SPICY LAMB BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
- Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
- Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.
CREAMY POLENTA WITH SPINACH
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta into a large bowl and serve with grated Parmesan over the top.
POLENTA 'PIZZA' WITH PANCETTA AND SPINACH
Everything is fair game at breakfast - and long has been, of course - but to most Americans it doesn't seem appropriate to start making what amounts to dinner at 7 in the morning. This pizza could be considered dinner or lunch fare, but it makes a hearty first meal of the day.
Provided by Mark Bittman
Categories dinner, pizza and calzones, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees; brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
- Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).
- Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.
- Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 39 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 778 milligrams, Sugar 4 grams, TransFat 0 grams
POLENTA WITH MUSHROOMS AND SPINACH
As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
POLENTA LASAGNA WITH SPINACH AND HERBY RICOTTA
With a dense, creamy texture and sweet corn flavor, this hearty and unexpected variation on the usual lasagna uses layers of Parmesan-topped baked polenta in place of pasta. This meatless recipe is speckled green with baby spinach and lots of parsley and basil. Be sure to get a good brand of marinara sauce, preferably a chunky one with bits of tomato, for the richest flavor and texture. Or even better, if you have homemade marinara sauce tucked away in the freezer, use it here instead.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 2h30m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees and butter an 13-by-18-inch rimmed baking sheet pan. Grease a rubber spatula with butter.
- Prepare the polenta: In a large pot, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Reduce heat to medium, then slowly pour in polenta, whisking constantly. Cook, whisking often, until polenta thickens, 8 to 12 minutes. Whisk in 4 tablespoons butter until melted. Whisk in spinach until wilted, about 2 minutes. Remove from heat and mix in 1 cup grated Parmesan.
- Scrape polenta onto the prepared baking sheet. Using the greased rubber spatula, spread the mixture into a thin, even layer to cover the entire pan, all the way to corners. Sprinkle 1/2 cup grated Parmesan on top. Bake until polenta is firm and cheese has melted, 12 to 18 minutes. Let cool in the pan on a wire rack until completely cooled, about 1 to 1 1/2 hours, or place in refrigerator until cool to touch, about 40 to 50 minutes. (Polenta can be baked the day before and refrigerated until needed.)
- When ready to bake the lasagna, heat oven to 400 degrees. Butter a 9-by-13-inch baking dish.
- Prepare the ricotta filling: In a small bowl, mix ricotta, parsley, basil, egg, black pepper, nutmeg and the remaining 1/2 teaspoon salt. Mix until well combined and set aside.
- Taste the marinara sauce. If it needs some zip, stir in any or all of the optional ingredients.
- Assemble the lasagna: Using a knife or pizza cutter, cut cooled polenta in half widthwise, creating 2 pieces roughly 9 by 13 inches each. Using a large spatula, gently place one half in prepared baking dish. (It is important for polenta to be completely cooled and firm; otherwise, the pieces may break when transferring to baking dish. If anything breaks, just reassemble it in the pan. It won't make much of a difference once it's covered in sauce and baked.)
- Spread about half the ricotta mixture in an even layer on top of polenta. Pour about half of marinara sauce on top of ricotta, sprinkle with about half of the shredded mozzarella. Repeat with remaining polenta, ricotta, marinara and mozzarella. Once assembled, sprinkle the remaining 1/2 cup Parmesan on top.
- Place baking dish on top of a rimmed sheet pan in case the lasagna bubbles over. Bake until cheese melts, about 30 minutes. If you like, you can broil lasagna for 2 minutes after baking until cheese starts to bubble and develop brown spots.
- Remove from oven and let lasagna stand for about 15 minutes to firm up before serving. Leftovers can be refrigerated for up to 1 week or frozen for up to 3 months.
POLENTA WITH SPINACH
Provided by James Beard
Categories Side Bake High Fiber Lemon Cornmeal Spinach Winter House & Garden
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cut the frozen blocks of spinach into small pieces and place in a heavy skillet without water. Cover the pan and heat the spinach just until it is thoroughly thawed. Drain and chop very fine. Blend the chopped spinach with the garlic, lemon juice, salt and olive oil. Oil an oval or square baking dish and put the spinach in the bottom. Top with polenta, dot with butter and sprinkle with Parmesan cheese. Bake in a 375°F. oven for 15-20 minutes, or until the polenta is delicately brown. Serve as an accompaniment to beef, veal or pork dishes.
POLENTA AL FORNO WITH SPINACH, RICOTTA AND FONTINA
Provided by David Tanis
Categories dinner, weekday, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blanch spinach briefly in a large pot of boiling water, 1 to 2 minutes. Drain and cool. Squeeze all excess moisture from spinach and roughly chop.
- In a large bowl, combine chopped spinach and ricotta. Season with salt and pepper, then add cayenne, lemon zest, half the Parmesan and all but 2 tablespoons of the fontina and stir well.
- Butter a 9- by 12-inch casserole dish. Ladle in half of the warm, soft polenta and spread with a spatula to make a thin layer. Spoon spinach mixture evenly over it. Top with remaining soft polenta and spread to smooth the surface. (May be made ahead up to this point, then covered and refrigerated. Bring to room temperature before baking.)
- Sprinkle with remaining Parmesan and fontina. Bake, uncovered, at 375 degrees for 30 to 40 minutes, until nicely browned. Remove from oven and let rest for 10 minutes before serving.
POLENTA
Simple directions on how to cook plain polenta. There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake it, or fry it! Experiment and choose your favorite technique!
Provided by IDAJ
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 23.5 g, Fat 1.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 10.7 mg, Sugar 0.2 g
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