Any polenta recipes please?!
On holiday I had polenta served with stewed lamb - it looked rather like mashed potato, but was creamy and very tasty!. I'd be most grateful for a recipe for this, or any other favourite polenta dishes!. Thank you!Www@FoodAQ@Com
Answers:
Cheesy Polenta
"This versatile side dish would work great along with pork, chicken, beef or fish!. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps!."
INGREDIENTS
2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup polenta or yellow cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded
Method
In a large pot over medium-high heat, bring milk, water, and salt to a boil!. Gradually whisk in polenta!. Reduce heat to low, and cover!. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking!. Remove pot from stove, stir in pepper and butter!. Gradually stir in cheese!. Serve!.
or try this one
Italian Summer Squash Polenta Bake
"Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread!."
INGREDIENTS
3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
1 red bell pepper, chopped
1 cup spaghetti sauce
4 tablespoons olive oil
1 pinch garlic salt
ground black pepper to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (18 ounce) package prepared polenta
Method
1) Preheat oven to 350 degrees F (175 degrees C)!.
2) Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil!. Season with garlic salt and pepper!. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce!. Stir, cover and simmer until vegetables are slightly tender!.
3) Slice polenta into 1/2 inch circles and season with garlic salt and pepper!. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan!. Pan fry seasoned polenta in hot oil, about 3 minutes per side!.
4) Remove from oil and layer the slices in a large casserole dish!. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese!.
5) Bake casserole for 30 minutes!. Remove from oven and let cool for 5 minutes before serving!.Www@FoodAQ@Com
"This versatile side dish would work great along with pork, chicken, beef or fish!. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps!."
INGREDIENTS
2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup polenta or yellow cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded
Method
In a large pot over medium-high heat, bring milk, water, and salt to a boil!. Gradually whisk in polenta!. Reduce heat to low, and cover!. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking!. Remove pot from stove, stir in pepper and butter!. Gradually stir in cheese!. Serve!.
or try this one
Italian Summer Squash Polenta Bake
"Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread!."
INGREDIENTS
3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
1 red bell pepper, chopped
1 cup spaghetti sauce
4 tablespoons olive oil
1 pinch garlic salt
ground black pepper to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (18 ounce) package prepared polenta
Method
1) Preheat oven to 350 degrees F (175 degrees C)!.
2) Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil!. Season with garlic salt and pepper!. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce!. Stir, cover and simmer until vegetables are slightly tender!.
3) Slice polenta into 1/2 inch circles and season with garlic salt and pepper!. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan!. Pan fry seasoned polenta in hot oil, about 3 minutes per side!.
4) Remove from oil and layer the slices in a large casserole dish!. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese!.
5) Bake casserole for 30 minutes!. Remove from oven and let cool for 5 minutes before serving!.Www@FoodAQ@Com
My husband and I love this dish: Sicilian-Style Greens over Polenta
You can use any combination of dark green, leafy vegetables to equal 12 cups!.
- 12 cups any combination of endive, kale, turnip greens, spinach, collards, etc!.
- 1/3 cup golden raisins
- ? teaspoon salt
- 1 cup yellow cornmeal
- ? cup tsp crushed red pepper
- 2 cups vegetable broth
- 1 cup skim milk
- ? cup (2 ounces) grated fresh parmesan cheese
- 2 tsp olive oil
- 1 garlic clove, thinly sliced
- ? cup dry breadcrumbs
- 4 tsp pine nuts, toasted
1!. Heat a large nonstick skillet over medium heat!. Coat pan with cooking spray!. Add greens and cook until all greens are wilted!. Stir in raisins and salt!. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside!.
2!. Combine cornmeal and pepper in a saucepan over medium-high heat!. Gradually add broth and milk, stirring with whisk; bring to boil!. Cover, reduce heat, and simmer 10 minutes; stir occasionally!. Add ? cup cheese!.
3!. Heat oil in a small skillet over medium heat!. Add garlic; cook 1 minute or until lightly browned, stirring constantly!. Stir in breadcrumbs; cook 1 minute or until golden brown, stirring frequently!. Remove from heat; stir in remaining 1/4 cup cheese!.
4!. Spoon 1 cup polenta onto each of 4 plates; top each serving with 1 cup greens mixture!. Sprinkle each with 2 tablespoons breadcrumb mixture and 1 teaspoon pine nuts!. Yield: 4 servings!.Www@FoodAQ@Com
You can use any combination of dark green, leafy vegetables to equal 12 cups!.
