Savorycrispypolenta Recipes

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SAVORY POLENTA



Savory Polenta image

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

2 tablespoons olive oil
3/4 cup finely chopped red onion
2 garlic cloves, finely minced
1 quart chicken stock
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon fresh ground pepper
2 ounces parmesan cheese, grated

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



Savory Crispy Polenta image

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

4 cups sweet onions, coarsely chopped
2 cups water
1 cup yellow cornmeal
1/2 cup mexican mix grated cheese
1/2 teaspoon salt
3 -4 tablespoons olive oil
fresh ground black pepper
red pepper flakes (to taste)

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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