Polenta Sandwiches Recipes

GRILLED POLENTA

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.

FRIED POLENTA

Steps:

• Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
• Preheat the oven to 250 degrees F.
• Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
• Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
• Bring 6 cups of 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. Turn off the heat. Add the butter, and stir until melted.

GRILLED POLENTA VEGGIE SANDWICH

Steps:

• In a nonstick skillet over medium heat warm 3 tablespoons of olive oil. Add the eggplant and saute until very soft (8 minutes).
• Season with salt and pepper and transfer to a bowl (keep warm).
• In the same pan add the onion and saute for 2 minutes. Add the bell pepper, zucchini and sun dried tomatoes. Season with salt and pepper and saute for 5 minutes.
• Warm a grill pan over medium heat and brush with remaining olive oil and add the polenta slices. Grill for 2-3 minutes on each side.
• Serve the eggplant mixture in between two slices of grilled polenta.

MINI POLENTA SANDWICHES (EASY)

Steps:

• Preparation:.
• Preheat oven to 350°F Remove polenta from package and slice about 1/4" thick. Heat oil in heavy nonstick skillet over medium high heat. Add polenta slices for about 2-4 minutes per side until crisp and light brown. Remove to paper towel to drain.
• Make sandwiches with polenta, tomato slices, Brie slices, and basil leaves. Secure with wooden toothpicks. Place on baking sheet and bake at 350°F for 7-8 minutes until cheese melts and sandwiches are hot.

POLENTA SANDWICHES

Steps:

• 1 Prepare the polenta. As soon as the polenta is cooked, spread it with a rubber spatula to about a 1/2-inch thickness on a large baking sheet. Cover and chill until firm, at least 1 hour and up to 3 days, before using. 2 Place a rack in the center of the oven. Preheat the oven to 400°F. Butter a large baking sheet. 3 Cut the polenta into 16 squares. Place half the polenta slices on the cookie sheet. Place the gorgonzola slices on top of them. Top with the remaining polenta, pressing down lightly on the sandwiches. 4 Brush the tops with the butter. Sprinkle with the Parmigiano. Bake 10 to 15 minutes or until the cheese is just melted. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.