GARLICKY POLENTA
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the butter in a medium saucepan over medium-low heat until melted, then add the garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Add the chicken broth and increase the heat to medium-high. Bring to a boil, then turn the heat down to low and add the polenta, whisking. Cook, stirring regularly, until thick and creamy, about 10 minutes. Add the Parmesan, heavy cream, chives and pepper and stir to combine. Add salt to taste and serve immediately.
SPICY POLENTA CRACKERS
Steps:
- In a food processor, fitted with the blade attachment, add the dry ingredients and pulse 3 times for 2 seconds each. Add in the half-and-half and the butter and pulse for 10 second intervals, 4 to 5 times, or until a dough starts to form. If the dough seems crumbly, and not binding, drizzle in a few drops of the water, a little at a time, until it binds.
- Turn out onto a lightly floured board and knead a few times. Divide in half, cover with plastic wrap and let rest at room temperature for 10 minutes.
- Preheat the oven to 375 degrees F.
- Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 6 by 9 inches and 1/4-inch thick. Evenly trim the edges, adding back any trimmings to the second portion of dough. Cut 2-inch strips with a knife, but leaving the dough in place. Then cut diagonals to form triangular pieces, 2 inches on their long side. Repeat, gently transferring them to a baking sheet fitted with a silicone baking mat, spacing them 1-inch apart. Repeat with second half of dough.
- Bake for 9 to 12 minutes, checking carefully after 9 minutes. Crackers will start to turn golden.
- Remove from oven and let cool. Store tightly covered for up to 3 days.
POLENTA CRACKERS WITH ROASTED WILD MUSHROOMS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crackers: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, cornmeal, Parmesan, tarragon, cayenne and 1 teaspoon salt in a food processor and pulse to combine. Add the butter and pulse until incorporated. Add the heavy cream and process until the dough comes together. If the dough is too dry, add a little more cream, 1 teaspoon at a time, until the dough comes together.
- Lightly flour a sheet of parchment paper and place the dough on top. Shape the dough into a rectangle with your hands, then lightly flour the dough and roll it out with a rolling pin until it is a little less than 1/4 inch thick (about a 15-by-12-inch rectangle). Poke all over with a fork. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.
- For the mushrooms: Increase the oven temperature to 450 degrees F. Line a baking sheet with foil.
- Toss the mushrooms with the oil, 3/4 teaspoon salt and a few grinds of pepper on the prepared baking sheet. Roast, stirring once or twice, until tender and well browned, 20 to 25 minutes.
- In a small bowl, combine the lemon juice, tarragon and a pinch of salt and pepper. Transfer the mushrooms to a bowl and top with the tarragon-lemon juice mixture.
- Serve the crackers with the mushrooms on the side for topping.
POLENTA CRACKERS
I love these crackers. They're nutty, flavorful, and are a perfect accompaniment to dips and spreads. Also, by simply changing the spices, you can make these to suit your tastes. I really enjoy Mrs. Dashes no salt seasoning blends.
Provided by Thedeath458
Categories Breads
Time 55m
Yield 3 dozen, 3 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil. Add polenta and herbs, and cook until creamy. Remove from heat, and add salt and margarine. On a well-oiled cookie sheet, spread out batter until thin. Score into pieces with a sharp knife. Bake in a 350 degree oven 30-55 minutes, until crispy and brown. Cool and serve.
Nutrition Facts : Calories 177.7, Fat 8.7, SaturatedFat 1.4, Sodium 502.1, Carbohydrate 23.5, Fiber 2.2, Sugar 0.2, Protein 2.5
SPICY POLENTA CAKES
Steps:
- Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.
- Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.
- Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.
GRILLED POLENTA CRACKERS WITH ROASTED PEPPER SALSA
Provided by Rachael Ray : Food Network
Categories appetizer
Time 16m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat grill pan to high.
- Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them.
- Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve.
