ROSEMARY POLENTA
Provided by Ina Garten
Categories main-dish
Time 16m
Yield 12 to 18 servings
Number Of Ingredients 13
Steps:
- Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
SAUTEED POLENTA TRIANGLES
Provided by Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Melt butter and oil in a small saute pan over low heat. Place garlic and rosemary in pan and saute until garlic turns golden. Remove garlic and rosemary. Saute polenta until browned on both sides.
BAREFOOT CONTESSA'S ROSEMARY POLENTA
From the Barefoot Contessa Family Style cookbook, 2002. The polenta can be made several days in advance and then sautéed just before serving.
Provided by Juenessa
Categories Breads
Time 40m
Yield 12-18 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil in a large saucepan.
- Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.
- Add the chicken stock, half-and-half, and milk and bring to a boil.
- Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.
- Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
- Off the heat, stir in the Parmesan.
- Pour into a 9 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, as you would with brownies.
- Lift each one out with a spatula and cut diagonally into triangles.
- Dust each triangle lightly in flour.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside.
- Add more butter and oil, as needed.
- Serve immediately.
- **Cook time does not include refrigeration time.
Nutrition Facts : Calories 300.8, Fat 20.9, SaturatedFat 10.3, Cholesterol 46.4, Sodium 267.1, Carbohydrate 21.9, Fiber 1.6, Sugar 1.2, Protein 7.4
POLENTA WITH MASCARPONE, ROSEMARY AND WALNUTS
Not fancy just plain old comfort food that makes a nice vegetarian main dish when served with a baby green salad and a glass of red wine. I use homemade Mascarpone (include in this recipe) or you can buy Mascarpone, but please do *Not use plain cream cheese* This is my version of a recipe from the complete Italian Vegetarian Cookbook. The servings on this recipe are good size.
Provided by Debbwl
Categories Grains
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour 8 cups water into a heavy saucepan set over high heat. When the water comes to a boil, add the and lower heat to medium. Whisk in the cornmeal in a slow, steady stream. Make sure to whisk the cornmeal continuously to prevent lumps from forming. This will take about 2 minutes. Contiue whisking as the cornmeal comes back to a boil. Simmer, whisking contstantly, unitl the polenta starts to thicken about 2 minutes.
- Reduce the heat until the polenta is at very low simmer. Cover the pan and cook very slowly, stirring every 10 minutes or so, for 35 to 40 minutes.
- Homemade Mascarpone: Blend cream cheese, sour cream and heavy whipping cream together until smooth.
- While the polenta is cooking, divide the mascarpone among 4 large bowls.
- Place the walnuts in a skillet set over medium heat. Toast, shaking the pan occasionally, until the nuts are fragrant and lightly toasted, about 5 minutes. Transfer them to a small bowl.
- Add the oil and rosemary to the pan and saute until the rosemary is tender and has infused the oil, about 2 minutes. Stir in the walnuts and cook for 1 to 2 minutes just to coat them with the oil and rosemary. Cover and keep warm until the polenta is ready.
- Divide the polenta among the bowls cantaining the mascarpone. Spoon a little of the rosemary-walnut sauce over the portion and serve immediately.
Nutrition Facts : Calories 848.1, Fat 66.3, SaturatedFat 25.4, Cholesterol 109.9, Sodium 1422, Carbohydrate 54, Fiber 6.5, Sugar 1.3, Protein 15.9
POLENTA TRIANGLES
Categories Side Sauté Cornmeal Fall Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12
Number Of Ingredients 4
Steps:
- Oil large baking sheet. Bring 2 cups water and salt to boil in heavy medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium. Stir constantly with wooden spoon until mixture is very thick, about 6 minutes.
- Divide hot polenta into 2 equal mounds on prepared baking sheet. Using back of spoon, flatten each mound into 6-inch circle, about 1/2 inch thick. Let stand until cool. (Can be prepared 1 day ahead. Cover with plastic and refrigerate.)
- Cut each polenta circle into 6 wedges. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Working in batches, add polenta to skillet; cook until slightly crisp at edges and heated through, adding more oil to skillet as necessary, about 3 minutes per side. Serve warm.
POLENTA TRIANGLES FOR PANCETTA-WRAPPED PORK ROAST
Serve these with Pancetta-Wrapped Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Bring water to a boil in a medium saucepan over medium-high heat. Add salt. Whisking constantly, add polenta in a slow steady stream. Continue to whisk until all of the lumps have disappeared. Reduce the heat to low, cover, and gently simmer for 5 minutes.
- Stir in butter and pepper. Pour polenta into an 8-by-8-inch baking dish. Let cool on a rack until firm, about 30 minutes.
- Using an offset spatula, gently pull the polenta away from the sides of the dish, and invert onto a clean work surface. Trim the edges of the polenta, and cut into quarters. Cut each quarter in half, forming triangles.
- In a large nonstick skillet, heat oil over medium-high heat. Add polenta triangles, and cook until browned, about 5 minutes per side. You may keep the triangles warm in a 200 degrees oven for up to 30 minutes.
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POLENTA TRIANGLES WITH ROSEMARY AND WALNUTS RECIPE - BON APPéTIT
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- Butter 9-inch-diameter glass pie dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes. Remove from heat. Add cheese and 1 1/2 tablespoons butter; stir until cheese melts. Stir in chopped walnuts and rosemary. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour.
- Line baking sheet with foil. Cut polenta into 8 wedges. Transfer wedges, bottom side up, to prepared sheet. Dot wedges with 1 1/2 tablespoons butter. Place 1 walnut half in center of each wedge. DO AHEAD Can be made 1 day ahead. Cover and chill.
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