CREAMY POLENTA
Steps:
- In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
POLENTA WITH GARLICKY GREENS-
This makes a nutritious and delicious vegetarian meal of soft cornmeal with a tasty topping of sautéed Swiss chard, raisins, and pine nuts. This came from the Good Housekeeping magazine, 1999. Directions are given for cooking the polenta in the microwave or for stove top. Enjoy!
Provided by Sharon123
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off and discard bottom 3 inches of Swiss-chard stems.
- Cut remaining stems into 1/2-inch slices; coarsely chop leaves.
- Rinse and dry stems and leaves separately; place in separate bowls.
- In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly.
- Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.
- Gradually add chard leaves and 1/2 teaspoons.
- salt, stirring until leaves wilt; stir in 1/3 cup water.
- Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.
- Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water.
- Cover and cook on High 12 to 15 minutes, until thickened, stirring once.
- To serve, stir Parmesan into polenta.
- Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.
- Serve with additional Parmesan to sprinkle over each serving if you like.
- Makes 4 main dish servings.
- Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk.
- Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.
- Heat to boiling over high heat, stirring occasionally.
- Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.
Nutrition Facts : Calories 365.9, Fat 12.1, SaturatedFat 4.1, Cholesterol 19.3, Sodium 1251.3, Carbohydrate 56.4, Fiber 6.9, Sugar 7.9, Protein 12.9
LEMONY POLENTA WITH ROASTED CAULIFLOWER, PINE NUTS, RAISINS & CAPERS
This creamy lemon and ricotta polenta is easy to make for a quick dinner at home, but also fancy enough to serve if you're entertaining
Provided by Rukmini Iyer
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the cauliflower, garlic and oil into a large roasting tin, mix well, then transfer to the oven to roast for 25 mins, tossing halfway through with some seasoning.
- Meanwhile, make the dressing by whisking together the parsley, lemon juice, oil and 1 tsp salt in a small bowl, add the raisins and set aside. Add the pine nuts and capers to the cauliflower to toast for the final 5 mins of cooking time.
- Once the cauliflower is cooked, stir through the dressing. Set aside.
- For the lemony polenta, bring the stock up to the boil in a large saucepan, add the polenta and stir for 4 mins until thickened. Add the ricotta and lemon zest and a little of the parsley, then taste and adjust the salt as needed.
- Divide the lemony polenta between four warmed bowls, then top with the dressed cauliflower. Scatter over the remaining parsley, and serve straightaway.
Nutrition Facts : Calories 529 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium
POLENTA AND PINE NUTS
This is the lightest Polenta I have eaten. In Winter, I bake it in the oven, in Summer, it goes on the grill. When we grill it, we grill it hot for a short period of time so that the outside is crisp, and the inside creamy. Whenever I buy pine nuts, I toast all of them in the oven on a cookie sheet, so that we always have them available for polenta or other yummy foods. This is a favorite of our guests at our Summer parties.
Provided by Sweetiebarbara
Categories < 60 Mins
Time 1h
Yield 24 pieces, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy 2 quart sauce pan, melt butter over low heat.
- Add water, turn up heat, and bring to a boil.
- Slowly add cornmeal while whisking constantly.
- Lower heat slightly and continue to boil and stir until polenta becomes thick and pulls away from sides of pan. (about 30 minutes).
- Remove from heat and add parmesan cheese and pine nuts.
- Cool slightly (until able to handle).
- Grease cookie pan with half of the oil and spread evenly in pan.
- Rub top with remaining oil.
- Chill.
- If grilling, cut into squares (3 to 4 inches).
- Grill on hot grill until crisp on outside and soft and creamy on inside -- or.
- If baking, sprinkle with a little more cheese, and bake at 400 degrees for 15 minutes, then cut into squares.
Nutrition Facts : Calories 188, Fat 11.6, SaturatedFat 4.3, Cholesterol 17.5, Sodium 212.7, Carbohydrate 16.7, Fiber 1.7, Sugar 0.4, Protein 5.7
POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS
Categories Tomato Bake Blue Cheese Pine Nut Cornmeal Bon Appétit
Yield Makes 24
Number Of Ingredients 8
Steps:
- Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides).
- Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in Parmesan. Season with salt.
- Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.
CORNMEAL AND FIG CAKE WITH PINE NUTS
Categories Cake Fruit Nut Dessert Bake Quick & Easy Fig Pine Nut Cornmeal Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Beat egg yolks and sugar in large bowl. Bring milk, grappa, and salt to boil in heavy medium saucepan over medium heat. Gradually whisk hot milk mixture into egg yolk mixture. Return to saucepan. Whisk in polenta. Whisk over medium-high heat until mixture thickens and begins to bubble, about 8 minutes.
- Fold figs, raisins, pine nuts, and fennel seeds into polenta mixture. Pour into prepared cake pan.
- Bake cake until golden brown, set in center, and beginning to pull away from sides of pan, about 40 minutes. Cool in pan 20 minutes. Cut around pan sides and invert cake onto platter. Serve warm or at room temperature.
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CREAMY POLENTA RECIPE - LOVE AND LEMONS
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5/5 (30)Total Time 30 minsCategory Main Course, Side Dish
- In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.
- In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.
- Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.
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