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.
CAJUN BAKED EGGS WITH POLENTA
Eat eggs for dinner! They're one of the few foods that contain vitamin D, which helps protect your bones.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the andouille and cook until lightly browned, about 3 minutes. Add the bell pepper and celery, toss to coat and cook until softened, 3 to 4 minutes. Stir in the scallions, garlic and Cajun seasoning and cook until slightly softened, about 30 seconds. Pour in the tomatoes and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes.
- Meanwhile, preheat the broiler. Brush the polenta slices on both sides with the remaining 1 tablespoon olive oil; arrange on a baking sheet. Broil until crisp around the edges, 10 to 12 minutes.
- Using the back of a spoon, make 8 spaces in the tomato sauce for the eggs. Crack in the eggs, cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes. Top with the parsley, celery leaves and more Cajun seasoning. Serve with the polenta.
Nutrition Facts : Calories 460, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 398 milligrams, Sodium 1117 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 25 grams, Sugar 11 grams
HERBED-BAKED EGGS
Steps:
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
- Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
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.
POLENTA WITH GARDEN VEGETABLES
Fresh green beans, bell pepper, mushrooms and summer squash are the perfect complements to golden pan-fried polenta in this 35-minute vegetarian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Cook polenta as directed on package.
- While polenta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
- Stir in green beans and bell pepper. Cover and cook over medium-low heat 8 to 10 minutes, stirring occasionally, until beans are crisp-tender. Stir in mushrooms, squash, fennel and salt. Cover and cook 3 to 5 minutes, stirring occasionally, until squash is crisp-tender.
- Serve polenta over vegetable mixture. Sprinkle each serving with cheese.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg
HERBED EGGS AND VEGETABLES ON POLENTA
Traditional polenta made from simmered yellow cornmeal is the perfect base for seasoned mushrooms, onion and red bell pepper sauteed with eggs.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Mix cornmeal and cold water in 2-quart nonstick saucepan. Stir in boiling water, 1 tablespoon of the basil and 1/2 teaspoon salt. Cook, stirring occasionally, until mixture thickens and boils; reduce heat to low. Cook about 10 minutes, stirring occasionally, until very thick; remove from heat. Keep warm.
- Melt butter in 10-inch nonstick skillet over medium heat. Cook mushrooms, onion, bell pepper and remaining 1 tablespoon basil in butter about 7 minutes, stirring occasionally, until onion is tender.
- Stir broth into cornstarch and 1/2 teaspoon salt. Stir into vegetable mixture. Heat to boiling, stirring occasionally. Boil and stir 1 minute; reduce heat.
- Carefully stir eggs into vegetable mixture. Simmer uncovered 3 to 5 minutes without stirring until eggs are hot. Serve over polenta.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 26.4 g, Cholesterol 325.6 mg, Fat 11.6 g, Fiber 2.9 g, Protein 12.9 g, SaturatedFat 4.4 g, Sodium 699.6 mg, Sugar 4.6 g
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POLENTA BOWLS WITH ROASTED VEGETABLES & FRIED EGGS …
From eatingwell.com
5/5 (2)Category Healthy Grain Bowl RecipesAuthor NidraCalories 453 per serving
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil. Place shallots on the prepared pan; drizzle with 1 tablespoon oil and toss to coat. Roast until lightly browned, about 12 minutes.
- Add asparagus, mushrooms, vinegar, thyme, pepper, 1/4 teaspoon salt and 1 tablespoon oil to the pan with the shallots. Stir to coat. Roast until the vegetables are just tender, about 8 minutes.
- Meanwhile, combine milk and stock in a large saucepan; bring to a boil over medium-high heat. Whisk in polenta; reduce heat to medium-low, and cook, whisking often, until thickened, 4 to 5 minutes. Remove from heat; stir in Parmesan.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggs, 1 at a time; cook, using a rubber spatula to keep the eggs separate, until the whites are completely cooked but the yolks are still slightly runny, 2 to 3 minutes.
BAKED POLENTA WITH EGGS & ROASTED VEGETABLES - JAMIE …
From jamiegeller.com
Cuisine Italian, Israeli & Middle EasternCategory MainServings 4Total Time 1 hr 5 mins
- Oven-Baked Polenta: Preheat oven to 350°F. 1. Grease a 9x13-inch baking dish with cooking spray.
- 2. Mix together broth, cornmeal, salt and evoo in prepared baking dish. Bake uncovered for 40 to 50 minutes, stirring every 15 minutes, until creamy and very soft. Roasted Vegetables: 1. In the last 30 minutes of the polenta's baking, prepare the roasted veggies. 2. Line a baking sheet with parchment paper. Arrange vegetables on prepared baking sheet and drizzle with evoo. Season with salt and pepper. Roast at 350°F for 20 minutes.
- 3. Remove from oven and place cracked eggs directly on the vegetables. Season with salt and pepper and return the pan to the oven to continue cooking for 10 minutes more or until egg whites are set.
- 4. Divide polenta between serving bowls and transfer eggs and veggies to the bowls. Garnish with hot sauce, matbucha, za'atar, sumac, and a drizzle of extra virgin olive oil. Serve warm. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
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