BAKING POLENTA RECIPES

POLENTA RECIPES - BBC GOOD FOOD

Polenta recipes - BBC Good Food image

A fine, corn-based, storecupboard grain that can be served creamy, set into pieces and fried, or baked in cakes.

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Ingredients

POLENTA CAKE RECIPES - BBC GOOD FOOD

Polenta cake recipes - BBC Good Food image

Distinctive Italian-inspired cakes.

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Ingredients

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ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE

This delicious cake is full of zingy flavour and the syrup makes it something really special – enjoy!
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 470 calories per serving

1. Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
2. Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
3. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
4. Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
5. Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
6. To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
7. Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.

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BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES

This is great served alongside a couple of other small plates for people to dip into.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 480 calories per serving

1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
3. For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
4. Preheat oven to 220ºC/425ºF/gas 7.
5. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
6. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

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BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES

1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
3. For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
4. Preheat oven to 220ºC/425ºF/gas 7.
5. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
6. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

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BASIC POLENTA RECIPE - NYT COOKING

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it takes a long time. But it’s worth it — and you can fry the leftovers tomorrow night in a snap.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 100 per serving

For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

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CHEESY POLENTA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 22 minutes

Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

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ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES ...

From foodnetwork.com
Reviews 4.9
Total Time 40 minutes
Category main-dish

Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.

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BASIC POLENTA RECIPE - NYT COOKING

For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

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CHEESY POLENTA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 22 minutes

Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

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ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES ...

From foodnetwork.com
Reviews 4.9
Total Time 40 minutes
Category main-dish

Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.

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POLENTA RECIPES - GREAT ITALIAN CHEFS

Polenta – a type of Italian cornmeal – is the main staple in certain parts of northern Italy. Essentially just dried corn ground down to a powder, it is boiled until thick and creamy and can then be served as is or chilled until it solidifies, at which point it can be fried or baked. This collection of polenta recipes …
From greatitalianchefs.com

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WHAT IS POLENTA AND HOW IS IT MADE? | ALLRECIPES

Feb 19, 2021 · Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta …
From allrecipes.com

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POLENTA RECIPES - BBC FOOD

Polenta recipes. Polenta is a golden-yellow Italian cornmeal made from dried, ground maize (corn), and also the name given to the savoury cornmeal porridge that’s made by mixing cornmeal with ...
From bbc.co.uk

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BAREFOOT CONTESSA | CREAMY PARMESAN POLENTA | RECIPES

Creamy Parmesan Polenta from Barefoot Contessa. Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to …
From barefootcontessa.com

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BAKING RECIPES | LODGE CAST IRON

New to baking with cast iron? Browse the benefits and meet our bakeware in “Baking 101.” ... Explore these cast iron recipes for a just-baked creation that's good for your soul — and your taste buds. Pumpkin Dark Chocolate Chip Cookies View recipe Pumpkin Bread with Spiced-Streusel Topping View recipe ... Rosemary Polenta …
From lodgecastiron.com

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POLENTA FRIES RECIPE | ALLRECIPES

In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta …
From allrecipes.com

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BAREFOOT CONTESSA | CREAMY PARMESAN POLENTA | RECIPES

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BAKING RECIPES | LODGE CAST IRON

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POLENTA FRIES RECIPE | ALLRECIPES

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39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS ...

Mar 24, 2020 · 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 …
From epicurious.com

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8 WAYS TO USE TUBE POLENTA: RECIPES AND IDEAS - VEGKITCHEN

Jan 31, 2017 · As for tube polenta nutrition, well it’s not a powerhouse. But not at all bad, either! You’ll get zero fat, a little protein and iron, and a surprisingly good amount of vitamin C. So without further ado, here are 8 ways to use tube polenta - recipes for some, simple ideas for others. Let's get cooking! Baked Polenta …
From vegkitchen.com

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COOKING, BAKING & DESSERT RECIPES | MAGGIE BEER

Browse Maggie Beer's range of recipes, including seasonal dishes, Gluten Free recipes, Vegetarian recipes, and many of Maggie's classics. ... Baking and Desserts See all recipes. Hot Cross Bun Bread and Butter Pudding with Quince. ... Polenta …
From maggiebeer.com.au

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RECIPES: MAKE POLENTA, THEN FRY IT, USE IT IN SOUP, OR ...

Mar 29, 2022 · Makes 6 servings. For the best flavor and texture, use coarse, stone-ground cornmeal; fine cornmeal produces pasty, gluey polenta, while steel-ground cornmeal has less flavor.
From bostonglobe.com

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RECIPES | THE WHOLE GRAINS COUNCIL

OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617 …
From wholegrainscouncil.org

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DESSERTS AND BAKING | DONNA HAY

almond and orange blossom layer cake with vanilla ricotta icing
From donnahay.com.au

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SMOOTH AND CREAMY POLENTA RECIPE - SERIOUS EATS

Apr 06, 2021 · The recipes for oven-made polenta that I found online called for combining polenta with water in a baking dish, then cooking it, in some cases covered and in others uncovered, until done. I tried this uncovered and got the above result: soupy polenta…
From seriouseats.com

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8 WAYS TO USE TUBE POLENTA: RECIPES AND IDEAS - VEGKITCHEN

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COOKING, BAKING & DESSERT RECIPES | MAGGIE BEER

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RECIPES: MAKE POLENTA, THEN FRY IT, USE IT IN SOUP, OR ...

Mar 29, 2022 · While the polenta cooks, coat an 8-inch-square baking dish with 1 tablespoon extra virgin olive oil. When the polenta has finished cooking, ladle 4 cups into the prepared baking dish …
From bostonglobe.com

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RECIPES | THE WHOLE GRAINS COUNCIL

OLDWAYS WHOLE GRAINS COUNCIL. 266 Beacon Street, Suite 1 Boston, MA 02116. TEL 617-421-5500. FAX 617 …
From wholegrainscouncil.org

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DESSERTS AND BAKING | DONNA HAY

almond and orange blossom layer cake with vanilla ricotta icing
From donnahay.com.au

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SMOOTH AND CREAMY POLENTA RECIPE - SERIOUS EATS

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VEAL RECIPES - GREAT ITALIAN CHEFS

Veal is the meat from young calves, generally pure-bred male dairy cattle, and comes in various cuts including cheeks, escalopes, shin, shoulder, T-bone and tenderloin. Evidence suggest veal was …
From greatitalianchefs.com

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