Tag: Polenta

Do-ahead · Gluten Free · Holiday Food · Vegetable-related

Gorgonzola Polenta

Belinda

Polenta—the Italian cornmeal dish that bears more than a passing resemblance to grits—is made even more delicious here with a combination of three different kinds of cheese, including plenty of tangy blue Gorgonzola. This recipe originally appears in Anna Stockwell’s For the Table: Easy, Adaptable, Crowd-Pleasing Recipes.

Serves up to 8

Kosher salt and freshly ground black pepper
2 cups coarse polenta
1 cup Half and half or whole milk
2 oz good Parmesan, grated (about 3/4 cup)
4 oz Gorgonzola dolce, broken into 1/2-inch pieces
4 oz Fontina cheese, cut into 1/2-inch pieces

In a large pot, bring 5 cups lightly salted water to a boil. Add polenta, and whisk to combine. Lower heat to the lowest setting and cook, stirring often, until all the water has absorbed and the polenta is very thick, 7 to 10 minutes. Stir in milk and cook, stirring often, until thick, 5 to 10 minutes. Stir in Parmesan and season with pepper.

Transfer to a 1.5- to 2-quart baking or gratin dish and smooth top. Cool until cool enough to stick a finger into, then scatter the Gorgonzola and Fontina pieces over top. Press cheese into the polenta with your fingers. Cover and chill for at least 4 hours and up to 2 days.

Remove polenta from fridge and let sit at room temperature while oven is heating.
Preheat oven to 400°F with rack in the top position. Bake, uncovered, until bubbling and golden brown, 20 to 30 minutes. Let sit 10 minutes before serving.
Note: The seasoned cooking water and Parmesan add plenty of salt to the polenta, but be sure to give it a taste test before transferring it to the baking dish. Add a few pinches of salt, if needed.

Asian flavors · Dairy-free · Grains · Vegan · Vegetable sides

Stir-fried vegetables on Asian-style coconut and pumpkin polenta

Belinda

Recipe by Olivia Andrews

Give an Asian twist to this classic Italian ingredient, and serve stir-fried greens on a bed of creamy coconut polenta.

Serves 4
14 fl oz (400ml) vegetable stock, plus 3-4 fl oz (100ml) extra
1lb (500g) pumpkin, peeled, chopped
14 fl oz (400ml) can coconut milk
5 oz (150g) instant polenta
2 tbsp vegetable oil
2 garlic clove, crushed
1.5 tsp finely chopped ginger
3.5 oz (100g) fresh wood ear mushrooms, sliced
3.5 oz (100g) canned baby corn, halved lengthways
3.5 oz (100g) gai lan (Chinese broccoli), cut into 1.5″ (4cm) pieces
1 long red chili, deseeded, finely chopped
Fresh cilantro and toasted cashews, to serve

Bring the stock and pumpkin to the boil in a pan, then simmer over medium heat for 12-15 minutes until tender. Cool slightly, then puree in a food processor. Return to pan with coconut milk and bring to the boil. Gradually add polenta, whisking constantly over medium-low heat for 6-8 minutes until the mixture thickens. Season to taste and keep warm

Heat the oil in a wok over medium heat and cook the garlic and ginger for 30 seconds. Add the mushroom, corn, gai lan and chili and toss for 2-3 minutes until almost cooked. Add the extra stock and cook for a further 1-2 minutes until the vegetables are cooked.
Divide the polenta among 4 shallow bowls, top with vegetables and scatter with cilantro and cashews. Serve immediately.

Appetizer Vegetarian · Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Cheesy polenta (grits) with tomato sauce

Belinda

Fabulous and easy recipe from the one and only Yotam Ottolenghi

“This understated side dish is dressed up enough to keep everyone at the table happy, but simple enough not to steal the show from the main course. It would pair really well with roast chicken or grilled seafood. You can make the sauce well in advance – just warm it through while you’re cooking the polenta – but don’t make the polenta until just before you’re about to serve, otherwise it’s likely to set.”

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Prep 20 min
Cook 45 min
Serves 4 as a side

For the sauce
1 onion, peeled and cut into 8 wedges (150g net weight)
150g (5oz) datterini tomatoes, or regular cherry tomatoes
4 tbsp olive oil
6 garlic cloves, peeled and crushed
750g (1.5lbs) vine tomatoes, core removed and finely chopped into 1cm (1/2″) dice (seeds and all)
1 tsp caster sugar
5g (1/2 oz) oregano sprigs (leaves and stalks), plus 1½ tbsp leaves extra to serve (or use basil or parsley instead)
Salt and black pepper

For the polenta
500ml (17 fl oz) chicken stock
350ml (12oz fl oz) whole milk
60g (2 oz) unsalted butter
200g (7 oz) quick-cook polenta
150g (5 oz) gruyère cheese, roughly grated

Put a large sauté pan on a high heat and, once very hot, add the onion wedges and cook, turning regularly, for about six minutes, until very well charred on the outside. Transfer to a plate, then put the tomatoes in the same pan and char for another four minutes, or until nicely blistered in places. Transfer to the onion plate, but keep the two separate, and put the pan aside to cool slightly.

Return the pan to a medium-high heat and add the oil and charred onion. Cook, stirring occasionally, for about two minutes, until slightly softened, then add the garlic and cook for another 30 seconds. Add the chopped vine tomatoes, sugar, oregano sprigs, 150ml (5 fl oz) water, a teaspoon of salt and plenty of pepper. Bring up to a simmer, then turn down the the heat to medium and leave to cook for about 15 minutes, stirring occasionally, until the tomatoes have started to break down. Add the charred tomatoes and cook for seven minutes more, until they’ve started to soften and the sauce has thickened. Keep warm until ready to serve.

