Polenta Gratin With Tomato Fontina And Rosemary Recipes

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SOFT FONTINA POLENTA



Soft Fontina Polenta image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

1 gallon chicken stock
1 gallon heavy cream
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoon gray salt
2 cups polenta
2 cups semolina
2 cups freshly grated fontina cheese
2 cups freshly grated Parmesan

Steps:

  • In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
  • To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
  • The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving.
  • For tabletop polenta: Set up 1 or 2 clean, untreated butcher blocks or cutting boards or lay down parchment or butcher paper over a tabletop. Pour the warm polenta out onto the table in front of guests. Pass bowls of sauces and mix-ins. Each guest mixes in their toppings and eats right off the table!

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN



Baked Polenta with Fresh Tomatoes and Parmesan image

This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.

Provided by rjohl

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 ¼ cups water
1 cup milk
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
½ cup grated Parmesan cheese
2 fresh basil leaves, chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
  • Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
  • Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
  • Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
  • Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g

POLENTA GRATIN WITH TOMATO, FONTINA, AND ROSEMARY



Polenta Gratin with Tomato, Fontina, and Rosemary image

The fragrance of the rosemary and the warm cheese on this layered gratin is irresistible. The tomato sauce can be of the simplest kind, and the dish can be assembled ahead of time and reheated when needed.

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Firm polenta
1 to 1 1/2 cups grated Fontina
2 tablespoons butter
1 1/2 cups fresh tomato sauce
1 tablespoon finely chopped rosemary
Salt and freshly milled pepper
1/2 cup Gorgonzola
Chopped parsley

Steps:

  • Make the polenta. During the last few minutes of cooking, stir in half the Fontina and the butter, then spread it, about 3/8 inch thick, on a clean counter or sheet pan to harden. Slice into rectangles or rounds--the exact size doesn't matter. This can be done hours in advance.
  • Heat the tomato sauce with half of the rosemary. Taste and season with salt, if needed, and a little pepper.
  • Preheat the oven to 400 degrees F. Spread 3/4 cup of the tomato sauce in a 3-quart gratin dish, then overlap the pieces of polenta with the remaining Fontina. Spoon the remaining sauce carefully in bands over the polenta, leaving the edges exposed. Crumble the Gorgonzola over the top and sprinkle with the rest of the rosemary and the parsley.
  • Bake, uncovered, for about 30 minutes or until the gratin is hot and bubbly. Garnish with the parsley, season with a little pepper, and serve.

BAKED POLENTA WITH MUSHROOMS AND FONTINA



BAKED POLENTA WITH MUSHROOMS AND FONTINA image

Categories     Corn

Yield 4 main course servings

Number Of Ingredients 10

1 cup polenta
4 cups water
Salt
Butter
6 ounces crimini mushrooms, sliced
4 ounces shimeji mushrooms, bottoms removed
2 fresh shiitake mushrooms, stems removed and sliced
1 clove garlic, minced
1 sprig fresh rosemary
1/4 pound Fontina cheese, sliced

Steps:

  • Total time: 1 hour, 10 minutes Servings: 6 as appetizer, 4 as main course. Note: Inspired in part by a recipe in Yotam Ottolenghi's "Plenty"; the polenta technique comes from Golden Pheasant polenta. 1 cup polenta 4 cups water Salt 1. Heat the oven to 350 degrees. Put the polenta in a 2-quart gratin dish, and stir in the water and 1 teaspoon salt. Bake for 45 minutes. Stir in 2 tablespoons butter and return the polenta to the oven for 15 more minutes. 2. Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add the mushrooms and sprinkle with one-fourth teaspoon salt, or to taste. Cook, stirring frequently, until the mushrooms give up their moisture, about 5 minutes. Add the garlic and the rosemary and continue cooking until the mushrooms are dry, 3 to 4 more minutes. 3. When the polenta is done, taste and add more salt if necessary. Tear the soft Fontina slices into shreds and distribute them over the top of the polenta. Scatter the cooked mushrooms over the top and return the pan to the oven until the cheese has melted and begins to brown, about 5 minutes.

POLENTA WITH FONTINA AND THYME



Polenta with Fontina and Thyme image

Provided by Brianna P. Burks

Categories     Cheese     Herb     Side     Cornmeal     Winter     Thyme     Fontina     Bon Appétit     Utah

Yield Makes 4 Servings

Number Of Ingredients 6

5 cups canned low-salt chicken broth
1 tablespoon chopped fresh thyme
1 garlic clove, minced
1 cup polenta (coarse cornmeal)*
1 cup (packed) grated Fontina cheese (about 4 ounces)
1/4 cup freshly grated Parmesan cheese (about 1 ounce)

Steps:

  • Bring broth, thyme and garlic to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes. Add cheeses. Stir until melted. Season with salt and pepper. Transfer to bowl and serve.
  • *Available at Italian markets and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture about 12 minutes.

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