15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU
This quick homemade tomato ragu is packed with vegetables and takes just a few minutes longer than warming up a jar of sauce. Finely chopping the vegetables in a food processor cuts down the cooking time tremendously. Serve it over quick-cooking creamy polenta for a complete meal that's ready in 15 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
- When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
- Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
- By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
- When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
- Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.
CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring the 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, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
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.
Provided by dadrules
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g
BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA
I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple dish relies once again on my favorite tomato sauce and not much else other than freshly cooked polenta made better than ever with a little added ricotta.
Provided by Art Smith
Categories HarperCollins Hominy/Cornmeal/Masa Tomato Vegetarian Parmesan Basil Ricotta Healthy Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- To prepare the tomato sauce:
- Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
- Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
- To prepare the polenta:
- Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
- To serve:
- Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.
CHEESY POLENTA WITH RICH TOMATO SAUCE
I have finely gotten my husband to experience the joys of polenta. This is one of my favorite ways to prepare it.
Provided by ratherbeswimmin
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan over medium heat, add the oil.
- Add the next 5 ingredients; cook for 5 minutes or until soft.
- Add in the tomatoes, parsley, basil, thyme, and rosemary.
- Bring to a simmer and simmer for 15 minutes.
- Season with salt and pepper to taste.
- In a large soup pot, heat the water with 1 teaspoon of salt to boiling.
- Pour in the cornmeal in a slow stream while whisking constantly.
- Lower the heat and simmer, stirring often with a wooden utensil,for 20 minutes or until the polenta is thick and pulls away from the sides of the pan.
- Add in the butter and parmesan cheese; stir to combine.
- Ladle the polenta into individual bowls; top with tomato sauce.
- Sprinkle with extra parmesan cheese.
Nutrition Facts : Calories 263.7, Fat 7.3, SaturatedFat 2.5, Cholesterol 8.8, Sodium 785.6, Carbohydrate 45.2, Fiber 6.2, Sugar 7.3, Protein 7.9
EASY POLENTA WITH TOMATO SAUCE
My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.
Provided by Jacquita
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
- Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
- Bake for 10 minutes in the preheated oven, or until sauce is bubbling.
FRIED POLENTA WITH TOMATO SAUCE
Run circles around other appetizers with Fried Polenta with Tomato Sauce. This fried polenta appetizer is cheesy, crispy, garlicky and easy to make! The bright tomato sauce pairs well with the fried polentas and make the dish pop out even more.
Provided by My Food and Family
Categories Grains
Time 1h46m
Yield Makes 32 servings, 2 polenta triangles and about 2 tsp. sauce.
Number Of Ingredients 11
Steps:
- Bring water and salt to boil in medium saucepan on medium heat. Gradually stir in grits; cook 5 to 6 min. or until grits are thickened and start to pull away from bottom and side of pan. Stir in cheeses. Pour into 9x5-inch loaf pan sprayed with cooking spray; cool 10 min. Refrigerate 1 hour or until chilled.
- Meanwhile, heat oil in medium saucepan on medium heat. Add onions and garlic; cook and stir 2 min. or until onions are crisp-tender. Stir in tomatoes and oregano; simmer on medium-low heat 10 min, stirring occasionally. Cool 15 min. Pour into blender; blend until smooth. Transfer to bowl; set aside.
- Unmold polenta; cut into 16 slices. Cut each slice lengthwise in half, then cut each piece diagonally in half. Melt 1 Tbsp. butter in large skillet on medium heat. Add 16 polenta triangles; cook 2 to 4 min. on each side or until crisp and lightly browned. Drain on paper towels. Repeat with remaining butter and polenta triangles. Serve with sauce.
Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
POLENTA PIE WITH CHEESE AND TOMATO SAUCE
Provided by Ruth Cousineau
Categories Cheese Tomato Bake Vegetarian Quick & Easy Mozzarella Summer Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
- Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
- *Found at many supermarkets and lucini.com.
More about "cheesy polenta with rich tomato sauce recipes"
CHEESY POLENTA WITH GRILLED CHERRY TOMATO SAUCE
From food52.com
CREAMY POLENTA RECIPE | BON APPéTIT
From bonappetit.com
CREAMY POLENTA WITH PARMESAN CHEESE - FAMILYSTYLE …
From familystylefood.com
POLENTA CASSEROLE WITH FONTINA AND TOMATO SAUCE RECIPE
From simplyrecipes.com
CREAMY POLENTA WITH ZUCCHINI AND TOMATOES – …
From wellplated.com
CREAMY TOMATO COTTAGE CHEESE PASTA - FEELGOODFOODIE
From feelgoodfoodie.net
ROASTED TOMATOES WITH GOAT CHEESE POLENTA RECIPE - PINCH OF YUM
From pinchofyum.com
CHEESY BAKED POLENTA IN TOMATO SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MUSHROOM & BUTTER BEAN RAGU WITH ‘CHEESY’ POLENTA - REBEL …
From rebelrecipes.com
POLENTA WITH RICH TOMATO SAUCE - TUTTOROSSO TOMATOES
From tuttorossotomatoes.com
BAKED ITALIAN MEATBALLS WITH MARINARA SAUCE AND CHEESY POLENTA
From sprinklesandsprouts.com
CHEESY POLENTA WITH BASIL-TOMATO SAUCE RECIPE
From vegetariantimes.com
SUBSTITUTES FOR TOMATO SAUCE IF YOU RUN OUT - REAL SIMPLE
From realsimple.com
TRAEGER CHEESY ITALIAN SHELLS - OR WHATEVER YOU DO
From orwhateveryoudo.com
RECIPETHING - CHEESY POLENTA WITH RICH TOMATO SAUCE
From recipething.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #main-dish #vegetables #low-fat #vegetarian #grains #stove-top #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #comfort-food #low-carb #low-in-something #pasta-rice-and-grains #tomatoes #taste-mood #equipment
You'll also love