Creamy Sun Dried Tomato Polenta Recipes

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CREAMY SUN-DRIED TOMATO POLENTA



Creamy Sun-Dried Tomato Polenta image

We serve this zesty Creamy Sun-Dried Tomato Polenta with our Rosemary Chicken.

Categories     creamy     polenta     sun-dried tomato     parmesan cheese     side dish     easy     fast     Creamy Sun-Dried Tomato Polenta

Time 20m

Yield 4

Number Of Ingredients 5

3 c. chicken broth
c. sun-dried tomatoes (not marinated)
1/2 c. instant polenta
c. reduced-fat sour cream
c. grated Parmesan cheese

Steps:

  • Place broth and sun-dried tomatoes in a 2-quart glass measure or bowl; place in microwave. Microwave on high 8 minutes, or until broth is simmering.
  • Whisk in polenta; cover top of glass measure with waxed paper. Continue to microwave 7 minutes, whisking twice, or until polenta is thickened and smooth. Whisk in sour cream and Parmesan until creamy. Spoon onto plates.

Nutrition Facts : Calories 178 calories

CREAMY SUN DRIED TOMATO POLENTA



Creamy Sun Dried Tomato Polenta image

Provided by tania

Time 29m

Yield 4

Number Of Ingredients 5

3 cups chicken broth
1/3 cup sun dried tomatoes, chopped
1/2 cup instant polenta
1/3 cup sour cream
1/3 cup grated Parmesan cheese

Steps:

  • Place broth and tomatoes in a bowl, place in microwave. Microwave on high 8 minutes or until broth is simmering. Whisk in polenta, cover top of bowl with wax paper. Continue to microwave 7 minutes or until polenta is thickened and smooth. Whisk in sour cream and Parmesan until creamy. Spoon onto plates.

Nutrition Facts :

SUN-DRIED TOMATO AND FENNEL SAUSAGE PATTIES WITH CREAMY POLENTA



Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta image

Provided by Bruce Aidells

Categories     Food Processor     Pork     Tomato     Sauté     High Fiber     Father's Day     Dinner     Potluck     Simmer     Bon Appétit

Number Of Ingredients 21

Sausage:
1 1/2 pounds boneless heritage pork shoulder (Boston butt), cut into 3/4-inch cubes (about 3 cups packed)
4 ounces fat from heritage pork, cut into 1/2-inch cubes (about 1/2 cup packed)
1/4 cup ice water
3 tablespoons chopped drained oil-packed sun-dried tomatoes
2 large garlic cloves, minced
1 tablespoon chopped fresh basil
2 teaspoons fennel pollen* or freshly ground fennel seeds
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Sauce:
1 tablespoon (or more) olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
2 large garlic cloves, minced
1 cup dry white wine
3 cups canned diced tomatoes in juice (from two 14.5-ounce cans)
2 tablespoons chopped fresh basil plus additional for garnish
Creamy Polenta
Freshly grated Parmesan cheese

Steps:

  • For sausage:
  • Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes). Scrape into large bowl. Repeat with remaining pork and fat. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day.
  • For sauce:
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage patties and sauté until brown, about 4 minutes per side. Transfer patties to small baking sheet.
  • Pour off all but 2 tablespoons fat from skillet (or add olive oil to make 2 Add tomatoes with juice and 2 tablespoons basil. Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 minutes. Add sausage patties and any juices to sauce. Cover; simmer over medium heat until cooked through and tender, turning patties occasionally, about 15 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool; cover and chill. Rewarm covered over low heat before continuing.
  • Spoon polenta into large shallow bowl. Top with sausages and sauce. Sprinkle with cheese and additional chopped basil. Serve, passing more cheese separately.
  • Available at specialty foods stores and from zingermans.com.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE



Chicken with Sun-Dried Tomato Cream Sauce image

Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 13

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade

Steps:

  • Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately, garnished with basil, if desired.

SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES



Smoky Creamy Polenta With Sun-Dried Tomatoes image

I came up with this to make for my Veal Osso Bucco recipe # 54107. This is so creamy smooth real comfort food! It's got a slight warming kick from the chipotle sauce. Polenta was known as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino (the Italian part of Switzerland) in the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta became the staple dish of the area.

Provided by Rita1652

Categories     Grains

Time 41m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 medium onion, diced
1/2 teaspoon salt
1 pinch red pepper flakes (optional)
1/3 cup sun-dried tomato, diced
1 garlic clove, minced
40 ounces chicken broth or 40 ounces water
1 teaspoon chipotle chili sauce (Don Enrique or use canned chipotle in adobe sauce minced)
1 cup coarse cornmeal
5 ounces brie cheese (Swiss Camembert or Tomme rind removed and cut into chunks)

Steps:

  • In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
  • Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
  • Add Broth bring to a boil. Add chipotle sauce.
  • Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
  • Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
  • Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!

