PORK MARSALA WITH POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes.
- Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice and season with salt and pepper.
- Combine the orange zest, parsley and minced garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.
MOROCCAN POLENTA
A Simple Yet Inspired Creation of mine to go with almost any Tagine. I Was making a Tagine from a cook book, and they paired it with plain polenta. I thought I might give it a little kick to add some Character to the Dish. Using A Double Boiler eases the making of Polenta
Provided by NH Jon
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In A small to med Sized Sauce Pan.
- Heat Oil over Med - Med High Heat and Saute Onions for about 5 min (Till Soft).
- Place in a Double Boiler, careful not to add to much water.
- Add Corn Meal and Stock and Stir.
- Let cook in Double Boiler for about 15-20 minutes (Until Polenta is soft and Creamy)
- Salt to Taste.
- Serve Hot.
Nutrition Facts : Calories 154.8, Fat 4.6, SaturatedFat 0.7, Sodium 11.8, Carbohydrate 26.8, Fiber 3, Sugar 1.5, Protein 2.8
FRIED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 2h20m
Yield 30 pieces
Number Of Ingredients 9
Steps:
- Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
- Preheat the oven to 250 degrees F.
- Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
- Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
MOROCCAN LAMB SHANKS WITH POLENTA AND WHITE BEANS
Tasty elegant lamb shank recipe adapted from the womens weekly. Prep time does not take in the soaking time for the beans.
Provided by Latchy
Categories Lamb/Sheep
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.
- Heat the oil in a large saucepan; cook the lamb in batches until browned all over.
- Add onion and garlic; cook stirring until the onion is soft.
- Add spices to the pan; cook stirring about 2 minutes or until fragrant.
- Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.
- Reduce heat and simmer covered for 40 minutes.
- Uncover; simmer for about 50 minutes or until lamb and the beans are tender.
- Heat the water and milk in a large saucepan (do not boil).
- Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.
- Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.
Nutrition Facts : Calories 1539.7, Fat 76, SaturatedFat 30.9, Cholesterol 501.3, Sodium 897.2, Carbohydrate 54, Fiber 6.2, Sugar 7.2, Protein 153.5
MOROCCAN ORANGE & CARDAMOM CAKE
Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 2h20m
Number Of Ingredients 10
Steps:
- Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
- Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
- After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.
Nutrition Facts : Calories 261 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium
QUICK AND EASY CHICKEN MARSALA WITH A SOFT CREAMY POLENTA
Make and share this Quick and Easy Chicken Marsala With a Soft Creamy Polenta recipe from Food.com.
Provided by The Flying Chef
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Chicken Marsala.
- Heat oil in a large frying pan add onion to pan and stir until soft, add the mushrooms and stir for a few minutes. At the same time in another frying pan be cooking the chicken this just has to be turned a couple of times during the cooking process and cooked until done.
- Add Marsala wine, water and stock powder to mushrooms and bring to the boil then turn down the heat to medium. Stir a little water into the cornflour and to mixture to thicken slightly.
- Serve chicken over soft polenta pour some sauce over the chicken and top with chives.
- Soft Creamy Polenta.
- Bring the water and the stock to the boil in a pan. Add the polenta slowly whisking all the time while adding. When all the polenta has been added turn down the heat and stir continuously with wooden spoon until mixture is thick.
- Add the mascarpone, Parmesan and butter stir until cheese has melted. Add the cream and salt and pepper to taste serve immediately with chicken.
- For a photo visit http://the-best-recipes.blogspot.com/.
Nutrition Facts : Calories 715, Fat 43.4, SaturatedFat 19.1, Cholesterol 159.6, Sodium 690.2, Carbohydrate 10.3, Fiber 1, Sugar 3.5, Protein 44
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Estimated Reading Time 6 mins
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