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.
CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
CREAMY BLUE CHEESE POLENTA
Make and share this Creamy Blue Cheese Polenta recipe from Food.com.
Provided by me alex
Categories Grains
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil.
- Whisk in polenta in slow stream. Bring to a boil, then turn heat to low.
- Continue to stir, adding more water if it gets too thick.
- Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
- Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.
POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POLENTA BITES WITH BLUE CHEESE, TOMATOES AND PINE NUTS
Steps:
- ightly 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.
CRISP PARMESAN, OLIVE & SUNDRIED TOMATO POLENTA BITES
Make a batch of this easy polenta base at the weekend, then serve it as a pre-dinner snack. Leftovers can be baked or fried to have with eggs and spinach
Provided by Rukmini Iyer
Categories Snack
Time 45m
Number Of Ingredients 6
Steps:
- Pour the stock into a large saucepan and bring to the boil. Add the polenta, and stir continuously over a medium heat for 3-4 mins until thickened and just coming away from the edges of the pan. Add the olives, tomatoes, oil and most of the parmesan, and stir for a further minute until well combined. Season.
- Spoon the polenta mixture onto a lined swiss roll tray or baking sheet. Place another sheet of baking parchment on top and roll out to 1cm thick, then remove the top sheet of parchment and scatter with the remaining parmesan. Leave the polenta to cool at room temperature for 1 hr to set. Alternatively, if you're making it ahead, leave to cool and chill for several hours or overnight.
- Once the polenta has set, heat the oven to 200C/180C fan/gas 6. Cut or stamp the polenta sheet into shapes of your choice, and arrange on a baking tray lined with parchment. Bake for 25-30 mins until golden brown and crisp, and serve warm. Will keep for up to a day in the fridge.
Nutrition Facts : Calories 217 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE
Baking polenta in the oven means you don't have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it's topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.
Provided by Melissa Clark
Categories dinner, weekday, grains and rice, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and butter a 9-by-9-inch baking dish. In a large pot, bring stock, 2 tablespoons butter and salt to a boil.
- Reduce heat to medium, then slowly add polenta, stirring constantly until slightly thickened, about 5 minutes.
- Scrape polenta into prepared dish, cover with foil, and bake for 40 minutes.
- As polenta bakes, prepare the leeks: Heat remaining 1 tablespoon butter and 3 tablespoons oil, in a large skillet over medium-high heat. Stir in leeks and a large pinch of salt, and cook until dark golden and crisped, stirring frequently, and lowering heat if they start to brown too quickly, 10 to 12 minutes. Season with salt to taste.
- Remove polenta from oven. Stir in half the Gorgonzola, then cover again with foil, and let sit for 10 minutes to melt the cheese.
- When ready to serve, taste polenta and stir in more salt, if needed (this will depend on how salty your cheese and stock are). Drizzle polenta with olive oil, and sprinkle with remaining Gorgonzola, crispy leeks, and parsley or basil.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 578 milligrams, Sugar 4 grams, TransFat 0 grams
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