BRAISED CHICKEN LEGS WITH CHEESY POLENTA AND SAUTEED GREENS
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler.
- Place the lemon and onion slices in a baking pan large enough to hold them in a single layer. Place the chicken on top and sprinkle with the oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle 2 tablespoons olive oil over the chicken. Rub the chicken to coat evenly with seasonings. Place under broiler to lightly brown the chicken skin, 5 to 10 minutes.
- Remove chicken from broiler and set oven temperature to 325 degrees F. Pour the stock and wine into the pan and cover tightly with foil. Braise chicken in the oven until internal temperature reaches 165 degrees F, 30 to 35 minutes. Allow chicken to rest in baking pan, uncovered, for 30 minutes.
- Meanwhile, place a large saucepan over high heat. Add the milk and 3 cups water and bring to a boil. Slowly add the polenta, whisking constantly to prevent lumping. Reduce the heat to low and cook, whisking occasionally to prevent sticking, until polenta is done, approximately 45 minutes. Add the cheese, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Place a large saute pan over medium-high heat. Once the pan is preheated add remaining 2 tablespoons olive oil and the greens. Season lightly with some of the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss with tongs, lowering heat if necessary to prevent burning, until wilted and tender, then check the seasoning and adjust to your taste.
- Preheat the broiler. Remove chicken from roasting pan and place on an ovenproof sheet pan. Remove and discard the onions and lemons. Pour the liquid from the roasting pan into a small saucepan and cook over medium-high heat until reduced to 1 cup. Place chicken in broiler and cook until skin becomes golden and very crispy, 5 to 10 minutes.
- Spoon 3/4 cup polenta onto each of 4 to 6 large plates, then place 1/2 cup greens on top of each followed by a chicken leg. Spoon 2 tablespoons of the reduced chicken cooking liquid over the top of the chicken.
CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the chile oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups chile oil.)
- Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat. Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese.
- Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes. Add the greens, season with salt and pepper and toss. Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid. Stir in the red wine vinegar just before serving.
- Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan. Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
- To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl. Drizzle with the chile oil and garnish with the chopped parsley.
BEANS AND GREENS POLENTA BAKE
Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that's sort of like a polenta pizza.
Provided by Anna Stockwell
Categories Garlic Olive Oil Kale Vinegar Parmesan Dinner Quick & Easy Wheat/Gluten-Free Vegetarian
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
- Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
- Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
- Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.
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
GREEN POLENTA
Steps:
- In a large saute pan, heat the olive oil over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the garlic and kale, season with salt and pepper, to taste, and cook until wilted. Set aside to cool.
- Once the mixture has cooled, add to a food processor and process until very smooth. Add a little water, if necessary, to help make a smooth mixture.
- In another large pot, bring 5 cups of water and 2 cups heavy cream to a boil over medium heat. Whisk in the polenta and stir constantly until the polenta is creamy, about 20 minutes. If the mixture becomes too thick, add a little more water or cream.
- Stir in the butter and season with salt and pepper, to taste. Fold in the kale and the Parmesan and adjust the seasoning, if necessary. Turn out into a serving bowl and serve.
POLENTA WITH GREEN CHILES AND CHEESE
We love polenta, this is a delicious with green chiles and cheese. This can be made 1 day ahead and refrigerated.Makes 4 main course servings or 8 side dish servings. I got this recipe off of the internet.
Provided by Barb G.
Categories Grains
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
- Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese.
- Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream.
- REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
- Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.
CREAMY POLENTA WITH MIXED GREENS
Make and share this Creamy Polenta With Mixed Greens recipe from Food.com.
Provided by Geema
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes and boiling water.
- Let stand 30 minutes, drain and chop.
- Combine cornmeal and pinch of black pepper in saucepan.
- Gradually add 3 cups broth and 1 cup water, stirring continually with a whisk.
- Bring to a boil, reduce heat to medium and cook for 20 minutes, stirring frequently.
- Remove polenta from heat and keep warm.
- Heat a large skillet over medium high heat, add 1 tablespoon olive oil and saute onion and red pepper for about 10 minutes or until tender.
- Add tomatoes and garlic, cooking for 1 more minute.
- Add 1 cup broth and the greens.
- Cover and reduce heat to low, cooking 15 minutes or until greens are completely tender.
- Season with salt and pepper.
- Spoon polenta into 4 plates and top with greens.
- Sprinkle with Parmesan cheese.
- Since I like things spicy, I add some crushed red pepper to this recipe, or just shake on your favorite hot sauce.
- For Vegetarian use the vegetable broth only.
POLENTA WITH SAUSAGE AND GREENS
From a Sunset Magazine special edition, "Sunset Weeknight." Since we don't eat pork, I adapted it to use lean ground turkey. I use Penzey's Pizza Seasoning for the seasoning. You can substitute 8 ounces hot Italian sausage links (pork or turkey), casings removed, for the ground turkey and Italian seasoning, if you prefer.
