Baked Polenta With Garlic Recipes

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BAKED POLENTA

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 4



Baked Polenta image

Steps:

  • Preheat oven to 350 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
  • In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
  • Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

Vegetable oil, for greasing pan
1 (16-ounce) package instant polenta
1/4 cup extra-virgin olive oil
Sea salt

GARLICKY POLENTA

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Garlicky Polenta image

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.

2 tablespoons unsalted butter
6 cloves garlic, grated or minced
4 cups chicken broth
1 cup instant polenta
1 cup grated Parmesan
1/2 cup heavy cream
1/4 cup chopped fresh chives
1/2 teaspoon freshly ground black pepper
Kosher salt

BAKED POLENTA WITH GARLIC

Categories     Side     Bake     Parmesan     Cornmeal     Winter     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 8



Baked Polenta with Garlic image

Steps:

  • Preheat oven to 375°F. Butter 2-quart soufflé dish. Bring first 6 ingredients to boil in heavy large saucepan. Gradually add cornmeal, whisking until smooth. Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes. Remove from heat; stir in 6 tablespoons Parmesan cheese. Season with pepper.
  • Transfer to prepared dish. Sprinkle 2 tablespoons Parmesan over polenta. (Can be made 1 day ahead. Cool. Cover and chill.)
  • Bake polenta until heated through and golden on top, about 30 minutes.

2 3/4 cups canned low-salt chicken broth
2 cups water
1 1/2 cups milk
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1 1/2 cups yellow cornmeal
8 tablespoons grated Parmesan cheese (about 1 1/2 ounces)

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



Cheesy Baked Polenta in Tomato Sauce image

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.

2 3/4 cups/660 milliliters whole milk
3 garlic cloves, minced
3 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/3 cups/200 grams instant polenta
2/3 cup/60 grams roughly grated Parmesan
1/4 cup/60 milliliters olive oil
2 small yellow onions, peeled and finely chopped (about 2 1/2 cups/360 grams)
6 garlic cloves, minced
1 teaspoon red-pepper flakes
1/3 packed cup/10 grams fresh oregano leaves
2 (14-ounce/410-gram) cans (tins) plum tomatoes, roughly crushed by hand
1 teaspoon granulated sugar
7 ounces/200 grams fontina cheese or buffalo mozzarella, very thinly sliced
1/3 cup/30 grams finely grated Parmesan
2 scant tablespoons/5 grams finely chopped fresh parsley
1/3 teaspoon red-pepper flakes

BAKED POLENTA WITH GARLIC

A delicious change from rice, pasta or potatoes. Goes well with Italian meat and sauce dishes, especially Recipe #50879 that I've posted. I've doubled and tripled this recipe with success. Fresh rosemary is far superior to dried in this. From a 1998 Bon Appetit. Try it, you'll like it!

Provided by Leslie in Texas

Categories     European

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8



Baked Polenta With Garlic image

Steps:

  • Preheat oven to 375°F.
  • Butter (or use a cooking spray like Pam) a 2 quart soufflé dish.
  • Bring first 6 ingredients to boil in a large, heavy saucepan.
  • Gradually add cornmeal, whisking until smooth.
  • Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes.
  • Remove from heat and stir in 6 tablespoons Parmesan cheese, season with pepper, if desired.
  • Transfer to prepared baking dish.
  • Sprinkle 2 tablespoons Parmesan cheese over polenta.
  • (Can be made 1 day ahead).
  • Cool, cover and chill.
  • Bake polenta until heated through and golden on top, about 30 minutes.
  • Serve polenta warm.

Nutrition Facts : Calories 198.2, Fat 5.9, SaturatedFat 2.9, Cholesterol 14.4, Sodium 371.2, Carbohydrate 28.4, Fiber 2.3, Sugar 0.4, Protein 9.3

2 3/4 cups canned low sodium chicken broth
2 cups water
1 1/2 cups milk
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1 1/2 cups polenta (yellow cornmeal)
8 tablespoons grated parmesan cheese (about 1 1/2 oz.)

OVEN-BAKED POLENTA

Provided by Nigella Lawson

Categories     side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 4



Oven-Baked Polenta image

Steps:

  • Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
  • Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
  • Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 888 milligrams, Sugar 6 grams, TransFat 0 grams

Butter for greasing dish and foil
2 quarts stock (any kind) or water
Salt to taste
12 ounces polenta meal

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



Polenta with Mascarpone and Roasted Garlic image

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.

30 whole garlic cloves, unpeeled
2 tablespoons olive oil
5 1/2 cups (or more) chicken stock or canned low-salt chicken broth
1 tablespoon butter
1 1/2 cups yellow cornmeal
1/3 cup mascarpone cheese or cream cheese
1/4 cup chopped parsley

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