Savory Crispy Polenta Recipes
CRISPY GRILLED POLENTA RECIPE
Steps:
- Gather the ingredients.
- Pour warm polenta into a glass loaf pan. Smooth the top, cover and refrigerate until set, a few hours or up to overnight.
- Turn the polenta onto a cutting board. It should be completely molded into the shape of your loaf pan. Cut into 1/2-inch slices. Brush each slice on both sides with olive oil.
- Pre heat a medium (400°F to 475°F) gas or charcoal grill fire. Place each slice diagonally across the grill and let it cook until dark-brown grill marks appear, about 10 minutes. Do not move the polenta around or you will disturb the browning process.
- Flip and grill the other side until grill marks appear, about another 10 minutes. Serve hot with a sprinkle of flaky salt and freshly ground black pepper, if desired.
Nutrition Facts : Calories 109 kcal, Carbohydrate 5 g, Cholesterol 7 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 330 mg, Sugar 0 g, Fat 9 g, ServingSize 4 servings, UnsaturatedFat 0 g
SAVORY POLENTA
This is from Alton Brown's show 'Good Eats'. It makes a very creamy and flavorful polenta without using too much cheese. While this is fabulous freshly made, I wouldn't recommend making in advance. When reheated, it seems grainier than when fresh.
Provided by accidental glutton
Categories Grains
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In large, oven-safe saucepan heat the olive oil over medium heat.
- Add the red onion and salt. Saute until onions begin to turn translucent.
- Reduce heat to low & add the garlic. Saute for 1-2 minutes, making sure garlic does not burn.
- Turn the heat up to high & add the chicken stock. Bring to a boil.
- Gradually add the cornmeal while continually whisking.
- Cover the saucepan and place in the oven.
- Cook for 35-40 minutes, stirring every 10 minutes to prevent lumps.
- Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper.
- Add the parmesan.
- Serve.
SAVORY CRISPY POLENTA
Make and share this Savory Crispy Polenta recipe from Food.com.
Provided by BigShotsMom
Categories Low Protein
Time 59m
Yield 1 dish, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Grease and flour 8x8 or 7x11 baking dish.
- Carmelize the onions in 1-2 tablespoons of oil. Do not allow to burn. Set aside.
- Stir cornmeal and salt into 1 cup warm water. Add 1 cup boiling water and bring to a boil over medium heat stirring constantly. Lower temperature and continue stirring until the consistency of heavy batter.
- Remove from heat and stir in 2/3 of the onions and 3/4 of the cheese. Mix well.
- Pour into baking dish and smooth to level. Top with reserved onions and cheese. Drizzle remaining olive oil over top. Sprinkle with freshly grated black pepper and red pepper flakes.
- Bake 40-45 minutes or until top is golden and sides have pulled away from dish.
- Allow to sit for 10 minutes to set, then cut into servings.
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- Cut the cooked polenta into ½ X ½ X 3 inch segments. Place them on the baking sheet. Drizzle the oil over the top, then sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, and 1/8 teaspoon garlic powder. Gently toss to coat the polenta fries in oil and seasoning.
- Spread the fries out in a single layer. Bake for 20 minutes. Then flip and bake another 15-20 minutes.
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- In a heavy saucepan, whisk together the polenta (yellow cornmeal) and water and place over medium heat. Bring slowly to a boil, whisking often to prevent lumps from forming. Reduce the heat to low and simmer uncovered, stirring occasionally, for just a few minutes until smooth.
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- Now, with one hand, pour the polenta slowly to the pan and with the other hand, keep whisking. It's extremely important to follow this step else the polenta will form lumps. You could also whisk the polenta in cold water or broth and then, turn on the heat and start whisking.
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- In a 3 quart saucepan over medium high heat, add ¼ cup of butter and heat to melt. Add celery, onions, garlic, rosemary, oregano, salt and pepper and sauté for five minutes or until tender.
- Lower heat to medium low and add corn meal and semolina. Cook for about five minutes or until the mixture is thick and creamy and the corn meal has softened.
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- In a pot or saucepan, bring the vegetable broth to a boil. Slowly, whisk in the polenta, and cook, stirring constantly, until it starts to thicken, about 1-2 minutes. Stir in vegan butter, garlic, herbs, smoked paprika powder, salt, and pepper to taste. Remove from the heat, fill the polenta onto the prepared baking sheet and smooth it out into an even layer that’s about ¼-inch (0,6 cm) thick.
- Allow to cool for 20 minutes in the refrigerator until it’s sliceable (or up to overnight if you make this recipe ahead).
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- In a medium mixing bowl, whisk together the fish sauce, coconut sugar, half of the minced garlic and optional chili. Add the brussel sprouts and toss until thoroughly coated. Refrigerate for 1-3 hours, tossing occasionally.
- After marinating, preheat the oven to 425°F. Strain the marinade from the brussel sprouts and reserve.
- Heat half of the vegetable oil in a large skillet over medium heat. Add the remaining garlic and cook until golden and aromatic, about 3 minutes. Remove from the skillet and drain on paper towels.
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- Slow Cooker Ricotta-Spinach Polenta with Tomato Salad. Polenta recipes often use the pantry staple as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little salad on top for freshness.
- Polenta Cacio e Pepe. This polenta recipe uses the pressure cooker for a dish that's simple and so delicious. If you don't have Pecorino, Parmesan also works well.
- Italian Fish and Vegetable Stew. Polenta doesn't need a heavy meat topping. Here, it gets firm white fish (such as mahi-mahi, cod, or halibut) and a bright sauce made with fresh vegetables, plus a bit of red wine vinegar, lemon juice, and mustard.
- Polenta Bites with Wild Mushrooms and Fontina. Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible.
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