Spinach Polenta With Balsamic Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPINACH POLENTA WITH BALSAMIC TOMATOES



Spinach Polenta With Balsamic Tomatoes image

This recipe, with a few minor additions, is from Donna Hay's OFF THE SHELF: COOKING FROM THE PANTRY. (2001) I highly recommend all her cookbooks. The photography is beautiful and the recipes inspiring. This can be served as a main dish or a side dish.

Provided by wood stove stoker

Categories     Grains

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 12

4 vine ripe medium-large tomatoes
2 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons sugar
3 tablespoons fresh oregano leaves
2 cups hot water
2 cups milk (2% fat or higher)
1 cup polenta
1/2 cup grated parmesan cheese
12 ounces fresh Baby Spinach
2 ounces butter
salt and pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Slice the tomatoes in half. Place the tomatoes, cut side down, in an ovenproof ceramic dish. (Make sure the size of the pan fits the tomatoes. A 9 x 13 works well for large sized tomatoes. If the pan is too big, the pan juices will bake away.)
  • In a small bowl combine the oil, balsamic vinegar, sugar and oregano. Pour over the tomatoes.
  • Bake for 20 minutes or until the tomatoes are soft.
  • Make the polenta while the tomatoes are roasting. Place the water and milk in a saucepan over medium to high heat. Bring to a boil. Slowly whisk in the polenta.
  • Reduce the heat to low and cook the polenta stirring constantly for 3-5 minutes or until done.
  • Stir in the parmesan, spinach, and butter. Remove from heat. Taste. Add salt and pepper to taste.
  • To serve, spoon the polenta onto individual plates. Place tomatoes directly next to (touching) polenta and drizzle pan juices over the top of tomatoes. Finish with extra parmesan sprinkled over the polenta.

Nutrition Facts : Calories 484.3, Fat 28, SaturatedFat 13.4, Cholesterol 58.6, Sodium 419.3, Carbohydrate 47.5, Fiber 5.9, Sugar 13.4, Protein 15

CREAMY POLENTA WITH SPINACH



Creamy Polenta with Spinach image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

2 cups low-sodium chicken broth
2 tablespoons olive oil
2 cloves garlic, smashed and peeled
3/4 cup quick-cook polenta
Kosher salt
1 cup freshly grated Parmesan, plus more for serving
1/2 cup (4 ounces) mascarpone cheese
1/2 cup freshly grated pecorino cheese
3 tablespoons unsalted butter
5 ounces baby spinach, roughly chopped

Steps:

  • In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
  • Pour the polenta into a large bowl and serve with grated Parmesan over the top.

POLENTA WITH MUSHROOMS AND SPINACH



Polenta with Mushrooms and Spinach image

As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

3 tablespoons olive oil, divided
1 tube (18 ounces) polenta, cut into 1/2" slices
1 pound sliced fresh mushrooms
1 shallot, chopped
1/2 cup sherry
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable broth
5 cups fresh baby spinach (about 5 ounces)

Steps:

  • Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

SLOW COOKER RICOTTA-SPINACH POLENTA WITH TOMATO SALAD



Slow Cooker Ricotta-Spinach Polenta with Tomato Salad image

Polenta is often used 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 tomato salad on top for freshness. An egg on top is great, but optional.

Provided by Sarah DiGregorio

Categories     Slow Cooker     Cornmeal     Tomato     Spinach     Dinner     Spring     Parmesan

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups polenta (not instant or quick-cooking)
2 tablespoons unsalted butter, cut into bits
Kosher salt
5 ounces baby spinach (about 5 loosely packed cups)
1 pint cherry tomatoes, halved
2 teaspoons extra-virgin olive oil, plus more for the eggs
2 teaspoons balsamic vinegar
Freshly ground black pepper
4 large eggs (optional)
1 cup grated Parmesan
1 cup whole or part-skim milk ricotta
Equipment
5- to 7-quart slow cooker

Steps:

  • Combine the polenta with 6 1/2 cups water in a 5- to 7-quart slow cooker. Add the butter and 2 teaspoons salt. Cover and cook on LOW until the polenta is thick and tender, about 6 hours.
  • With the slow cooker on LOW, stir the polenta well and then stir the spinach into the polenta in 2 batches, covering the cooker and letting the first batch wilt before adding the second, about 5 minutes per batch.
  • Meanwhile, in a medium bowl, toss together the tomatoes, oil, and vinegar. Season the tomato salad with salt and pepper.
  • Optional: Pour a thin layer of oil into a large skillet over medium-high heat and crack 4 eggs into the pan. Season the eggs with salt and pepper and cook until the whites are golden brown, lacy on the edges, and just set in the middle, and the yolks are still a little jiggly, about 3 minutes.
  • Fold the Parmesan and ricotta into the polenta. Taste and season the polenta with salt if necessary. Stir in warm water by the tablespoon if the polenta is looking too thick for your taste-keep in mind it will continue to thicken as it cools. Top bowls of the polenta with the tomato salad and, if you like, the fried eggs.

More about "spinach polenta with balsamic tomatoes recipes"

PARMESAN POLENTA WITH ROASTED VEGETABLES
Oct 16, 2023 Bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan …
From familystylefood.com
  • Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar.
  • Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste if needed.
  • Serve the warm polenta in bowls with the roasted vegetables and their juices over the top, sprinkle with additional cheese if you like.


