HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
POLENTA CHILI CASSEROLE
Our Test Kitchen created this delicious vegetarian bean and polenta bake that combines spicy chili, mixed veggies and homemade polenta. It's a warm and comfy casserole that is sure to please everyone, vegetarian or not.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan. , Remove from heat. Stir in 1/4 cup cheddar cheese until melted., Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions. , Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 297 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 556mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein.
CHILI WITH POLENTA AND VEGETABLES
Creamy polenta serves as an excellent canvas for hearty beef chili and garlicky sauteed spinach and mushrooms. If you make the chili in advance, the rest of the dish comes together quickly enough for a weeknight.
Provided by Riley Wofford
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a pot, bring milk and 2 1/2 cups water to a simmer; season lightly with salt. Whisking constantly, add polenta in a thin stream. Reduce heat to low; cook, whisking occasionally, until polenta is tender and creamy, about 5 minutes. Remove from heat; stir in butter. Season with salt and pepper; cover to keep warm.
- In a large skillet over medium-high, heat oil and garlic until fragrant, 1 to 2 minutes. Remove and discard garlic; add mushrooms and cook, stirring, until browned, 10 to 12 minutes. Add spinach; season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Add vinegar; cook 30 seconds. Season with salt and pepper.
- Reheat chili. Serve with vegetables over polenta.
BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
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.
ITALIAN PORK CHILI WITH POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and let cool. Peel, seed and chop the pepper. Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat. Add the sausage and pancetta and cook until well browned. Add the ground pork, thyme, fennel seeds, garlic, chile peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine. Bring 2 cups chicken stock and the milk to a low boil in a saucepan. Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes. Remove from the heat. Add the butter and then the cheese, stirring until melted. Season with salt and pepper. Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese. Garnish with parsley. Cook's Note: The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, and prepare the polenta before serving.
EASY POLENTA WITH TOMATO SAUCE
My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.
Provided by Jacquita
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
- Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
- Bake for 10 minutes in the preheated oven, or until sauce is bubbling.
HEARTY PUMPKIN CHILI WITH POLENTA
Feel free to make this healthy chili a day ahead. It reheats nicely, and the polenta stays good for a few days in an airtight container in the fridge.-Wendy Rusch, Trego, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook the first five ingredients over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes, pumpkin, 1 tablespoon sugar, chili powder, pie spice, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally., Meanwhile, in a large heavy saucepan, bring milk, cream, butter, and remaining sugar and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 2-3 minutes or until polenta is thickened and pulls away cleanly from sides of pan (mixture will be very thick)., Pour into a greased 9-in. square baking pan. Let stand until firm, about 30 minutes., Stir beans into chili; heat through. Cut polenta into six pieces. Serve with chili.
Nutrition Facts : Calories 547 calories, Fat 27g fat (14g saturated fat), Cholesterol 99mg cholesterol, Sodium 1581mg sodium, Carbohydrate 55g carbohydrate (17g sugars, Fiber 11g fiber), Protein 26g protein.
MEXICAN-STYLE CHILI WITH POLENTA SQUARES
This recipe is a favorite because it is so easy to make and very tasty. If you can't find Mexican-style tomato sauce, you can use regular tomato sauce and a can of drained diced green chiles. This recipe can be made vegan by either using soy cheese or leaving it out all together.
Provided by ksduffster
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Coat a 9" square baking pan with cooking spray. In a medium saucepan, bring 2 cups water to a boil with salt. In a small bowl, whisk together remaining 1 cup water and cornmeal. Gradually stir into boiling water until mixture has thickened, about 1 minute. Pour into prepared pan and spread evenly. Place in refrigerator to firm up, at least 30 minutes.
- Meanwhile, in a large saucepan, heat oil over medium heat. Add onions and garlic. Cook, stirring occasionally, until softened and slightly golden, about 5 minutes.
- Add beans with their liquid, tomato sauce, chili powder, and cumin; stir to combine. Bring slowly to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring frequently.
