Fried Polenta With Enchilada Sauce And Cheese Recipes

Steps:

• Cut one 18-ounce tube polenta into 1/2-inch-thick rounds. Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Coat the polenta in flour and fry in batches until golden brown, 3 to 4 minutes per side (add more oil if necessary). Drain on a rack; sprinkle with salt and grated parmesan.

Steps:

• 1. Boil 3 cups of water and 1 teaspoon of salt
• 2. Mix 1 cup of cold water and 1 cup of yellow corn meal together
• 3. Pour water an corn meal mixed in to boiling water slowly. Stir as you pour into boiling water.
• 4. Turn heat to low after mixture is in the water. *** electric stoves turn heat down just before you pour the mixture into water ** Stir until it thickens. Turn stove to simmer, cover an simmer about 5 mins.
• 5. Pour mixture into loaf pan, let sit for about half hour. then place in the frig for an hour or until you are ready to cook dinner.
• 6. When ready to fix dinner, brown Hamburger. Drain oil from it as much as you can.
• 7. I add about 2 tablespoons of the green chili's to the meat, and stir.
• 8. Take Polenta ( cornmeal) from frig an tip out of dish onto cutting board. Cut into 1/4 inches slices.
• 9. place slices in flour to coat. Place slices in fry pan with small amount of hot oil......Fry each side until golden brown.
• 10. Place single layer of Fried cornmeal slices into a 9x13 backing dish.
• 11. Pour Hamburger on the top of fried cornmeal spread to cover.
• 12. Pour can of Enchilada Sauce evenly over Hamburger an Polenta (cornmeal)
• 13. Sprinkle Cheese on top. Place in Broiler until Cheese is melted. And serve.. place left over green chiles on table to be use as each person wants.

Steps:

• Butter a 12 by 14-inch baking dish and set aside.
• In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares.

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.

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.