BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA
I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple dish relies once again on my favorite tomato sauce and not much else other than freshly cooked polenta made better than ever with a little added ricotta.
Provided by Art Smith
Categories HarperCollins Hominy/Cornmeal/Masa Tomato Vegetarian Parmesan Basil Ricotta Healthy Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- To prepare the tomato sauce:
- Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
- Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
- To prepare the polenta:
- Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
- To serve:
- Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.
POLENTA WITH CORN, TOMATO AND RED ONION SAUCE
Provided by Marian Burros
Categories dinner, main course, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Chop whole red onion.
- Heat medium large nonstick pan until it is very hot. Reduce heat to medium high; add oil, and saute onion until it begins to soften, a couple of minutes.
- Wash, trim and cut tomatoes in half, squeezing them with your hands to remove excess juice and seeds. Chop the tomatoes, add to the onion and continue to cook over medium heat for a few minutes.
- Meanwhile, scrape the corn off the cobs.
- Bring the chicken stock to a boil in a medium covered pot.
- Wash, dry and chop basil.
- Stir the corn and basil into the tomato mixture, and season with salt and pepper.
- Reduce the heat under the chicken stock to medium; slowly stir the polenta into the stock, and cook over low heat a couple of minutes, stirring occasionally, until mixture is thick but still runny.
- Grate the cheese.
- Spoon the polenta onto dinner plates, top with the sauce and sprinkle with cheese.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 17 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 953 milligrams, Sugar 24 grams, TransFat 0 grams
POLENTA FINGERS AND 'BLOOD RED' TOMATO SAUCE
Get the kids making this one. It is easy enough for anyone to give it a go. The sun-dried tomatoes add a little extra sweetness to the sauce.
Provided by Jamie Oliver
Categories side-dish
Time 41m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare polenta by adding it to 1 quart of boiling water, with a pinch of salt. Stir around for about 15 minutes, until smooth. Remove from the heat and add the butter and the Parmesan. Taste, and season, then pour into a tray and leave to chill in the refrigerator.
- Now make tomato sauce. Heat a pan, add a little olive oil and slowly fry off your onion until golden. Add the plum tomatoes, basil, and sun-dried tomatoes and continue to simmer for a few minutes. Taste, and season.
- Turn out the chilled polenta and cut it into 1-inch (2-centimeter) wide fingers. Place the pieces onto skewers then brown them on all sides in a hot frying pan. Serve the polenta skewers with the 'blood red' tomato sauce.
CHARRED CORN POLENTA WITH GRILLED TOMATO VINAIGRETTE
Provided by Bobby Flay
Time 5h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Grilled Tomato Vinaigrette: Preheat the grill. Toss the tomatoes with the olive oil and season with salt and pepper to taste. Grill the tomatoes, until the skins are blackened. Remove and chop coarsely. Place the tomatoes in a blender and add the garlic, onion, balsamic vinegar and basil and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Reserve.
- Polenta: Butter a large shallow baking dish generously with butter, set aside. Place the chicken stock in large saucepan and bring to a boil. Slowly add the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon until thickened and smooth. Fold in the corn, Parmesan cheese and parsley and pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
- Preheat the grill. Cut the chilled polenta into 2-inch circles, brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Drizzle with vinaigrette.
GRILLED POLENTA WITH CORN, RED ONION, AND CUCUMBER SALAD
Categories Salad Onion Tomato High Fiber Cornmeal Cucumber Summer Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Bring 4 cups water and salt to boil in heavy large saucepan. Gradually add polenta, whisking until boiling and smooth. Reduce heat to low. Cook until very thick, whisking often, about 25 minutes (about 15 minutes for yellow cornmeal). Whisk in cheese. Spread in 8x8x2-inch glass baking dish. Cool slightly. Cover; chill at least 6 hours.
- Whisk lime juice, oil and garlic in large bowl to blend. Set dressing aside.
- Spray grill with oil spray; prepare barbecue (medium heat). Spray corn and onion slices with oil spray. Sprinkle with salt and pepper. Grill until vegetables are tender, turning often, about 8 minutes for corn and 15 minutes for onion. Cool. Cut corn kernels from cobs. Coarsely chop onion. Add corn, onion, tomatoes, cucumber and mint to dressing; toss. Season with salt and pepper.
- Cut polenta into 4 squares. Cut each square diagonally into 2 triangles. Spray polenta with oil spray. Grill until heated through, about 5 minutes per side.
- Divide salad among 4 plates. Place 2 polenta triangles alongside each salad.
POLENTA WITH PEPPER-ONION SAUCE
Provided by Marian Burros
Categories dinner, weekday, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in skillet large enough to hold all the vegetables and saute onions over medium heat until soft and brown.
- Add peppers and cook until they begin to soften. Stir in tomatoes, wine and pepper. (Break up canned tomatoes with fingers as they are added). Cover and cook over medium-low heat until peppers are soft and mixture is medium thick.
