WHITE POLENTA RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES



Baked polenta chips recipe | Jamie magazine polenta recipes image

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

400 ml organic vegetable stock
150 g quick-cook polenta plus 2 tablespoons for dusting
40 g Parmesan cheese plus extra to serve
2 teaspoons dried oregano
olive oil
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar

Steps:

    1. 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.
    2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
    3. 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.
    4. Preheat oven to 220ºC/425ºF/gas 7.
    5. 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.
    6. 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

CREAMY POLENTA WITH MUSHROOMS RECIPE - NYT COOK…



Creamy Polenta With Mushrooms Recipe - NYT Cook… image

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.

Provided by Sam Sifton

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
  • Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
  • Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
  • Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
  • Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
  • Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 382, UnsaturatedFatContent 8 grams, CarbohydrateContent 40 grams, FatContent 22 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 12 grams, SodiumContent 286 milligrams, SugarContent 2 grams, TransFatContent 1 gram

More about "white polenta recipes"

GORGONZOLA POLENTA BITES RECIPE: HOW TO MAKE IT
I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That’s how you spread holiday cheer. —Margee Berry, White Salmon, Washington
From tasteofhome.com
Total Time 25 minutes
Category Appetizers
Calories 67 calories per serving
  • In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.
See details


SHORT RIB BOURGUIGNON OVER CREAMY POLENTA RECIPE | JEFF ...
From foodnetwork.com
Reviews 4.5
Total Time 3 hours 15 minutes
Category main-dish
  • Remove the saucepan from the heat and stir in the butter using a wooden spoon. Taste for seasoning and serve immediately.
See details


CREAMY WHITE CHICKEN CHILI – INSTANT POT RECIPES
Serves 6-8 5 minutes prep time / 35 minutes cook time / 40 minutes total time
From recipes.instantpot.com
Reviews 5
Cuisine Modern
  • Serve hot topped with cilantro and shredded cheese (optional).
See details


CREAMY WHITE CHICKEN CHILI – INSTANT POT RECIPES
Serves 6-8 5 minutes prep time / 35 minutes cook time / 40 minutes total time
From recipes.instantpot.com
Reviews 5
Cuisine Modern
  • Serve hot topped with cilantro and shredded cheese (optional).
See details


WHITE WINE AND MUSHROOM CHICKEN RECIPE
White wine, juicy chicken, and meaty mushrooms are a classic combination that never gets old.
From goodhousekeeping.com
Total Time 0S
Category low-calorie, low-carb, autumn, birthday, dinner party, easy chicken, dinner, main dish, side dish
Cuisine Italian
Calories 270 calories per serving
  • In 12-inch skillet, heat olive oil on medium-high. Sprinkle chicken cutlets with salt and pepper. Cook 6 minutes or until cooked through, turning once; transfer to plate and cover. Add mushrooms and minced shallot to skillet. Cook 3 minutes. Add white wine; cook 2 minutes. Stir in chicken broth and juices on plate; cook to reduce by half. Off heat, stir in butter, then chopped parsley. Serve on soft polenta with sautéed broccoli rabe, if desired.
See details


POLENTA WITH ROASTED MUSHROOMS AND THYME RECIPE | BON APPéTIT
An oven-baked, no-stir polenta that saves you 30 minutes standing at the stove. Serve it with crispy roasted mushrooms and you’ve got dinner.
From bonappetit.com
Reviews 4.6
  • Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.
See details


STRAWBERRY & CREAM SANDWICH SPONGE | FRUIT RECIPES | JAMIE ...
This classic cake is, of course, named after Queen Victoria, the only monarch to reign longer than the current Queen. It’s relatively easy to make but does have a few quirks: you need to get as much air into it as possible, and be mindful of its sensitivity to variations in heat. Know your oven well and invest in an oven thermometer!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 384 calories per serving
    1. Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
    2. Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
    3. Beat the eggs, then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix).
    4. Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
    5. Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
    6. Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
    7. Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it will spill later.
    8. Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries, if you like.
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
  • 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.
See details


POLENTA RECIPES | ALLRECIPES
20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com
See details


BISON POT ROAST AND ONEIDA WHITE CORN POLENTA RECIPES FROM ...
Jan 11, 2022 · (WFRV) — Bison Pot Roast & Oneida White Corn Polenta recipes from Cedar & Sage Grill House, 2040 Airport Road in Green Bay.
From wearegreenbay.com
See details


29 BEST POLENTA RECIPES - COOKING LIGHT
Dec 13, 2013 · Polenta is made when cornmeal is boiled in water, resulting in a grits-like consistency. Once this warm dish is made, it’s baked, grilled, fried, or served creamy, making it one of the most versatile dishes. Served as a side dish or main, we have 29 of the best recipes that feature just about every way to enjoy polenta.
From cookinglight.com
See details


WHAT IS POLENTA AND HOW IS IT MADE? - ALLRECIPES
Feb 19, 2021 · Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta …
From allrecipes.com
See details


POLENTA: ALL OUR BEST RECIPES - LA CUCINA ITALIANA
Nov 27, 2020 · Our favorite polenta recipes to keep you warm this winter. Whether an appetizer , first course, or main plate , polenta is the Italians' go-to comfort food during the chilly months. We compiled some of our favorite polenta recipes for your perusal …
From lacucinaitaliana.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 simple ...
From epicurious.com
See details


INSTANT POT POLENTA - PRESSURE COOK RECIPES
Jun 12, 2021 · Polenta vs Grits. Polenta is a traditional northern Italian comfort food. While grits are homey Southern comfort food in America. Yet, there are many similarities between the two. Polenta is sometimes known as “Yellow grits” or “Italian grits” because polenta is made from yellow corn. While grits are usually made from white …
From pressurecookrecipes.com
See details


