Smoky Creamy Polenta With Sun Dried Tomatoes Recipes

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SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES



Smoky Creamy Polenta With Sun-Dried Tomatoes image

I came up with this to make for my Veal Osso Bucco recipe # 54107. This is so creamy smooth real comfort food! It's got a slight warming kick from the chipotle sauce. Polenta was known as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino (the Italian part of Switzerland) in the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta became the staple dish of the area.

Provided by Rita1652

Categories     Grains

Time 41m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 medium onion, diced
1/2 teaspoon salt
1 pinch red pepper flakes (optional)
1/3 cup sun-dried tomato, diced
1 garlic clove, minced
40 ounces chicken broth or 40 ounces water
1 teaspoon chipotle chili sauce (Don Enrique or use canned chipotle in adobe sauce minced)
1 cup coarse cornmeal
5 ounces brie cheese (Swiss Camembert or Tomme rind removed and cut into chunks)

Steps:

  • In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
  • Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
  • Add Broth bring to a boil. Add chipotle sauce.
  • Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
  • Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
  • Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!

Nutrition Facts : Calories 218, Fat 10.5, SaturatedFat 5.8, Cholesterol 28.8, Sodium 1052.5, Carbohydrate 20.1, Fiber 2.2, Sugar 2.7, Protein 11.3

SUN-DRIED TOMATO POLENTA CUTLETS



Sun-Dried Tomato Polenta Cutlets image

This delicious recipe came from the Moosewood Restaurant Low Fat Favorites Cookbook. I think you'll be pleasantly surprised when you experience the crisp texture of these beautifully jeweled cutlets. You will never guess by tasting them how low fat they are. These are excellent cold and will travel well in a lunchbox or picnic basket. Enjoy!

Provided by Sharon123

Categories     Southwestern U.S.

Time 1h10m

Yield 12 cutlets

Number Of Ingredients 14

1/2 cup sun-dried tomato (about 10, not packed in oil)
1 cup boiling water
1 teaspoon olive oil
1/2 cup minced onion
6 garlic cloves, pressed or minced
1 1/4 teaspoons salt
2/3 cup chopped fresh basil or 2 tablespoons dried basil
2 cups chopped mushrooms
3 cups water
1 1/4 cups cornmeal
2 cups breadcrumbs
1/4 cup finely grated parmesan cheese
1/2 cup loosely packed fresh parsley leaves
3 -4 egg whites (3 is enough if using extra large or jumbo eggs)

Steps:

  • Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside.
  • In a small saucepan, warm the olive oil and saute the onions, 1/3 of the garlic, and 1/4 teaspoons salt for about 5 minutes, until the onions soften.
  • Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices, about 10 minutes.
  • Drain and mince the sun dried tomatoes, add them to the mushroom mixture, and set aside.
  • In a medium saucepan, bring 3 cups water, 3/4 teaspoons salt, and another 1/3 of the garlic to a boil.
  • Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps.
  • Lower the heat and cook, uncovered, gently, for about 10 minutes, stirring often, until the polenta is quite thick.
  • Add the mushroom mixture to the polenta and mix well.
  • Prepare an 8x12 inch glass or porcelain baking dish with a light coating of cooking spray.
  • Spread the polenta mixture evenly in the baking dish and chill in the freezer for 1/2 hour or in the refrigerator for at least 1 hour.
  • When the polenta mixture has chilled enough to hold its shape when cut, it will be very easy to handle.
  • While the polenta is chilling, combine the bread crumbs, Parmesan, the parsley, and the remaining garlic and basil in a food processor or blender and whirl together until well mixed.
  • Pour out into a large deep platter.
  • In a separate large shallow bowl, lightly beat the egg whites and remainging 1/4 teaspoon salt until slightly frothy.
  • Preheat the oven to 400*F.
  • Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal.
  • This mathmatical wizardry makes 12 triangular cutlets (they say trust us).
  • Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture.
  • Place the breaded cutlets on a large very lightly oiled or sprayed baking tray and bake for 20 minutes.
  • With a metal spatula, carefully turn each cutlet over and bake for 10 minutes more, until golden brown.
  • Enjoy!
  • Note:.
  • You may top each serving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto, or sauce of your choice.

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