BAKED POLENTA WITH SPINACH & GOAT'S CHEESE
This Italian vegetarian recipe is smart enough for a dinner party, but has just six ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
- Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.
Nutrition Facts : Calories 240 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
CORN POLENTA WITH BAKED EGGS
This baked polenta is an extremely adaptable pantry dinner, and it works just as well without a stash of summer corn. (Of course, if you carefully sliced some off, and froze them after the summer, feel free to use them here.) You can use just about any kind of hearty chopped green here, and any full flavored cheese such as feta, blue cheese, Parmesan or an aged Cheddar. The eggs round out the dish, but feel free to leave them out for a satisfying side dish. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. In an ovenproof skillet over medium heat, melt butter. (If you like, you can let it bubble and turn brown, about 5 minutes.)
- Stir in the corn kernels (frozen, fresh, canned, or leave the corn out entirely). Let sizzle for a few minutes, then add broth, polenta and kosher salt. Whisk until the mixture bubbles and thickens slightly, about 5 minutes.
- At this point, add a handful of chopped herbs and a couple of sliced scallions or a shallot, if using. Add the greens, if using. Stir in cheese, if using. Stir in sliced olives or roasted red peppers or marinated artichokes, if using.
- Cover the pan. (Aluminum foil or a pasta pot lid will work if you don't have a covered skillet.) Bake for 20 minutes, then uncover and give it all a good stir with a whisk. Cover once more, and bake for another 15 to 25 minutes, until the liquid is absorbed and the polenta is tender.
- Add eggs: Use a spoon to make 4 to 6 divots in the polenta, and crack an egg in each. Return the pan to the oven and bake uncovered for another 5 to 10 minutes, until the eggs are cooked to taste. You can run it under the broiler for a few seconds to set the jiggly whites, but it's risky because you might overcook the yolks.
- Crack lots of pepper on top, sprinkle with flaky sea salt, and strew with herbs and maybe more cheese before serving. Serve alongside a green salad.
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.
POLENTA WITH FETA AND SPINACH
I really love this combination and it is SUPER easy! My measurements are estimates: I pulled a 'soft polenta' recipe off of epicurious to calculate the water-to-dry polenta ratio, because I think a softer polenta is better in this application. Cheers.
Provided by KWB5015
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the polenta by boiling the water with the salt and butter or olive oil then adding the polenta in a steady stream while stirring constantly to avoid lumps. Continue cooking and stirring for about 5 minutes (longer if you don't have the quick-cooking variety).
- Spoon into shallow bowls and crumble feta cheese over the top and sprinkle with pepper.
- Bring the spinach to the table in a separate bowl. Take as much spinach as you want/as will fit on top of your polenta and EAT getting a little polenta, cheese and spinach in each bite.
- You can substitute chicken stock or vegetable stock for the water for more flavor but scale back the salt if you do. You can also add onion powder to the polenta or chopped green onion to the spinach. It is pretty versatile.
Nutrition Facts : Calories 181.2, Fat 16.7, SaturatedFat 11.1, Cholesterol 56.3, Sodium 1085, Carbohydrate 2.5, Fiber 0.6, Sugar 1.6, Protein 6.1
CREAMY POLENTA WITH SPINACH
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta into a large bowl and serve with grated Parmesan over the top.
POLENTA WITH MUSHROOMS AND SPINACH
As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
CREAMY POLENTA WITH SPINACH
Delicious, comforting and ready in five minutes
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Number Of Ingredients 3
Steps:
- Cook the polenta according to pack instructions. When the polenta is softened and smooth, stir through the mascarpone and spinach. Leave for 30 secs until the spinach has just begun to wilt, stir again and then serve.
Nutrition Facts : Calories 240 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.14 milligram of sodium
POLENTA AL FORNO WITH SPINACH, RICOTTA AND FONTINA
Provided by David Tanis
Categories dinner, weekday, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blanch spinach briefly in a large pot of boiling water, 1 to 2 minutes. Drain and cool. Squeeze all excess moisture from spinach and roughly chop.
- In a large bowl, combine chopped spinach and ricotta. Season with salt and pepper, then add cayenne, lemon zest, half the Parmesan and all but 2 tablespoons of the fontina and stir well.
- Butter a 9- by 12-inch casserole dish. Ladle in half of the warm, soft polenta and spread with a spatula to make a thin layer. Spoon spinach mixture evenly over it. Top with remaining soft polenta and spread to smooth the surface. (May be made ahead up to this point, then covered and refrigerated. Bring to room temperature before baking.)
- Sprinkle with remaining Parmesan and fontina. Bake, uncovered, at 375 degrees for 30 to 40 minutes, until nicely browned. Remove from oven and let rest for 10 minutes before serving.
POLENTA LASAGNA WITH SPINACH AND HERBY RICOTTA
With a dense, creamy texture and sweet corn flavor, this hearty and unexpected variation on the usual lasagna uses layers of Parmesan-topped baked polenta in place of pasta. This meatless recipe is speckled green with baby spinach and lots of parsley and basil. Be sure to get a good brand of marinara sauce, preferably a chunky one with bits of tomato, for the richest flavor and texture. Or even better, if you have homemade marinara sauce tucked away in the freezer, use it here instead.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 2h30m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees and butter an 13-by-18-inch rimmed baking sheet pan. Grease a rubber spatula with butter.
- Prepare the polenta: In a large pot, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Reduce heat to medium, then slowly pour in polenta, whisking constantly. Cook, whisking often, until polenta thickens, 8 to 12 minutes. Whisk in 4 tablespoons butter until melted. Whisk in spinach until wilted, about 2 minutes. Remove from heat and mix in 1 cup grated Parmesan.
- Scrape polenta onto the prepared baking sheet. Using the greased rubber spatula, spread the mixture into a thin, even layer to cover the entire pan, all the way to corners. Sprinkle 1/2 cup grated Parmesan on top. Bake until polenta is firm and cheese has melted, 12 to 18 minutes. Let cool in the pan on a wire rack until completely cooled, about 1 to 1 1/2 hours, or place in refrigerator until cool to touch, about 40 to 50 minutes. (Polenta can be baked the day before and refrigerated until needed.)
- When ready to bake the lasagna, heat oven to 400 degrees. Butter a 9-by-13-inch baking dish.
- Prepare the ricotta filling: In a small bowl, mix ricotta, parsley, basil, egg, black pepper, nutmeg and the remaining 1/2 teaspoon salt. Mix until well combined and set aside.
- Taste the marinara sauce. If it needs some zip, stir in any or all of the optional ingredients.
- Assemble the lasagna: Using a knife or pizza cutter, cut cooled polenta in half widthwise, creating 2 pieces roughly 9 by 13 inches each. Using a large spatula, gently place one half in prepared baking dish. (It is important for polenta to be completely cooled and firm; otherwise, the pieces may break when transferring to baking dish. If anything breaks, just reassemble it in the pan. It won't make much of a difference once it's covered in sauce and baked.)
- Spread about half the ricotta mixture in an even layer on top of polenta. Pour about half of marinara sauce on top of ricotta, sprinkle with about half of the shredded mozzarella. Repeat with remaining polenta, ricotta, marinara and mozzarella. Once assembled, sprinkle the remaining 1/2 cup Parmesan on top.
- Place baking dish on top of a rimmed sheet pan in case the lasagna bubbles over. Bake until cheese melts, about 30 minutes. If you like, you can broil lasagna for 2 minutes after baking until cheese starts to bubble and develop brown spots.
- Remove from oven and let lasagna stand for about 15 minutes to firm up before serving. Leftovers can be refrigerated for up to 1 week or frozen for up to 3 months.
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