SOFT FONTINA POLENTA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
- To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
- The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving.
- For tabletop polenta: Set up 1 or 2 clean, untreated butcher blocks or cutting boards or lay down parchment or butcher paper over a tabletop. Pour the warm polenta out onto the table in front of guests. Pass bowls of sauces and mix-ins. Each guest mixes in their toppings and eats right off the table!
BAKED POLENTA WITH FONTINA CHEESE
Categories Milk/Cream Cheese Brunch Side Bake Lunch Casserole/Gratin Cornmeal Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 10
Number Of Ingredients 7
Steps:
- Butter 9x13-inch baking dish. Combine 2 1/4 cups water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil. Mix 2 1/2 cups cold water and cornmeal in bowl. Gradually mix cornmeal mixture into broth mixture. Return to boil, stirring constantly. Reduce heat to medium and boil gently until polenta is very thick, stirring often, about 10 minutes. Season with salt and pepper.
- Immediately spread 2 cups polenta in prepared dish. Top with 1 3/4 cups cheese. Drizzle with 1/4 cup cream. Repeat layering, using 2 cups polenta, 1 3/4 cups cheese and 1/4 cup cream. Top with remaining polenta. Spread remaining cheese over. Cover with foil. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Preheat oven to 350°F. Bake covered polenta until hot in center, about 1 hour 15 minutes. Uncover; continue baking until polenta bubbles at edges and top begins to brown, about 10 minutes.
POLENTA WITH FONTINA AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 3 3/4 cups water, 1/4 cup heavy cream and 1 teaspoon kosher salt to a boil; whisk in 3/4 cup instant polenta. Reduce the heat to medium; cook, stirring occasionally, until creamy, 10 minutes. Stir in 1 cup grated fontina. Saute 12 ounces sliced mixed mushrooms and 2 teaspoons chopped rosemary in butter until tender, 6 minutes; stir in 1¿4 cup heavy cream and season with salt and pepper. Cook until thickened; toss with chopped parsley. Serve over the polenta.
CHEESY BAKED POLENTA IN TOMATO SAUCE
This recipe is quite forgiving in that there's plenty of wiggle room to play. Use whatever herbs and cheeses you have on hand, for example, adjust the spice levels as preferred, and opt for fresh tomatoes if they're in season, or chopped canned tomatoes instead of whole. You can also veganize the dish entirely by using a nondairy milk and vegan cheese, adding some nutritional yeast if you like. This hearty main needs nothing more than some lightly cooked greens to eat alongside.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut out a piece of parchment paper about 16-by-12 inches/40-by-30 centimeters in size and lay onto a clean work surface.
- Prepare the polenta: Add the milk, garlic, 1 1/2 tablespoons oil, 1 teaspoon salt and a good grind of pepper to a medium saucepan. Bring to a bare simmer, stirring occasionally, over medium-high heat. Turn the heat to medium-low and slowly pour in the polenta, whisking continuously, until completely incorporated and there are no lumps. Cook for 2 to 3 minutes, stirring all the while with a spatula. When cooked, the mixture should pull away from the sides of the pan and be quite thick.
- Add the Parmesan, stirring for another 30 seconds to melt. Remove from the heat and transfer the mixture to the parchment paper. Use your hands to quickly shape the polenta into a large cylindrical shape, about 13-inches/32-centimeters long. Use the parchment paper to help you tighten the cylinder and then gently roll the whole thing in the paper, tightening as you go, then twisting in opposite directions at both ends. Refrigerate to set for about 1 hour, or longer if time allows.
- Meanwhile, make the sauce: Add the olive oil to a large, ovenproof cast-iron pan that is roughly 11-inches/28-centimeters wide, and heat over medium-high. Once hot, add the onions and cook, stirring occasionally, for 6 minutes, or until softened and lightly colored.
- Stir in the garlic, red-pepper flakes and oregano, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, sugar, a scant 1/2 cup/100 milliliters water, 3/4 teaspoon salt and a good grind of pepper. Bring to a simmer over medium-high. Turn the heat down to medium and cook, stirring occasionally, for 20 minutes or until the sauce has thickened slightly. Set aside until needed.
- Heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Gently unwrap the chilled polenta and transfer to a cutting board. Trim about 1 inch/2 to 3 centimeters off the ends and then cut the polenta into 24 (1-centimeter-thick) slices.
- Top the tomato sauce evenly with the sliced fontina, then fan out the polenta slices, overlapping slightly, so that they're spiraled to cover the top, leaving a 1-centimeter gap from the edge of the pan. Drizzle the polenta with the remaining 2 tablespoons oil and bake for 30 to 35 minutes, or until polenta is golden in places and the sauce is bubbling. Remove from oven and let sit for 10 minutes to settle.
