Quick Polenta Rounds With Sage Butter And Parmesan Recipes

QUICK POLENTA ROUNDS WITH SAGE BUTTER AND PARMESAN

Steps:

• Spray or spread cooking oil on the bottom and sides of a broiler-safe baking dish.
• Cut polenta in 1/4" thick disks. Place these disks on the bottom of the greased baking dish, overlapping them slightly so that there is no space in between disks.
• Sprinkle cheese evenly across the polenta.
• In a skillet, melt butter over medium heat. Add olive oil. When the butter/oil mixture is fully heated, immediately add sage, stirring constantly. Cook for no more than 30 seconds.
• Add chopped garlic and sauté very briefly, until garlic starts to perfume the oil but has not yet browned. Add a pinch of salt and pepper. Remove from heat and drizzle over polenta.
• Broil for 3-5 minutes.

QUICK POLENTA LASAGNA

Steps:

• heat oven to 400°F Coat an 8-cup casserole dish with cooking spray.
• Slice each tube of polenta into 9 rounds. Arrange 9 rounds in a single layer over the bottom of the baking dish. Set aside.
• In a medium bowl, mix together ricotta cheese, 1 cup of the mozzarella, garlic powder, pepper and egg. Spread mixture in an even layer over polenta.
• In a small bowl, mix together pasta sauce, and chopped sausage. Spread half of the mixture over cheese. Arrange remaining 9 rounds of polenta in a single layer over sauce, then top with remaining sauce.
• Sprinkle with Parmesan cheese and remaining 1 cup mozzarella cheese over sauce. Spray a sheet of foil with cooking spray, then use it to cover lasagna and bake for 20 minutes.
• Remove foil, and bake for another 15 minutes, or until cheese is lightly browned. let stand for 5 minutes before serving.

GRILLED POLENTA ROUNDS

Steps:

• In a medium saucepan, over high heat, bring the water to a boil.
• Add the salt and in a steady stream, add the cornmeal, stirring vigorously.
• Cook and stir for 10 minutes, until the polenta is smooth and leaves the side of the pan.
• Transfer the hot polenta into a clean empty orange juice cans.
• Let cool and then refrigerate until firm.
• Open the end of the cans with a can opener and shake polenta out or push it out.
• Cut into 1/2" slices.
• Grill or saute polenta rounds in olive oil or butter.

QUICK POLENTA WITH PARMESAN CHEESE

Steps:

• Sauté onions in butter and olive oil over medium heat. Add garlic. Cook 1 minute but do not burn.
• Whisk in wine, tomato puree and chicken broth (or vegetable broth). Whisk well to break up any lumps from the flour. Simmer 5 minutes.
• Remove from heat and stir in cream; add salt and pepper to taste.
• Arrange ½" thick slices of the polenta in a lightly oiled baking dish. You should have about 12 slices.
• Spoon tomato sauce over polenta slices and sprinkle with Parmesan.
• Bake at 350° for 15-20 minutes.
• Garnish with fresh basil ribbons and serve.