Baked Bacon Kale Polenta Squares Recipes

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CRISPY POLENTA SQUARES



Crispy Polenta Squares image

These crispy squares can also be lightly fried for a delicious appetizer or side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

1/2 recipe Creamy Polenta with Goat Cheese
Extra-virgin olive oil
1 pint grape tomatoes, halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon freshly chopped thyme

Steps:

  • Pour warm polenta into an oiled 8-by-8-inch square pan and smooth out top. Refrigerate until firm, at least 2 hours but up to overnight.
  • Preheat oven to 450 degrees. Flip polenta onto a cutting board. Brush the top with olive oil. Cut into 16 two-inch squares. Preheat a baking sheet for a few minutes and place the squares on the sheet.
  • Place baking sheet in the upper third rack of the oven. Cook 10 minutes. Meanwhile, make the tomato topping by combining all ingredients in a bowl and tossing to coat. Let sit until ready to serve.
  • Increase oven setting to broil and cook polenta squares until golden brown on top, about 3 minutes. Transfer squares to a platter and scatter tomato mixture on top.

BAKED POLENTA SQUARES WITH MEDITERRANEAN TOPPINGS



Baked Polenta Squares with Mediterranean Toppings image

Just one example of how leftover polenta can be put to use, these garnished squares are an easy, casual snack or hors d'oeuvre. When baked, the pieces develop a crisp surface but retain their creamy center. For more detailed instructions, see our how-to.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into bite-size squares
Extra-virgin olive oil
Spanish piquillo peppers, or other roasted red peppers, cut into thin strips
Pitted Nicoise olives
Olive tapenade
Fresh ricotta cheese
Fresh herbs such as marjoram, oregano, or basil, leaves torn

Steps:

  • Preheat oven to 375 degrees. Place polenta about 1/2 inch apart on an oiled baking sheet, and bake, flipping halfway through, until crisp, about 45 minutes total. Let cool 5 to 10 minutes. Top as desired. Serve warm.

CRISPY SEASONED POLENTA SQUARES



Crispy Seasoned Polenta Squares image

Crisp polenta squares make a delightful side for a variety of main dishes. Sun-dried tomatoes and just the right amount of seasoning make them seem special...a dollop of sour cream adds the finishing touch! Shelly Fisher - Hermiston, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 9 servings.

Number Of Ingredients 14

4 cups water
1/2 cup chopped sun-dried tomatoes (not packed in oil)
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried minced garlic
1 cup cornmeal
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1 egg
1/4 cup fat-free milk
1/2 cup seasoned bread crumbs
2 teaspoons dried cilantro flakes
1 tablespoon olive oil
9 tablespoons reduced-fat sour cream

Steps:

  • In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.

Nutrition Facts : Calories 134 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 456mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

BAKED POLENTA



Baked Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 4

Vegetable oil, for greasing pan
1 (16-ounce) package instant polenta
1/4 cup extra-virgin olive oil
Sea salt

Steps:

  • Preheat oven to 350 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
  • In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
  • Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

BAKED POLENTA WITH ONIONS AND BACON



Baked Polenta with Onions and Bacon image

Categories     Microwave     Onion     Side     Bake     Quick & Easy     Parmesan     Bacon     Cornmeal     Sage     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

3 slices of lean bacon, chopped
2 onions, sliced thin
1 cup water
3/4 cup chicken broth
1/4 teaspoon crumbled dried sage
1/2 cup cornmeal
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan

Steps:

  • In a 2- to 3-quart microwave-safe casserole with a lid microwave the bacon, uncovered, at high power (100%), stirring after each minute, for 2 to 2 1/2 minutes, or until it is almost crisp. Pour off all but 1 tablespoon of the fat from the casserole and stir in the onions. Microwave the mixture, uncovered, at high power, stirring every 2 minutes, for 8 minutes, or until the onions are softened but not browned, and transfer the onion mixture to a bowl.
  • To the casserole add the water, the broth, and the sage, whisk in the cornmeal, a little at a time, whisking until the mixture is smooth, and microwave the mixture, covered, at high power, whisking after 3 minutes, for 5 minutes, or until it is thickened and the liquid is absorbed. Stir in the butter, 2 tablespoons of the Parmesan, half the onion mixture, and salt and pepper to taste and divide the polenta mixture between two 1 1/2-cup gratin dishes or spread it in a 3-cup gratin dish.
  • Top the polenta with the remaining onion mixture, spreading the onion mixture evenly, sprinkle it with the remaining 2 tablespoons Parmesan, and bake it in the middle of a preheated 400°F. oven for 15 minutes, or until the Parmesan is melted.

KALE AND MUSHROOMS WITH CREAMY POLENTA



Kale and Mushrooms with Creamy Polenta image

Provided by Michael Lomonaco

Categories     Milk/Cream     Mushroom     Side     Sauté     Parmesan     Bacon     Cornmeal     Kale     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 15

1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese

Steps:

  • Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
  • Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
  • Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
  • Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

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