Polenta Crusted Roasted Potatoes Recipes

Steps:

• Heat oven to 425°F. Cut potatoes into medium-size chunks (about 8 pieces per half-potato). Place potatoes in 2-quart saucepan of salted water. Heat to boiling. Reduce heat to medium-high; simmer 10 minutes or until potatoes are fork-tender.
• Drain potatoes; place in large bowl. Gently toss potatoes with polenta, sea salt and pepper.
• Heat large cast-iron skillet over high heat. Add olive oil; swirl to coat. When oil is hot, add herbs; cook 1 minute. Add potatoes, scattering in even layer in skillet. Place skillet to oven.
• Bake 10 to 15 minutes or until bottoms are golden and crisp. Turn potatoes; sprinkle with garlic. Bake 10 minutes longer or until crisp on both sides.
• Using slotted spoon, transfer potatoes to serving bowl or plate.

Steps:

• Butter a 9-by-14-inch broiler-proof baking dish.
• Cut out the blemishes or imperfections from the potatoes. Quarter the potatoes, add them to large pot with salted water to cover and boil until soft, 25 to 30 minutes.
• Mash the potatoes, transfer them to a large bowl and cool in the refrigerator for 30 minutes.
• Meanwhile, heat the cream, milk and 1 stick of the butter in a stock pot until warm. Add the polenta and 1 teaspoon of salt and cook over medium heat, stirring continuously to prevent clumping, until smooth and creamy, 50 to 60 minutes.
• Stir the pepper and remaining stick of butter into the polenta. Add the polenta to the mashed potatoes and stir until thoroughly combined.
• Transfer the polenta mixture to the prepared baking dish and spread it into an even layer.
• Preheat the broiler. Broil the polenta mixture until the top of the dish has browned, 12 to 15 minutes. Serve immediately.

Steps:

• Preheat over to 425 degrees Cut potatoes in half, then in half again, and again in half until you have even chunks. Place in a medium pot with 1 Tsp salt, over with cold water and place over high heat. Bring potatoes to a boil, then lower the heat slightly and boil for ten minutes. In a bowl, mix together polenta, salt and pepper. Drain potatoes well with a colander. Add potatoes to polenta seasoning and toss greatly to coat. In large skillet, heat olive oil over high heat. When small bubbles begin to rise and oil is very hot, add rosemary and garlic. Stir carefully for a minute. Add seasoned potatoes all at once to hot skillet, using tongs to they are evenly distributed around pan. Place the skillet on the bottom shelf of oven and roast for 10 minutes. Remove pan from over and turn each potato over. return to oven for another five or ten minutes. Remove potatoes from over, using slotted spoon, transfer potatoes to serving platter.

Steps:

• Peel the potatoes and in a heavy bottomed sauce pan, cook them covered with water until done, drain most of the water, leaving about one cup with the potatoes. Mash the potatoes well in the remaining water add salt and the corn meal mix well till smooth, return to medium heat and cook for 20-30 minutes stirring with a wooden spoon often.
• In the meantime sauté the bacon and onion in the olive oil until rendered and the bacon is crisp.
• When the polenta is cooked and begins to pull off the sides, remove from heat and toss in the cheese cubes as well as the onion bacon sofritto. Mix well and serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour a good glug of oil in a large roasting tin and put in the oven. Put the potatoes in a saucepan and cover with boiling water from the kettle. Bring to the boil and cook for 7-8 mins.
• Drain the potatoes, then toss them in the polenta to help them dry out and get a fluffy coating. Carefully tip the potatoes into the hot roasting tin, drizzle over a little more oil and toss to coat.
• Roast for 30 mins, then turn them over and roast for 30 mins. Turn once more and cook for a further 10 mins. These can go on the lower shelf while you make an accompanying dish (such as our veggie toad-in-the-hole), and can cook for a further 15-20 mins if required.