Provided by Halcyon Eve
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 3-4 quart pan over high heat, combine broth, milk, and cornmeal, stirring until mixture reaches a boil. Reduce heat to low and cook, stirring frequently, until smooth, about 12-15 minutes. If too thick, add 2-4 tbsp water.
- Meanwhile, heat oil in a 5-6 quart pan over high heat. Add turkey and brown, breaking up with spoon. Add garlic and chili flakes (if desired). Continue cooking, stirring often, until crumbly and brown, about 3-4 minutes. If turkey begins to stick to bottom, add a small amount of water to pan and cook until mostly evaporated.Add mustard greens and stir-fry until wilted, about 2 minutes.
- Spoon polenta into four wide, shallow bowls. Top with sausage and greens mixture. Sprinkle shaved Parmesan over top and season to taste with salt and pepper.
Nutrition Facts : Calories 340.1, Fat 9.8, SaturatedFat 3.7, Cholesterol 52.3, Sodium 312, Carbohydrate 36.1, Fiber 6, Sugar 8.5, Protein 28.5
POLENTA AND GREENS
This is actually one of my mom's Italian recipes. It's simple, vegetarian, relatively low fat, and delicious. Great for spring.
Provided by Transylmania
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry your greens and slice them into very thin ribbons. You don't really need to slice broccoli di rape if you are using that.
- Bring water to a boil with some salt.
- Add cornmeal slowly and mix rapidly for about 4 minutes. Turn heat to low and let simmer for about 10 minutes, stirring to avoid burning. Take off the heat.
- In a skillet heat the olive oil on meidum heat. and add the garlic (the more the better). Saute for about two minutes.
- Add the greens, salt, and hot pepper. Saute until the greens are wilted but still have good color.
- Serve the greens on top of the polenta.
- A tomato salad is good with this.
Nutrition Facts : Calories 143.9, Fat 4.5, SaturatedFat 0.6, Sodium 14.7, Carbohydrate 24.3, Fiber 2.3, Sugar 0.3, Protein 2.6
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- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add endive; cook 1 minute or until endive begins to wilt, stirring constantly. Add kale; cook 1 minute or until kale begins to wilt, stirring constantly. Add turnip greens; cook 1 minute or until greens begin to wilt. Stir in raisins and salt. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside.
- Combine cornmeal and pepper in a saucepan over medium-high heat. Gradually add broth and milk, stirring with whisk; bring to boil. Cover, reduce heat, and simmer 10 minutes; stir occasionally. Add 1/4 cup cheese.
- Heat oil in a small skillet over medium heat. Add garlic; cook 1 minute or until lightly browned, stirring constantly. Stir in breadcrumbs; cook 1 minute or until golden brown, stirring frequently. Remove from heat; stir in remaining 1/4 cup cheese.
- Spoon 1 cup polenta onto each of 4 plates; top each serving with 1 cup greens mixture. Sprinkle each with 2 tablespoons breadcrumb mixture and 1 teaspoon pine nuts.
POLENTA WITH GREENS RECIPE | LEITE'S CULINARIA
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5/5 (4)Total Time 45 minsCategory MainsCalories 585 per serving
- In a medium pot over high heat, bring 6 cups of the water to a boil. Add the polenta and 1 1/2 teaspoons of salt, stirring gently to distribute the grains through the water.
- Decrease the heat to medium-low and cover the pot. Cook, stirring occasionally, until the polenta loses its graininess, 35 to 40 minutes. If the polenta becomes very thick, gradually add the remaining cup of water during the final 10 minutes of cooking.
- While the polenta cooks, bring a second large pot of salted water to a boil over high heat. Add the greens, bring the water back to a boil, decrease the heat to medium, and cook, stirring often, until the greens are tender, 3 to 5 minutes.☞TESTER TIP: The greens will lose a significant amount of volume as they cook, but if it is easier, go ahead and cook the greens in batches, using a slotted spoon to transfer the cooked greens to a colander before starting the next batch.
- Scoop out a cup of cooking water and reserve, then drain the greens in a colander. Return the pot to the stove.
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3.8/5 (4)Total Time 2 hrs 10 minsServings 10Calories 136 per serving
- In a medium saucepan bring 2 1/2 cups water to boiling. Meanwhile, in a bowl stir together the cornmeal, 3/4 cup cold water, salt, and cumin. Slowly add cornmeal mixture to boiling water, stirring constantly. Reduce heat to medium-low. Cook and stir for 15 minutes or until very thick. Remove from heat and stir in bulgur and green onions. Spread into a plastic wrap-lined 9-inch round cake pan. Let stand, uncovered, for 30 minutes. Cover and chill for at least 1 hour or until firm.
- Heat a charcoal or gas grill to medium heat. Remove polenta from pan; remove plastic wrap. Pat dry with paper towels. Brush both sides with 1 tablespoon olive oil. Grill on the greased rack of a covered grill for 15 minutes or until charred and heated through, turning once using a flat baking sheet.
- In a large bowl whisk together remaining 3 tablespoons oil and lemon juice. Add arugula, raspberries, cucumber, parsley, and mint. Season to taste. Place polenta on a serving platter. Top with salad and sprinkle with feta.
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