SLICED POLENTA RECIPES RECIPES

FRIED POLENTA SLICES RECIPE - MARCIA KIESEL | FOOD & WINE

Fried Polenta Slices Recipe - Marcia Kiesel | Food & Wine image

More Amazing Vegetarian Dishes

Provided by Marcia Kiesel

Total Time 40 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1 quart water
1 cup polenta
2 tablespoons unsalted butter, plus more for frying
1/2 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
Olive oil for frying

Steps:

Lightly oil a 6-by-10-inch glass or ceramic dish, 3 cups.
Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened, about 10 minutes.
Stir in the butter and cheese, season with salt and pepper and, while hot, pour into the dish. Let stand until room temperature and firm, about 30 minutes. Cover with plastic wrap and refrigerate overnight.
Cut the polenta into 1-inch-thick slices. In a large non-stick skillet, melt butter in olive oil. Fry the polenta slices over moderate heat until golden brown and crisp, about 8 minutes per side.

VEGGIE-TOPPED POLENTA SLICES RECIPE: HOW TO MAKE IT

Veggie-Topped Polenta Slices Recipe: How to Make It image

This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. —Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tube (1 pound) polenta, cut into 12 slices
2 tablespoons olive oil, divided
1 medium zucchini, chopped
2 shallots, minced
2 garlic cloves, minced
3 tablespoons reduced-sodium chicken broth
1/2 teaspoon pepper
1/8 teaspoon salt
4 plum tomatoes, seeded and chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh parsley
1/2 cup shredded part-skim mozzarella cheese

Steps:

In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown., Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated., Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.

Nutrition Facts : Calories 222 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 558mg sodium, CarbohydrateContent 28g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 7g protein. Diabetic Exchanges 1-1/2 starch

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