Soft Polenta With Roasted Herbs Food

ROASTED ROOT VEGETABLES WITH POLENTA

Steps:

• Preheat oven to 375 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables with the olive oil and salt and pepper to taste. Add fresh herbs if using. Spread vegetables in an even layer.
• Combine polenta, water, and salt in a 2-quart baking dish and stir together. Place polenta and vegetables in the oven. If you can't fit both pans on the same (middle) rack, place vegetables on a lower rack. Roast vegetables for 30 to 40 minutes, stirring every 10 minutes or until soft and beginning to caramelize. Remove from the oven.
• If serving this with marinara sauce, make the sauce while the vegetables and polenta are in the oven.
• Continue to bake the polenta until it has been in the oven for 40 to 45 minutes and has absorbed the water. Remove from oven and stir in butter. Use a fork or a spatula to stir the polenta well, and return to oven for 5 to 10 more minutes. Remove from oven and stir again. Carefully taste a little bit of the polenta; if it is not completely soft, return to the oven for 5 to 10 more minutes.
• Remove polenta from oven and stir in 1/3 cup grated Parmesan, if using. Immediately spoon polenta onto plates and make a depression in the middle. Ladle on some marinara sauce and top with a generous spoonful of roasted vegetables. Sprinkle on remaining Parmesan and serve.

SOFT PARMESAN POLENTA WITH ROAST BALSAMIC VEGETABLES

Steps:

• 1. Preheat the oven to 220C. Preheat one large or two regular baking trays in the oven for 30 minutes. 2. Place the onion, capsicum, zucchini, pumpkin and garlic in a bowl. Drizzle with the oil, season with salt and freshly ground black pepper and toss to coat. Remove the trays from the oven and quickly add the vegetables. Roast for 30 minutes, or until the vegetables are tender and lightly caramelised. 3. Meanwhile, bring 1 litre salted water to the boil in a large saucepan. Add the polenta in a slow, steady stream, whisking constantly, until smooth. Reduce the heat to low, cover and simmer for 10 minutes, or for as long as specified in the packet instructions, stirring occasionally. Remove from the heat. Stir in the parmesan and butter until smooth and season well. 4. Drizzle the hot vegetables with the balsamic glaze, sprinkle with the basil and gently toss to coat. 5. Serve the soft polenta with the roast vegetables.

SOFT POLENTA

Steps:

• Bring 3 cups water to a full boil in a heavy pot. Simmer the remaining water close by.
• Add the salt and rapidly stir the water with a whisk, creating a vortex. Continuing to stir constantly, add the polenta in a thin stream into the vortex.
• Continue to stir after all the polenta has been added, then lower the heat to a simmer rather than a boil.
• As the polenta thickens, replace the whisk with a long-handled wooden spoon.
• Add the 1 cup of remaining water and continue to stir. Break up any lumps with the back of the spoon pressed against the pot.
• Continue stirring the polenta, reaching to the bottom of the pot as necessary, until it gets thick and pulls away from the sides of the pot.
• Taste the polenta to test tenderness; add additional water if necessary. The polenta can take 15 to 60 minutes to cook properly, depending on its type.
• During the last 5 minutes of cooking, stir in the pepper and butter, then add the cheese.
• Remove from heat.
• If serving immediately, pour onto a large platter or into a bowl or individual dishes.

POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE

Steps:

• Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
• *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.

SOFT POLENTA WITH ROAST SQUASH, KALE & HAZELNUTS

Steps:

• Boil the kettle, put the shallots in a bowl, pour over kettle-hot water and set aside for 10 mins. This will make them much easier to peel. Heat oven to 200C/180C fan/gas 6.
• Once cooled a little, drain and peel the shallots, and halve any large ones. In a large roasting tin, toss the shallots and squash with 1 tbsp oil and some seasoning. Roast for 25 mins.
• Add the thyme, garlic, chilli, nutmeg, kale, lemon zest and hazelnuts to the roasting tin. Season and toss with the remaining oil. Return to the oven for another 15 mins.
• While the vegetables are roasting, bring the stock to the boil in a saucepan. Pour in the polenta in a thin, steady stream, whisking continuously. Cook for 2-3 mins, then add the milk, season well and stir in the cheese. The polenta should have the consistency of loose mashed potato. Keep warm until ready to serve - the polenta will form a skin and thicken if left for too long, so cover with a piece of baking parchment, and stir in some extra milk if you need to.
• To serve, pour the warm polenta onto a large serving platter and top with the roasted veg. Squeeze over a little lemon juice and finish with some parmesan shavings.