- Meanwhile, cook the polenta according to package directions and season with salt, if desired. To serve, spoon polenta onto dinner plates and top with sauce.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 8 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 20 milligrams, Sugar 14 grams
HOMEMADE POLENTA SQUARES WITH CHUNKY TOMATO SAUCE
Make and share this Homemade Polenta Squares With Chunky Tomato Sauce recipe from Food.com.
Provided by little_wing
Categories < 4 Hours
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bring milk, salt and cayenne to boil in larfe saucepan over med. high heat.
- While whisking milk, add cornmeal in a very thin but steady stream. DO NOT LET LUMPS FORM.
- Reduce heat to low.
- Cook uncovered 50-60 minute until polenta is very thick, stirring frequently. It will be ready when you can stand a wooden spoon upright in middle of mixture.
- Meanwhile, melt butter over med. heat.
- Add bell pepper, onion, and garlic. Cook 5 minutes or until tender. Remove with slotted spoon and set aside.
- When polenta is done, add bell pepper mixture and Parmesan to saucepan. Stir to combine.
- Spray 13x9 pan with cooking spray. Spread polenta evenly into pan. Cover and let stand at room temp for 6hrs or until completely cooled and firm.
- Preheat oven to 350°F.
- Cut polenta into 24 squares.
- Pour spaghetti sauce evenly over polenta.
- Bake 20 minutes or until bubbly around edges.
- Remove from oven and sprinkle with provolone.
- Bake 2-3 minutes longer to melt cheese.
- Let stand 5 minutes and loosen edges with spatula.
- Carefully lift out squares and serve.
Nutrition Facts : Calories 326.5, Fat 15, SaturatedFat 9.1, Cholesterol 38.5, Sodium 736.9, Carbohydrate 28.1, Fiber 1.9, Sugar 1.3, Protein 20.2
FRIED POLENTA WITH TOMATO SAUCE
Run circles around other appetizers with Fried Polenta with Tomato Sauce. This fried polenta appetizer is cheesy, crispy, garlicky and easy to make! The bright tomato sauce pairs well with the fried polentas and make the dish pop out even more.
Provided by My Food and Family
Categories Grains
Time 1h46m
Yield Makes 32 servings, 2 polenta triangles and about 2 tsp. sauce.
Number Of Ingredients 11
Steps:
- Bring water and salt to boil in medium saucepan on medium heat. Gradually stir in grits; cook 5 to 6 min. or until grits are thickened and start to pull away from bottom and side of pan. Stir in cheeses. Pour into 9x5-inch loaf pan sprayed with cooking spray; cool 10 min. Refrigerate 1 hour or until chilled.
- Meanwhile, heat oil in medium saucepan on medium heat. Add onions and garlic; cook and stir 2 min. or until onions are crisp-tender. Stir in tomatoes and oregano; simmer on medium-low heat 10 min, stirring occasionally. Cool 15 min. Pour into blender; blend until smooth. Transfer to bowl; set aside.
- Unmold polenta; cut into 16 slices. Cut each slice lengthwise in half, then cut each piece diagonally in half. Melt 1 Tbsp. butter in large skillet on medium heat. Add 16 polenta triangles; cook 2 to 4 min. on each side or until crisp and lightly browned. Drain on paper towels. Repeat with remaining butter and polenta triangles. Serve with sauce.
Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
BAKED POLENTA WITH A TOMATO SAUCE
This is a very tasty, filling meal. It can be used as a side dish or as a main course. For those following Weight Watchers, the whole recipe provides 16.5 points, assuming you use low fat cheese. Prep time includes time for the polenta to set.
Provided by Shuzbud
Categories Low Protein
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 350°F or 180°C.
- Pour 3 cups of cold water into a saucepan and turn the heat up to high.
- Add 1 cup polenta/ cornmeal gradually, stirring until it is all mixed in.
- Stir in the paprika and nutmeg.
- Heat until boiling, then simmer for 2 minutes, stirring constantly. NB: The polenta may spit if not stirred so be careful!
- When the polenta has thickened at the end of the 2 minutes, remove from the heat. Line a loaf pan with cling film/ saran wrap and pour the polenta in
- Allow to cool, then refrigerate for 2 hours until solid.
- Heat the olive oil in a non-stick skillet and cook the onion and garlic, stirring, for 3 minutes until soft.
- Add the chopped tomatoes and fresh basil. Season with salt and pepper to taste then simmer for 10 minutes.
- Meanwhile, turn the polenta onto a chopping board and remove the cling film. Cut it into about 18 squares. Slices can also be used if they fit your baking tray better.
- Pour a third of the tomato sauce into a baking tray, top with half the polenta squares. Repeat the layers ending with sauce (alternatively I use a large shallow baking tray so I use a single layer of polenta squares with tomato sauce underneath and poured over the top).
- Bake in the oven for 20 minutes.
- Remove from the oven, sprinkle the cheese over the top and return to the oven for 5 minutes until the cheese has melted.
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