- Remove polenta from the refrigerator and cut into 16 squares. Coat a large griddle or frying pan with cooking spray and heat over medium heat until hot. Add polenta squares, in batches if necessary, and cook, turning, until lightly browned on both sides, about 6 minutes total.
- To serve, spoon chili into 8 individual bowls. Top each bowl with 2 polenta squares and sprinkle each with 2 tablespoons cheese.
Nutrition Facts : Calories 226.5, Fat 4.5, SaturatedFat 1.6, Cholesterol 6.3, Sodium 544.4, Carbohydrate 38.6, Fiber 7.7, Sugar 5, Protein 10.1
POLENTA WITH GREEN CHILES AND CHEESE
We love polenta, this is a delicious with green chiles and cheese. This can be made 1 day ahead and refrigerated.Makes 4 main course servings or 8 side dish servings. I got this recipe off of the internet.
Provided by Barb G.
Categories Grains
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
- Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese.
- Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream.
- REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
- Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.
THREE-BEAN CHILI WITH POLENTA CRUST
Easy to assemble, this zesty one-dish meal is ideal for a busy weeknight or to serve last-minute guests. Dial down the heat by using a Mexican blend instead of the chili seasoning.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute onion and pepper in oil until tender. Add the garlic, chili seasoning, brown sugar and allspice; cook 1 minute longer. Stir in the beans, broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Transfer to an ungreased 11x7-in. baking dish (dish will be full). Place dish on a baking sheet. Arrange polenta slices over top; sprinkle with cheese., Bake, uncovered, at 375° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 393 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 1495mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 11g fiber), Protein 18g protein.
CHILI CASSEROLE WITH POLENTA TOPPING
Make and share this Chili Casserole With Polenta Topping recipe from Food.com.
Provided by VegSocialWorker
Categories Beans
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the kidney beans, beef-style crumbles, corn kernels, diced tomato, tomato sauce, chili powder, cayenne pepper, 1 teaspoons of the salt, the onion powder, and cumin. Spread the mixture into a 9-inch by 13-inch baking dish. Set aside.
- To create the polenta, in small saucepan, combine the water, cornmeal, margarine, and the remaining 1 teaspoons of salt and allow to stand for 10 minutes. Bring the mixture to a boil over high heat, stirring constantly. Reduce the heat to medium-low and cook, stirring frequently, for 12 to 15 minutes or until a spoon leaves a line when drawn through the mixture.
- Pour the polenta over the mixture in the baking dish and spread it to the edges.
- Allow it to cool and firm up for 15 minutes.
- Sprinkle the paprika over the polenta then bake at 375°F for 20 to 25 minutes or until the polenta is golden on top.
Nutrition Facts : Calories 291.2, Fat 4.5, SaturatedFat 0.9, Sodium 2035.5, Carbohydrate 54.6, Fiber 13.6, Sugar 9.6, Protein 13.1
SIMPLE CHILI WITH POLENTA
Customizable, yet simple. Everyone I've served this to has loved it; it's easy, unique, and cheap company fare. My version is low-fat and free of wheat and gluten. I cannot tolerate spicy food at all, so if you want it hot, add more cumin and some chili powder. If desired, add sauteed, chopped onions or bell peppers. You can grate any desired cheese on top if you want.
Provided by Laura Meehan
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Polenta: boil water, then stir 1 cup cornmeal into 1 cup (cold) broth.
- Add boiling water and salt, and bring to a boil. [Start cooking chili while waiting for it to boil.].
- Once it boils, lower heat and cover. Stir occasionally and cook for about ten minutes, until thick (starts clinging to the sides of the pan). Remove from heat and stir in parmesan. Serve warm.
- For chili: Brown turkey in a medium-large saucepan. If adding onions or peppers, can cook them at the same time.
- Add tomatoes (undrained), black and pinto beans, and desired seasonings. Start with a small amount of seasoning and add gradually to avoid "Oh no! It's too spicy!" for you wimps like me. :).
