Polenta Corn Dog Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POLENTA CORN DOG

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9



Polenta Corn Dog image

Steps:

  • In a medium bowl set over a saucepan of simmering water, whisk together the polenta and 2 cups water. Cook until the water is absorbed and polenta is cooked, about 5 minutes. Set aside, stirring occasionally, until cool. In a separate medium bowl, stir together the flour, sugar, salt, baking soda, milk, egg yolk and 1/3 cup water (mixture will be lumpy). Stir in the polenta until smooth.
  • In a large Dutch oven, heat the oil until it registers 350 degrees F on a thermometer. Pierce the sausages with chopsticks (do not pierce all the way through). Working in batches, dip the sausages into the polenta batter until evenly coated. Place the sausages (still on sticks) in the hot oil. Cook, turning occasionally, until the corn dogs float to the top and are evenly browned, about 5 minutes.

1 cup polenta
1 2/3 cup all-purpose flour
6 tablespoons sugar
3 tablespoons kosher salt
2/3 teaspoon baking soda
1/2 cup milk
1 large egg yolk
8 cups vegetable oil
6 cooked gourmet sausages, such as bratwurst, Polish or Andouille

CREAMY CORN POLENTA

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5



Creamy Corn Polenta image

Steps:

  • Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

2 1/2 cups low-salt chicken broth (preferably organic)
2 tablespoons unsalted butter
Kosher salt
1 cup polenta (Italian cornmeal) or regular cornmeal
1 cup frozen corn kernels, thawed

BASIC POLENTA

Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 4



Basic Polenta image

Steps:

  • Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

CREAMY CORN POLENTA

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Creamy Corn Polenta image

Steps:

  • In a large pot add milk and cream along with thyme and garlic. Bring to a simmer then shut off the heat to let the milk and cream steep. Let it steep for at least 30 minutes. Once steeped, strain the milk mixture and discard the thyme and garlic. Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano and salt and pepper.

1 1/2 cups polenta or yellow cornmeal
1 cup heavy cream
2 cups milk
4 fresh thyme sprigs
2 cloves fresh garlic, peeled and smashed
1/2 cup chicken stock
1 1/2 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

HOW TO MAKE PERFECT POLENTA

Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.

Provided by Chef John

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 5



How to Make Perfect Polenta image

Steps:

  • Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
  • Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
  • Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g

4 cups water
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

BASIC POLENTA

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.

Provided by David Tanis

Categories     easy

Time 1h

Yield 6 servings

Number Of Ingredients 4



Basic Polenta image

Steps:

  • For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
  • For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams

Salt and pepper
1 cup medium or fine cornmeal
Butter
Parmesan for soft polenta, optional

POLENTA WITH FRESH CORN

Fresh corn kernels adds a burst of sweetness and texture to creamy polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6



Polenta with Fresh Corn image

Steps:

  • Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.
  • Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.

1 1/2 teaspoons salt
2 ears fresh corn, kernels removed
2 cups milk
1 cup quick-cooking polenta
4 tablespoons unsalted butter
1/4 teaspoon freshly ground pepper

CORN POLENTA WITH BAKED EGGS

This baked polenta is an extremely adaptable pantry dinner, and it works just as well without a stash of summer corn. (Of course, if you carefully sliced some off, and froze them after the summer, feel free to use them here.) You can use just about any kind of hearty chopped green here, and any full flavored cheese such as feta, blue cheese, Parmesan or an aged Cheddar. The eggs round out the dish, but feel free to leave them out for a satisfying side dish. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories     main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 13



Corn Polenta With Baked Eggs image

Steps:

  • Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
  • Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
  • At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
  • Cover the pan. (Aluminum foil or a pasta pot lid will work if you don't have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
  • Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it's risky because you might overcook the yolks.
  • Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.

2 to 3 tablespoons butter
1/2 cup corn kernels, fresh, frozen or canned and drained (optional)
1 quart chicken or vegetable broth, or water
1 cup coarse polenta (not instant)
1/2 to 1 teaspoon kosher salt, to taste
Chopped basil, mint or cilantro, plus more for serving (optional)
2 to 3 scallions or a large shallot, sliced (optional)
2 to 3 cups chopped greens, such as spinach, kale or broccoli rabe (optional)
1/4 to 1/2 cup crumbled feta, blue cheese, grated Parmesan or other firm grating cheese, plus more for serving (optional)
2 tablespoons chopped or sliced olives, roasted red peppers or marinated artichokes (optional)
4 to 6 eggs
Black pepper and flaky sea salt, for serving
Green salad, for serving

CHEF JOHN'S THREE CORN POLENTA

When I first began my career as a cook in San Francisco, I remember talking with a Chef about an upcoming menu on which he was thinking of using polenta as the side dish. I asked him if he was talking about polanda. He said he'd never heard of polanda. I called my mom and told her we were going to serve something called polenta at the restaurant. I asked her if she had ever heard of it. She laughed and said that they were the same things! She explained that 'pol-an-da' was just our family's mispronunciation of the actual name polenta. I was pretty embarrassed, to say the least!

Provided by Chef John

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 8



Chef John's Three Corn Polenta image

Steps:

  • Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  • Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
  • Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.

