FRIED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 2h20m
Yield 30 pieces
Number Of Ingredients 9
Steps:
- Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
- Preheat the oven to 250 degrees F.
- Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
- Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
- 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.
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.
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
Simple directions on how to cook plain polenta. There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake it, or fry it! Experiment and choose your favorite technique!
Provided by IDAJ
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 23.5 g, Fat 1.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 10.7 mg, Sugar 0.2 g
FIRM POLENTA
Make and share this Firm Polenta recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 40m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 2
Steps:
- In a large pot bring 4 cups of water to a boil.
- Add the salt and slowly pour in the cornmeal, mixing constantly with a wooden spoon until it is all incorporated.
- Turn the heat to low and cook until it's smooth and no longer grainy (30-35 minutes). Be sure to stir often so that the bottom doesn't burn.
- Spread the warm polenta evenly into a lightly oiled container and allow to cool.
- When cool, cut the polenta into whatever shape you desire. Firm polenta can be grilled, baked or fried.
Nutrition Facts : Calories 441.6, Fat 4.4, SaturatedFat 0.6, Sodium 7019.1, Carbohydrate 93.8, Fiber 8.9, Sugar 0.8, Protein 9.9
BASIC POLENTA
Provided by Nancy Harmon Jenkins
Categories side dish
Time 50m
Yield 4 generous servings
Number Of Ingredients 3
Steps:
- Bring water to a rolling boil in a saucepan. Add salt and let water return to a boil. Lower heat to simmer and, in a slow but steady shower, add polenta, stirring continuously with a wire whisk to avoid lumps. Once all the polenta has been added, continue stirring, using a long-handled wooden spoon, while polenta cooks. The meal will gradually thicken and start to pop with surface bubbles (be careful of splatters). Cooking can take 20 to 40 minutes, depending on such variables as the age of the meal and the firmness desired. Polenta that cooks for 20 minutes should be soft and fluffy, but with no discernible ''bite'' and no hint of a raw flavor. Polenta that cooks for 40 minutes will be firm enough to pull away from the sides of the pan as it is stirred.
- When polenta is done to desired firmness, serve it immediately or slice it and either toast the slices or fry them in olive oil, butter or rendered lard before serving. If serving immediately, turn polenta into a warm, high-sided platter or dish; top with the desired sauce and serve. For slicing, spread polenta to desired thickness on a bread board or in a square glass oven dish. When firm (a matter of a few minutes), cut slices about 1/2 inch thick.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 1 gram, Carbohydrate 62 grams, Fat 1 gram, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 598 milligrams, Sugar 1 gram
BASIC POLENTA (FIRM)
I adapted this truly basic dish from a recipe in a book entitled ~The Food and Cooking of Venice~ by Valentina Harris which friends purchased for me when visiting there. Making good polenta is definitely labor intensive, but for that special someone whom you know will appreciate it, it is well worth the effort. Personally, I...
Provided by Maureen Martin
Categories Other Side Dishes
Time 1h
Number Of Ingredients 3
Steps:
- 1. Put the water and salt into a wide, heavy pan over high heat and bring to boil, stirring to dissolve salt.
- 2. Once the water is boiling, sprinkle the polenta flour into the bubbling water slowly with one hand while whisking constantly with the other. Do NOT add all at once or you will have a sticky lump! Be careful of splashing boiling water!
- 3. When all the polenta flour has been whisked into the water, reduce heat to medium low (slow bubbling).
- 4. For the first 20 - 30 minutes, stir every 7 - 10 minutes with a strong, long-handled spoon. Be careful of scalding hot polenta bubbles (hence the long handled spoon)! Around 30 minute mark, begin stirring constantly until polenta comes away from the sides of the pan (you will feel and see the change in the batter). This will take around 10 - 20 more minutes (40 - 50 minutes total). It may seem like it's ready after a few minutes (when your arm starts feeling like it's about to fall off) but don't stop until the texture changes--the flavor won't be right until then.
- 5. You can turn the hot polenta out onto a platter and smooth it into any shape you like. Leave it to rest about 5 minutes then cut it into slices for serving. OR you can simply turn it out into a large decorative (heat resistant) bowl and serve hot with a spoon. As it cools it will solidify. This is normal, and many recipes call for frying slices of solidified polenta (I haven't tried this yet, but it's definitely on my To-Do List!)
- 6. Serving Suggestion Slice and top each piece with a heaping tablespoon of crumbled gorgonzola, asiago, or other strong cheese [also see my recipe for Dressed Polenta (soft)].
BASIC POLENTA (SOFT OR SET)
Whether you choose the soft and creamy version or the firmer, set rendition, polenta makes a wonderful side dish for hearty fall and winter meals.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 24 set pieces
Number Of Ingredients 7
Steps:
- Put 6 cups cold water, the salt, and bay leaf into a Dutch oven or a heavy stockpot, and bring to a boil. Bring remaining 4 cups cold water to a simmer in a small saucepan over medium heat.
- Add polenta to large pot in handfuls, separating your fingers to let the grains slip through and whisking constantly until combined. Reduce heat until only a couple of large bubbles appear at a time.
- Whisk 2 ladlefuls of simmering water into polenta, and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
- If not serving immediately, reduce heat to lowest setting, cover pot, and keep warm until ready to serve (up to 1 hour). Remove bay leaf. Season with pepper.
- For soft polenta only: Stir in butter. Use a damp spoon to serve. Top each serving with Parmigiano-Reggiano.
- For set polenta only: Pour into a slightly damp medium bowl (or a 13-by-9-inch baking dish). Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours. Cover with plastic wrap. Refrigerate until ready to serve (up to 2 days).Turn out polenta. Using plain dental floss, cut horizontally in half, pulling string toward you. Cut in half crosswise, pressing string downward. Cut each half lengthwise into 1 1/2-inch-wide strips, cut strips crosswise into thirds, and then into triangles or squares if desired. (Alternatively, cut polenta with a knife.)
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HOW TO MAKE BASIC POLENTA RECIPE - RECIPES FROM ITALY
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5/5 (39)Total Time 1 hrCategory Polenta RecipesCalories 72 per serving
- Bring the water to a boil with 1 tablespoon of coarse salt. When the water is startig boiling, pour in the corn flour slowly and little by little. Stir constantly.
- lower the heat to low. Cook the polenta without ever stopping stirring, always in the same direction, with a long-handled wooden spoon, so that the mixture does not stick to the bottom of the pot.
- Once cooked, pour the polenta on a wooden cutting board if its consistency is hard and firm, as in our recipe. If you prefer a soft creamy polenta, then pour it in a serving bowl. Serve hot.
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