- Bring to a simmer and ladle polenta into bowls. Spoon chili on top; add grated cheese if desired.
Nutrition Facts : Calories 553.1, Fat 8.3, SaturatedFat 2.3, Cholesterol 47.2, Sodium 1207.7, Carbohydrate 89.4, Fiber 23.8, Sugar 8.3, Protein 34.1
CHILI POBLANO POLENTA
This is a great side dish to grilled meats. If you're unable to find the Mexican crema, you can use creme fraiche or sour cream. This recipe comes from the Manzanilla restaurant in Ensenada, Mexico.
Provided by Hey Jude
Categories Peppers
Time 26m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut roasted, peeled chilies into thick slices; combine chili, water and whipping cream in a blender; blend until smooth.
- Pour the mixture into a saucepan; heat to a boil; add the butter, salt and pepper.
- Slowly stir in the polenta; turn the heat to low and cook, stirring, until the polenta grains have softened, about 3 minutes.
- Serve with a dollop of the crema as a garnish.
- Note: to roast chilies, hold with a fork over a gas flame to blacken skin on all sides; place in a paper bag or bowl covered with plastic wrap until cool; remove stem, skin and seeds.
- You can also roast them over an outdoor grill.
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VEGETABLE CHILI WITH POLENTA RECIPE - REAL SIMPLE
From realsimple.com
5/5 (327)Total Time 40 minsServings 4Calories 468 per serving
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder, and cumin and sauté until onions are soft.
- Add the tomatoes and 1 cup water. Bring to a simmer, partially cover with a lid, and cook 10 minutes.
- Add the beans and return to a simmer. Continue cooking, uncovered, for 15 minutes or until the chili is thick.
ONE-POT CHILLI WITH A POLENTA COBBLER CRUST RECIPE ...
From deliciousmagazine.co.uk
Cuisine American RecipesTotal Time 1 hr 50 minsCategory Lentil RecipesCalories 566 per serving
- Heat the oil in a flameproof casserole, add the onion and garlic, then cook over a low-medium heat, stirring, until the onion has softened and taken on some colour (about 5 minutes). Add the dried spices and fresh chilli. Cook, stirring, for a couple more minutes. Add the mince, season well, turn up the heat, then fry for 5 minutes to brown, breaking it up with a wooden spoon.
- Stir in the tomato paste, then pour over the tomatoes and stock. Bring to the boil, then lower the heat, cover and simmer for 45 minutes. Remove the lid, skim off any fat, then stir through the kidney beans and coriander. Season to taste.
- Preheat the oven to 200°C/fan180°C/gas 6. To make the cobbler topping, mix the polenta, flour, baking powder, salt and cheese in a bowl. Mix the egg with the milk, then stir through the dry ingredients until combined. Dollop spoonfuls onto the chilli, around the edge of the casserole, about 3cm apart. Bake for 15 minutes, then serve.
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From delishknowledge.com
5/5 (1)Total Time 45 minsCategory DinnerCalories 465 per serving
- Bring 4 cups of water to a boil over medium-high heat. Add in the salt and polenta, whisking gently in a steady stream. Continue to whisk until the polenta is thickened. Turn down the heat to low and keep whisking until polenta is thick, about 2 minutes.
- Cover the polenta and keep cooking. Remove lid and give the polenta a vigorous stir every 5-10 minutes, making sure to scrape the sides and bottom. Continue to do this until polenta is super creamy and thick, about 30-35 minutes. Right before serving, stir in the cheese, if using.
- . Heat the olive oil over medium heat in a large saucepan. Add the onion and cook for 5 minutes, or until onion is translucent.
- Add in the beans, tomato sauce, maple syrup, soy sauce and paprika and reduce heat to low. Cook another 5 minutes, until mixture has started to thicken. Stir in the balsamic vinegar before serving and season with salt and freshly ground pepper.
