SUN-DRIED TOMATO POLENTA CAKE
Try this Sun-Dried Tomato Polenta Cake for a truly extraordinary side dish. This Sun-Dried Tomato Polenta Cake is topped with melty mozzarella and peppers.
Provided by My Food and Family
Categories Home
Time 2h55m
Yield Makes 12 servings, one topped polenta square each.
Number Of Ingredients 14
Steps:
- Combine water, cornmeal and salt in heavy saucepan. Cook on low heat 30 min. or until mixture thickens and pulls away from side of pan, stirring frequently. Add Parmesan cheese, tomatoes and 1/4 cup butter; mix well. Spoon into greased 13x9-inch baking pan; smooth top. Cool to room temperature. Cover. Refrigerate at least 2 hours or up to 3 days until firm.
- Cook and stir peppers and onions in 1 Tbsp. of the oil in large skillet on medium heat until tender. Stir in fennel; set aside.
- Cut polenta into 12 squares. Melt remaining 1 Tbsp. oil and 1 Tbsp. butter in large skillet. Add polenta squares; cook until bottoms of squares are lightly browned; turn over. Top each with 1 cheese slice; cover. Continue cooking until bottoms are lightly browned and cheese is melted. Serve topped with the pepper mixture.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 540 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 2 g, Protein 11 g
POLENTA WITH ROASTED TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position a rack in the upper third of the oven and preheat to 450. Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300 but keep the tomatoes inside.
- Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat. Slowly whisk in the polenta until smooth and creamy. Add 1 teaspoon salt, and pepper to taste. Remove from the heat, cover and keep warm.
- Bring a pot of salted water to a boil. Slice the chard leaves into wide strips and the stems into 1-inch pieces. Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes. Drain the chard.
- Remove the skillet from the oven and place over medium-high heat. Push the tomatoes to one side, add the butter and swirl until the butter is golden brown. Add the chard and toss to coat. Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.
SUN-DRIED TOMATO AND FENNEL SAUSAGE PATTIES WITH CREAMY POLENTA
Provided by Bruce Aidells
Categories Food Processor Pork Tomato Sauté High Fiber Father's Day Dinner Potluck Simmer Bon Appétit
Number Of Ingredients 21
Steps:
- For sausage:
- Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes). Scrape into large bowl. Repeat with remaining pork and fat. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day.
- For sauce:
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage patties and sauté until brown, about 4 minutes per side. Transfer patties to small baking sheet.
- Pour off all but 2 tablespoons fat from skillet (or add olive oil to make 2 Add tomatoes with juice and 2 tablespoons basil. Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 minutes. Add sausage patties and any juices to sauce. Cover; simmer over medium heat until cooked through and tender, turning patties occasionally, about 15 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool; cover and chill. Rewarm covered over low heat before continuing.
- Spoon polenta into large shallow bowl. Top with sausages and sauce. Sprinkle with cheese and additional chopped basil. Serve, passing more cheese separately.
- Available at specialty foods stores and from zingermans.com.
FRIED POLENTA DISCS WITH MASCARPONE CHEESE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium high heat.
- Cut polenta into 1/2-inch slices. Add extra-virgin olive oil and butter to skillet then season the discs with a little salt. Brown and crisp polenta discs on both sides, 3 minutes on each side.
- Mix mascarpone with the half-and-half, capers and lemon zest. Combine chopped roasted red peppers, green and black olives and parsley in a separate small bowl.
- To serve, layer polenta discs with spoonfuls of the cheese on a plate and garnish with chopped olives and peppers. ;
FENNEL POLENTA
Provided by Florence Fabricant
Categories dinner, project, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Place the fennel bulbs and water in a roasting pan on the lowest rack of the oven, roast about one hour, until very tender. Remove and allow to cool slightly. Chop coarsely, place in a food processor with two tablespoons of the milk and process until smooth. Set aside.
- In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg. Bring to a simmer. Slowly whisk in the cornmeal. Cook, stirring with a wooden spoon, until the mixture is thick enough to allow the spoon to stand up in it, about 15 minutes. Stir in the fennel puree, the chopped fennel greens and the butter. Adjust seasonings.
- Line a baking pan 9 by 13 inches with parchment paper. Spread the polenta in the pan, smooth the surface and cover with plastic wrap. Refrigerate for four hours, until firm.
- Cut the polenta into three-inch squares. Invert the pan to unmold them, then refrigerate them until ready to cook. Reheat the polenta by sauteing it in butter in a nonstick skillet or brushing it with butter or oil and grilling or broiling the squares until they are lightly browned and heated through. Keep in a warm oven until all the squares are browned, then serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 504 milligrams, Sugar 6 grams, TransFat 0 grams
ITALIAN SAUSAGE AND BELL PEPPER POLENTA BAKE
Italian Sausage and Bell Pepper Polenta Bake is a heartier, make-ahead gluten-free twist on pizza with the classic combination of sausage and peppers. It's perfect cool-weather comfort food!
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Spray a 2-quart round baking dish with cooking spray.
Nutrition Facts : ServingSize 1, Calories 417 kcal, Carbohydrate 22 g, Protein 20 g, Fat 27 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 86 mg, Sodium 1170 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g
BAKED FETA AND TOMATO POLENTA (MAKE AHEAD CASSEROLE)
This is my ultimate comfort food. Tomato, basil, cheese and polenta with garlic and onions....I'm the only one in my family who likes polenta so I don't make it very often because I'd eat the whole thing in 2 days. I first made this 2 weeks before my due date with our last child when my friend was coming to visit. She now makes it as well. She uses 2 tubes of the already made polenta (tomato and basil flavor) and just layers the cheese in between for a faster meal. Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin. She is one of my ultimate favorite cookbook authors. Approximate cooking times.
