READY MADE POLENTA RECIPES

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LEMON POLENTA CAKE RECIPE - BBC GOOD FOOD



Lemon polenta cake recipe - BBC Good Food image

This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert

Provided by Barney Desmazery

Categories     Dessert

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 50 minutes

Yield Cuts into 8 slices

Number Of Ingredients 10

140g butter, softened, plus extra for the tin
2 lemons softened, plus extra for greasing
3 eggs
250g golden caster sugar
200g ground almond
175g polenta or fine cornmeal
1 tsp gluten-free baking powder
mascarpone, to serve
140g golden caster sugar
1 lemon, juiced

Steps:

  • Butter a 23cm cake tin and heat the oven to 180C/160C fan/gas 4. Put the lemons in a saucepan and cover with cold water. Bring to the boil, drain, pour over more cold water, then simmer for 1 hr until the lemons are really soft, topping up with more water if you need to. Drain the lemons well. When cool, halve them, remove the pips and blitz in a food processor to a purée.
  • Add all the other cake ingredients and carry on blitzing until you have a loose batter. Scrape the batter into the cake tin and bake for 40-50 mins until golden and starting to shrink away from the sides.
  • While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, pour over the drizzle and leave to cool completely. Serve with mascarpone.

Nutrition Facts : Calories 590 calories, FatContent 31 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 51 grams sugar, FiberContent 2 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.6 milligram of sodium

CREAMY VEGAN POLENTA WITH MUSHROOMS, TOMATOES AND SPI…



Creamy Vegan Polenta with Mushrooms, Tomatoes and Spi… image

When you add coconut milk to the cooking liquid and whisk in miso at the end, you get an ultra-creamy, slightly “cheesy” polenta.

Provided by Alexandra Shytsman

Categories     Main dish    Dinner

Total Time 4200S

Prep Time 600S

Cook Time 3600S

Yield 4

Number Of Ingredients 15

1 (about 13-ounce) can light unsweetened coconut milk
2 1/2 cups water, plus more as needed
1/4 teaspoon kosher salt, plus more as needed
1 cup polenta or coarse or medium grind yellow cornmeal (not quick-cooking)
2 tablespoons white miso paste
1/2 teaspoon freshly ground black pepper, plus more as needed
12 ounces cremini mushrooms
1 pint grape or cherry tomatoes (about 2 cups)
3 cloves garlic
2 tablespoons olive oil
1/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
2 teaspoons balsamic vinegar, plus more as needed
5 ounces baby spinach (about 5 packed cups)
Chopped fresh parsley or basil leaves, for serving (optional)

Steps:

  • Place 1 (about 13-ounce) can light coconut milk, 2 1/2 cups water, and 1/4 teaspoon kosher salt in a medium pot or large high-sided saucepan. Cover and bring to a boil over medium-high heat.
  • Uncover and reduce the heat to low. While continually whisking, gradually stream in 1 cup polenta or yellow cornmeal and whisk until smooth. Cover and simmer gently until a thick porridge forms, whisking every 2 to 4 minutes to keep it from sticking to the bottom, until the polenta no longer tastes gritty or chalky, 35 to 40 minutes total. If it starts to get too thick, add a bit more water. Meanwhile, cook the vegetables.
  • Trim and quarter 12 ounces cremini mushrooms. Halve 10 ounces cherry tomatoes. Mince 3 garlic cloves. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
  • Reduce the heat to low. Add the tomatoes, 1/4 teaspoon kosher salt, and a few grinds of black pepper. Cook until the tomatoes release their juices and are totally collapsed, stirring occasionally, 6 to 8 minutes.
  • Add the garlic and cook until fragrant, about 1 minute. Add 2 teaspoons balsamic vinegar. Add 5 ounces baby spinach a handful at a time, stirring each handful to wilt before adding the next. Remove the pan from the heat. Taste and season with more balsamic vinegar, kosher salt, and black pepper as needed. Cover to keep warm.
  • When the polenta is ready, add 2 tablespoons white miso paste and 1/2 teaspoon black pepper. Whisk until the miso is incorporated. Remove from the heat and taste and season with more kosher salt and black pepper as needed.
  • Divide the polenta among bowls and top with the mushroom mixture. Sprinkle with chopped fresh parsley or basil leaves if desired.

Nutrition Facts : SaturatedFatContent 18.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 45.9 g, SugarContent 5.4 g, ServingSize Serves 4, ProteinContent 9.2 g, FatContent 28.0 g, Calories 450 cal, SodiumContent 593.6 mg, FiberContent 4.3 g, CholesterolContent 0 mg

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LEMON POLENTA CAKE RECIPE - BBC GOOD FOOD
This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dessert
Calories 590 calories per serving
  • While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, pour over the drizzle and leave to cool completely. Serve with mascarpone.
See details


LEMON POLENTA CAKE RECIPE - BBC GOOD FOOD
This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert
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Total Time 1 hours 10 minutes
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Calories 590 calories per serving
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See details


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I used a roll of seasoned ready made polenta and cut it into fries per a past suggestions and baked them in the oven. It took about 45 - 60 minutes and I upped the heat to 400 degrees to crisp them …
From allrecipes.com
See details


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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…
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See details


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