Baked Polenta With Sicilian Peperonata And Olives Recipes

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BAKED POLENTA



Baked Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 4

Vegetable oil, for greasing pan
1 (16-ounce) package instant polenta
1/4 cup extra-virgin olive oil
Sea salt

Steps:

  • Preheat oven to 350 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
  • In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
  • Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

BAKED POLENTA WITH PEPERONATA SAUCE



Baked Polenta with Peperonata Sauce image

Add Italian flavor to your family's dinner! Enjoy this tasty polenta casserole made with peperonata sauce - ready in about an hour.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 11

3 tablespoons olive or vegetable oil
3 medium onions, chopped (1 1/2 cups)
1 clove garlic, finely chopped
3/4 cup chopped pitted Kalamata or ripe olives
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (28 ounces) diced tomatoes, drained
1 jar (12 ounces) roasted red bell peppers, drained and chopped
1 tube (16 ounces) refrigerated polenta
1 1/4 cups grated Romano or Parmesan cheese

Steps:

  • Heat oven to 350°. Spray 2-quart casserole or 8 x 8-inch baking dish with cooking spray.
  • In 3-quart saucepan, heat oil in over medium heat. Add onions and garlic; cook 2 to 3 minutes, stirring occasionally, until onions are crisp-tender. Stir in Peperonata Sauce remaining ingredients. Simmer uncovered about 8 minutes or until slightly thickened.
  • Cut polenta into twelve 1/2-inch slices. Arrange 6 slices polenta on bottom of casserole. Spread half of the sauce over polenta. Sprinkle with 1/2 cup of the cheese. Repeat with remaining polenta, sauce and cheese.
  • Bake uncovered 35 to 40 minutes or until heated through and cheese is light brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 0 g

BAKED POLENTA



Baked Polenta image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 4

Vegetable oil, for greasing pan
1 (16-ounce) package instant polenta
1/4 cup extra-virgin olive oil
Sea salt

Steps:

  • ;

CRUNCHY CHEESY OVEN-BAKED POLENTA



Crunchy Cheesy Oven-Baked Polenta image

Gorgonzola and pecorino-Romano cheeses, Italian-style panko crispy bread crumbs and whipping cream transform polenta into a cheesy and delicious vegetarian side dish or appetizer.

Provided by By Arlene Cummings

Categories     Side Dish

Time 30m

Yield 7

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, finely chopped
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola or blue cheese (4 oz)
1/4 cup grated pecorino-Romano or Parmesan cheese
1 roll (17 oz) refrigerated plain polenta
Freshly ground black pepper
1/2 cup Progresso™ Italian style panko crispy bread crumbs
2 tablespoons chopped fresh basil

Steps:

  • Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
  • In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
  • Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
  • Bake uncovered about 15 minutes.
  • Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.

Nutrition Facts : ServingSize 1 Serving

BAKED POLENTA



Baked Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 2

1 pound package instant polenta
Sea salt

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a half sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
  • In a large pot bring to a boil 2 quarts of salted water. When water has reached a boil, reduce heat to medium high and slowly add the polenta, stirring constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

BAKED POLENTA WITH SICILIAN PEPERONATA AND OLIVES



Baked Polenta with Sicilian Peperonata and Olives image

Categories     Olive     Onion     Tomato     Bake     Sauté     Vegetarian     Quick & Easy     Bell Pepper     Fall     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 9

Nonstick olive oil spray
6 1/2-inch-thick slices prepared basil- and garlic-flavored polenta roll
3 tablespoons olive oil
1/2 cup chopped red onion
4 large plum tomatoes, chopped
1 tablespoon red wine vinegar
1 7- to 7.25-ounce jar roasted red peppers, drained, chopped
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup chopped fresh basil

Steps:

  • Preheat oven to 500°F. Spray baking sheet with nonstick spray. Brush both sides of polenta slices with 1 tablespoon olive oil and arrange on prepared sheet. Bake until polenta is crusty, turning over after 7 minutes, about 14 minutes.
  • Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add tomatoes and vinegar and cook until tomatoes soften, about 3 minutes. Add roasted peppers, olives and basil and simmer 2 minutes. Season sauce with salt and pepper.
  • Arrange polenta on plates. Spoon sauce over and serve.

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