POLENTA WITH ROASTED GARLIC
The Polenta with Roasted Garlic recipe out of our category Grain! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Side Dish
Time 3h
Yield 6
Number Of Ingredients 8
Steps:
- Slice off top quarter of garlic bulb, exposing the flesh of the cloves. Place on a 12" x 12" piece of aluminum foil.
- Sprinkle garlic with salt and pepper and pour olive oil on top. Rinse thyme, shake dry, and scatter around the garlic. Seal foil firmly, transfer to a baking sheet, and bake in a preheated oven at 350°F on the middle rack for 1 1/4 hours.
- Remove garlic from oven and let cool.
- Squeeze the garlic bulb gently to take the garlic cloves out of skins.
- In a pot, bring milk, 1 cup water, and 1/2 teaspoon salt to a boil.
- Pour in cornmeal, stirring constantly.
- Reduce the heat to medium-low; simmer polenta, stirring often, for 30 minutes. Stir in garlic and cook 10 minutes more. Finely grate the pecorino.
- At the end of the cooking time, stir cheese into polenta and season with salt and pepper.
Nutrition Facts : Calories 190 kcal, Fat 6 g, SaturatedFat 2.7 g, Protein 7 g, Carbohydrate 24 g, Sugar 0 g, Cholesterol 11 mg
ROASTED GARLIC POLENTA CAKES
Old school, but delicious. Polenta cakes have been around for ages and there is a reason for that. They are simple, inexpensive and very satisfying. The possibilities are endless with how you can flavour them and they compliment many dishes.
Number Of Ingredients 10
Steps:
- Line a casserole dish with plastic wrap and set aside.
- 2. Preheat a large heavy bottom pot on medium-low heat. Add the butter, onion and garlic and sauté until nicely browned, stirring occasionally.
- Once brown, add the milk and water and turn the heat up to bring to a boil. Keep a close eye on the pot as milk loves to boil over and make a huge mess.
- Just as the milk reaches a boil, reduce heat to medium-low again and using a whisk, slowly stir in the corn meal. Make sure the corn meal is evenly distributed and there is no clumping.
- Season with salt, cumin and paprika and then cook for about 15 minutes. Make sure to give a good stir with a wooden spoon every 5 minutes or so and check that its not burning on the bottom.
- Once the polenta is soft and cooked, its time to stir in the parmesan cheese. Go with fresh grated Parmesano Reggiano if you can.
- Now pour the warm polenta into the plastic lined casserole dish and spread out and compact in an even layer with a wet spatula (so it does not stick) and place in the fridge to cool.
- After 2 hours or so, you can remove the polenta from the dish by lifting the plastic wrap. Place on a cutting board and cut into desired shape. Square, rectangle, circle with a cookie cutter, half moon etc.
- Fry cakes until warm and browned with a little butter in a preheated fry pan on medium heat. Serve as an appy or as part of dinner.
GARLICKY POLENTA
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the butter in a medium saucepan over medium-low heat until melted, then add the garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Add the chicken broth and increase the heat to medium-high. Bring to a boil, then turn the heat down to low and add the polenta, whisking. Cook, stirring regularly, until thick and creamy, about 10 minutes. Add the Parmesan, heavy cream, chives and pepper and stir to combine. Add salt to taste and serve immediately.
ROASTED GARLIC BEEF TENDERLOIN MEDALLIONS ON SOFT POLENTA
An elegant meal perfect for entertaining can be easy and quick - the beef and polenta is a terrific example.
Provided by Chef mariajane
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F '.
- In a deep saucepan, bring 1 cup of the cream and 2 1/2 cups water to a boil over medium-high heat.
- Meanwhile, in an ovenproof skillet, melt butter over medium heat. Add garlic, reduce heat to medium-low and sauté for about 5 minutes or until golden; transfer half to a bowl, set skillet aside.
- Mash reserved garlic with 1/2 teaspoons salt and 1/4 teaspoons pepper in bowl; stir into boiling cream mixture.
- Gradually pour in cornmeal, while stirring. Reduce heat to medium-low and cook, stirring often, for about15 minutes or until polenta is thick.
