Sauteed Polenta Triangles Recipes

POLENTA TRIANGLES

Steps:

• Melt the butter in a medium saute pan over medium heat; add onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the wine and water; increase the heat to high and bring to a boil; gradually add the cornmeal, whisking constantly to prevent lumps.
• Reduce the heat to low and cook, continuing to stir constantly, until the mixture is a smooth creamy paste, about 10 minutes.
• Stir in the Parmesan cheese, salt,and pepper; evenly spread the mixture in a lightly oiled 9-inch pie plate; Refrigerate until firm, at least 2 hours,(when polenta is cool, cover with plastic wrap.).
• When ready to serve, lightly brush the surface of the polenta with olive oil, halve the polenta and cut each halve into 3 triangles.
• Heat a large nonstick skillet over medium-high heat; arrange the triangles in a single layer; lightly brush tops with olive oil, cook until lightly browned, about 2 minutes per side.
• Note: If you prefer, the triangles can be cooked on a stove-top grill pan over medium heat or can be broiled on a baking sheet under the oven broiler; the time remains about 2 minutes per side.

FRIED POLENTA

Steps:

• Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
• Preheat the oven to 250 degrees F.
• Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
• Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

POLENTA SQUARES WITH WILD MUSHROOMS AND FONTINA

Steps:

• Bring 4 1/2 cups water to a boil in a large, heavy-bottomed pot; season with salt. Bring another 4 cups water to a simmer in a small saucepan. Gradually add polenta to large pot, whisking constantly until combined. Reduce heat until only one or two large bubbles break surface at a time, adjusting heat as necessary.
• Whisk 2 ladlefuls of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of simmering water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (Adjust heat as necessary.)
• Pour polenta into a slightly damp 9-by-13-inch baking dish. Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours.
• Preheat oven to 450 degrees. In a bowl, toss together mushrooms, shallot, thyme, and oil; season with salt.
• Turn out polenta onto a cutting board. Cut into 24 pieces, and transfer to a rimmed baking sheet brushed with oil. Dividing evenly, brush tops with oil, then sprinkle with cheese and top with mushroom mixture. Roast until polenta is crisp on bottom, cheese is melted, and mushrooms are wilted and golden brown, about 25 minutes. Serve immediately.

BLACK BEAN AND SWEET POTATO STEW WITH CHILIES AND POLENTA TRIANGLES

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.
• Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.)
• Divide stew among 4 bowls. Top with sour cream, avocado and orange, if desired. Serve with Polenta Triangles.

HERBED POLENTA TRIANGLES

Steps:

• Spray 8x8x2-inch square glass baking dish with vegetable oil spray. Bring broth and butter to boil in heavy medium saucepan. Gradually add cornmeal, whisking constantly. Whisk until mixture is very thick and starts pulling away from pan, about 6 minutes. Remove from heat. Stir in parsley and basil. Immediately transfer polenta to baking dish, spreading evenly. Cool 5 minutes, then cut polenta into 8 triangles; leave in baking dish. (Can be made 1 day ahead. Cover; chill. Rewarm in microwave oven on high, about 2 minutes.)

POLENTA TRIANGLES WITH ROASTED RED BELL PEPPER SAUCE

Steps:

• RED PEPPER SAUCE:.
• Roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened.
• Immediately place in a paper bag, seal, and let sit for 3 minutes.
• Peel off the charred skin and discard.
• Slice the peeled peppers open and discard the membranes and seeds.
• Thinly slice two of the red peppers and set aside.
• In a saute pan over medium heat, heat the butter and olive oil and add the shallots.
• Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.
• Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.).
• Remove from heat and let cool.
• In a food processor or blender (I use my kitchen 'motorboat'), add pan contents along with the lemon juice, salt, and pepper.
• Blend until smooth.
• Return to sauce pan and add remaining thinly sliced red pepper.
• Set aside.
• POLENTA:.
• In a large pot over medium-high heat, bring stock to a boil.
• Slowly pour in polenta, stirring constantly with a whisk as you add it.
• Reduce heat to moderately low and cook, stirring constantly, until polenta is smooth.
• Reduce to low heat, cover and cook until polenta is smooth, and no longer gritty on the tongue, about 30 minutes. Just before finishing, stir in Parmigiano-Reggiano and thyme.
• Pour creamy polenta into lightly oiled round cake or pie pan using a rubber spatula to smooth the surface.
• Refrigerate polenta until completely cold and firm.
• Cut polenta into wedges and remove from pan with a spatula.
• To Bake:.
• Bake at 450 degrees for until lightly browned, approximately 10-12 minutes.
• Pan Fried:.
• Add enough olive oil to completely coat the bottom of a large, heavy skillet and heat to medium.
• Add as many polenta triangles as you can without crowding the pan and cook for 2-3 minutes on each side or until golden. Sprinkle lightly with grated parmigiano-reggiano cheese.
• To Serve:.
• Just before serving, re-heat sauce in a saucepan and stir in cream.
• Ladle 1/2 cup of roasted red bell pepper sauce over each wedge. Top with Parmigiano-Reggiano and serve immediately.

CHICKEN AND VEGETABLE SAUTé OVER HERBED POLENTA TRIANGLES

Steps:

• Boil broth in small saucepan until reduced to 1 cup, about 12 minutes. Remove from heat. Combine fennel seeds and crushed red pepper in small bowl. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until golden and almost tender, about 4 minutes. Add squash and sauté until barely tender, about 2 minutes. Stir in half of fennel seed mixture. Season with salt and pepper. Transfer to large bowl.
• Place 3 tablespoons flour in medium bowl. Add chicken and toss to coat with flour; shake off excess. Heat 3 tablespoons oil in same skillet over medium-high heat. Add chicken; stir just until cooked through, about 3 minutes. Stir in remaining fennel seed mixture. Return vegetables to skillet. (Can be made 4 hours ahead. Cover and chill.) Toss chicken and vegetables over medium-high heat until heated through. Season with salt and pepper. Mix in 1/4 cup basil.
• Mix vinegar and brown sugar in small skillet. Mix butter with remaining 1 tablespoon flour in small bowl. Bring vinegar mixture to boil. Add reduced broth and bring to boil. Whisk in butter mixture. Boil until sauce thickens slightly, whisking constantly, about 1 minute. Season sauce with salt and pepper.
• Arrange 2 polenta triangles on each of 4 plates. Spoon chicken mixture over polenta. Drizzle each with sauce. Garnish with remaining 1/4 cup basil and serve.