TOMATOES AND BURRATA
Steps:
- Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
- Preheat the oven to 400 degrees F.
- Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
- Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.
ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO
Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED HERB POLENTA WITH ASPARAGUS, TOMATOES AND PARMESAN
Tired of your potatoes and pasta try Polenta is a type of meal ground from sweetcorn, cornmeal or maize.
Provided by Rita1652
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time. This ensures the polenta won't form lumps.
- Reduce the heat to a simmer, stirring frequently with a wooden spoon.
- When the polenta becomes too thick, add the remaining water a little at a time.
- Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon. Cool overnight. Once cooled, cut into shapes brush with oil and season with salt and pepper and grill on hot grill.
- Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
- To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Garnish with fresh parsley. Serve with lots of fresh crusty bread.
Nutrition Facts : Calories 208.1, Fat 8.1, SaturatedFat 1.1, Sodium 28.1, Carbohydrate 31.9, Fiber 4.1, Sugar 5.8, Protein 4.4
PESTO-GLAZED ASPARAGUS WITH CHERRY TOMATOES
Entered for safe-keeping. From Women's World 12/18/08. Since pesto has garlic, basil, Parmesan cheese and ground pine nuts, this makes a quick side dish of wonderful flavors.
Provided by KateL
Categories Vegetable
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- On jellyroll pan, toss asparagus with oil, salt and pepper. Roast asparagus, stirring occasionally, until tender, 25-30 minutes.
- In bowl, toss cherry tomatoes with pesto. Add tomato mixture to asparagus during last 5 minutes of cooking time.
Nutrition Facts : Calories 49.6, Fat 2.6, SaturatedFat 0.4, Sodium 65.6, Carbohydrate 5.7, Fiber 2.6, Sugar 2.1, Protein 3
BALSAMIC SKIRT STEAK WITH POLENTA AND ROASTED TOMATOES
This meal is proof that less can be more. Pan-cooked steak, a single-ingredient sauce, and simple sides add up to nothing less than an Italian feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.
- Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).
- Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).
- Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.
Nutrition Facts : Calories 658 g, Fat 35 g, Fiber 3 g, Protein 41 g
POLENTA WITH ASPARAGUS, PEAS AND MINT
Buttery polenta serves as a soft, savory bed for asparagus and peas in this verdant, vegetable-rich main course. Sautéed shallots add sweetness, while fresh mint lends brightness to a satisfying yet light meal. You can substitute any soft herbs for the mint or use a combination for the most complex flavor. And, if you're short on time, instant polenta will work in place of regular, too. Just follow the directions on the package to cook it.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
- Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
- When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
- As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
- Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
- Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
- To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.
SAUTEED POLENTA WITH ROASTED TOMATOES
Steps:
- For the polenta: Bring 6 cups water and the salt to a boil over high heat in a medium (6-quart) heavy-bottom pot. Bring remaining 4 cups water to a simmer over medium heat in a small saucepan.
- Gradually add polenta to the large pot while whisking constantly. Switch to a wooden spoon once mixed in with no lumps. Cook until cornmeal has absorbed all of the water, about 3 minutes. Lower heat until only one or two large bubbles break the surface at a time (over medium-low or low, adjusting heat as necessary).
- Stir 2 ladles of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladles of water every 5 minutes, stirring frequently to prevent polenta from scorching and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
- Stir in butter and season with pepper. Use a damp spoon or ladle to transfer polenta to a parchment-lined small rimmed baking sheet and chill until firm.
- Preheat oven to 325 degrees for the tomatoes.
- Make the tomatoes: In a shallow baking dish, combine garlic, tarragon, sugar, vinegar, and oil. Add tomatoes and toss to combine; season with salt and pepper. Transfer to oven and bake until soft, 1 to 1 1/2 hours.
- To finish: Invert chilled polenta onto work surface and remove parchment paper. Trim edges and cut polenta into 4 inch squares. Cut squares in half on the diagonal to form triangles. Heat 2 tablespoons olive oil in a medium saute pan. Sear triangles on each side until light golden, about 2 minutes per side. Serve polenta with roasted tomatoes and fresh ricotta. Drizzle with balsamic vinegar and olive oil, and sprinkle with fleur de sel.