More about "polenta crackers food"
POLENTA CRACKERS | TASTY KITCHEN: A HAPPY RECIPE …
Web Ingredients ½ cups All-purpose Flour ¼ cups Corn Flour (cornmeal Or Masa) ½ cups Instant Polenta Meal ½ teaspoons Salt 2 Tablespoons Extra Virgin Olive Oil ¼ cups Water, Plus 1 Tablespoon Preparation Preheat …
From tastykitchen.com
From tastykitchen.com
WHAT IS POLENTA? AND HOW TO MAKE POLENTA - FOOD NETWORK
Web Jul 1, 2021 Look for packages that are labeled as polenta or coarse-ground cornmeal. The basic stove-top steps are: Bring four or five parts salted water to a boil. For additional …
From foodnetwork.com
From foodnetwork.com
POLENTA CHEESE CRACKERS AND A CRACKER OF AN EGGPLANT MELON SEED …
Web Jul 27, 2017 Polenta Cheese Crackers {and canapes} and a cracker of a dip. The oh-so-delicious smooth Eggplant Melon Seed Dip comes together in seconds. Both the …
From passionateaboutbaking.com
From passionateaboutbaking.com
GRILLED POLENTA CRACKERS WITH ROASTED PEPPER SALSA : RECIPES : …
Web 1 tube, 24 ounces, prepared polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices 1/4 cup extra-virgin olive oil, eyeball it 3 roasted red peppers, drained well, 1 large …
From cookingchanneltv.com
From cookingchanneltv.com
POLENTA WITH ROASTED MUSHROOMS AND THYME RECIPE | BON APPéTIT
Web Sep 18, 2018 Preparation. Step 1. Place racks in upper and lower thirds of oven; preheat to 325°. Combine mushrooms, thyme sprigs, and garlic on a large rimmed …
From bonappetit.com
From bonappetit.com
30 POLENTA RECIPES THAT ARE SINFULLY EASY - INSANELY GOOD
Web Jun 2, 2022 11. Paprika Manchego Polenta. If you like polenta but don’t always enjoy eating a bowl of mush, this manchego paprika polenta is for you! The manchego cheese …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
SPICY POLENTA-CHEESE CRACKERS RECIPE - 101 COOKBOOKS
Web Apr 22, 2007 1 cup instant polenta 3/4 teaspoon fine sea salt 1/2 teaspoon baking soda 1/4 teaspoon cayenne pepper 1/2 cup freshly grated Parmigiano-Reggiano cheese 2 1/2 …
From 101cookbooks.com
From 101cookbooks.com
BEST POLENTA RECIPES & COOKING TIPS | FOOD NETWORK …
Web If you're searching for the best recipes, cooking tips and news about Polenta, look no further than right here on Food Network Canada. ADVERTISEMENT. IN …
From foodnetwork.ca
From foodnetwork.ca
8 COMFORTING POLENTA RECIPES FOR FALL | FN DISH - FOOD NETWORK
Web Sep 1, 2020 Valerie Bertinelli's polenta crackers include plenty of Parmesan cheese and fresh tarragon, which pairs perfectly with a delicious mix of wild mushrooms that become …
From foodnetwork.com
From foodnetwork.com
POLENTA CRACKERS WITH ROASTED WILD MUSHROOMS - FOOD …
Web Jul 17, 2017 Step 4. Increase the oven temperature to 450ºF. Line a baking sheet with foil. Step 5. Toss the mushrooms with the oil, 3/4 teaspoon salt and a few grinds of …
From foodnetwork.ca
From foodnetwork.ca
POLENTA CRACKERS - BIGOVEN.COM
Web Bring water to a boil. Add polenta and herbs, and cook until creamy. Remove from heat, and add salt and butter. On a well-oiled cookie sheet, spread out batter until thin. Score …
From bigoven.com
From bigoven.com
SPICY POLENTA CRACKERS RECIPE | FOOD NETWORK UK
Web Preheat the oven to 190C/Gas 5. 3) Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 15cm by 23cm and 0.5cm thick. Evenly trim the …
From foodnetwork.co.uk
From foodnetwork.co.uk
GRILLED POLENTA CRACKERS WITH ROASTED PEPPER SALSA - FOOD …
Web Nov 30, 2016 tube (24 oz) prepare polenta, plain or sun-dried tomato flavor, cut into ½-inch slices
From foodnetwork.ca
From foodnetwork.ca
POLENTA RECIPES : FOOD NETWORK | FOOD NETWORK
Web Mar 31, 2023 To cook polenta, Giada starts with a pot of boiling water, which she seasons with salt before pouring in the cornmeal. She stirs to avoid lumps and prefers using …
From foodnetwork.com
From foodnetwork.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