- Meanwhile, return skillet, with garlic, to high heat; heat until sizzling. Season beef medallions with salt and pepper; add to skillet and sear each side for 1 minute.
- Transfer to oven and roast for about 15 minutes for medium-rare or until desired doneness.
- Transfer beef to a warmed plate; tent with foil.
- Return skillet to medium-high heat and pour in wine; boil, scraping up brown bits for 1 minute.
- Whisk flour into remaining cream, gradually whisk into skillet. Simmer, whisking for about 2 minutes or until slightly thickened. Season to taste with salt and pepper.
- Stir Parmesan and basil into polenta and divide among serving plates; place beef on top and spoon sauce over top.
Nutrition Facts : Calories 343.9, Fat 20.6, SaturatedFat 12.4, Cholesterol 59.8, Sodium 279.6, Carbohydrate 25.7, Fiber 1.9, Sugar 0.7, Protein 9.9
CREAMY PARMESAN GARLIC POLENTA
Make and share this Creamy Parmesan Garlic Polenta recipe from Food.com.
Provided by sofie-a-toast
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
- 2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
- 3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.
WHITE BEANS, POLENTA, ROASTED TOMATOES AND GARLIC
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield 2 servings as main course
Number Of Ingredients 13
Steps:
- To make the beans, preheat oven to 400 degrees.
- Fill a small saucepan with enough water to cover the garlic. When water boils add garlic and cook one minute. Drain and repeat this procedure three times -- it will eliminate the harshness and leave the flavor. Mash the garlic with garlic press; set aside.
- Lightly oil a roasting pan and place tomatoes in pan. Roast 10 to 15 minutes, turning once, until juice is released and skins have puckered. When tomatoes are ready, peel and add to pot large enough to hold all the ingredients for the beans.
- Add the garlic, sage, stock and beans. Simmer until mixture is thick and most of the liquid has evaporated. Season with salt if desired and pepper.
- To make the polenta meanwhile, boil water in small pot with the butter, milk and salt.
- When water boils, reduce heat slightly and slowly whisk in polenta. Reduce heat to very low and cook the polenta 3 to 5 minutes, stirring frequently.
- To serve, spoon polenta into a shallow bowl or plate and spoon bean sauce over top.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 13 grams, Carbohydrate 94 grams, Fat 20 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 353 milligrams, Sugar 7 grams, TransFat 0 grams
HONEY GARLIC CHICKEN WITH CHEESY POLENTA
Provided by Sexy Veggie
Number Of Ingredients 11
Steps:
- Polenta
- Preheat the oven to 350° F
- In an oven-proof bowl, add one cup of cornmeal and water. (For firm polenta, use 4 cups water; for soft polenta, use 5 cups water)
- Add a strong pinch of kosher salt, a grind or two of black pepper, a tablespoon or two of butter, the Parmesan cheese, and give it a stir
- Cook 30 minutes and stir again
- Cook 15+ minutes, or until nearly all the liquid is absorbed and stir it again
- Roast the Garlic
- Preheat the oven to 425° F
- Wrap the heads of garlic together in aluminum foil and place them on a baking sheet
- Roast for ~ 30-35 minutes
- Honey-Garlic Chicken
- While the garlic roasts prep 5-6 bone-in, skin-on chicken thighs
- To maximize crispiness, pat the chicken thighs dry with a paper towel, before seasoning the outsides with kosher salt, a few grinds of freshly cracked black pepper, and coat the skin sides with a little bit of olive oil
- Thinly slice the white ends of the scallions
- Slice the wider green ends and set them aside to be a garnish
- Heat an oven-proof skillet (cast-iron if you have it) over low to medium heat.
- Place the oil-coated skin sides of the chicken thighs down into the pan, and let them cook for ~ 5 minutes until the rendered fat from the chicken begins to cover the bottom of the pan
- Raise the heat to medium-high and readjust the chicken thighs so they're sitting in the fat
- Cook the skin side of the thighs until they're deeply browned and crispy (~ 10 minutes)
- Turn off the heat, flip the thighs onto their uncooked side, and throw in the sliced white ends of the scallions
- Take the roasted bulbs of garlic out of the oven and let them cool 5 or 10 minutes before squeezing the now-soft cloves into a bowl
- Mash the cloves into a paste with a spoon, and squeeze about ½ cup of honey over the top. Mix the two with a spoon.
