Polenta With Zucchini Peppers And Cheese Recipes

SOFT POLENTA WITH ROASTED RED PEPPERS

Steps:

• In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
• Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.

POLENTA WITH ZUCCHINI AND TOMATOES

Steps:

• Begin making the polenta. While it's in the oven, cook the squash. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring often, until just about tender, about five minutes. Add the garlic and cook, stirring, for a minute or two, until fragrant. Stir in the squash and 1/2 teaspoon salt, and toss together for five to eight minutes, until it is coated with oil and beginning to soften. Add the tomatoes and their juice, the sugar and salt to taste. Turn the heat to medium-high. Cook, stirring often, for five to 10 minutes, until the tomatoes have cooked down slightly. Turn the heat back down to medium and cook, uncovered, for 20 minutes, until the vegetables are soft and aromatic. If they begin to dry and stick to the pan before the end of the cooking time (if you're using fresh tomatoes, this may happen because there isn't as much juice as with canned tomatoes), add up to 1/4 cup water. Stir in the parsley and mint, and simmer for a few more minutes. Remove from the heat, taste, adjust the salt and add pepper.
• When the polenta is ready, remove from the oven. If adding Parmesan, stir it in. Spoon onto plates, and make a depression in the center. Top with the zucchini. Garnish with additional Parmesan, and serve.

POLENTA WITH FENNEL, PEPPERS, TOMATOES AND CHEESE

Steps:

• Wash and trim the top branches and the bottom from the fennel. Slice the fennel bulb very thinly into rounds, and then slice the rounds into julienne strips.
• Heat a medium-large nonstick skillet until it is very hot; add oil, reduce heat and stir in the fennel, cooking until fennel begins to brown and soften.
• Wash, trim, seed and thinly slice the peppers, and cut slices into small pieces; add to fennel, and continue to saute over medium heat.
• Wash, trim and cut up tomatoes; add to vegetables when peppers have begun to soften.
• Pit and cut up olives, and add. Cover the pot; reduce heat to simmer, and continue to cook until the vegetables are tender.
• In covered pot, boil stock.
• Grate cheese.
• Slowly stir polenta into boiling stock, reduce heat to medium-high and cook until mixture thickens, just a couple of minutes.
• When polenta is cooked, stir in the cheese, season with salt and pepper, and top with the vegetables.

ZUCCHINI POLENTA

Steps:

• Mix the cornmeal and water together in a small bowl.
• Bring the broth and salt to a boil in a saucepan over medium-high heat.
• Lower heat to medium-low and slowly add cornmeal, stirring for about 2 minutes or until the polenta is smooth (use a long-handled spoon to stir the polenta; it bubbles up and will burn).
• Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.
• Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.
• Spoon tomato sauce over the top; sprinkle with parmesan cheese.
• Bake in a 350° oven, uncovered, for 30 minutes or until heated through.
• Let stand 5 minutes, then cut into squares to serve.

POLENTA WITH ZUCCHINI, PEPPERS AND CHEESE

Steps:

• Wash, trim and seed red peppers; dice fine.
• Heat oil in large nonstick skillet; add peppers, and saute over medium heat.
• Wash, trim and dice zucchini fine; add to peppers, and continue to saute until vegetables have softened.
• Bring chicken stock to boil in a covered pot.
• Grate cheese.
• Slowly stir polenta into boiling chicken stock, and cook until mixture thickens, just a couple of minutes.
• When polenta is cooked, stir into vegetables along with cheese; season with salt, if desired, and with pepper.