Polentapie Food

MEXICAN POLENTA PIE

Steps:

• preheat oven to 375°F.
• In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
• Add turkey, chili powder, cumin and cayenne.
• Cook until turkey is no longer pink, stirring to break up meat.
• Add beans, undrained tomatoes and salsa.
• Bring to boiling; reduce heat.
• Simmer gently 15 minutes.
• Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
• Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
• Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
• Sprinkle 1 cup of cheese over polenta in dish.
• Top with meat mixture.
• Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
• Bake, uncovered, for 35 minutes or until bubbly.
• Sprinkle with cilantro.
• Let stand 15 to 20 minutes before serving.
• Makes 12 servings.

POLENTA

Steps:

• Brush a 9- by 13-inch baking dish with butter. Fill a large pot with 6 cups water and bring to a boil. Bring a second saucepan with 4 cups water to a simmer, cover, and set aside.
• Whisk polenta, salt, pepper, and herbs into the first pot of boiling water. Reduce heat to medium-low and cook, stirring continually until polenta thickens and begins to bubble. Stir in a 1/4 cupful of the simmering water to the polenta and cook while continuing to stir until absorbed. Repeat with remaining water until polenta is soft and creamy.
• Serve hot in bowls. Or for molded polenta, pour while hot into the prepared baking dish and chill in the refrigerator to set, about 1 hour.

MEXICAN POLENTA PIE

Steps:

• Place the pork, beans, beer, water, tomatoes, salsa, seasoning, and garlic in the slow cooker. Cook on high for 4 hours or low for 6-7 hours. When pork is cooked through and beans are tender, shred the pork in the slow cooker with two forks.
• Bring water to a boil in a large non-stick pan; add a pinch of salt. Add polenta and cook over medium low heat. It will splatter, so be careful! After a while the polenta should stop bubbling - stir in the corn. Continue stirring every once in a while to prevent it from sticking all over the bottom. It will thicken as it cooks - cook for about 20-25 minutes for a soft polenta, adding more water if necessary and seasoning it with salt and pepper.
• Preheat the broiler. Arrange the meat and bean mixture in the bottom of a large pie, casserole, or baking dish and spread the polenta over the top. Cover with cheese (I used about a cup of shredded Mozzarella). Place under a broiler for a few minutes until cheese is melted.

POLENTA PIE

Steps:

• Combine mushrooms and 1/2 cup hot water in a small bowl; set aside.
• Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.
• Place broccoli in colander and squeeze out excess water; set aside.
• Heat oven to 400F.
• In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to a boil.
• Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly.
• Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
• Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.
• Spread polenta mixture evenly in prepared pan.
• Sprinkle on tomato and remaining Parmesan.
• Bake 20 to 25 minutes or until edges begin to brown.
• Cool at least 30 minutes, or serve at room temperature.

BAKED POLENTA PIE

Steps:

• In large pot or dutch oven bring water to full boil. Add salt. Slowly add polenta. Whisk for 5 minutes until slighly combined. Some water will remain. Cover with lid slightly askew so some steam escapes. Continue to simmer stirring every few minutes for about 25 minutes or until polenta is smooth ans soft.
• Remove polenta from heat. Add butter and parmesan.
• While polenta is cooking, start sausage ragu
• In a large skillet, brown the sausage. Drain any exccess grease. Add onion and pepper and cook until soft. Add garlic and saute for a few minutes. Add tomato paste and crushed tomatoes. Simmer for a few minutes. Add herbs, salt and pepper. Simmer about 10 minutes until thick. Taste. More salt?
• Pour the polenta over the ragu and smooth with the back of a spoon
• Bake for 30 minutes or until puffy and hot in the middles. Top with mozzarella and bake for additional 5 minutes.
• Let cool for 10 minutes before serving. The longer you allow to cool the firmer the polenta will become.
• Store leftovers in fridge for up to 3 days.

CHILI POT PIE WITH POLENTA CRUST

Steps:

• To prepare chili: In 12-inch skillet, with broiler-safe handle (if not broiler-safe, wrap handle in double thickness of foil for broiling in oven later), heat oil on medium-high until hot. Sprinkle beef with 1/4 teaspoon salt. Add beef to skillet in 2 batches, and cook 4 to 5 minutes per batch or until beef is browned on all sides, stirring occasionally and adding more oil if necessary. With slotted spoon, transfer beef to bowl once it is browned.
• After all beef is browned, add onion, pepper, garlic, and serrano chile to same skillet, and cook on medium 8 minutes or until all vegetables are lightly browned and tender, stirring occasionally. Stir in tomato paste, chili powder, cumin, and 1/2 teaspoon salt; cook 1 minute, stirring constantly.
• Return beef, and any juices in bowl, to skillet. Add tomatoes with their juice, stirring and breaking up tomatoes with side of spoon; heat to boiling on medium-high. Reduce heat to low; cover and simmer 1 hour and 15 minutes, stirring occasionally. Add beans and cook Chili, uncovered, 15 minutes longer or until meat is tender.
• After adding beans to Chili, prepare Polenta Crust: In microwave-safe deep 4-quart bowl or casserole, combine milk, cornmeal, and 3/4 teaspoon salt until blended; whisk in boiling water. Cook in microwave on High 12 to 15 minutes. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first). Stir 2 more times during cooking.
• While polenta is cooking, preheat broiler.
• When Chili is done, skim off fat. Spread polenta evenly over Chili in skillet. Place skillet in broiler 6 to 8 inches from source of heat, and broil polenta 3 to 4 minutes or until lightly browned, rotating skillet if necessary for even browning. Let pot pie stand 10 minutes for easier serving. Makes about 9 cups.

VEGETARIAN POLENTA PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, garlic, and oregano in the hot oil until softened, 5 to 10 minutes. Remove skillet from heat.
• Pour water into a pot and bring to a boil; add polenta and a pinch of salt. Whisk and cook polenta until thickened, 3 to 5 minutes. Remove from heat.
• Spread and flatten polenta into a 9-inch pie plate, forming a crust. Cool to room temperature.
• Layer diced tomatoes into the cooled crust; top with onion mixture. Sprinkle Parmesan cheese over filling.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

POLENTA TAMALE PIE

Steps:

• Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro; season with salt and pepper.
• Oil 13x9x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro. (Can be made 1 day ahead. Cover with foil; chill.)
• Preheat oven to 350°F. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.

BASIC POLENTA

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

VEGETABLES & CREAMY POLENTA RECIPE

Steps:

• Whisk cornmeal, milk, broth and 1/4 cup cheese in large microwaveable bowl until blended. Microwave on HIGH 16 min. or until thickened, stirring after 8 min.
• Meanwhile, cook zucchini, peppers, onions, tomatoes and dressing mix in large saucepan on medium heat 10 min. or until peppers and onions are crisp-tender, stirring frequently.
• Spoon vegetable mixture over polenta; sprinkle with remaining cheese.