Nutrition Facts : Calories 218, Fat 10.5, SaturatedFat 5.8, Cholesterol 28.8, Sodium 1052.5, Carbohydrate 20.1, Fiber 2.2, Sugar 2.7, Protein 11.3

SUN-DRIED TOMATO PESTO-CRUSTED CHICKEN BREAST OVER CREAMY HERB POLENTA



Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 16

1 cup sun-dried tomatoes from a jar
2 garlic cloves, quartered
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan
Salt
Freshly ground black pepper
1 1/2 tablespoons vegetable oil
6 (6-ounce) chicken breasts, with wing bone, skin on
2 cups chicken stock
2 cups heavy cream
1 cup cornmeal
2 tablespoons butter
1 cup freshly shredded Cheddar
3 tablespoons chopped scallions
Salt
Freshly ground black pepper

Steps:

  • For the chicken with sun-dried tomato pesto crust:
  • For the creamy polenta:
  • Preheat oven to 375 degrees F.
  • For the pesto crust:
  • Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
  • For the polenta:
  • Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

CREAMY SUN DRIED TOMATO POLENTA



CREAMY SUN DRIED TOMATO POLENTA image

Yield 4 sides

Number Of Ingredients 5

3 cups chicken broth
1/3 cup sun dried tomatoes
1/2 cup instant polenta
1/3 cup reduced fat sour cream
1/3 cup grated Parmesan Cheese

Steps:

  • Place chicken broth and sun-dried tomatoes in a 2-quart bowl, place in microwave. Microwave high on 8 mins, or until broth is simmering. Whisk in instant polenta, cover top of bowl with waxed paper. Continue to microwave 7 minutes whisking twice or until polenta is thickened and smooth. Whisk in sour cream and grated Parmesan cheese until creamy.

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2018-11-28 Bring the first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove the herbs and garlic. Whisk in the cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta …
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  • Lightly oil a 13x9-inch baking pan. Bring the first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove the herbs and garlic. Whisk in the cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don't worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 30 polenta rounds (or as many as you can).
  • Place the basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.
  • Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute the polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.
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2018-10-16 This vegetarian Sun Dried Tomato and Parmesan Polenta with Crispy Chickpeas entrée hits on all levels - an easy and healthy dinner dish that is a little creamy…
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  • Bring vegetable broth to a boil. Add polenta, 2 tablespoons of sun dried tomatoes, and 1/4 teaspoon salt, and cook according to the polenta package instructions (note 1). When the polenta is done, take off the heat and stir in parmesan until it has been completely incorporated. Cover to keep warm and set aside.
  • In a sauté pan on medium heat, add 1 tablespoon of olive oil and sauté shallots until translucent (about 5 minutes). Add mushrooms, remaining salt, and thyme to the pan and continue cooking for 5-10 minutes or until the mushrooms are soft and tender, stirring occasionally. When the mushrooms are ready, transfer the mushrooms and any pan juices to a bowl, then cover, set aside, and keep warm (note 2).
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  • Assemble your plate - add polenta to your plate, spreading it out with the back of your spoon. Next spoon the mushrooms over your polenta base, drizzling any remaining mushroom juice over the polenta. Lastly, sprinkle the crispy chickpeas over the top and enjoy!


SUN-DRIED TOMATO AND FENNEL SAUSAGE PATTIES WITH …
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2009-03-15 Step 4. Add tomatoes with juice and 2 tablespoons basil. Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 …
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  • Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes). Scrape into large bowl. Repeat with remaining pork and fat. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage patties and sauté until brown, about 4 minutes per side. Transfer patties to small baking sheet.
  • Pour off all but 2 tablespoons fat from skillet (or add olive oil to make 2 tablespoons). Add onion and carrot. Reduce heat to medium-low. Cover; cook until vegetables are soft, stirring occasionally, about 5 minutes. Add garlic; stir 1 minute. Add wine; boil until reduced to 2/3 cup, scraping up browned bits, about 4 minutes.
  • Add tomatoes with juice and 2 tablespoons basil. Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 minutes. Add sausage patties and any juices to sauce. Cover; simmer over medium heat until cooked through and tender, turning patties occasionally, about 15 minutes. Season sauce with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool; cover and chill. Rewarm covered over low heat before continuing.


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  • Add the remaining 1 tbsp of olive oil to the large non-stick skillet over medium-high heat. Once shimmering, add the asparagus and cook for 2 to 3 minutes, stirring occasionally. Add the corn to the pan and cook an additional 1 minute. Add the shrimp to the pan, season everything with a salt and pepper, add crushed red pepper if using, and cook for an addition 2 to 3 minutes until the shrimp are cooked through and the asparagus is crisp tender.
  • Pour about 1/4 cup of sauce on each dish. Place a serving of polenta on top of the sauce. Divide the vegetables and shrimp evenly between the serving dishes. Drizzle a little more sauce on top. Garnish with chopped basil, grated parmesan and little dusting of paprika.


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SUN-DRIED TOMATO PESTO-CRUSTED CHICKEN BREAST OVER …
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SUN-DRIED TOMATO AND FENNEL SAUSAGE PATTIES WITH …
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CREAMY SUN DRIED TOMATO POLENTA RECIPES
Steps: Place chicken broth and sun-dried tomatoes in a 2-quart bowl, place in microwave. Microwave high on 8 mins, or until broth is simmering. Whisk in instant polenta, cover top of bowl with waxed paper. Continue to microwave 7 minutes whisking twice or until polenta is thickened and smooth.
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