- While the polenta cools, in a small bowl combine all the topping ingredients. Sprinkle a handful of the topping over the polenta and serve the remaining in a bowl alongside. Serve warm.
CHEESY POLENTA CASSEROLE
A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.
Provided by DOCTOR KITTEN
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
- Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
- Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
- Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 808.7 mg, Sugar 7.4 g
BAKED POLENTA WITH CHEESE
Want a different family side dish but with flavors sure to please? Then try this. With some store-bought polenta in a tube and a few other ingredients, TADA ... scalloped polenta, yum!
Provided by laughingmagpie
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
- Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
- While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
- Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
- Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 32.5 g, Cholesterol 71.2 mg, Fat 24.5 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 15.1 g, Sodium 820.4 mg, Sugar 7.9 g
More about "baked polenta with fontina cheese recipes"
BAKED POLENTA LAYERED WITH TOMATO, FONTINA, AND …
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
- Make a simple tomato sauce. Warm the olive oil with the bay leaf, basil, parsley, onion, and garlic, and cook slowly for 3 to 4 minutes. Add the tomatoes, raise the heat to medium high, and cook until they are quite soft and broken apart, about 15 minutes. Pass them through a food mill; then return the sauce to the pan, and simmer until quite thick. If needed, add a pinch or two of sugar to balance the acidity, and season with salt and freshly ground black pepper. This should make 1½ cups.
- While the sauce is cooking, bring 4½ cups water to a boil and add 1½ teaspoons salt. Whisk in the cornmeal in a stream so that lumps don't form, and when it has all been added, switch to a wooden spoon, lower the heat, and stir for 15 minutes. Pour it into a loaf pan or a 9-by-12-inch baking dish, and set it aside to cool. When it is thoroughly cool and firm, turn it out and slice it into pieces about ½ inch thick and about 3 inches long. If a loaf pan was used, cut the pieces again, diagonally.
- Preheat the oven to 400°F. Lightly butter a gratin dish, and spread about 1 cup of the tomato sauce over the bottom. Arrange the polenta and the slices of Fontina in overlapping layers. Carefully spoon the remaining tomato sauce over the layers in a decorative way, leaving bands of red sauce between the yellow polenta and cheese. Crumble Gorgonzola over the top, pepper generously, and bake the gratin, uncovered, for 25 to 35 minutes. The cheese will melt into the tomato, making a sauce to spoon over the polenta. Garnish with the fresh herbs.
POLENTA CASSEROLE WITH FONTINA AND TOMATO SAUCE RECIPE
From simplyrecipes.com
5/5 (3)Occupation FounderCuisine AmericanCategory Casserole, Polenta
BEST GORGONZOLA BAKED POLENTA RECIPE - COUNTRYLIVING.COM
From countryliving.com
Cuisine American, ItalianCategory Autumn, Winter, Side DishServings 8Total Time 5 hrs
BAKED POLENTA WITH FONTINA CHEESE RECIPE - FOOD.COM
From food.com
Servings 10Total Time 2 hrsCategory CheeseCalories 350 per serving
POLENTA WITH RAGù | ITALIAN POLENTA WITH MEAT SAUCE RECIPE
From the-greatest-barbecue-recipes.com
BAKED PASTA WITH FONTINA AND ROASTED MUSHROOMS
From amateurgourmet.com
BAKED FETA WITH POLENTA ROUNDS — SAN GENNARO
From polenta.net
FRIED EGGS AND GOAT CHEESE. - HALF BAKED HARVEST
From halfbakedharvest.com
POLENTA CONCIA - GREAT ITALIAN CHEFS
From greatitalianchefs.com
POLENTA GRATIN WITH MUSHROOMS AND FONTINA - LOS ANGELES TIMES
From latimes.com
THIS IS THE ONLY MAC AND CHEESE RECIPE YOU NEED. HERE'S HOW TO …
From usatoday.com
15 RECIPE FOR TWICE BAKED SPAGHETTI - SELECTED RECIPES
From selectedrecipe.com
BAKED POLENTA WITH FONTINA CHEESE RECIPE - COOKEATSHARE
From cookeatshare.com
10 BEST FONTINA CHEESE RECIPES NO ONE CAN RESIST
From insanelygoodrecipes.com
BAKED POLENTA WITH FONTINA CHEESE - BIGOVEN.COM
From bigoven.com
POLENTA WITH ROASTED RED PEPPERS & FONTINA CHEESE RECIPE
From myrecipes.com
FRENCH ONION TWICE BAKED POTATOES WITH CASTELLO® AGED HAVARTI
From castellocheese.com
CHICKEN CORDON BLEU {EASY BAKED RECIPE} - THE BIG MAN'S WORLD
From thebigmansworld.com
10 BEST BAKED POLENTA WITH CHEESE RECIPES | YUMMLY
From yummly.com
You'll also love