CHILI AND POLENTA PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- Bring 3 1/2 cups water to a boil in a large saucepan over medium-high heat. Gradually stir in polenta. Reduce heat, and cook, stirring constantly, 3 minutes or until thickened. Stir in butter and next 5 ingredients.
- Press half of mixture into a lightly greased 11- x 7-inch baking dish; top evenly with chili with beans, and spread with remaining polenta mixture.
- Bake at 375° for 25 minutes. Sprinkle with Colby-Jack cheese, and bake 5 more minutes. Serve with desired toppings.
VEGETABLE CHILI WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 468 per servingTotal Time 45 mins
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder, and cumin and sauté until onions are soft. Add the tomatoes and 1 cup of water. Bring to a simmer, partially cover with a lid, and cook 10 minutes. Add the beans and return to a simmer; continue cooking, uncovered, 20 minutes, until the chili is thick. Remove from heat and stir in the vinegar. Season to taste with salt and freshly ground pepper.
- While the chili cooks, prepare the polenta according to package directions (5 to 8 minutes), and stir in the butter. Season to taste with salt and freshly ground pepper. Divide between 4 bowls and ladle chili over top. Spoon a little salsa on top, if desired.
CHILI CHEESE POLENTA - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
4/5 (8)Category Main CourseCuisine AmericanTotal Time 55 mins
- Mix together the cornmeal, water, chicken broth and salt in a medium sized saucepan. Bring to a boil, stirring constantly. Once it reaches a boil, reduce the heat to medium, stirring frequently. Cook for around 6 minutes or until the mixture is very thick.
VEGETARIAN CHILI WITH CREAMY POLENTA - DELISH KNOWLEDGE
From delishknowledge.com
5/5 (3)Category MainCuisine AmericanTotal Time 55 mins
- Make the chili: Heat 1 tbsp. olive oil in a large saucepan. Add the onion and cook until soft, about 5 minutes. Add the chopped zucchini, green pepper, garlic cloves, jalapenos, and spices.
- Reduce heat to low and simmer for 15 minutes. If the chili becomes too thick, you can thin with a bit of vegetable broth.
CHILI CHEESE POLENTA - HOW SWEET EATS
From howsweeteats.com
5/5 (3)Servings 4Cuisine AmericanCategory Main Course
- In a medium saucepan, heat the olive oil over medium heat and add the onions, peppers and garlic. Stir to coat in the oil then cook until slightly softened, about 5 minutes. Stir in the chili powder, cumin, paprika, chili powder, pepper flakes, salt and pepper. Add in the tomato paste. Stir well to distribute the spices and paste, cooking for another 5 minutes. Add in the ground beef and break it apart with a wooden spoon. Cook, stirring occasionally, until the beef cooks through, about 10 minutes.
- While the chili is simmering, bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta Turn the heat down to medium low and continue to stir until the mixture thickens. Once the mixture has come together and the cornmeal is thoroughly combined, reduce the heat to low and cover. Cook until the polenta is creamy and resembles the consistency of oatmeal, stirring occasionally, for about 30 minutes. If at any time the polenta looks parched, dry or too thick, add in some extra chicken stock ¼ cup at a time. After 30 minutes, stir in the butter, cheese, salt and pepper.
VEGAN WHITE BEAN CHILI WITH BAKED POLENTA FRIES - ANOTHER ...
From anothermusicinadifferentkitchen.com
Cuisine AmericanTotal Time 55 minsCategory Main CoursesCalories 405 per serving
- Whisk in the nutritional yeast, thyme, chili powder and salt and start slowing adding the polenta as you continue whisking. Be sure to keep the heat low so that the polenta doesn’t start to brown. Cook for about 5 minutes until the mixture gets very thick.
- Add the cooked mixture to the baking dish and spread it evenly. Place the polenta in the fridge and allow it to set for at least 2 hours or overnight.
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5/5 (2)Total Time 30 minsCategory DinnerCalories 606 per serving
- Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.
- Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.
- Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.
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