8 WAYS TO USE TUBE POLENTA: RECIPES AND IDEAS - VEGKITCHEN
Jan 31, 2017 · Use tube polenta as a bed for bean dishes, like this white bean and kale skillet or this veggie chili. Their flavors are so compatible! Their flavors are so compatible! Sauté slices of polenta on both sides in a little olive oil until golden and slightly …
From vegkitchen.com
See details


VENETIAN SHRIMP WITH POLENTA RECIPE - DAVID MCCANN | FOOD ...
And while the polenta simmers away, all you’ll need to do is cook some garlic and white wine and stock, add butter, and, literally two minutes (at most) before you want to serve, toss in the shrimp.
From foodandwine.com
See details


VENETIAN SHRIMP WITH POLENTA RECIPE - DAVID MCCANN | FOOD ...
And while the polenta simmers away, all you’ll need to do is cook some garlic and white wine and stock, add butter, and, literally two minutes (at most) before you want to serve, toss in the shrimp.
From foodandwine.com
See details


ITALIAN FOOD & RECIPES - THE SPRUCE EATS
Italian Sides Italian Pasta Recipes Italian Desserts. Ciabatta Bread. 40 mins Ratings. Antipasto Salad. 15 mins Ratings. Black Pepper Focaccia Recipe. 60 mins Shrimp Fettuccine Alfredo. 25 mins …
From thespruceeats.com
See details


ALL RECIPES - HONEYSUCKLE WHITE
All Recipes. Filter. Close Filter. Product. Ground Turkey ... Bourbon Glazed Bone-In Honeysuckle White Young Turkey Breast. 4 hrs. Butter & Herb Turkey. 5 hrs. Leftover Turkey Cranberry Brie Crescent Ring. ... Turkey Sausage Peppers & Onions with Creamy Polenta…
From honeysucklewhite.com
See details


HOW TO MAKE A LOW FAT WHITE SAUCE WITHOUT BUTTER
Aug 06, 2019 · Creamy white sauce, known as a bechamel in the culinary world, is made by using equal amounts of butter and flour, which are cooked together to form a roux. Once the roux has formed, milk, cream, or broth is slowly added to complete the sauce. This basic white …
From thespruceeats.com
See details


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
See details


TOMATO 'N' BEEF CASSEROLE WITH POLENTA CRUST RECIPE ...
MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Learn how to make Tomato 'n' Beef Casserole With Polenta Crust. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. ... I used Martha White…
From myrecipes.com
See details


NIGEL SLATER’S RECIPES FOR KIMCHI PRAWN CAKES, YUZU ...
Nigel Slater There are tiny golden cakes cooling on the wire rack that smell of butter and Japanese citrus. On the hob, a casserole of long-stemmed broccoli with ginger and tamarind. Yesterday …
From thefrontierpost.com
See details


BAKED POLENTA WITH SAUSAGE AND ARTICHOKE HEARTS RECIPE ...
In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley …
From marthastewart.com
See details


ITALIAN RECIPES : FOOD NETWORK | FOOD NETWORK
Pick your favorite pasta from Giada's best recipes. Browse photos. All-Star Pizza. Try these 50 easy pizza ideas for any night of the week. Read now. Sweet Treats 10 Photos.
From foodnetwork.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
See details


NIGEL SLATER’S RECIPES FOR KIMCHI PRAWN CAKES, YUZU ...
Nigel Slater There are tiny golden cakes cooling on the wire rack that smell of butter and Japanese citrus. On the hob, a casserole of long-stemmed broccoli with ginger and tamarind. Yesterday morning’s breakfast was sticky rice accompanied by a sour, salty …
From thefrontierpost.com
See details


BAKED POLENTA WITH SAUSAGE AND ARTICHOKE HEARTS RECIPE ...
In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley and serve.
From marthastewart.com
See details


ITALIAN RECIPES : FOOD NETWORK | FOOD NETWORK
Pick your favorite pasta from Giada's best recipes. Browse photos. All-Star Pizza. Try these 50 easy pizza ideas for any night of the week. Read …
From foodnetwork.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
See details


HOW TO MAKE ITALIAN WHITE SAUCE - RECIPES FROM ITALY
Feb 04, 2020 · Béchamel sauce (Besciamella) is a smooth, white sauce made with just 3 ingredients: flour, milk, and butter.It’s also known as White Sauce or Mother Sauce because many sauces are made with Béchamel as a base, such as Mornay Sauce, which is …
From recipesfromitaly.com
See details


SLOW-COOKER CHICKEN CACCIATORE WITH POLENTA RECIPE ...
Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Whisk in polenta; cook, stirring often, until thickened, about 3 minutes. Remove from heat and stir in Parmesan. Serve the chicken and sauce over the polenta, topped with basil.
From eatingwell.com
See details


SOFT AND CREAMY SLOW COOKER POLENTA - JUST A LITTLE BIT OF ...
Feb 07, 2020 · Cornmeal: I use Bob's Red Mill Polenta/Grits. Timing: The exact time will depend on how hot your cooker is on low and can range from 3-7 hours.I would suggest trying out the recipe with your set up and then noting the exact time you need. My slow cooker is fairly new with an excellent seal so it runs hotter and can finish the polenta …
From justalittlebitofbacon.com
See details


8 NUTRITIONAL BENEFITS OF POLENTA
Oct 23, 2017 · Polenta is cooked cornmeal that can be eaten as a side or used in a variety of recipes, from bread to desserts. It is a versatile food that can be served chilled or warm.
From medicalnewstoday.com
See details


RECIPES | ITALIAN FOOD FOREVER
A collection of tried and true Italian recipes. experience the joyof italian cuisine.. The essence of Italian cooking today is simplicity. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food.
From italianfoodforever.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »