SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES
I came up with this to make for my Veal Osso Bucco recipe # 54107. This is so creamy smooth real comfort food! It's got a slight warming kick from the chipotle sauce. Polenta was known as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino (the Italian part of Switzerland) in the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta became the staple dish of the area.
Provided by Rita1652
Categories Grains
Time 41m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
- Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
- Add Broth bring to a boil. Add chipotle sauce.
- Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
- Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
- Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!
Nutrition Facts : Calories 218, Fat 10.5, SaturatedFat 5.8, Cholesterol 28.8, Sodium 1052.5, Carbohydrate 20.1, Fiber 2.2, Sugar 2.7, Protein 11.3
SUN-DRIED TOMATO POLENTA CUTLETS
This delicious recipe came from the Moosewood Restaurant Low Fat Favorites Cookbook. I think you'll be pleasantly surprised when you experience the crisp texture of these beautifully jeweled cutlets. You will never guess by tasting them how low fat they are. These are excellent cold and will travel well in a lunchbox or picnic basket. Enjoy!
Provided by Sharon123
Categories Southwestern U.S.
Time 1h10m
Yield 12 cutlets
Number Of Ingredients 14
Steps:
- Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside.
- In a small saucepan, warm the olive oil and saute the onions, 1/3 of the garlic, and 1/4 teaspoons salt for about 5 minutes, until the onions soften.
- Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices, about 10 minutes.
- Drain and mince the sun dried tomatoes, add them to the mushroom mixture, and set aside.
- In a medium saucepan, bring 3 cups water, 3/4 teaspoons salt, and another 1/3 of the garlic to a boil.
- Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps.
- Lower the heat and cook, uncovered, gently, for about 10 minutes, stirring often, until the polenta is quite thick.
- Add the mushroom mixture to the polenta and mix well.
- Prepare an 8x12 inch glass or porcelain baking dish with a light coating of cooking spray.
- Spread the polenta mixture evenly in the baking dish and chill in the freezer for 1/2 hour or in the refrigerator for at least 1 hour.
- When the polenta mixture has chilled enough to hold its shape when cut, it will be very easy to handle.
- While the polenta is chilling, combine the bread crumbs, Parmesan, the parsley, and the remaining garlic and basil in a food processor or blender and whirl together until well mixed.
- Pour out into a large deep platter.
- In a separate large shallow bowl, lightly beat the egg whites and remainging 1/4 teaspoon salt until slightly frothy.
- Preheat the oven to 400*F.
- Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal.
- This mathmatical wizardry makes 12 triangular cutlets (they say trust us).
- Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture.
- Place the breaded cutlets on a large very lightly oiled or sprayed baking tray and bake for 20 minutes.
- With a metal spatula, carefully turn each cutlet over and bake for 10 minutes more, until golden brown.
- Enjoy!
- Note:.
- You may top each serving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto, or sauce of your choice.
More about "smoky creamy polenta with sun dried tomatoes recipes"
SUN DRIED TOMATO & PARMESAN POLENTA WITH CRISPY …
From mymillennialkitchen.com
5/5 (4)Total Time 25 minsCategory DinnerCalories 536 per serving
- Bring vegetable broth to a boil. Add polenta, 2 tablespoons of sun dried tomatoes, and 1/4 teaspoon salt, and cook according to the polenta package instructions (note 1). When the polenta is done, take off the heat and stir in parmesan until it has been completely incorporated. Cover to keep warm and set aside.
- In a sauté pan on medium heat, add 1 tablespoon of olive oil and sauté shallots until translucent (about 5 minutes). Add mushrooms, remaining salt, and thyme to the pan and continue cooking for 5-10 minutes or until the mushrooms are soft and tender, stirring occasionally. When the mushrooms are ready, transfer the mushrooms and any pan juices to a bowl, then cover, set aside, and keep warm (note 2).
- Wipe the same sauté pan clean with a paper towel. Increase the heat to medium high and add 1 tablespoon of olive oil to the pan. When the pan has heated up, add the chickpeas and give the pan a shake to make sure all the chickpeas are in contact with the pan, not stacked on top of each other. When letting the chickpeas crisp up, do not toss the pan or stir until they have browned, about 2-4 minutes each side (note 3). After crisping the chickpeas, stir in the remaining sun dried tomatoes during the last minute of cooking. If the chickpeas have browned but don't seem very crispy, take them out of the pan to cool will help solidify the crunch.
- Assemble your plate - add polenta to your plate, spreading it out with the back of your spoon. Next spoon the mushrooms over your polenta base, drizzling any remaining mushroom juice over the polenta. Lastly, sprinkle the crispy chickpeas over the top and enjoy!
20 POLENTA RECIPES THAT ARE CREAMY AND COMFORTING
From foodnetwork.com
Author By
SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES – RECIPE WISE
From recipewise.net
OUR 20 MOST POPULAR DINNERS OF 2023 - MSN
From msn.com
SPICY ROASTED MUSHROOMS WITH POLENTA RECIPE - NYT COOKING
From cooking.nytimes.com
16 SUN-DRIED TOMATO RECIPES YOU SHOULD TRY ASAP - MSN
From msn.com
SUN-DRIED TOMATO RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
CREAMY BASIL POLENTA WITH ROASTED TOMATOES | POLENTA …
From twopeasandtheirpod.com
POLENTA WITH CREAMY MISO MUSHROOMS AND SUN-DRIED …
From servingdumplings.com
CREAMY SUN-DRIED TOMATO POLENTA - REDBOOK
From redbookmag.com
POLENTA WITH SUN DRIED TOMATOES - COOKS AND EATS
From cooksandeats.com
SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES
From champsdiet.com
BEST SMOKY CREAMY POLENTA WITH SUN DRIED TOMATOES RECIPES
From alicerecipes.com
POLENTA WITH CREAMY MISO MUSHROOMS AND SUN-DRIED …
From food52.com
SUNDRIED TOMATO POLENTA BITES - RECIPE GIRL
From recipegirl.com
HOW TO MAKE POLENTA (EASY, CREAMY STOVETOP RECIPE)
From thekitchn.com
THE DAILY MEAL
CREAMY POLENTA RECIPE AND REHEATING TIPS - THE SPRUCE EATS
From thespruceeats.com
CREAMY PARMESAN POLENTA RECIPE - HOME CHEF
From homechef.com
25 BEST RECIPES WITH SUN-DRIED TOMATOES - INSANELY GOOD
From insanelygoodrecipes.com
POLENTA AND SUN DRIED TOMATO RECIPES - SUPERCOOK
From supercook.com
SMOKED TROUT POLENTA CANAPéS #BRUNCHWEEK - CINDY'S RECIPES …
From cindysrecipesandwritings.com
CREAMY SUN DRIED TOMATO POLENTA RECIPE | CDKITCHEN.COM
From cdkitchen.com
SUN-DRIED TOMATO TOAST RECIPE | THE LAUGHING COW
From thelaughingcow.com
POLENTA POINTS WITH SUN DRIED TOMATO PESTO - SAVOR THE BEST
From savorthebest.com
30+ NO-FUSS CHICKEN RECIPES WITH MINIMAL TO NO PREP - MSN
From msn.com
BEST SUN DRIED TOMATO POLENTA RECIPE - HOW TO MAKE POLENTA …
From food52.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #eggs-dairy #vegetables #american #mexican #southwestern-united-states #european #italian #grains #cheese #stove-top #dietary #spicy #comfort-food #pasta-rice-and-grains #taste-mood #sweet #equipment #small-appliance #presentation #served-hot
You'll also love