HERB AND TOMATO POLENTA
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Cook the tomatoes, stirring occasionally, until they start to blister and release some of their juices, 8 to 10 minutes. Toss in the garlic and season generously with salt and pepper. Cook another 1 minute, then remove from the heat.
- In a saucepan over low heat, stir the Parmesan and butter into the Cooked Polenta, thinning with milk as desired. Turn off the heat, stir in the lemon zest, taste for seasoning and add salt if necessary.
- Transfer the polenta to a serving bowl. Use a spoon to create a shallow well and top with the tomatoes, torn basil, some black pepper and a drizzle of olive oil.
- Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on. Cooked Polenta recipe courtesy of Jeff Mauro.
GRILLED POLENTA WITH SPICY TOMATO SAUCE AND FRIED EGGS
Provided by David Tanis
Categories dinner, weekday, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Paint tops of polenta squares lightly with olive oil. Heat a stovetop grill or cast-iron griddle. Lay polenta top-side down and cook until nicely browned and crisp, about 10 minutes. Flip and brown the other side. Keep warm.
- For the sauce, heat 2 tablespoons olive oil in a heavy saucepan. Add onion and cook over medium heat until softened, about 5 minutes. Add garlic, season with salt and pepper, and cook for 1 minute more. Add tomatoes and bay leaf and simmer briskly for 5 to 8 minutes, until thickened slightly. Add capers, olives and anchovies and cook for 2 minutes more. Season with red pepper flakes and a little more salt if necessary.
- On each plate, put 1 square of warm polenta and spoon sauce around it. For each diner, fry 1 or 2 eggs sunny-side up in olive oil, and place on top of sauce. Serve immediately.
FRIED POLENTA WITH TOMATO BASIL SAUCE
Steps:
- Butter a 12 by 14-inch baking dish and set aside.
- In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares.
TOMATO AND GRILLED POLENTA STACKS WITH BASIL SAUCE
Steps:
- Make polenta:
- Whisk together water, cornmeal, and salt in a 1-quart heavy saucepan and bring to a boil over moderate heat, whisking constantly. Reduce heat to low and cook, stirring frequently, until very thick, 15 to 20 minutes.
- Spread polenta into a 10- by 5-inch rectangle on a lightly oiled baking sheet. Chill, uncovered, until firm, about 1 hour.
- Prepare grill for cooking.
- Drain tomatoes while polenta is chilling:
- Cut 4 (1/4-inch-thick) crosswise slices from middle of each tomato. Sandwich slices between triple thicknesses of paper towel and press gently to absorb excess moisture.
- Preheat oven to 400°F.
- Grill polenta:
- Cut out 8 (2 1/2-inch) rounds from polenta with cookie cutter. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill polenta rounds in a grill basket until crusty, about 5 minutes on each side. Transfer to an ungreased baking sheet.
- Assemble and bake stacks:
- Season tomato slices with salt and pepper and sprinkle with cheese. Assemble 4 stacks by placing a tomato slice on top of each of 4 polenta rounds (use a spatula to transfer tomato slices), then top each with another polenta round and tomato slice.
- Bake in middle of oven until hot and cheese is melted, about 15 minutes.
- Make sauce while stacks bake:
- Purée basil, water, garlic, lemon juice, oil, and sugar in a blender, scraping down sides frequently, until smooth. Season with salt and pepper.
- Serve stacks with basil sauce.
POLENTA PIE WITH CHEESE AND TOMATO SAUCE
Provided by Ruth Cousineau
Categories Cheese Tomato Bake Vegetarian Quick & Easy Mozzarella Summer Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
- Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
- *Found at many supermarkets and lucini.com.
EASY POLENTA WITH TOMATO SAUCE
My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.
Provided by Jacquita
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
- Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
- Bake for 10 minutes in the preheated oven, or until sauce is bubbling.
POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA
Yield Serves 6
Number Of Ingredients 15
Steps:
- For polenta:
- Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep chilled.)
- For stacks:
- Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
- Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).
- Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.
EGGPLANT-POLENTA STACKS WITH TOMATO SAUCE
Provided by Rumpus
Categories Tomato Vegetable Bake Vegetarian Mozzarella Basil Cornmeal Eggplant Winter Healthy Bon Appétit San Francisco California
Yield Serves 4
Number Of Ingredients 15
Steps:
- Puree tomatoes in blender. Strain into heavy small saucepan. Bring to boil. Reduce heat to medium; simmer tomatoes until reduced to 3/4 cup, about 10 minutes. Add 2 tablespoons oil and simmer 5 minutes to blend flavors. Season with salt and pepper. Remove from heat.
- Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Add Parmesan and butter and stir until melted. Mix in cayenne pepper. Spread polenta in 9-inch-square pan. Refrigerate until cold, about 1 hour. (Sauce and polenta can be prepared 1 day ahead. Cover separately and refrigerate.)
- Sprinkle eggplant slices with salt. Let stand 30 minutes. Pat dry.
- Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant and zucchini with oil. Season with salt and pepper. Grill or broil until tender, about 2 minutes per side.
- Preheat oven to 375°F. Lightly oil large baking sheet. Using eggplant as template, cut polenta into 4 rounds. Place rounds on prepared baking sheet. Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice.
- Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes. Transfer to plates. Rewarm sauce. Spoon around eggplant stacks. Sprinkle with chopped basil and serve.
PORTOBELLO POLENTA STACKS
My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes-like this one-with our harvest. -Breanne Heath, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.
Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 764mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
More about "tomato and grilled polenta stacks with basil sauce recipes"
TOMATO-BASIL SAUCE WITH POLENTA RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (4)Estimated Reading Time 2 minsServings 4Total Time 45 mins
- Arrange racks in upper and lower thirds of oven; preheat to 425°. Line a large rimmed baking sheet with foil and brush with 1 Tbsp. oil. Arrange polenta rounds on oiled sheet.
- Very coarsely chop (do not purée) half the tomatoes in a food processor. Cut remaining tomatoes in half (quarter if large). Combine tomatoes in a bowl with 4 Tbsp. oil and remaining ingredients. Toss to coat.
- Stack three 24x12" sheets of parchment paper on another baking sheet. (Don't use foil—the tomato acid will react with aluminum.) Spoon tomato mixture onto one side of stacked parchment. Fold parchment layers over mixture and crimp edges tightly to form a sealed packet.
- Place baking sheet with tomato packet on upper rack and sheet with polenta on lower rack. Bake, turning polenta rounds once, until polenta is light golden and tomatoes are saucy (carefully open packet to check; steam will escape), 25–30 minutes. (You can also cook polenta in a grill pan or on a charcoal or gas grill.)
PAN-SEARED POLENTA WITH SPICY TOMATO-BASIL SAUCE …
From bonappetit.com
- Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
- Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness. DO AHEAD Can be made 2 days ahead. Cover with plastic wrap; chill.
- Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
- Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.
CREAMY POLENTA WITH GRILLED STEAK AND ROASTED …
From jocooks.com
GRILLED POLENTA WITH MARINARA, PARMESAN, AND BASIL …
From seriouseats.com
GRILLED POLENTA WITH BALSAMIC ROASTED TOMATOES
From veganhuggs.com
RUSTIC POLENTA STACK RECIPE - RACHEL COOKS®
From rachelcooks.com
5/5 (2)Total Time 20 minsCategory Sides & VegetablesCalories 155 per serving
- Place Bertolli Rustic Cut Pasta Sauce in a small saucepan over medium heat and heat until heated through.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Place polenta slices in hot pan and cook for about 5 minutes on each side or until heated through and golden brown. Alternatively, you could grill the polenta slices after brushing each side with olive oil.
- To prepare polenta stacks, add a small scoop of the sauce to the plate or serving dish. Top with a slice of polenta, a slice of cheese, a small scoop of sauce (about 1 tablespoon), and then repeat with another slice of polenta, another slice of cheese, and more sauce.
GRILLED POLENTA RECIPE WITH FRESH TOMATOES - MARY'S NEST
From marysnest.com
Cuisine ItalianCategory Side DishServings 4Total Time 1 hr 20 mins
- Begin to whisk in the cornmeal slowly. Once all the cornmeal has been added, turn the heat down to medium-high and continue to stir the mixture until it resembles mashed potatoes. This can take approximately 15-20 minutes.
- Remove the saucepan from the heat and spread the polenta into a greased 9" x 9" baking dish. Transfer the dish to the refrigerator to chill for 1 hour.
GRILLED ROSEMARY POLENTA WITH BLISTERED TOMATO SAUCE
From blossomandfinn.com
TOMATO AND GRILLED POLENTA STACKS WITH BASIL SAUCE
From kulinarian.com
POLENTA WITH TOMATO SAUCE AND BASIL RICOTTA - BOSSKITCHEN
From bosskitchen.com
CREAMY POLENTA WITH GRILLED TILAPIA - JAMIE GELLER
From jamiegeller.com
TOMATO AND GRILLED POLENTA STACKS WITH BASIL SAUCE RECIPE - EAT …
From eatyourbooks.com
You'll also love