POLENTA WITH SAUCE RECIPES
POLENTA WITH BOLOGNESE SAUCE RECIPE | MYRECIPES
These polenta triangles offer a tasty change of pace from the traditional pasta and sauce dish. You can make extra sauce to freeze and have on hand for busy nights.
Provided by Cynthia DePersio
Yield 8 servings (serving size: 1 triangle, 1/2 cup sauce, 3/4 teaspoon cheese, and 1 1/2 teaspoons basil)
Number Of Ingredients 18
Steps:
- To prepare sauce, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, carrot, beef, and garlic; cook 6 minutes or until beef is browned, stirring to crumble. Add wine; cook 1 minute. Add 1/4 teaspoon salt, fennel, pepper, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 40 minutes.
- To prepare polenta, combine milk, 1/2 teaspoon salt, and broth in a medium saucepan. Gradually add polenta, stirring constantly with a whisk; bring to a boil. Reduce heat to medium; cook 3 minutes or until thick, stirring constantly. Stir in 6 tablespoons cheese.
- Spoon polenta into an 8-inch square baking dish coated with cooking spray, spreading evenly. Let stand 10 minutes or until firm. Loosen edges of polenta with a knife. Invert polenta onto a cutting board; cut into 4 squares. Cut each square diagonally into 2 triangles. Place 1 triangle on each of 8 plates; top each serving with 1/2 cup sauce, 3/4 teaspoon cheese, and 1 1/2 teaspoons basil.
Nutrition Facts : Calories 263 calories, CarbohydrateContent 28.6 g, CholesterolContent 38 mg, FatContent 8.8 g, FiberContent 3.7 g, ProteinContent 15.9 g, SaturatedFatContent 3.8 g, SodiumContent 604 mg
POLENTA WITH PARMESAN AND TOMATO SAUCE RECIPE - NYT COOKING
This is my favorite way to serve polenta, and it’s the simplest, too. My son loves it -- maybe your kids will feel the same.
Provided by Martha Rose Shulman
Total Time 1 hours 15 minutes
Yield Serves four
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, stir in the butter and return to the oven for 10 more minutes. Remove from the oven and stir again. Return to the oven for 10 minutes. Remove from the oven, and stir in the Parmesan, if using. Spoon onto plates, make a depression in the middle and spoon 1/4 heaped cup of simple tomato sauce into the depression. Sprinkle with Parmesan and serve.
Nutrition Facts : @context http//schema.org, Calories 219, UnsaturatedFatContent 2 grams, CarbohydrateContent 39 grams, FatContent 5 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 880 milligrams, SugarContent 6 grams, TransFatContent 0 grams
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BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA RECIPE RECIPE ...
I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it’s because there is not much difference between polenta and the grits I was raised on in North Florida. This simple dish relies once again on my favorite tomato sauce and not much else other than freshly cooked polenta made better than ever with a little added ricotta.
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- Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.
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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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 382 per serving
From cooking.nytimes.com
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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POLENTA WITH ITALIAN SAUSAGE RECIPE: HOW TO MAKE IT
This recipe came from my mom, who brought it over from Europe. When I first made it, everyone wanted to know where I got the recipe. I've copied it numerous times for friends.
From tasteofhome.com
Reviews 4
Total Time 40 minutes
Category Dinner
Cuisine Europe, Italian
Calories 267 calories per serving
From tasteofhome.com
Reviews 4
Total Time 40 minutes
Category Dinner
Cuisine Europe, Italian
Calories 267 calories per serving
- In a small bowl, combine 1 cup water and cornmeal. In a saucepan, bring salt and remaining water to a boil. Slowly stir in cornmeal mixture. Reduce heat; cook for 15 minutes, stirring frequently. , Meanwhile, in a large skillet, cook the sausage and garlic over medium heat until sausage is no longer pink; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet. Add the tomatoes, tomato paste and parsley; bring to a boil. Remove from the heat., Spread half of the cornmeal mixture in a serving dish; top with half of the sausage mixture. Repeat layers. Sprinkle with Parmesan cheese. Serve immediately.
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10 BEST FRIED POLENTA WITH SAUCE RECIPES | YUMMLY
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POLENTA WITH MEAT SAUCE RECIPE - QUICK FROM SCRATCH ...
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POLENTA WITH BOLOGNESE SAUCE RECIPE | MYRECIPES
Aug 16, 2004 · Advertisement. Step 2. To prepare polenta, combine milk, 1/2 teaspoon salt, and broth in a medium saucepan. Gradually add polenta, stirring constantly with a whisk; bring to a boil. Reduce heat to medium; cook 3 minutes or until thick, stirring constantly. Stir in 6 tablespoons cheese. Step 3.
From myrecipes.com
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FLUFFY BAKED POLENTA WITH RED SAUCE | COOK'S COUNTRY
Without knowing his secrets, could we re-create a seasoned veteran’s unique Italian American dish of smooth, creamy, but light polenta in a simple red sauce? Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie ...
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FLUFFY BAKED POLENTA WITH RED SAUCE (CANTON VFW)
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SIMPLE POLENTA WITH SAUCE AND CHEESE - DELALLO
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BAKED POLENTA WITH A TOMATO SAUCE RECIPE - FOOD.COM
Allow to cool, then refrigerate for 2 hours until solid. Heat the olive oil in a non-stick skillet and cook the onion and garlic, stirring, for 3 minutes until soft. Add the chopped tomatoes and fresh basil. Season with salt and pepper to taste then simmer for 10 minutes. Meanwhile, turn the polenta onto a chopping board and remove the cling ...
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HOW TO MAKE FLUFFY BAKED POLENTA WITH RED SAUCE - YOUTUBE
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FLUFFY BAKED POLENTA WITH RED SAUCE (CANTON VFW)
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PARMESAN POLENTA WITH RED SAUCE - THE FRUGAL GIRL
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From foodnetwork.com
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POLENTA WITH PORCINI MUSHROOM SAUCE RECIPE | EPICURIOUS
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RECIPES USING PRE COOKED POLENTA
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