POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS
Provided by Tina Miller
Categories Mushroom Side Sauté Vegetarian High Fiber Dinner Cornmeal Leek Green Bean Pea Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside.
- Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
- Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.
- Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat.
- Rewarm polenta and spoon into large shallow bowl. Top with green bean mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.
- Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
POLENTA WITH MUSHROOMS AND SPINACH
As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
SPINACH, WHITE BEANS, AND BAKED POLENTA SLICES
I love this veggie-packed dish. I've served the veggie topping over polenta, couscous, and with gnocchi to rave reviews with each variation. Even my unadventurous mom liked it! Leftovers are delicious, too! Plus, it's quick and easy! Sprinkle with additional paprika, if desired.
Provided by kelseymay28
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place polenta slices on a baking sheet and mist with cooking spray.
- Bake in the preheated oven until golden brown, 25 to 30 minutes.
- Meanwhile, heat oil in a pan over medium heat. Cook garlic in the hot oil until fragrant, about 30 seconds. Add onion and bell pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Stir in paprika and cook for about 30 seconds. Stir spinach, beans, and 1/4 cup reserved bean liquid into the pan. Cook and stir until beans are heated through and spinach is wilted, 2 to 3 minutes.
- Serve vegetables over polenta.
Nutrition Facts : Calories 207 calories, Carbohydrate 36.5 g, Fat 3.1 g, Fiber 6.9 g, Protein 7.8 g, SaturatedFat 0.4 g, Sodium 591.2 mg, Sugar 3.2 g
CREAMY POLENTA WITH SPINACH
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta into a large bowl and serve with grated Parmesan over the top.
CREAMY POLENTA & MUSHROOM RAGOUT
Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference
Provided by Barney Desmazery
Categories Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
- For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.
Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
POLENTA WITH FETA AND SPINACH
I really love this combination and it is SUPER easy! My measurements are estimates: I pulled a 'soft polenta' recipe off of epicurious to calculate the water-to-dry polenta ratio, because I think a softer polenta is better in this application. Cheers.
Provided by KWB5015
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the polenta by boiling the water with the salt and butter or olive oil then adding the polenta in a steady stream while stirring constantly to avoid lumps. Continue cooking and stirring for about 5 minutes (longer if you don't have the quick-cooking variety).
- Spoon into shallow bowls and crumble feta cheese over the top and sprinkle with pepper.
- Bring the spinach to the table in a separate bowl. Take as much spinach as you want/as will fit on top of your polenta and EAT getting a little polenta, cheese and spinach in each bite.
- You can substitute chicken stock or vegetable stock for the water for more flavor but scale back the salt if you do. You can also add onion powder to the polenta or chopped green onion to the spinach. It is pretty versatile.
Nutrition Facts : Calories 181.2, Fat 16.7, SaturatedFat 11.1, Cholesterol 56.3, Sodium 1085, Carbohydrate 2.5, Fiber 0.6, Sugar 1.6, Protein 6.1
POLENTA WITH SPINACH
Provided by James Beard
Categories Side Bake High Fiber Lemon Cornmeal Spinach Winter House & Garden
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cut the frozen blocks of spinach into small pieces and place in a heavy skillet without water. Cover the pan and heat the spinach just until it is thoroughly thawed. Drain and chop very fine. Blend the chopped spinach with the garlic, lemon juice, salt and olive oil. Oil an oval or square baking dish and put the spinach in the bottom. Top with polenta, dot with butter and sprinkle with Parmesan cheese. Bake in a 375°F. oven for 15-20 minutes, or until the polenta is delicately brown. Serve as an accompaniment to beef, veal or pork dishes.
POLENTA WITH PEAS AND PANCETTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta.
CREAMY POLENTA WITH SPINACH
Delicious, comforting and ready in five minutes
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Number Of Ingredients 3
Steps:
- Cook the polenta according to pack instructions. When the polenta is softened and smooth, stir through the mascarpone and spinach. Leave for 30 secs until the spinach has just begun to wilt, stir again and then serve.
Nutrition Facts : Calories 240 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.14 milligram of sodium
POLENTA WITH SPINACH AND PEAS (FOR ONE)
Make and share this Polenta With Spinach and Peas (for One) recipe from Food.com.
Provided by BecR2400
Categories Grains
Time 35m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine polenta and water in a small saucepan. Slowly bring to a boil over medium heat, whisking from time to time to break up any lumps that form.
- Add salt, reduce heat to low, and simmer, stirring occasionally, until polenta is thick, pulls away from the sides of the pan, and is no longer grainy on the tongue, 20 to 30 minutes.
- Stir in the spinach, peas, mascarpone and parmesan. Taste and adjust salt. Eat with a spoon.
Nutrition Facts : Calories 205.7, Fat 3, SaturatedFat 1.1, Cholesterol 4.4, Sodium 110.8, Carbohydrate 38.2, Fiber 5.5, Sugar 2.7, Protein 7.8
PARMESAN-RICOTTA POLENTA
Steps:
- Gather the ingredients.
- In a saucier or saucepan , combine water and milk. Bring to a simmer over medium-low heat. When it simmers, sprinkle the polenta gradually into the pot, stirring briskly with a whisk to prevent lumps from forming. Add a pinch of salt, and continue simmering over medium-low heat, stirring frequently with a whisk.
- Cook for about 20 minutes, until polenta does not have a gritty mouthfeel when tasted. Stir in 1/4 cup ricotta cheese and Parmesan cheese, and stir with a whisk or wooden spoon until cheese is melted.
- While polenta is cooking, chiffonade basil leaves : stack leaves and roll tightly into a cigar shape. Use a knife to cut through roll crosswise to make thin shreds of basil. Set aside.
- To serve, spoon a portion of polenta (about 1/2 cup) onto each plate. Top with a dollop of about 1 tablespoon ricotta cheese and sprinkle with some of the basil chiffonade. Serve immediately.
Nutrition Facts : Calories 105 kcal, Carbohydrate 8 g, Cholesterol 18 mg, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, Sodium 281 mg, Sugar 3 g, Fat 5 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
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