Polenta With Arugula Food

CREAMY POLENTA WITH CORN, PARMESAN AND ARUGULA

Creamy Polenta with Corn, Parmesan and Arugula image

This creamy, peppery and mouthwatering vegetarian dish is easy on the budget as well as the eyes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 cup sliced onions (2 medium)
1 teaspoon salt
2 1/2 cups water
2 cups milk
1/4 teaspoon pepper
1 cup yellow cornmeal
1 bag (12 oz) frozen corn
1 cup shredded Parmesan cheese (4 oz)
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups loosely packed baby arugula (about half of 5-oz container)

Steps:

In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.

Nutrition Facts : Calories 550, Carbohydrate 63 g, Cholesterol 45 mg, Fat 4, Fiber 4 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 1/2 g

VEAL CHOPS WITH ROASTED SHALLOTS, ARUGULA, AND SOFT POLENTA

Veal Chops with Roasted Shallots, Arugula, and Soft Polenta image

Categories Leafy Green Tomato Roast Valentine's Day Veal Arugula Winter Shallot Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 cup olive oil, divided
1/2 cup fresh lemon juice
1/4 cup fresh thyme leaves
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched
18 small shallots, peeled, halved
1/4 cup balsamic vinegar
1 12-ounce package grape tomatoes
1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar
Soft Polenta
4 cups arugula

Steps:

Whisk 3/4 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes.
Preheat oven to 450°F. Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend.
Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.
Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with arugula and serve.

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