Provided by carolinajen4
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For filling, heat oil in a medium-size skillet over medium heat. Add garlic and onion and saute until soft and golden, about 10 minutes. Stir in the tomatoes, season with pepper, and cook until the juices thicken and are almost evaporated, about 10 minutes. Stir in the basil, and remove from heat.
- For polenta, preheat the oven to 400 degrees (if making right away). Grease a 2-to 2 1/2 quart shallow baking dish.
- Bring vegetable broth to a boil in a medium saucepan over high heat. Place the cornmeal in a large bowl and whisk in the cold water. (For lump-free polenta) Continue to whisk while pouring it into the boiling broth. Bring to a boil, whisking almost constantly. Once the polenta begins to boil, reduce heat to medium. Whisk polenta continuously until it begins to tear away from the sides of the pan, about 5 minutes. Whisk in salt, 1/4 cup of parmesan cheese, and mozzarella cheese.
- Immediately pour half of polenta into baking dish. Quickly spread on the tomato mixture. Crumble the feta evenly over the tomato mixture. Immediately spoon on the remaining polenta, covering entire surface. Sprinkle the top with 2 tablespoons parmesan cheese. Dot with butter bits.
- Let the polenta rest at least 15 minutes, or up to 24 hours. If longer than one hour, cover and refrigerate. Bring to room temperature before baking. Bake 25 minutes, or until hot and bubbly and golden on top. Let polenta sit 10 minutes or so before serving.
Nutrition Facts : Calories 345.6, Fat 15.3, SaturatedFat 7.8, Cholesterol 41.1, Sodium 995.1, Carbohydrate 38.9, Fiber 4.6, Sugar 7.2, Protein 15.1
SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA
Make and share this Sausage and Fennel Ragout With Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large nonstick skillet over medium-high heat; add in olive oil.
- Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.
- Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent.
- While the vegetables are cooking, start the polenta: In a saucepan, combine 2 ½ cups chicken broth and milk; season with salt and pepper.
- Place over med-high heat and bring to a simmer.
- Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 ½ cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
- Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
- To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
- Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).
- Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.
Nutrition Facts : Calories 478, Fat 28.6, SaturatedFat 11.8, Cholesterol 65.1, Sodium 1650.1, Carbohydrate 17.6, Fiber 2.9, Sugar 2.8, Protein 30.6
POLENTA WITH FENNEL, PEPPERS, TOMATOES AND CHEESE
Provided by Marian Burros
Categories dinner, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Wash and trim the top branches and the bottom from the fennel. Slice the fennel bulb very thinly into rounds, and then slice the rounds into julienne strips.
- Heat a medium-large nonstick skillet until it is very hot; add oil, reduce heat and stir in the fennel, cooking until fennel begins to brown and soften.
- Wash, trim, seed and thinly slice the peppers, and cut slices into small pieces; add to fennel, and continue to saute over medium heat.
- Wash, trim and cut up tomatoes; add to vegetables when peppers have begun to soften.
- Pit and cut up olives, and add. Cover the pot; reduce heat to simmer, and continue to cook until the vegetables are tender.
- In covered pot, boil stock.
- Grate cheese.
- Slowly stir polenta into boiling stock, reduce heat to medium-high and cook until mixture thickens, just a couple of minutes.
- When polenta is cooked, stir in the cheese, season with salt and pepper, and top with the vegetables.
BAKED POLENTA WITH SICILIAN PEPERONATA AND OLIVES
Categories Olive Onion Tomato Bake Sauté Vegetarian Quick & Easy Bell Pepper Fall Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 9
Steps:
- Preheat oven to 500°F. Spray baking sheet with nonstick spray. Brush both sides of polenta slices with 1 tablespoon olive oil and arrange on prepared sheet. Bake until polenta is crusty, turning over after 7 minutes, about 14 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add tomatoes and vinegar and cook until tomatoes soften, about 3 minutes. Add roasted peppers, olives and basil and simmer 2 minutes. Season sauce with salt and pepper.
- Arrange polenta on plates. Spoon sauce over and serve.
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- Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes). Scrape into large bowl. Repeat with remaining pork and fat. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day.
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- In a small Dutch oven or other heavy pot over medium heat, melt the butter. Add the onion, the fennel, the garlic, 2 teaspoons oregano, the red pepper flakes, and a pinch salt. Saute until the vegetables are soft and fragrant, about 10 minutes.
- About 45 minutes before serving, bring the water to a boil in a medium, heavy-bottomed saucepan. Add the salt and, whisking continuously, slowly pour the polenta into the water in a thin stream. Reduce the heat to low and cook, stirring nearly constantly with a long-handled spoon, until the mixture thickens, the grains soften, and the polenta begins to pull away from the sides of the pan, 40 to 45 minutes. Stir in the butter and 1/2 cup Parmesan and season with pepper. Cover to keep warm.
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- Heat the olive oil in a large skillet. Add the onion and cook over moderately low heat until translucent, about 8 minutes. Add the tomatoes, red wine, balsamic vinegar, tomato paste, sugar, oregano and crushed pepper; season with salt and pepper. Simmer the ragout until it thickens slightly, about 10 minutes.
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