Elegant Tri Colored Polenta Recipes

BAKED SWISS CHICKEN OVER TRI-COLORED SPIRAL PASTA

Steps:

• Preheat oven to 350.
• Pound chicken down to 1/2 inch thickness and place in 13 x 9 baking dish.
• Lay cheese slices over chicken.
• In a medium mixing bowl, combine soup and wine. Mix well.
• Pour soup mixture over chicken.
• Top with dry stuffing mix.
• Drizzle with melted butter.
• Bake uncovered for 40 to 45 minutes.
• While chicken is baking, cook pasta in accordance with the package and drain.
• Serve chicken over pasta.

GEFILTE FISH WITH TRI-COLORED PEPPERS

Steps:

• Defrost gefilte fish loaf just enough so you are able to unwrap it. Unwrap and place in 9 x 13 pan.
• Preheat oven to 350.
• Heat oil in skillet. Fry onion until soft and then add peppers and continuing frying until everything is tender.
• Add ketchup, garlic powder and black pepper.
• Stir well.
• Pour pepper mixture over gefilte fish loaf. Cover with aluminum foil and bake for 1 hour.
• Serve warm or cold!

TRI-COLORED CAULIFLOWER

Steps:

• Heat 1 inch salted water to boiling.
• Add cauliflower.
• Cover and and heat to boiling; reduce heat.
• Simmer until tender about 20 to 25 minutes; drain.
• Cook and stir tomatoes, onion, and chilies in oil in 10- inch skillet until onion is tender, about 5 minutes.
• Stir in salt and cinnamon.
• Simmer uncovered, 5 minutes.
• Stir in olives; heat until hot.
• Place cauliflower on serving plate.
• Cut into 8 wedges; separate wedges slightly.
• Spoon tomato sauce over and around cauliflower wedges.
• Sprinkle with cheese.

HERBED POLENTA

Steps:

• Bring small pot of water to boil.
• Add herbs and blanch 5 seconds.
• Drain.
• Refresh under cold water and drain.
• Place herbs and oil in blender and puree. Cover; chill.
• (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
• Cook until thickened, stirring often, about 5 minutes.
• Add cream.
• Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts

MICROWAVE POLENTA FOR TWO

Steps:

• Place polenta, water and salt in a 2-quart bowl.
• Microwave on high for eight minutes, then stir.
• If the polenta is not thick enough, return to microwave for two more minutes.
• Add flavoring ingredients to suit you and your meal, such as butter, grated parmesan, pepper, fresh chives, and a little cream.

ORZO SOUP WITH MUSHROOMS, PARMIGIANO CHEESE AND LEEKS

Steps:

• SLICE leek in rings and sauté with butter in a skillet for a few minutes over medium heat. Set aside.
• HEAT broth in a large pot.
• HEAT oil in a separate pot and sauté remaining leeks, parsley, celery, onion, garlic and mushrooms until the vegetables get a little mushy.
• ADD hot broth; season with salt and pepper. Boil mixture for 20 minutes.
• PROCESS 1 cup of soup in a blender until mixture reaches a smooth consistency. Add the pureed soup to the soup mixture.
• Increase cooking temperature to bring soup to a boil.
• STIR in Orzo cook according to package directions.
• ALLOW soup to rest ten minutes before transferring to individual bowls.
• GARNISH with leek rings and shaved Parmigiano cheese.