POLENTA CROUTONS
These crispy baked polenta croutons are a delicious topping to add to your favorite soup or salad! With just a few simple ingredients, these delicious croutons can be made in minutes!
Provided by Liz Thomson
Categories Side Dish
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- Slice the tube of polenta into quarters, length-wise. Then slice the quartered logs into 1/2″ pieces.
- Place the chopped polenta into a large bowl and drizzle with olive oil, garlic powder, Parmesan cheese, salt, and pepper.
- Spread the polenta onto the baking sheet. Be sure the polenta is in a single layer.
- Bake for 35-40 minutes, turning once halfway through baking. Bake until golden brown and crispy.
Nutrition Facts : Calories 59 calories, Sugar 0 g, Sodium 529.7 mg, Fat 3 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 7 g, Fiber 0.4 g, Protein 1.5 g, Cholesterol 3.2 mg
GREENS WITH POLENTA CROUTONS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the polenta: Coat a 9- by 13-inch baking dish with a thin coat of olive oil.
- Combine 4 cups water and 2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, 5 to 8 minutes. Turn off the heat and stir in the butter, cheese and rosemary. Pour the polenta into the prepared dish and cool completely until firm.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone liner.
- Unmold the polenta, cut into 1-inch squares and place on the prepared baking sheet. Bake until crisp and golden, about 1 hour.
- For the salad: Meanwhile, whisk together the vinegar and Dijon in a small bowl along with some salt and pepper. Add the oil in a thin stream, whisking constantly. Toss the greens with the dressing in a large salad bowl. Add the tomatoes, cranberries, and Roquefort and toss again. Arrange the salad on a large serving platter or individual plates. Top with half the croutons and serve immediately. Reserve the remaining croutons for another use in an airtight container in the refrigerator for up to two days.
MEDITERRANEAN CHEF SALAD WITH POLENTA CROUTONS
Provided by Kerri Conan
Categories Salad Bean Tomato Vegetarian Dinner Lunch Mozzarella Basil Lettuce Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles). Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray. Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir. Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more. Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl. Mix in beans, salt, pepper and pepper flakes; set aside. Divide romaine and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.
ITALIAN CAESAR SALAD WITH POLENTA CROUTONS
Recipe courtesy Giada De Laurentis from Everyday Italian Show and the Episode: Italian Salads. We used this recipe for a Dr's meeting here and it was liked by all! I had printed copies of the recipe ready for those who wanted them. We used walnuts instead of the pignoli's (personal preference). There is a 2 hour cooling time or if wanted you can prepare the croutons and salad dressing the day before. Then it assembles easily and quickly! We used the polenta croutons in a salad of mixed greens and they were awesome! The Cubans make their polenta or harina de maiz with garlic and the chef snuck some in when preparing the croutons, turned out great!
Provided by Manami
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- MAKE THE POLENTA: (Make First).
- Bring 3 cups of water to a boil in a heavy large saucepan.
- Add 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 12 to 15 minutes.
- Turn off the heat.
- Add the butter, and stir until melted.
- Lightly oil a half sheet pan.
- Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick.
- Refrigerate until cold and firm, about 2 hours.
- MAKE THE DRESSING:.
- Finely chop the garlic and anchovies in a food processor.
- Blend in the lemon juice and mustard.
- With the machine running, gradually blend in the oil.
- Season the dressing, to taste, with salt and pepper.
- TO MAKE CROUTONS:
- Cut the polenta into 3/4-inch cubes.
- Pat the polenta cubes dry with paper towels.
- Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan.
- Heat the oil over high heat.
- Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes.
- Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
- (The dressing and polenta croutons can be prepared 1 day ahead up to this point.
- Cover the dressing and polenta croutons separately and refrigerate.
- Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)
- MAKE THE SALAD:.
- Prepare the barbecue for high heat or grill pan.
- Grill the lettuce until lightly charred, about 2 minutes per side.
- Cut the lettuce into bite-size pieces.
- On a serving platter, mound the grilled chopped lettuce.
- Decoratively scatter the sun-dried tomatoes and pine nuts.
- Drizzle with enough dressing to evenly coat.
- Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.
Nutrition Facts : Calories 917.3, Fat 55.6, SaturatedFat 11.2, Cholesterol 28, Sodium 1044.6, Carbohydrate 94, Fiber 18.2, Sugar 7.4, Protein 21.9
POLENTA CROUTONS
Provided by Martha Stewart
Number Of Ingredients 2
Steps:
- Cut cold polenta into 1/2-inch squares. Saute in a nonstick skillet with a little butter over medium heat, turning occasionally, until crisp and golden brown.
PANTRY PASTA SALAD
This is a quick and delicious recipe from staples in my pantry. It is a hearty pasta salad great as a main dish or side and is perfect for potlucks or anytime you are in a pinch for time. You can't go wrong with this recipe. In season (and on hand) cherry tomatoes would be an excellent addition, as would fresh herbs from your garden. Any cheese would work and diced salami or browned pancetta would be great in here. Be careful not to over-salt your water. The artichokes, olives, dressing, and cheese add lots of salty goodness.
Provided by ATB
Categories Salad Pasta Salad Italian Pasta Salad Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
- Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
- Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.
Nutrition Facts : Calories 399.1 calories, Carbohydrate 52.9 g, Cholesterol 12 mg, Fat 15.3 g, Fiber 5.4 g, Protein 14.6 g, SaturatedFat 3.9 g, Sodium 1042.3 mg, Sugar 5.9 g
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