POLENTA STACKS WITH HAM, SPINACH, AND CHEESE
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Position a rack about 6-inches from the broiler and preheat to high. Cut the polenta into 8 squares and transfer to a sheet pan. Pat dry with a paper towel and lightly brush with olive oil. Broil until tops are browned, about 8 minutes. Remove pan from oven.
- Meanwhile, heat the olive oil in a large skillet over high heat. Add the garlic and pepper flakes, stir until fragrant, about 30 seconds. Put the spinach in the pan and season with salt, cook, stirring occasionally, until wilted, about 3 minutes. Reserve pan.
- Divide the wilted spinach among each polenta square. Divide slices of the meat on top of the spinach and top each square with the cheese. Place under the broiler until cheese melts and just begins to brown, another 4 minutes.
- Heat the sauce in the skillet used for the spinach. Ladle some sauce onto each of 4 plates. Place 2 polenta cakes in the middle of each plate and serve.
- Put the broth and milk in a medium saucepan and bring to a boil. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes.
- Pull the saucepan from the heat and whisk in the cheese, butter, salt, and pepper. Pour into a baking dish. Cover with plastic wrap and refrigerate until set, about 2 hours.
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 TORTE
This is my favorite. To serve, spoon directly from the soufflé dish or for a spectacular presentation, bake in an 8 inch spring-form pan and unmold. Experiment with a variety of different greens. If frozen kale is unavailable, use all frozen spinach. Serve with grilled or roasted meats, or with a whole grain bread for lunch. A glass of Italian red wine would be a nice addition.
Provided by Olha7397
Categories Grains
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Squeeze spinach and kale dry. Heat oil in large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add spinach, kale, ham and pepper; sauté 4 minutes.
- Preheat oven to hot 400°F Butter 2 ½ quart soufflé dish, or line 8 inch springform pan with heavy duty aluminum foil; butter sides and bottom.
- Bring 4 cups water to boiling in large saucepan. Stir together remaining 1 cup water, the cornmeal and salt in a bowl. Gradually stir cornmeal mixture into boiling water. Simmer over medium heat for 10 minutes, stirring constantly.
- Spread 1/3 of polenta in prepared dish. Cover with half the greens, half the Romano and 1/3 of the fontina. Repeat layering one more time. Spread with remaining polenta; sprinkle with remaining fontina.
- Bake in preheated hot oven 400°F for 30 minutes. Let stand for 10 minutes before serving. If using springform pan, remove sides. Makes 8 servings.
- MICROWAVE DIRECTIONS (HIGH POWER OVEN).
- Combine oil, onion and garlic in microwave safe 2 quart casserole. Microwave, uncovered, at 100% power 3 minutes. Add spinach, kale, ham and pepper. Microwave, uncovered, at 100% power 5 minutes. Transfer vegetable mixture to small bowl.
- Combine water, cornmeal and salt in microwave safe 2 quart measure. Cover with paper toweling. Microwave at 100% power 7 minutes. Whisk well. Microwave, uncovered, at 100% power 4 minutes. Whisk again. Assemble torte in same 2 quart casserole. Spread 1/3 of polenta in prepared dish. Cover with half the greens, half the Romano and 1/3 of the fontina. Repeat layering one more time. Spread with remaining polenta; sprinkle with remaining fontina. Microwave, uncovered, at 50% power 5 minutes. Let stand, covered, 5 minutes.
- The Family Circle Cookbook.
CHEESY HAM, SPINACH AND POLENTA TORTE
So easy and so elegant. One night a friend asked if I wanted to go out for dinner and I said, "of course, but instead, why don't I cook." Work got hectic, and next thing I know - I had no time left to cook. I did I quick search through an old Southern Living magazine and found this dish. It had most of things I already had so this was the result. Now I make it in a spring form pan, but you can also just use a casserole or souffle dish. I serve this for dinner parties all the time. A few appetizers, a fresh salad with artichokes, tomatoes, olives and mushrooms, and of course your favorite dessert. Changing up your cheese is also a great way for a new taste. Fontina or Swiss for the Mozzarella, or you can use Romano or Pecorino for a little sharper taste. This also makes a great late breakfast, brunch, lunch, light dinner or even just a side dish.
Provided by SarasotaCook
Categories Low Cholesterol
Time 1h
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 11
Steps:
- Filling -- In a large sauce pan on medium high heat, add the olive oil, onion, garlic and saute a couple of minutes until tender. Add in the spinach, ham, pepper, salt (but go easy, ham is salty) and cook about 3-4 minutes until everything is well combined.
- Polenta -- In a large pot, bring 4 cups of water to a boil. Add the remaining cup to the corn meal and mix well. Then slowly add the corn meal mix into the boiling water and simmer over medium heat for 8-10 minutes stiring all the time until thick and creamy. Remove from the heat.
- Casserole -- Heat your oven to 400 and make sure you butter, not oil your casserole dish well. Now if you are using a spring form pan, line with aluminum foil and then butter the foil.
- Spread 1/3 of the polenta in the dish or pan and then cover with 1/2 of the spinach mixture. Top that with 1/2 of the parmesan and 1/3 of the mozzarella. Next layer -- 1/3 more polenta, then the remaining spinach, then the remaining parmesan and 1/3 more of the mozzarella. Finish off with the last 1/3 of the polenta and the rest of the mozzarella.
- Bake -- 400 degrees for 30 minutes. Make sure you let it rest for 10 minutes.
- If using a spring form, just remove the sides, but a casserole dish works just as well. This can be a side dish or easily a main dish.
Nutrition Facts : Calories 251.3, Fat 12.3, SaturatedFat 4.8, Cholesterol 30, Sodium 504.6, Carbohydrate 23.1, Fiber 4.1, Sugar 1.6, Protein 14.4
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