CREAMY POLENTA WITH TOMATO HERB SALAD
Creamy Polenta topped with a robust tomato herb salad makes a fabulous lunch or side. Summer comfort food!
Provided by Cheryl
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 12
Steps:
- MAKE POLENTA: Boil water with salt in saucepan. Slowly whisk in polenta/cornmeal, whisking constantly to avoid lumps for 1-2 minutes. Lower heat to a simmer. Keep whisking until polenta starts to thicken, about 4-5 minutes. Cover and cook, whisking every 4-5 minutes to avoid sticking on bottom of pan. (When polenta gets thicker, switch to wooden or other spoon to stir. ) Polenta is done when it's creamy, thick and not grainy. Total time for cooking should take about 30-40 minutes. Turn off heat. Stir in butter and Parmesan. Taste and add salt if needed.
- MAKE TOMATO TOPPING: While polenta is cooking (and between stirs), drain tomatoes and squeeze them a bit to eliminate most of juices. Roughly chop and place in bowl. Add oil, herbs, salt, pepper, lemon and chili flakes (if using). Combine well. Taste and adjust seasonings.
- SERVE: To serve family style, scoop Polenta onto a platter and top with tomatoes. Drizzle with additional olive oil if desired. Garnish with additional Parmesan cheese.
Nutrition Facts : Calories 452 kcal, Carbohydrate 50 g, Protein 14 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 35 mg, Sodium 1540 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
HERBY POLENTA WITH CORN, EGGS AND FETA
Cooking polenta in the oven has turned out to be quite a game-changer for me, and completely contradicts the belief that polenta needs to consistently be attended to. Do try to find coarse cornmeal here rather than the quick-cooking kind, as that style of polenta simply won't yield the same smooth and creamy result that you're looking for. You can also swap out the chicken stock for vegetable stock or water if you're looking for a vegetarian alternative. I like to serve this as a midday brunch with a zesty green salad, as it's hearty enough to keep you going until dinner.
Provided by Yotam Ottolenghi
Categories casseroles, grains and rice, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius.
- Add the corn to a food processor and pulse once or twice, just until roughly chopped. Transfer corn to a large bowl and add the spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
- Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk - it should be quite smooth and not completely set - then stir in half the feta. Increase the oven temperature to 425 degrees Fahrenheit/220 degrees Celsius.
- Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
- Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. Serve directly from the pan.
HERBED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.
GRILLED HERB POLENTA WITH ASPARAGUS, TOMATOES AND PARMESAN
Tired of your potatoes and pasta try Polenta is a type of meal ground from sweetcorn, cornmeal or maize.
Provided by Rita1652
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time. This ensures the polenta won't form lumps.
- Reduce the heat to a simmer, stirring frequently with a wooden spoon.
- When the polenta becomes too thick, add the remaining water a little at a time.
- Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon. Cool overnight. Once cooled, cut into shapes brush with oil and season with salt and pepper and grill on hot grill.
- Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
- To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Garnish with fresh parsley. Serve with lots of fresh crusty bread.
Nutrition Facts : Calories 208.1, Fat 8.1, SaturatedFat 1.1, Sodium 28.1, Carbohydrate 31.9, Fiber 4.1, Sugar 5.8, Protein 4.4
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