PARMESAN POLENTA WITH ROASTED VEGGIES (40 MINUTES) RECIPE
Reduce the heat to low and continue to cook, stirring frequently, until the polenta is thickened and creamy, about 25-30 minutes. If the mixture becomes too thick, add a little more broth or water …
From heresyourdinner.com


EASY SPINACH AND SUN-DRIED TOMATO POLENTA - EMILIA …
Jan 21, 2016 200g polenta/corn meal ; 6-8 sun-dried tomatoes, chopped and soaked in warm water; 100-200 g spinach, roughly chopped; 900-950 ml water, including the soaking water; 1/2 teaspoon nutmeg (or a few grates of fresh …
From emisgoodeating.com


SPINACH POLENTA TOPPED WITH TOMATOES RECIPE - EPICURIOUS
Dec 9, 2011 This polenta, chock-full of earthy spinach, contrasts beautifully in both flavor and color with the sweet-tart tomatoes. (See photo)
From epicurious.com


BALSAMIC ROAST BEEF WRAPS RECIPE | WOMAN'S WORLD
2 days ago 1/3 cup balsamic vinaigrette salad dressing 1/2 tsp. grated lemon zest 2 tsp. lemon juice 1 clove garlic, minced 4 garlic-pesto spinach wraps, from 14-oz. pkg. 1/2 lb. deli-sliced …
From womansworld.com


GREEK-STYLE SPINACH, FETA & POLENTA PIE - ONCE UPON A …
Nov 12, 2024 Add the spinach and cook, tossing frequently, until wilted, 4 to 5 minutes. Set aside. In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper; whisk until smooth. Add the feta, pecorino Romano, and dill, and …
From onceuponachef.com


ROASTED TOMATO, SPINACH AND GOAT CHEESE POLENTA …
For the polenta: In a medium saucepan, bring water and milk to a low boil. Whisk in the polenta and cook 15-20 minutes until thickened, stirring often.
From delscookingtwist.com


SPINACH POLENTA WITH BALSAMIC TOMATOES RECIPE
Rate this Spinach Polenta With Balsamic Tomatoes recipe with 4 vine ripe medium-large tomatoes, 2 tbsp olive oil, 3 tbsp balsamic vinegar, 3 tbsp sugar, 3 tbsp fresh oregano leaves, …
From recipeofhealth.com


GRILLED POLENTA WITH BALSAMIC ROASTED TOMATOES
May 25, 2021 STEP 1. Add the water, broth, polenta, and salt to a medium-large pot. Now, place on the stove over high heat and whisk to combine. Bring to a boil and turn the heat down to a low simmer.
From veganhuggs.com


CREAMY VEGAN POLENTA WITH MUSHROOMS, TOMATOES, …
Feb 20, 2022 Paired with a saucy mixture of balsamic-laced mushrooms, burst cherry tomatoes, and spinach, this creamy vegan polenta dish is the perfect weeknight dinner. It calls for fewer than 10 ingredients and is ready in just 45 …
From thekitchn.com


SPINACH POLENTA WITH BALSAMIC TOMATOES RECIPES
With the slow cooker on LOW, stir the polenta well and then stir the spinach into the polenta in 2 batches, covering the cooker and letting the first batch wilt before adding the second, about 5 …
From tfrecipes.com


PORTOBELLO MUSHROOMS WITH POLENTA & SPINACH
Oct 19, 2021 2. Heat the plant-based milk, 1.5 cups water and rosemary in a medium saucepan over medium-high heat. Bring to a boil then slowly add the polenta whisking continuously. …
From simplyveganized.com


CREAMY POLENTA, SPINACH & HEIRLOOM TOMATOES RECIPE …
While whisking, add the cornmeal a little at a time. (Whisking will help eliminate lumps). Reduce heat to medium-low; cook polenta, stirring frequently, for 35 to 40 minutes or until tender and thick enough to mound on a spoon. If polenta is …
From eggs.ca


POLENTA WITH TOMATO SAUCE, BALSAMIC ONIONS AND FETA
Apr 3, 2022 Since this is a side dish, you can make another side dish to turn this into a full meal, I like this Balsamic Roasted Vegetables Recipe or Rice with Mushroom and Asparagus to go alongside this polenta side dish. You can …
From primaverakitchen.com


CREAMY SPINACH POLENTA - SLENDER KITCHEN
Jan 6, 2024 Creamy Spinach Polenta Recipe. When it comes to comfort food side dishes, polenta is always at the top of the list. Although I love a good restaurant polenta made with lots of butter, heavy cream, and cheese, it isn't …
From slenderkitchen.com


WHAT TO SERVE WITH POLENTA - SAVORING THE GOOD®
Discover the best side dishes to serve with polenta, from creamy polenta to flavorful polenta cakes. ... for this recipe include potatoes, butter, and broth. Potatoes serve as the star of the …
From savoringthegood.com


ITALIAN POLENTA AND SPINACH BAKE (POLENTA AL FORNO)
Mar 1, 2022 Layer the polenta spinach bake: ½ of the polenta (8) + spinach sauce (9) + grated cheese (except for the reserved amount) and mozzarella (10) + ½ polenta (11) + reserved cheese (12). Bake for 25-30 minutes until golden …
From whereismyspoon.co


LAYERED POLENTA WITH BROCCOLI RABE | THE FLORENTINE
1 day ago Slowly whisk in the polenta, making sure the mixture is smooth. Change over to a wooden spoon and stir constantly until the polenta comes to a boil. Cook according to the …
From theflorentine.net


LISA IS COOKING: SPINACH POLENTA WITH BALSAMIC TOMATOES
Sep 21, 2009 I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and …
From lisaiscooking.blogspot.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #vegetables     #vegetarian     #grains     #dietary     #pasta-rice-and-grains     #tomatoes

Related Search