POLENTA FLORENTINE
This is an adaptation of ClareVH's "Recipe #84268". I feel it gives the polenta that extra Italian flair. Hearty all on it's own as a vegetarian dish (with the vegetable broth, of course) but also great as a side dish.
Provided by DreamoBway
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spray a 2 quart oven-proof casserole with non-stick spray.
- Combine broth, water, 1 teaspoon salt, garlic powder, cornmeal, and butter in the casserole; stir well.
- Bake for 40 minutes.
- Meanwhile, defrost spinach and thoroughly squeeze dry. Season with remaining salt and pepper. Drain tomatoes.
- Remove polenta from oven. Add spinach, tomatoes, ricotta, and parmesan; stir well.
- Return to oven and bake for 5 more minutes.
- Remove from oven and allow to rest for 5 minutes before serving.
BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- 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.
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
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.
More about "recipe polenta florentine recipes"
20 BEST POLENTA RECIPES & IDEAS | HOW TO COOK POLENTA | RECIPES ...
From foodnetwork.com
Author By
CREAMY POLENTA | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (9)Uploaded May 17, 2023Category AppetizerPublished Mar 21, 2023
30 POLENTA RECIPES THAT ARE SINFULLY EASY - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE BASIC POLENTA RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
22 EASY RECIPES THAT USE POLENTA TUBES
From allrecipes.com
EASY CRISPY FRIED POLENTA RECIPE WITH PARMESAN
From simpleitaliancooking.com
MOM'S CHICKEN FLORENTINE | HALF BAKED HARVEST
From halfbakedharvest.com
RECIPE: POLENTA FLORENTINE — QUICK AND EASY WEEKNIGHT SIDES
From cateringauthorityde.com
JAZZ UP YOUR POLENTA WITH THESE 10 RECIPES | THERECIPE
From therecipe.com
BASIC POLENTA RECIPE: HOW TO MAKE CLASSIC ITALIAN POLENTA
From masterclass.com
SMOOTH AND CREAMY POLENTA RECIPE - SERIOUS EATS
From seriouseats.com
POLENTA FLORENTINE – STYLISH CUISINE
From stylishcuisine.com
HOW TO MAKE POLENTA - LA CUCINA ITALIANA
From lacucinaitaliana.com
QUICK & EASY POLENTA - ONCE UPON A CHEF
From onceuponachef.com
STEFANO SECCHI PAIRS MUSHROOM POLENTA WITH CHICORY SALAD FOR A
From today.com
HOW TO MAKE POLENTA FROM CORNMEAL - EASY POLENTA …
From prepdish.com
POLENTA WITH WILD MUSHROOMS AND PARMIGIANO RECIPE - TODAY
From today.com
BISTECCA ALLA FIORENTINA (FLORENTINE STEAK PLATTER)
From aspicyperspective.com
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS COMFORT …
From epicurious.com
WINTER GREEN SALAD AND MUSHROOM POLENTA: GET THE RECIPES!
From news.yahoo.com
PERFECT EVERY TIME BAKED POLENTA - BAREFEET IN THE …
From barefeetinthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love