POLENTA SOUP RECIPES
OVEN-BAKED POLENTA RECIPE - NYT COOKING
Provided by Nigella Lawson
Total Time 1 hours 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
- Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
- Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.
Nutrition Facts : @context http//schema.org, Calories 362, UnsaturatedFatContent 4 grams, CarbohydrateContent 56 grams, FatContent 9 grams, FiberContent 2 grams, ProteinContent 12 grams, SaturatedFatContent 4 grams, SodiumContent 888 milligrams, SugarContent 6 grams, TransFatContent 0 grams
SPINACH AND TORTELLINI SOUP RECIPE: HOW TO MAKE IT
A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina
Provided by Taste of Home
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.
Nutrition Facts : Calories 164 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 799mg sodium, CarbohydrateContent 25g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
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WILD RICE AND MUSHROOM SOUP RECIPE: HOW TO MAKE IT
Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. —Danielle Noble, Ft. Thomas, Kentucky
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Lunch
Calories 399 calories per serving
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Lunch
Calories 399 calories per serving
- In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.
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OVEN-BAKED POLENTA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine italian
Calories 362 per serving
Reviews 4
Total Time 1 hours 15 minutes
Cuisine italian
Calories 362 per serving
- Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.
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CREAMY ARTICHOKE SOUP RECIPE | GIADA DE LAURENTIIS | FOOD ...
From foodnetwork.com
Reviews 4.5
Total Time 45 minutes
Category main-dish
Cuisine european
Reviews 4.5
Total Time 45 minutes
Category main-dish
Cuisine european
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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CREAMY POLENTA WITH MUSHROOMS RECIPE - NYT COOKING
Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker – regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we’ve adapted a dish that was on the menu at the chef Chris Jaeckle’s All’onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.
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Reviews 5
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Reviews 5
Total Time 1 hours
Calories 382 per serving
- Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.
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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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SPINACH AND TORTELLINI SOUP RECIPE: HOW TO MAKE IT
A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 164 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 164 calories per serving
- In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.
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