PAN SEARED SCALLOP POLENTA ROUNDS WITH A SUN-DRIED TOMATO ARTICHOKE PESTO
Provided by Stuart O'Keeffe
Time 50m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed.
- Slice the polenta into 1/4-inch thick slices. Using a circular cutter, cut out 16 rounds.
- Coat a nonstick pan with olive oil and put over medium-low heat. Add the polenta rounds and sear them until crispy.
- Heat another nonstick pan, coated with olive oil over medium heat and add the scallops. Sear them on each side until they have a nice brown caramelization. Season with salt and pepper, to taste. Arrange the polenta rounds on a platter and top each with a scallop. Garnish with pesto and serve.
CRISPY SEASONED POLENTA SQUARES
Crisp polenta squares make a delightful side for a variety of main dishes. Sun-dried tomatoes and just the right amount of seasoning make them seem special...a dollop of sour cream adds the finishing touch! Shelly Fisher - Hermiston, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.
Nutrition Facts : Calories 134 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 456mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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
CRISP POLENTA ROUNDS WITH PESTO AND PINE NUTS RECIPE
Provided by GadgetGirl
Number Of Ingredients 10
Steps:
- For Polenta: Lightly oil a 13x9-inch baking pan. Bring first 4 ingredients to simmer in heavy large saucepan over medium heat; simmer 5 minutes. Using slotted spoon, remove herbs and garlic. Whisk in cornmeal in slow steady stream; return to boil. Reduce heat to low. Simmer until polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to ½-inch-thick layer (polenta will not fill pan). Cool completely. Do Ahead. Can be made 2 days ahead. Cover and chill. For Pesto: Blanch basil in small saucepan of boiling salted water 5 seconds. Drain, rinse, and squeeze dry. Place basil in mini processor. Add ¼ cup pine nuts and cheese. Blend to coarse puree. With machine running, add ½ cup oil. Blend until pesto is almost smooth. Season with salt and pepper. Do Ahead. Can be made 1 day ahead. Cover and chill. Using 1 1/2- inch round or scalloped cutter cut out 24 polenta rounds. Pour enough oil into heavy large nonstick skillet to coast bottom; heat over medium high heat. Sauté polenta rounds until beginning to brown, about 1 minute per side; transfer to small baking sheet. Do Ahead. Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375 degree oven 5 minutes before serving. Arrange polenta rounds on platter. Top with pesto; sprinkle with pine nuts
CRISPY POLENTA MEDALLIONS
Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil - they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.
Provided by Martha Rose Shulman
Categories dinner, snack, appetizer, side dish
Time 50m
Yield Serves 8 to 12 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- Cover a baking sheet with plastic or lightly oil a baking dish. Make polenta and when done, pour onto plastic or into lightly oiled baking dish. Spread to a thickness of about 1/3 inch using an offset spatula. If you are using a baking dish and can't spread the polenta that thin, you can always slice the rounds after they are cut to make thinner medallions. Cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight.
- Cut the stiff polenta into 1 1/2 to 2-inch rounds with a cookie cutter. If the rounds are thick, cut crosswise into 1/3 inch thick rounds.
- Heat 2 tablespoons olive oil over medium-high heat in a heavy nonstick or cast iron skillet. The polenta should sizzle as soon as you place the medallion in the oil. Cook the rounds in batches until nicely browned on each side, about 3 minutes per side. Turn them carefully with a spatula, and do not crowd the pan. Drain on paper towels. Transfer to a platter while warm and place a pinch - about 1/4 teaspoon - of blue cheese on each round. It should soften and melt a little bit on the hot surface of the polenta. Or top with small dollops of the other toppings of your choice. Serve warm (they are also good when they cool down).
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