GRILLED POLENTA WITH MUSHROOM SAUCE
The Eagle Cap wilderness is a beautiful area in the nearby Wallowa Mountains where wild mushrooms are abundant in spring. Guests enjoy the distinctive flavors of the homemade sauce infused with Marsala wine and served over grilled polenta.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 9 servings.
Number Of Ingredients 19
Steps:
- In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the broth, tomatoes and salt; bring to a boil. Reduce to 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 side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened., Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce.
Nutrition Facts : Calories 258 calories, Fat 19g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 603mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
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.
GRILLED POLENTA AND VEGETABLES WITH CHIMICHURRI
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Make the chimichurri: Combine the parsley, oregano, garlic, vinegar, 1 tablespoon olive oil, 2 tablespoons water and 1/4 teaspoon salt in a mini food processor. Blend until pourable, thinning with more water, 1 tablespoon at a time, if needed.
- Combine the polenta, red bell pepper, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a separate bowl, combine the eggplant, squash, red onion, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper.
- Add the polenta and bell pepper to the grill and cook, flipping halfway through, until well marked and the pepper has softened, 10 to 12 minutes. Remove to a baking sheet. Add the eggplant, squash and red onion to the grill and cook until well marked and softened, 2 to 3 minutes per side. Transfer to the baking sheet with the polenta. Roughly chop the red onion and bell pepper.
- Divide the polenta, eggplant and squash among plates. Top with the red onion, bell pepper and walnuts and sprinkle with chopped parsley. Drizzle with the chimichurri.
Nutrition Facts : Calories 460, Fat 24 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 1312 milligrams, Carbohydrate 54 grams, Fiber 10 grams, Sugar 12 grams, Protein 11 grams
GRILLED POLENTA
Provided by Guy Fieri
Time 2h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
- Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
- Preheat a grill to medium.
- When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
LAMB CHOPS WITH POLENTA AND GRILLED SCALLION SAUCE
Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit of that sauce mixed with yogurt becomes an instant salad dressing for the accompanying salad of seasonal greens and cherries.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Lamb Summer Grill Grill/Barbecue Hominy/Cornmeal/Masa Green Onion/Scallion Basil Lemon Juice Cherry Jalapeño Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.
- Working in batches if needed, grill scallions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2-3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.
- Finely chop scallions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining 1/8 tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated.
- Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
- Do Ahead
- Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.
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.
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