEIGHBORFOOD
From neighborfoodblog.com
POLENTA ALLA SPIANATORA (POLENTA ON THE BOARD)
From everybodylovesitalian.com
MEAL OF THE WEEK: A DISH STEEPED IN ITALIAN HISTORY - EURONEWS
From euronews.com
TEX-MEX POLENTA BOWLS - FORKS OVER KNIVES
From forksoverknives.com
POLENTA WITH ROASTED MUSHROOMS AND THYME RECIPE | BON …
From bonappetit.com
EASY CREAMY POLENTA RECIPE AUTHENTIC ITALIAN - CUCINABYELENA
From cucinabyelena.com
ITALIAN POLENTA BOWL | JUST A PINCH RECIPES
From justapinch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love