CREAMY SUN-DRIED TOMATO POLENTA
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
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
Provided by tania
Time 29m
Yield 4
Number Of Ingredients 5
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
Provided by Bruce Aidells
Categories Food Processor Pork Tomato Sauté High Fiber Father's Day Dinner Potluck Simmer Bon Appétit
Number Of Ingredients 21
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
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
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
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
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
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
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
Yield 4 sides
Number Of Ingredients 5
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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SUNDRIED TOMATO POLENTA BITES - RECIPE GIRL
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Estimated Reading Time 5 mins
- 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.
- Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you'd like. Finish them with a sprinkle of sea salt. Serve warm or at room temperature.
SUN DRIED TOMATO & PARMESAN POLENTA WITH CRISPY …
From mymillennialkitchen.com
Estimated Reading Time 6 mins
- 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).
- Wipe the same sauté pan clean with a paper towel. Increase the heat to medium high and add 1 tablespoon of olive oil to the pan. When the pan has heated up, add the chickpeas and give the pan a shake to make sure all the chickpeas are in contact with the pan, not stacked on top of each other. When letting the chickpeas crisp up, do not toss the pan or stir until they have browned, about 2-4 minutes each side (note 3). After crisping the chickpeas, stir in the remaining sun dried tomatoes during the last minute of cooking. If the chickpeas have browned but don't seem very crispy, take them out of the pan to cool will help solidify the crunch.
- 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!
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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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- Lightly spray a 9x13" dish with cooking spray. Prepare the polenta per the package instructions with 4½ cups water. Stir in 3/4 cup of grated parmesan and 4 tbsp unsalted butter at the end. Pour this into the prepared dish and cool on the counter for 30 minutes. Cover and refrigerate until completely set (about 2 hours). Remove from the pan and cut into 12 equal portions, any shape you like.
- In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 20-30 seconds, whisking constantly. Add the flour and whisk constantly for about 1 minute as the flour cooks. Add the broth and sun-dried tomatoes. Give it a good stir to dissolve the roux, then allow it to come to a low simmer, about 3-4 minutes. Whisk in the cream cheese and paprika and stir until melted. Season with salt + pepper to taste. Reduce the heat to low and keep warm while you prepare the vegetables and shrimp.
- 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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