ROASTED VEGGIES WITH CREAMY POLENTA

Steps:

• Pre-heat oven to 400F degrees
• In a medium pot bring 3 cups of water to a boil.
• Meanwhile wash and cut the veggies. They all shoud be about the same size (see note). Transfer prepared vegetables to a large lined sheet pan. Drizzle with some olive oil and season with salt, pepper and fresh thyme. Bake for 25 minutes.
• When water is boiling add in 1 cup of milk (of choice) and polenta (corn grits). Turn heat to medium low and whisk. The polenta thickens quickly and will need to be stirred often or else it will clump up. Cook polenta for about 10-12 minutes. Add butter, grated parmesan cheese and if needed a pinch of salt. Whisk to incorporate. Polenta is done when is thick, creamy and it starts to bubble.
• Serve roasted veggies over Polenta. Top with fresh thyme and grated parmesan cheese.

SOFT POLENTA

Steps:

• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
• Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
• Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.

HERBED CHEESE POLENTA

Steps:

• Bring water to a boil in a large, heavy pot.
• Add the salt.
• Gradually whisk in the cornmeal.
• reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.
• Remove from heat.
• Add the cheese, milk butter, herbs and pepper.
• Stir until the butter and cheese melt.
• Transfer the polenta to a bowl and serve.

HERBED POLENTA

Steps:

• Bring four-and-a-half cups of stock to a simmer in a heavy saucepan. Add the cornmeal very slowly, stirring constantly. The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist. When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
• Season to taste with salt and pepper and stir in the butter and herbs. Serve at once. The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it. Reheat it gently, stirring constantly, then serve.
• Serve with a generous dusting of the Parmesan cheese.

BAKED HERBED POLENTA

Steps:

• Bring water and salt to boil in large saucepan. While whisking water in circular motion, pour in cornmeal in a slow steady stream, keeping the water boiling as you do so. Reduce heat to low and continue to cook, stirring constantly, until mixture is thick, from 5 to 15 minutes depending on kind of cornmeal used. Add cream, Parmesan and herbs. Pour into greased pan. Cool and refrigerate, covered. Preheat oven to 400 degrees F. Cut polenta into slices and brush with oil. Place on cookie sheet and bake for 10 to 15 minutes or until heated through.

POLENTA WITH HERBS

Steps:

• In a medium saucepan, over medium-low heat, the heat the oil with the garlic, and cook until softened, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the broth and milk, and bring to a boil over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not all grainy, about 30 minutes. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Serve.

SOFT POLENTA WITH ROASTED HERBS

Steps:

• In a large saucepan, heat olive oil over high heat until very hot. Add the garlic and shallots and saute until they begin to give off their aroma, 2-3 minutes.
• Add the stock and heat just to a boil. Gradually whisk in the polenta to avoid lumps from forming. Cook until the polenta is thick, 3-4 minutes. Add the cheese and cream and mix well. Season with salt and pepper and remove from the heat. Set aside.
• In a small saute pan over high heat, cook the butter until golden brown, 2-3 minutes.
• Add the herbs and immediately remove the pan from the heat. Stir the pan roasted herbs into the polenta and serve right away. Enjoy!

SOFT POLENTA WITH ROASTED RED PEPPERS

Steps:

• In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
• Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.

HERBED POLENTA

Steps:

• In a medium pot, bring broth to a boil. Whisking constantly, slowly add polenta. Continue whisking until thickened, 1 to 2 minutes. Reduce heat to low, season with salt and pepper, and simmer gently, whisking occasionally, until thick and creamy, about 25 minutes. Remove from heat and stir in herbs. Serve immediately.

CREAMY POLENTA

Steps:

• Gather the ingredients.
• Place the cornmeal in a heavy stockpot.
• Gradually add 2 cups of the water and the salt to the cornmeal, whisking the mixture as you add the water, until the cornmeal and water are well combined and free of any lumps.
• Bring the remaining 2 cups of water to a boil in a small pot.
• Add the boiling water gradually to the cornmeal mixture while whisking.
• Cook the cornmeal mixture over medium-low heat, stirring constantly, for 3 to 4 minutes, until the mixture reaches a gentle simmer.
• Add the milk and butter and continue to cook over low heat, whisking, for 10 minutes longer.
• Taste the polenta for seasoning and add more salt if needed.
• Add more liquid (milk, cream, or water) if the mixture seems too thick. If the mixture is too thin, cook the polenta a bit longer-watching carefully and stirring constantly to prevent sticking-until a desired consistency is reached. The mixture should be thick but will thicken even more as it cools.
• Remove from the heat and stir in the cheddar and Parmesan until they are melted and incorporated.
• Serve the polenta warm with extra grated Parmesan cheese on the side.

HERBED POLENTA

Steps:

• Bring small pot of water to boil.
• Add herbs and blanch 5 seconds.
• Drain.
• Refresh under cold water and drain.
• Place herbs and oil in blender and puree. Cover; chill.
• (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
• Cook until thickened, stirring often, about 5 minutes.
• Add cream.
• Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts

HERBED POLENTA

Steps:

• Bring the 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. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

POLENTA WITH MASCARPONE AND ROASTED GARLIC

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.