Polenta With Arugula Recipes

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CREAMY POLENTA WITH CORN, PARMESAN AND ARUGULA



Creamy Polenta with Corn, Parmesan and Arugula image

This creamy, peppery and mouthwatering vegetarian dish is easy on the budget as well as the eyes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 14

2 tablespoons butter
1 cup sliced onions (2 medium)
1 teaspoon salt
2 1/2 cups water
2 cups milk
1/4 teaspoon pepper
1 cup yellow cornmeal
1 bag (12 oz) frozen corn
1 cup shredded Parmesan cheese (4 oz)
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups loosely packed baby arugula (about half of 5-oz container)

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
  • Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
  • In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
  • Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.

Nutrition Facts : Calories 550, Carbohydrate 63 g, Cholesterol 45 mg, Fat 4, Fiber 4 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 1/2 g

LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD



Lamb Loin Chops with Warm Polenta and Arugula Salad image

Provided by Food Network

Categories     main-dish

Time 4h25m

Number Of Ingredients 20

4 Domestic loin lamb chops, 1 1/2 inches thick
1 teaspoon chopped rosemary
1 teaspoon chopped sage
1 teaspoon chopped thyme
Olive oil
Salt and pepper
2 cups chicken stock
1 cup polenta
1/2 teaspoon chopped fresh garlic
3 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley
Salt and pepper
2 cups baby arugula
1/2 cup extra virgin olive oil
3 tablespoons white balsamic vinegar
1/4 cup extra virgin olive oil
2 tablespoons garlic, cut into thin slivers
1/2 cup lamb stock, see Cook's Notes
1 tablespoon soy sauce
Lemon juice

Steps:

  • Combine herbs with a drizzle of olive oil and salt and pepper. Rub onto chops. Refrigerate for at least 4 hours or up to 24 hours.
  • For the Polenta Salad: Bring the stock to a boil. Stir in polenta and lower heat. Continue to stir until bubbling. Add garlic, cheese, parsley and salt and pepper, to taste. Stir well. Pour into a sheet pan lined with parchment paper. Refrigerate for 1 hour.
  • For the sauce: Warm olive oil over medium heat until hot but not smoking. Remove from heat and add the garlic slivers. Combine with the lamb stock, soy sauce and a few drops of lemon juice. Keep warm.
  • Preheat the oven to 450 degrees To assemble the plate, invert the polenta onto a cutting board and cut into 1-inch squares. Grill or pan-roast the lamb chops to desired temperature, about 4 minutes on each side for medium rare. Warm the polenta "croutons" in the oven in a nonstick, ovenproof saute pan. When hot, toss the croutons with the arugula, olive oil, vinegar and salt and pepper.
  • Arrange 2 lamb chops on each plate with some salad and spoon warm sauce over the meat.

ARUGULA- AND PARMESAN-TOPPED POLENTA CANAPES



Arugula- and Parmesan-Topped Polenta Canapes image

Yield Makes about 40 canapés

Number Of Ingredients 8

4 cups water
1 1/4 teaspoons salt
1 cup instant polenta
2 large shallots
1 large garlic clove
3 cups arugula leaves
1 teaspoon olive oil
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

Steps:

  • Line an 11- by 7-inch baking pan with foil, leaving a slight overhang on all sides.
  • In a heavy saucepan bring water with salt to a boil and add polenta in a thin stream, whisking. Cook polenta over low heat (it should be barely boiling), stirring constantly, until very thick, about 10 minutes. Spread polenta evenly in pan.
  • Separately mince shallots and garlic and chop arugula. In a non-stick skillet cook shallots in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic, arugula, and salt to taste and cook, stirring, a few seconds, or until arugula is just wilted. Spread arugula mixture evenly over polenta and cool to room temperature. Chill polenta, covered, until firm, at least 2 hours, and up to 1 day.
  • Preheat oven to 400°F.
  • Sprinkle arugula topping evenly with Parmesan, pressing gently to make it adhere, and, using foil, transfer polenta to a cutting board. Cut polenta lengthwise into thirds and cut strips crosswise into 3/4-inch-wide canapés. Arrange canapés on a large baking sheet and bake in upper third of oven 10 minutes, or until just heated through. Change oven setting to broil and broil canapés 2 minutes, or until tops just begin to brown.
  • Serve canapés warm or at room temperature.

CRISPY POLENTA BITES WITH ARUGULA TAPENADE RECIPE - (3.9/5)



Crispy Polenta Bites with Arugula Tapenade Recipe - (3.9/5) image

Provided by mirelsonp

Number Of Ingredients 9

One 16-ounce log of prepared polenta, at room temperature
1/2 cup panko bread crumbs
3 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 cup finely chopped arugula
2 tablespoons chopped olives
Kosher salt
Ground black pepper
3 radishes, very thinly sliced

Steps:

  • 1. Trim the polenta's rounded edges to create a rectangle; halve lengthwise. Spread the panko on a plate. Press both sides of the polenta in the panko to coat. In a nonstick skillet, heat 1 tablespoon of the oil. Cook the polenta until crispy, 2 to 3 minutes per side; add 1 tablespoon of the oil after flipping. 2. Meanwhile, in a bowl, mix the remaining 1 tablespoon of oil with the lemon juice, arugula and olives. Season with salt and black pepper and toss. 3. Cut the polenta into 16 pieces. Top with the radishes and arugula tapenade.

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