ITALIAN BARBECUED CHICKEN WITH POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 58m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Season the chicken liberally with salt and pepper, poultry seasoning, and grill seasoning. Heat 2 tablespoons olive oil in a medium skillet and brown the chicken a few minutes on each side to put some of it's flavor and drippings into the pan then transfer to oven and roast 15 minutes more or until juices run clear. Meanwhile, add 1 more tablespoon olive oil to the pan and cook pancetta or bacon, if using, until crisp. Add onions, garlic and rosemary, cook 5 minutes then add the vinegar, sugar, Worcestershire, tomato sauce and 1/2 cup chicken stock, reduce heat to low and let sauce simmer 5 minutes more.
- Bring remaining 1 1/2 cups stock and milk to a boil, whisk in polenta and season with salt and pepper. Whisk polenta 2 to 3 minutes until it thickens, stir in butter and cheese, remove from heat.
- Remove chicken from oven and turn in barbecue sauce. Fill shallow bowls with polenta Top with chicken, spoon extra sauce over chicken and garnish with some torn basil leaves.
DELICIOUS CHICKEN OVER FRIED POLENTA
This is fast & fabulous! Created for RSC Lucky 13. If you can do portion control, this is 4-6 servings BUT it is so good that my family of 4 devoured the whole thing & wanted more. An example of a good recipe for firm polenta is recipe#245560. Enjoy!
Provided by Elmotoo
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cool prepared polenta in a 9x13-inch baking dish & cut into 8 2-inch squares. Or slice store bought polenta into 1/2" slices.
- Combine cubed chicken, soy sauce, honey, cinnamon & ancho chili powder. Let marinate while you work on other steps.
- In heavy skillet, heat 2TB oil. Cook onions over medium low heat until dark brown. Season with salt & pepper.
- In another large pan, heat 1/4c oil over medium high heat until hot. Add as many polenta squares/slices as will fit comfortably. Cover to avoid splatter & let cook, checking after 5 minutes, until well browned & crispy. Turn over & repeat. Continue until all polenta is fried. Add more oil if necessary.
- When the onions are caramelized, add the marinating chicken along with the marinade. Cook on high heat until chicken is thoroughly cooked. Taste for seasoning; add salt & pepper if necessary.
- Serve chicken over fried polenta.
HERBED POLENTA "FRIES"
Provided by Lillian Chou
Categories Side Kid-Friendly Father's Day Dinner Parmesan Rosemary Sage Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 7
Steps:
- Brush an 8-inch square baking dish with oil.
- Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.
- Preheat broiler. Line a baking sheet with foil and brush with oil.
- Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.
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.
POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS
If you've ever decided that cold cereal is a good dinner, here's another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.
Provided by Melissa Clark
Categories quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
- Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
- In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
- Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 721 milligrams, Sugar 2 grams, TransFat 0 grams
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