POLENTA INGREDIENTS RECIPES
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!
Yield 10
Number Of Ingredients 13
Steps:
- 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.
- 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.
- In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 470 calories, FatContent 29.5 g fat, SaturatedFatContent 11.3 g saturated fat, ProteinContent 8.6 g protein, CarbohydrateContent 45.1 g carbohydrate, SugarContent 36.5 g sugar, SodiumContent 0.2 g salt, FiberContent 1.9 g fibre
BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES
This is great served alongside a couple of other small plates for people to dip into.
Total Time 50 minutes
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
- 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.
- Preheat oven to 220ºC/425ºF/gas 7.
- 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.
- Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.
Nutrition Facts : Calories 480 calories, FatContent 33.3 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 13.5 g protein, CarbohydrateContent 30.9 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0.74 g salt, FiberContent 1.7 g fibre
More about "polenta ingredients recipes"
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
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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ORANGE POLENTA CAKE RECIPE - BBC GOOD FOOD
Give your dessert an Italian flavour with this moist and fruity polenta cake
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Dinner
Cuisine Italian
Calories 601 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Dinner
Cuisine Italian
Calories 601 calories per serving
- To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.
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ORANGE POLENTA CAKE RECIPE - BBC GOOD FOOD
Give your dessert an Italian flavour with this moist and fruity polenta cake
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Dinner
Cuisine Italian
Calories 601 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Dinner
Cuisine Italian
Calories 601 calories per serving
- To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.
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FRIED POLENTA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
From foodnetwork.com
Reviews 4.1
Total Time 2 hours 20 minutes
Category side-dish
Cuisine european
Reviews 4.1
Total Time 2 hours 20 minutes
Category side-dish
Cuisine european
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
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CHEESY POLENTA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 22 minutes
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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RASPBERRY & LEMON POLENTA CAKE RECIPE - BBC GOOD FOOD
Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake
From bbcgoodfood.com
Total Time 45 minutes
Category Afternoon tea, Dessert, Treat
Cuisine Italian
Calories 608 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Afternoon tea, Dessert, Treat
Cuisine Italian
Calories 608 calories per serving
- When the sponges are cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if it needs it. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Fold in the defrosted raspberries. Use to sandwich the sponges together, sugar-crusted on top, and serve dusted with more icing sugar.
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CREAMY POLENTA RECIPE | BON APPéTIT
A creamy, cheesy polenta that isn’t as high maintenance as you’d expect. Despite its reputation, polenta does not need to be whisked constantly and attentively for 30 minutes straight. As long as you cook it gently, over low heat, you can get away with whisking it only a few times as it cooks. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
From bonappetit.com
Reviews 3.9
From bonappetit.com
Reviews 3.9
- Do Ahead: Polenta can be made 3 hours ahead. Store covered at room temperature. Reheat over medium-low, adding milk as needed to loosen.
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MUSHROOM BOURGUIGNON RECIPE - NYT COOKING
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you’re not using homemade, buy a good brand. If you’re a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine french
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine french
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
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RASPBERRY & LEMON POLENTA CAKE RECIPE - BBC GOOD FOOD
Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake
From bbcgoodfood.com
Total Time 45 minutes
Category Afternoon tea, Dessert, Treat
Cuisine Italian
Calories 608 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Afternoon tea, Dessert, Treat
Cuisine Italian
Calories 608 calories per serving
- When the sponges are cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if it needs it. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Fold in the defrosted raspberries. Use to sandwich the sponges together, sugar-crusted on top, and serve dusted with more icing sugar.
See details
CREAMY POLENTA RECIPE | BON APPéTIT
A creamy, cheesy polenta that isn’t as high maintenance as you’d expect. Despite its reputation, polenta does not need to be whisked constantly and attentively for 30 minutes straight. As long as you cook it gently, over low heat, you can get away with whisking it only a few times as it cooks. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
From bonappetit.com
Reviews 3.9
From bonappetit.com
Reviews 3.9
- Do Ahead: Polenta can be made 3 hours ahead. Store covered at room temperature. Reheat over medium-low, adding milk as needed to loosen.