- Spread the garlic-honey blend on top of the chicken thighs (which are still in the pan). Don't go crazy. A light layer will do, and you'll need to save some for your pan sauce
- Throw the skillet into your oven (which is still at 425°), and cook the thighs until the honey caramelizes and the chicken is cooked through to 165° (~ 15 minutes)
- Move the thighs from the skillet onto a plate and place the skillet back on the stovetop over medium heat
- Garliky Pan Sauce
- Melt 3 -4 Tbsp of butter in the pan
- Add the remaining honey-garlic blend, along with a couple of glugs of white wine vinegar
- Stir to incorporate it all into a sauce and also to remove the crispy chicken bits from the bottom of the pan. (This will only take a couple of minutes, no need to bring this to a simmer)
- Finish and Serve
- Scoop some creamy polenta into a bowl, load up a chicken thigh, give the whole thing a nice spoonful of sauce.
- Top it all with pepper, flaky sea salt, and sliced green scallions
Nutrition Facts : ServingSize 1 g, Calories 380 kcal, Carbohydrate 40.6 g, Protein 23.4 g, Fat 14 g, SaturatedFat 5 g, Fiber 1.5 g, Sugar 23.3 g
ROASTED GARLIC POLENTA
Provided by Food Network
Number Of Ingredients 5
Steps:
- In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes). Pour the polenta into a baking sheet to cool. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.
- To build the Polenta Napoleon:
- Place a bed of smoky greens on the plate and top with a polenta square. Top the square with a ladle of rosemary-scented white beans. Top the beans with another polenta square. Decorate the plate with roasted carrot sauce.
POLENTA WITH MASCARPONE AND ROASTED GARLIC
Categories Food Processor Garlic Side Bake Cornmeal Parsley Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.
- Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.
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- Preheat oven to 425°F. Place potatoes on a rimmed baking sheet and poke holes with a fork. Rub with 1 tablespoon oil.
- Cut off ¼ inch from top of garlic head to expose cloves; place on a large piece of foil. Drizzle garlic with 1 tablespoon oil; season with a pinch each salt and pepper. Wrap in foil and place on baking sheet with potatoes. Bake until potatoes are tender when squeezed, 40 to 45 minutes.
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FRIED GARLIC PARMESAN POLENTA RECIPE - BUDGET BYTES
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- Once boiling, add the polenta while continuously whisking to prevent lumps. Turn the heat down to low and let simmer until thickened (this will depend on the type of cornmeal you have--mine only took about two minutes).
- Once thickened, stir in the butter, grated Parmesan, and garlic powder until smooth. Serve warm, or spread the mixture out into a square or round casserole dish and let cool in the refrigerator, uncovered, until solid.
- Slice the solid polenta. Add a small amount of canola or vegetable oil to a non-stick skillet and warm over medium heat. Once the oil is hot and glistening, but not smoking, add the polenta slices and cook until golden on each side. Add more oil as needed to fry the remaining slices.
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- Place the potato chunks in a large saucepan and cover with boiling water. Put on the hob and cook for exactly 12 minutes on a high heat.
- Meanwhile put the oil in a very large roasting tray (or 2 smaller ones) and put the tray in your oven. If the oven is not already on, preheat to 220C/200C fan/gas mark 7/425F.
- Drain the potatoes and put them back in the saucepan. Leave to steam dry for 5 minutes, then add the polenta, plus a little salt and pepper on top of the potatoes. Put the lid on and shake the pan to rough up the edges, and evenly distribute the polenta and seasoning.
- Tip the potatoes into the roasting tray, taking care not to splash yourself with hot fat, and turn the potatoes in the oil to coat them. Cook the potatoes for a total of 1 hour.
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- Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste if needed.
- Serve the warm polenta in bowls with the roasted vegetables and their juices over the top, sprinkle with additional cheese if you like.
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