Polenta Wedges Recipes

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BASIL CHEESE POLENTA WEDGES



Basil Cheese Polenta Wedges image

This is from Swanson's Chicken Broth...you can serve topped with Meat Sauce or as a side dish!! Options for grilling, baking or pan-frying given. Cooking time includes chilling.

Provided by Charmie777

Categories     Grains

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 7

3 1/2 cups chicken broth
1 1/2 cups stone-ground yellow cornmeal
1 bay leaf
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
1/2 cup grated parmesan cheese

Steps:

  • Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil.
  • Stir in oil.
  • Cook and stir 10 minutes or until mixture thickens.
  • Remove bay leaf.
  • Stir in basil and hceese.
  • Pour mixture into greased 9" pie plate.
  • Cover and chill 2 hours or until firm.
  • Cut polenta into 6 wedges.
  • To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once.
  • To bake: place wedges on greased baking sheet. Bake at 375º for 20 minutes or until browned and crispy, turning once.
  • To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.

CHEESY SUN-DRIED TOMATO AND OLIVE POLENTA WEDGES



Cheesy Sun-Dried Tomato and Olive Polenta Wedges image

Serve as a side or with a light salad. This recipe will be gluten-free if you use a gluten-free stock. As a variation -This can also be made in a 24cm square tin and then lightly sprayed with cooking oil. Cut into squares and warm either using a BBQ, frypan or using a health grill to brown. Please note that cooking time does not include chill time

Provided by Jubes

Categories     Australian

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 liter vegetable stock (I use Massell brand that is gluten-free and vegan)
1 cup polenta (not the instant polenta)
1 cup crumbled feta cheese
1 cup coarsely grated parmesan cheese
1/2 cup fresh basil, chopped roughly
1/3 cup seeded black olives, chopped
2/3 cup drained sun-dried tomato, chopped finely
plain flour or finely ground rice flour
vegetable oil, for shallow-frying or cooking spray, for grilling

Steps:

  • Lightly grease a round sandwich (sponge)cake pan.
  • Using a large saucepan, bring the stock to a boil. Add the polenta and reduce to a simmer. Stir constantly for about 10-15 minutes, or until the polenta is very thick.
  • Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
  • Press the polenta mixture firmly into the prepared tin. Smooth over the top. Cool to room temperature and then refrigerate until firm. this will be at least 2 hours.(This stage can be done a day ahead).
  • Cut polenta into 16 wedges. Dust the wedges in flour (use either regular or gluten-free/rice flour)and shallow fry in a large frying pan, until browned and crisp on both sides. Drain on absorbent paper (or use a wire rack) before serving.
  • Variation- use a larger tin - that will produce a flatter polenta cake. Cut into squares or wedges. Spray with a cooking oil spray and grill, BBQ or use a health grill.
  • Should have 8 serves.

PORCINI MATZO POLENTA WEDGES



Porcini Matzo Polenta Wedges image

Provided by Ruth Cousineau

Categories     Mushroom     Onion     Side     Passover     Basil     Spring     Kosher     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

1 medium onion, chopped
2 tablespoons olive oil
1 cup chopped porcini (reserved from the braised veal with gremolata , or 1 ounce dried porcini, softened in boiling water and chopped)
1 1/2 tablespoons finely chopped fresh basil
1 1/2 cups chicken broth
1 1/2 cups water
3/4 cup unsalted matzo meal

Steps:

  • Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until lightly browned, 5 to 7 minutes. Add porcini and cook, stirring, 2 minutes. Cool, then stir in basil and season with salt and pepper.
  • Bring broth and water to a boil in a 3-quart heavy saucepan. Gradually add matzo meal, whisking, and simmer, whisking constantly, until thickened, 1 to 2 minutes. Reduce heat to low and gently simmer, stirring occasionally, until very thick, about 2 minutes more. Stir in porcini and salt and pepper to taste. Spread polenta in an oiled 9-inch glass pie plate and let stand until firm, about 1 hour.
  • Cut polenta into 12 wedges. Heat remaining tablespoon oil in skillet over moderate heat until hot but not smoking, then cook wedges until crisp and golden brown on both sides, about 15 minutes total.

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