See details
MUSHROOM BOURGUIGNON RECIPE - NYT COOKING
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you’re not using homemade, buy a good brand. If you’re a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine french
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine french
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
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POLENTA RECIPES - GREAT ITALIAN CHEFS
This collection of polenta recipes has something for everyone. As with many Italian ingredients originally part of la cucina povera (peasant food), polenta is now seen in fine dining restaurants …
From greatitalianchefs.com
From greatitalianchefs.com
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WHAT IS POLENTA AND HOW IS IT MADE? | ALLRECIPES
Feb 19, 2021 · When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta …
From allrecipes.com
From allrecipes.com
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POLENTA RECIPES - BBC FOOD
Wet polenta can be bland so tends to be mixed with richly flavoured ingredients such as butter, cheese or fried mushrooms, or served as a side dish to accompany meat dishes, stews or …
From bbc.co.uk
From bbc.co.uk
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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
From allrecipes.com
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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
From epicurious.com
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VENETIAN SHRIMP WITH POLENTA RECIPE - DAVID MCCANN | FOOD ...
The basic polenta recipe called for 6cup water to 2cup polenta. It came out well. I also doubled all the shrimp ingredients, except for the shrimp. this made a flavorful soup/sauce to pour over ...
From foodandwine.com
From foodandwine.com
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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
From barefootcontessa.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
From allrecipes.com
See details
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
From epicurious.com
See details
VENETIAN SHRIMP WITH POLENTA RECIPE - DAVID MCCANN | FOOD ...
The basic polenta recipe called for 6cup water to 2cup polenta. It came out well. I also doubled all the shrimp ingredients, except for the shrimp. this made a flavorful soup/sauce to pour over ...
From foodandwine.com
From foodandwine.com
See details
THE DIFFERENCE BETWEEN CORNMEAL AND CORN FLOUR AND P…
Sep 27, 2016 · In Italy, polenta the dish can be any milled grain or starch—buckwheat, chestnut, or yes, corn—cooked into a porridge, says Roberts. Pork Ragù Over Creamy Polenta …
From epicurious.com
From epicurious.com
See details
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
From seriouseats.com
See details
CREAMY MUSHROOM POLENTA RECIPE - LOVE AND LEMONS
First, cook the polenta using my “instant” polenta method. Typically, polenta takes around an hour to cook, and it requires frequent stirring to prevent clumping. To streamline the process, I pulse the cornmeal in the blender before I cook it. With this simple trick, you can cook smooth, creamy polenta …
From loveandlemons.com
From loveandlemons.com
See details
HEALTHY CHICKEN FOR TWO RECIPES - EATINGWELL
These recipes are sure to bring lots of seasonal flavor to your kitchen this April. Enjoy the warm air with a lavender-tinged cocktail in hand, or impress your family with a dinner of lemony fish with spring veggies on the side. There's something in this mix of recipes …
From eatingwell.com
From eatingwell.com
See details
THE DIFFERENCE BETWEEN CORNMEAL AND CORN FLOUR AND P…
Sep 27, 2016 · In Italy, polenta the dish can be any milled grain or starch—buckwheat, chestnut, or yes, corn—cooked into a porridge, says Roberts. Pork Ragù Over Creamy Polenta …
From epicurious.com
From epicurious.com
See details
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
From seriouseats.com
See details
CREAMY MUSHROOM POLENTA RECIPE - LOVE AND LEMONS
First, cook the polenta using my “instant” polenta method. Typically, polenta takes around an hour to cook, and it requires frequent stirring to prevent clumping. To streamline the process, I pulse the cornmeal in the blender before I cook it. With this simple trick, you can cook smooth, creamy polenta …
From loveandlemons.com
From loveandlemons.com
See details
HEALTHY CHICKEN FOR TWO RECIPES - EATINGWELL
These recipes are sure to bring lots of seasonal flavor to your kitchen this April. Enjoy the warm air with a lavender-tinged cocktail in hand, or impress your family with a dinner of lemony fish with spring veggies on the side. There's something in this mix of recipes …
From eatingwell.com
From eatingwell.com
See details
HEALTHY BEEF RECIPES | EATINGWELL
This veggie-packed beef enchilada casserole is mild, so put out hot sauce and chopped jalapeños if you're feeding heat-seekers. The quick and easy dinner recipe makes extra cheese sauce--save it to make One-Pot Mac & Cheese with Cauliflower & Brussels Sprouts later in the week (see Associated Recipes…
From eatingwell.com
From eatingwell.com
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RECIPES - WHOLE FOODS MARKET
Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
From wholefoodsmarket.com
From wholefoodsmarket.com
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