Potatopolenta Recipes

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POLENTA POTATOES



Polenta Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 7

2 sticks (1 cup) unsalted butter, cut into pieces
6 large Yukon Gold potatoes
Kosher salt
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup organic yellow polenta
2 teaspoon white pepper

Steps:

  • Butter a 9-by-14-inch broiler-proof baking dish.
  • Cut out the blemishes or imperfections from the potatoes. Quarter the potatoes, add them to large pot with salted water to cover and boil until soft, 25 to 30 minutes.
  • Mash the potatoes, transfer them to a large bowl and cool in the refrigerator for 30 minutes.
  • Meanwhile, heat the cream, milk and 1 stick of the butter in a stock pot until warm. Add the polenta and 1 teaspoon of salt and cook over medium heat, stirring continuously to prevent clumping, until smooth and creamy, 50 to 60 minutes.
  • Stir the pepper and remaining stick of butter into the polenta. Add the polenta to the mashed potatoes and stir until thoroughly combined.
  • Transfer the polenta mixture to the prepared baking dish and spread it into an even layer.
  • Preheat the broiler. Broil the polenta mixture until the top of the dish has browned, 12 to 15 minutes. Serve immediately.

POTATO POLENTA



Potato Polenta image

From Lidia's Italy, this sounds so rich and delectable! Authentic dish from the Trentino-Alto Adige region of Italy

Provided by under12parsecs

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs idaho potatoes
1/2 teaspoon salt
8 ounces bacon, cut into 1-inch pieces
6 ounces montasio cheese, cut into 1/2-inch cubes
1 cup polenta (uncooked corn meal polenta flour)
4 tablespoons olive oil
1/2 cup onion, sliced

Steps:

  • Peel the potatoes and in a heavy bottomed sauce pan, cook them covered with water until done, drain most of the water, leaving about one cup with the potatoes. Mash the potatoes well in the remaining water add salt and the corn meal mix well till smooth, return to medium heat and cook for 20-30 minutes stirring with a wooden spoon often.
  • In the meantime sauté the bacon and onion in the olive oil until rendered and the bacon is crisp.
  • When the polenta is cooked and begins to pull off the sides, remove from heat and toss in the cheese cubes as well as the onion bacon sofritto. Mix well and serve.

POTATO AND POLENTA CAKES WITH ARTICHOKE PUREE



Potato and Polenta Cakes With Artichoke Puree image

I'm making this to go along with some veal tonight. The recipe comes from Australian Women's Weekly.

Provided by A la Carte

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

4 medium potatoes
3 shallots, chopped
1/2 cup parmesan cheese, grated
1/4 cup mild salsa
1 egg white
2 teaspoons hot paprika
1/2 cup polenta
canola oil, for shallow frying
1/2 cup mild salsa (for serving)
3 ounces hot salami, sliced thinly
8 ounces artichoke hearts (in brine, drained)
1 garlic clove
1/4 cup low-fat sour cream
2 tablespoons lemon juice
1/4 cup olive oil

Steps:

  • Boil potatoes until tender, drain, mash roughly.
  • Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well.
  • Shape potato mixture into 6 patties.
  • Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like.
  • Meanwhile, add the salami to a clean pan, and cook, stirring until crisp.
  • Top potato cakes with extra salsa, artichoke puree and salam strips.
  • *For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.

Nutrition Facts : Calories 353.8, Fat 16.5, SaturatedFat 5, Cholesterol 21.3, Sodium 635.5, Carbohydrate 42.7, Fiber 6.7, Sugar 3.1, Protein 11.8

POLENTA CRUSTED ROASTED POTATOES WITH HERBS AND GARLIC



Polenta Crusted Roasted Potatoes with Herbs and Garlic image

Toss Yukon gold potatoes with pre-made polenta for a trend-worthy new side dish. Add just a bit of garlic, sea salt and fresh herbs to finish off the dish.

Provided by By Stephanie Wise

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 7

1 lb (about 3 large) Yukon gold potatoes, peeled
1 tablespoon dry polenta
1 teaspoon coarse sea salt
1/2 teaspoon pepper
1/4 cup olive oil
2 tablespoons finely chopped fresh herbs
2 tablespoons finely chopped garlic

Steps:

  • Heat oven to 425°F. Cut potatoes into medium-size chunks (about 8 pieces per half-potato). Place potatoes in 2-quart saucepan of salted water. Heat to boiling. Reduce heat to medium-high; simmer 10 minutes or until potatoes are fork-tender.
  • Drain potatoes; place in large bowl. Gently toss potatoes with polenta, sea salt and pepper.
  • Heat large cast-iron skillet over high heat. Add olive oil; swirl to coat. When oil is hot, add herbs; cook 1 minute. Add potatoes, scattering in even layer in skillet. Place skillet to oven.
  • Bake 10 to 15 minutes or until bottoms are golden and crisp. Turn potatoes; sprinkle with garlic. Bake 10 minutes longer or until crisp on both sides.
  • Using slotted spoon, transfer potatoes to serving bowl or plate.

Nutrition Facts : ServingSize 1 Serving

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