Nutrition Facts : Calories 166 calories, Carbohydrate 26.6 g, Cholesterol 7 mg, Fat 5.6 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 211 mg, Sugar 2.9 g

2 teaspoons butter, divided
1 teaspoon olive oil
1 ½ cups fresh corn kernels, divided
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 clove garlic, pressed
2 ½ cups water, divided
½ cup polenta

More about "polenta corn dog recipes"

SAUSAGE AND POLENTA CORN DOGS RECIPE - TODAY
Web Nov 20, 2020 1 tablespoon chopped thyme 1 tablespoon garlic powder 3 ice cubes 10 Italian sausages, sweet or hot seasoned …
From today.com
5/5 (1)
Category Appetizers,Hors D'oeuvres
Author Gina Marinelli
  • 1. In a bowl, combine flour, polenta, sugar, baking powder and salt. In a separate bowl, combine eggs, milk and beer. Add wet mixture to dry, add harissa, thyme and garlic powder, and finish with ice cubes. Mix until ice is melted.
sausage-and-polenta-corn-dogs-recipe-today image


HOMEMADE CORN DOGS RECIPE (VIDEO)
Web Oct 16, 2020 Flour, sugar, baking powder, and salt – pantry basics that help form the batter and make it fluffy. Buttermilk and oil – adds flavor …
From natashaskitchen.com
5/5 (232)
Calories 335 per serving
Category Main Course
  • Whisk together dry ingredients (corn meal, flour, sugar, baking powder and salt). Whisk together wet ingredients (buttermilk, egg, 1 Tbsp oil and honey). Combine wet and dry ingredients and whisk to combine.
  • Pour batter into a drinking glass almost to the top and dip hot dogs. Put corndog straight down into batter and give it a little twirl to fully coat the hot dogs then swirl as you lift up. Let excess drip off.


POLENTA CORN DOG : RECIPES : COOKING CHANNEL RECIPE | COOKING …
Web Jun 22, 2011 Polenta Corn Dog 0 Reviews Level: Easy Total: 19 min Prep: 15 min Cook: 4 min Yield: 6 corn dogs Nutrition Info Share This Recipe Ingredients 1 cup polenta 2 1/3 cups water 1 2/3 cups all-purpose flour 6 tablespoons sugar Kosher salt 2/3 teaspoon baking soda 1 large egg yolk 1/2 cup milk 8 cups vegetable oil
From cookingchanneltv.com
Servings 6
Calories 473 per serving
Total Time 19 mins


POLENTA CORN DOG RECIPE | FOOD NETWORK
Web Summer Pasta with Grilled Eggplant Sauce. Skirt Steak Fajitas. Frozen Strawberry Lemonade Pie
From foodnetwork.cel02.sni.foodnetwork.com


TOP 10 NEW DISHES TO TRY AT THE 2023 NC STATE FAIR - MSN
Web The Cheese Curd Shack's Dill Pickle Flavored Deep Fried Cheese Curds. GoldenKdog's Korean Fried Chicken Wings. La Farm Bakery's Pulled Pork Mac and Cheese Danish. Lawrence & Perry BBQ's The Slop ...
From msn.com


WHAT IS POLENTA AND HOW IS IT MADE? - ALLRECIPES
Web Updated on September 13, 2021. Polenta is a northern Italian dish made of coarsely ground corn. Freshly cooked, polenta is soft and creamy, like porridge or mush, and makes a terrific bed for sauces. It's a good gluten-free substitute for just about any dish that calls for pasta. When polenta cools, it firms up enough to be sliced and fried or ...
From allrecipes.com


CORN DOGS | MCCORMICK AUSTRALIA
Web Recipe Bases Side Dishes Sauces & Gravies KEEN's Grill Mates Old Bay FACEBOOK Here’s a special treat the kids will love. The secret to adding even more flavour and a great golden colour is to add a little KEEN’S …
From mccormick.com.au


CREAMY POLENTA RECIPE - LOVE AND LEMONS
Web In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy. Turn off the heat and whisk in the olive oil and sea salt.
From loveandlemons.com


POLENTA CORN DOG – RECIPES NETWORK
Web Ingredients. 1 cup polenta; 2 1/3 cups water; 1 2/3 cups all-purpose flour; 6 tablespoons sugar; Kosher salt; 2/3 teaspoon baking soda; 1 large egg yolk; 1/2 cup milk
From recipenet.org


EASY RECIPE FOR MINI CORN DOGS TAPS INTO NOSTALGIA, FAMILY FUN
Web 1 day ago Place the hot dogs on a wooden skewer. Whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the eggs and buttermilk and whisk to combine. Allow the batter to sit for 15-20 ...
From tallahassee.com


DAN KLUGER’S FRESH-CORN POLENTA WITH BUTTER AND HERBS …
Web Jul 25, 2021 $35$17.29 Amazon Buy Now Save to Wish List Zip all the corn kernels off a few ears of corn, then purée them in a food processor. Cook this puréed corn in a little oil, stirring all the while, until it thickens, …
From thekitchn.com


POLENTA CORN DOG RECIPE | FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com


EASY FRESH CORN POLENTA (VEGAN, GLUTEN-FREE, SOY-FREE)
Web Aug 14, 2019 Add 1/2 teaspoon salt, stir and cover. Place over high heat until a gentle boil starts. Reduce the heat to low, keep covered and simmer for 8 minutes. Strain the corn, discard the water and set the pot to the …
From withfoodandlove.com


POLENTA CORN DOG : RECIPES - COOKING CHANNEL
Web Recipe courtesy of Franks 'n' Dawgs Show: Unique Eats Episode:
From cookingchanneltv.cel29.sni.foodnetwork.com


GAME-DAY GRUB: HAITIAN PORK GRIOT AND POLENTA CORN …
Web Nov 20, 2020 Here, I am adding my Italian flare with polenta, harissa and sausages, and making an assortment of sauces to capture different cuisines. The sauces and toppings really can create a bar-like feel ...
From today.com


Related Search