- 12 cups any combination of endive, kale, turnip greens, spinach, collards, etc!.
- 1/3 cup golden raisins
- ? teaspoon salt
- 1 cup yellow cornmeal
- ? cup tsp crushed red pepper
- 2 cups vegetable broth
- 1 cup skim milk
- ? cup (2 ounces) grated fresh parmesan cheese
- 2 tsp olive oil
- 1 garlic clove, thinly sliced
- ? cup dry breadcrumbs
- 4 tsp pine nuts, toasted
1!. Heat a large nonstick skillet over medium heat!. Coat pan with cooking spray!. Add greens and cook until all greens are wilted!. Stir in raisins and salt!. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside!.
2!. Combine cornmeal and pepper in a saucepan over medium-high heat!. Gradually add broth and milk, stirring with whisk; bring to boil!. Cover, reduce heat, and simmer 10 minutes; stir occasionally!. Add ? cup cheese!.
3!. Heat oil in a small skillet over medium heat!. Add garlic; cook 1 minute or until lightly browned, stirring constantly!. Stir in breadcrumbs; cook 1 minute or until golden brown, stirring frequently!. Remove from heat; stir in remaining 1/4 cup cheese!.
4!. Spoon 1 cup polenta onto each of 4 plates; top each serving with 1 cup greens mixture!. Sprinkle each with 2 tablespoons breadcrumb mixture and 1 teaspoon pine nuts!. Yield: 4 servings!.Www@FoodAQ@Com
Polenta is a long process to make, about 90 minutes!. The secret lies in a cast iron pot or a thick based pot!. Boil 2 cups of water and add 2 cups of corn meal, salt to taste!. The thing is that you need to stir constantly, the whole 90 minutes with a wooden spoon!. Along the cooking, you may want to add more water or corn flour, depending on the thickness you get!. The polenta will make a thick crust at the bottom of your pot by the end of the cooking!. I like to remove that tasty crust reheating the pot with either butter, margarine or vegetable oil, your choice!. You can eat the polenta freshly made with any veggies or meat-fish!. Keep in the fridge!. I like to reheat polenta with cheese melted ( parmesan or manchego are great! ) on top of the patty!.Www@FoodAQ@Com
What you are looking for is soft polenta
soft polenta
6 cups water
1/4 cup (1/2 stick) butter
1 teaspoon salt
1 1/4 cups quick-cooking polenta (precooked maize meal)* PreparationBring 6 cups water, 1/4 cup butter, and 1 teaspoon salt to boil in heavy large saucepan!. Gradually whisk in polenta!. Reduce heat to medium-low!. Stir constantly until polenta thickens, about 5 minutes!.Www@FoodAQ@Com
soft polenta
6 cups water
1/4 cup (1/2 stick) butter
1 teaspoon salt
1 1/4 cups quick-cooking polenta (precooked maize meal)* PreparationBring 6 cups water, 1/4 cup butter, and 1 teaspoon salt to boil in heavy large saucepan!. Gradually whisk in polenta!. Reduce heat to medium-low!. Stir constantly until polenta thickens, about 5 minutes!.Www@FoodAQ@Com
Ah, you hit one of my favorites! Polenta is very easy, you just need to be willing to stir constantly for half an hour!. Long sleeves will protect you from splatters!. The result is more than worth the effort: Soft Polenta with Three Cheeses!. I posted the recipe on Suite101!.com!. It features Gorgonzola, Mascarpone and, of course, Parmagiano Reggiano!.
Enjoy! I now you will!.Www@FoodAQ@Com
Enjoy! I now you will!.Www@FoodAQ@Com
Polenta huh!? Hmm I usually use it for plantain porridge!. But there's a really nice recipe called sweet polenta recipe with strawberries!. It's really easy to make too!. Here's the site!. Enjoy!
http://www!.celiactravel!.com/blog/2006/10!.!.!.Www@FoodAQ@Com
http://www!.celiactravel!.com/blog/2006/10!.!.!.Www@FoodAQ@Com
cook up your polenta/corn meal , set it in a greased bread loaf pan and refrigerate overnight!. take out of the loaf pan and slice up!. pan fry the slices and maybe add ontop some grilled marinated mixed vegetables of your liking!. and enjoy!.Www@FoodAQ@Com
Watch this video!.
You'll love it!.
Besides you can use the other recipes too!.Www@FoodAQ@Com
You'll love it!.
Besides you can use the other recipes too!.Www@FoodAQ@Com
You take it, dip it in boiling water, take it out!. WHOOO!!!!Www@FoodAQ@Com