POLENTA STEAKS WITH ASPARAGUS PESTO, CHERRY TOMATOES AND BURRATA
This looks and sounds fussy; the burrata, asparagus and pignoli can be a bit pricy, but make this relatively budget-friendly dish look much more expensive-looking than it really is. This recipe is adapted from a reprint by Caroline Russock at Serious Eats; it is originally from _In the Small Kitchen_ by Cara Eisenpress and Phoebe Lapine. http://bit.ly/l4UWxY
Provided by DrGaellon
Categories Cheese
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Butter a 9×13-inch baking dish, and set it aside.
- In a large Dutch oven or stockpot, bring the water and milk to a boil. Add the polenta in a gentle stream, whisking as you pour. Reduce the heat to medium-low and continue to whisk the polenta until it has thickened, about 10 minutes. Add the butter and salt, and continue to whisk until most of the liquid has evaporated, about 3 minutes. Pour the polenta into the prepared baking dish, and smooth it with a spatula to make an even layer. Cover with plastic wrap and chill in the refrigerator for 2 hours or up to 2 days.
- Preheat the oven to 450°F Cut the polenta into 12 rectangular "steaks," and pat each one dry with a paper towel.
- Brush both sides of each polenta steak with olive oil. Place the steaks on a baking sheet and bake in the oven for 30 to 40 minutes without turning, until the tops have browned.
- Meanwhile, prepare the pesto: Bring a pot of heavily salted water to a boil. Blanch the asparagus in two batches until bright green and just tender, 1 to 2 minutes. Use tongs to transfer the asparagus to an ice bath, or put them in a colander and rinse under cold water. Drain.
- Cut the asparagus into 1-inch pieces. Put 2 cups of the stalk pieces in a small food processor, reserving the tips. Add the mint, garlic, lemon juice, pine nuts, olive oil, and salt, and pulse. Add 1/3 cup water, and pulse until the mixture has the consistency of pesto. Mix in the Parmesan, and taste for seasoning.
- Place the reserved asparagus tips in a mixing bowl, and toss with the tomatoes, burrata, olive oil, and salt.
- To serve, place a warm polenta steak in the center of each plate, and top it with a generous dollop of pesto and a spoonful of the cherry tomato topping.
Nutrition Facts : Calories 399.1, Fat 22.7, SaturatedFat 7.3, Cholesterol 30.2, Sodium 1481.2, Carbohydrate 40.7, Fiber 5.3, Sugar 7.1, Protein 12.2
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CREAMY POLENTA WITH GRILLED STEAK AND ROASTED TOMATOES
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- In a bowl, whisk the ingredients for the steak marinade; minced garlic, olive oil and oregano. Season steaks with salt and pepper then rub the garlic marinade over them.
- In a baking dish toss the tomatoes together with the olive oil, balsamic vinegar and salt and pepper. Roast them in the oven for about 15 minutes.
- To make the polenta, heat the butter together with olive oil. Add minced garlic and continue cooking just until you can smell the garlic. Add heavy cream and water and continue to cook until it starts boiling.
CRISPY POLENTA WITH ASPARAGUS - SLENDER KITCHEN
From slenderkitchen.com
Servings 4Total Time 20 minsCategory DinnerCalories 225 per serving
- Option 1: Preheat oven over to 400 degrees. Brush with olive oil and season with salt and pepper. Bake for 6-8 minutes on each side until crispy. At the same time, roast the asparagus on another baking sheet in the oven. Spray with cooking spray and season with salt and pepper. .
- Option 2: Preheat the grill to medium heat. Brush with olive oil and season with salt and pepper. Grill for 6-8 minutes on each side until crispy. At the same time, grill the asparagus. Spray with cooking spray and season with salt and pepper.
- Meanwhile add the tomatoes and their juices to a sauce pan. Bring to a simmer and stir in the cream cheese, Parmesan, Italian seasoning, and garlic powder. Let simmer for 5-6 minutes until it thickens. Serve over the polenta and asparagus.
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