BAKED POLENTA WITH RICOTTA AND PARMESAN
This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.
Provided by David Tanis
Categories dinner, grains and rice, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
- Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
- After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.
POLENTA
For those who have sworn off mashed potatoes because of the carbohydrates and fats, and for those who cannot eat wheat and so have said good-bye to pasta, polenta may be just the thing. Polenta is a delicious gruel, an elegant mush made by cooking cornmeal (or occasionally semolina or buckwheat) in salted water. From humble origins, polenta now appears on the fanciest restaurant menus, usually served as an accompaniment to meat and fish. But it can be a main event. It can be served hot and runny from the pot, or else sliced, grilled, pan-seared or gratinéed. And polenta can be topped with any number of sauces or vegetable ragouts.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, and stir in the butter. Use a fork or a spatula to stir the polenta well, and return to the oven for 10 minutes. Remove from the oven, and stir again. Carefully taste a little bit of the polenta; if the grains are not completely soft, return to the oven for 10 minutes. Serve right away for soft polenta, or let sit five minutes for a stiffer polenta. Spoon onto a plate. Make a depression in the middle, and serve with the topping of your choice or plain, as a side dish. Alternatively, for grilling or use in another recipe, allow to chill and stiffen in the baking dish, or scrape into a lightly oiled or buttered bread pan and chill.
- Combine the polenta, salt and water in a 2 1/2- to 3-quart microwave-safe bowl, and stir together. Cover the bowl with a plate, and place in the microwave. Microwave on high for eight minutes. Remove from the microwave carefully, wearing oven mitts, as the bowl will be quite hot. Carefully remove the plate from the top, and allow the steam to escape. Stir in the butter, and mix well with a fork. Cover the bowl again with the plate and return to the microwave. Microwave on high for three minutes. Again, remove from the microwave carefully, wearing oven mitts. Carefully remove the plate from the top, and allow the steam to escape. Stir the polenta, and return to the microwave for three more minutes. Carefully remove from the microwave. Stir and serve, or pour into a lightly buttered bread pan and allow to cool, then slice and grill or sear in a lightly oiled pan.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 0 grams
TRI-COLORED CAULIFLOWER
Make and share this Tri-Colored Cauliflower recipe from Food.com.
Provided by pamsbm
Categories Cauliflower
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 inch salted water to boiling.
- Add cauliflower.
- Cover and and heat to boiling; reduce heat.
- Simmer until tender about 20 to 25 minutes; drain.
- Cook and stir tomatoes, onion, and chilies in oil in 10- inch skillet until onion is tender, about 5 minutes.
- Stir in salt and cinnamon.
- Simmer uncovered, 5 minutes.
- Stir in olives; heat until hot.
- Place cauliflower on serving plate.
- Cut into 8 wedges; separate wedges slightly.
- Spoon tomato sauce over and around cauliflower wedges.
- Sprinkle with cheese.
Nutrition Facts : Calories 96.8, Fat 6, SaturatedFat 1.9, Cholesterol 6.3, Sodium 372.1, Carbohydrate 8.6, Fiber 2.9, Sugar 4.3, Protein 4
GEFILTE FISH WITH TRI-COLORED PEPPERS
This is my favorite way to make gefilte fish! It comes out delicious and looks beautiful. I buy the frozen pre-made loaves, but I know there are recipes on recipezaar to make them from scratch if you prefer.
Provided by mosma
Categories Kosher
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Defrost gefilte fish loaf just enough so you are able to unwrap it. Unwrap and place in 9 x 13 pan.
- Preheat oven to 350.
- Heat oil in skillet. Fry onion until soft and then add peppers and continuing frying until everything is tender.
- Add ketchup, garlic powder and black pepper.
- Stir well.
- Pour pepper mixture over gefilte fish loaf. Cover with aluminum foil and bake for 1 hour.
- Serve warm or cold!
Nutrition Facts : Calories 97, Fat 7, SaturatedFat 0.9, Sodium 168.7, Carbohydrate 9, Fiber 0.9, Sugar 4.6, Protein 1
BAKED SWISS CHICKEN OVER TRI-COLORED SPIRAL PASTA
This is an old recipe from a church cookbook. I only added the twist of the noodles. Serve this dish with your favorite artisan bread and a caesar salad.
Provided by ARathkamp
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Pound chicken down to 1/2 inch thickness and place in 13 x 9 baking dish.
- Lay cheese slices over chicken.
- In a medium mixing bowl, combine soup and wine. Mix well.
- Pour soup mixture over chicken.
- Top with dry stuffing mix.
- Drizzle with melted butter.
- Bake uncovered for 40 to 45 minutes.
- While chicken is baking, cook pasta in accordance with the package and drain.
- Serve chicken over pasta.
Nutrition Facts : Calories 1507.2, Fat 82.3, SaturatedFat 44.8, Cholesterol 272.7, Sodium 1696, Carbohydrate 118.7, Fiber 4.7, Sugar 6.8, Protein 65.7
CREAMY POLENTA WITH BALSAMIC GLAZE
This delicious and easy side dish goes incredibly well with braised meat. It makes any meal feel a little more elevated.-Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes. , Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Just before serving, stir cheese and the remaining cream and butter into polenta. To serve, drizzle with balsamic glaze.
Nutrition Facts : Calories 415 calories, Fat 25g fat (16g saturated fat), Cholesterol 89mg cholesterol, Sodium 494mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 9g protein.
HERBED POLENTA
Make and share this Herbed Polenta recipe from Food.com.
Provided by Jacques Lorrain
Categories European
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring small pot of water to boil.
- Add herbs and blanch 5 seconds.
- Drain.
- Refresh under cold water and drain.
- Place herbs and oil in blender and puree. Cover; chill.
- (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
- Cook until thickened, stirring often, about 5 minutes.
- Add cream.
- Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts
Nutrition Facts : Calories 328.1, Fat 24.5, SaturatedFat 6.8, Cholesterol 27.1, Sodium 38, Carbohydrate 25.6, Fiber 3, Sugar 0.4, Protein 3.6
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