Put the stock, milk, 100ml (3.5 fl oz) water, half the butter, a teaspoon and a quarter of salt and a good grind of pepper in a medium saucepan on a medium-high heat. Bring to a gentle simmer, turn the heat to medium-low and pour in the polenta in a slow, steady stream, whisking continuously, until completely incorporated. Carry on whisking for two to three minutes more, or until the polenta is cooked and the mixture is still quite wet and loose.

Stir in the cheese and remaining butter, then spread out the polenta on a large platter. Spoon the tomato sauce on to the polenta, gently swirling some of it in, top with the extra oregano leaves and serve warm.

Grains · Vegetable-related

Roast tomatoes and eggplants with polenta, cheese and sourdough

Belinda

Creamy, cheesy polenta is the perfect base for a chunky, rich, roasted ratatouille made with eggplants and sweet tomatoes.
This recipe calls for the best tomatoes you can find – try to hunt down heritage varieties. The roasting accentuates their sweetness and character, which is a match made in heaven for aubergine, garlic and capers.

Recipe c/o “Delicious” magazine

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Serves 6

2 lbs ripe mixed heritage tomatoes, halved or quartered if large
2 eggplants, sliced into 3/4″ to 1″ thick rounds
4 garlic cloves, sliced
2 tbsp small capers, rinsed and drained
2 tsp fennel seeds, lightly crushed
Pinch chilli flakes
2-3 fresh rosemary sprigs, leaves picked
4 tbsp extra-virgin olive oil, plus extra for drizzling
8 sourdough slices
Small handful fresh basil leaves
Small handful fresh parsley leaves

For the polenta
14 fl oz whole milk
14 fl oz good-quality vegetable stock (or chicken) preferably fresh
5 oz quick-cook polenta
4 oz hard sheep’s cheese, such as pecorino, finely grated (or a vegetarian alternative)
2 tbsp butter

Heat the oven to 350F/170°C/150°C fan/gas 31/2.
Put the tomatoes (cut-side up) and the aubergine slices on a roasting tray and scatter over the garlic, capers, fennel seeds and chili flakes, then tear over the rosemary leaves. Drizzle over the 4 tbsp olive oil and season well.

Roast for 1½ hours. Carefully stir or turn the vegetables once or twice during cooking, without breaking up the tomatoes.

Meanwhile, cook the polenta: pour the milk and stock into a large heavy-based pan over a medium-high heat and bring to a simmer. Pour in the polenta in a slow, steady stream, stirring well as you add it. It will thicken quite quickly but will need gentle simmering for 6-8 minutes until the grain is cooked properly. If it becomes too thick, add a dash more stock. Stir in half the cheese and all the butter, then season well to taste.

Toast the sourdough on both sides in a griddle pan, then drizzle with olive oil and season with salt.
Remove the tray from the oven, then roughly chop the basil and parsley leaves and scatter them over the veg.
Spoon the polenta onto 4 warmed plates or a platter.
Top with the roast veg and serve with the toast and the remaining cheese for sprinkling.

Grains · Vegetable-related

Roasted tomatoes with goat cheese polenta and garlic spinach

Belinda

This recipe is from the blog “Pinch of Yum” and is absolutely delicious. We are trying to eat less meat and you wouldn’t miss it with this.

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Serves: 4

3 cups cherry tomatoes (or small tomatoes – tricolor or heirloom are super pretty!)
3 tablespoons olive oil, divided
3 cloves garlic
3 cups spinach
3 cups water or vegetable broth
1 cup loose polenta (I used Bob’s Red Mill, also available on Amazon)
4 oz goat cheese
½ teaspoon salt

Preheat the oven to 425 degrees. Wash the tomatoes, place on a baking sheet, and pat dry. Drizzle with 1 tablespoon of the oil. Roast for 10 minutes, gently turn the tomatoes, and repeat until the tomatoes are browned, about 30 minutes. You can turn the heat up to 450 at the end to get more browning action.

Heat the remaining 2 tablespoons oil in a large heavy pan. Add the garlic and saute gently until fragrant, but do not brown – browned garlic tastes bitter and gross. When the garlic is smelling incredible, add the spinach and turn off the heat. You should be able to just keep stirring the spinach around for a minute and it will wilt and reduce in size. Transfer to a bowl and set aside. Wipe out the pan with a paper towel.

In the same pan, bring the water/vegetable broth to a bowl. Add the polenta and whisk until smooth. Simmer for 15 minutes or so until the polenta has thickened. Add the goat cheese and the salt and stir until smooth. Taste and adjust as necessary. Serve the polenta immediately with the tomatoes and the spinach.

* The polenta thickens and hardens as it starts cooling – but for this recipe, I liked the polenta soft, so if you need to loosen it up a bit, just add some water or milk and whisk until smooth.

Do-ahead · Egg based · Grains · Holiday Food · Vegetable-related

Butternut squash, apple, spinach and cheese bread pudding

Belinda

It’s that time of year when all the winter squash comes out and this is one terrific recipe.

 

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Serves 8

1 good sized butternut squash (about 2lbs) halved lengthways, seeded and peeled
2 apples, cut into 1-inch cubes
1 leek stem, diced
1 cup shallots, chopped
2 tbsp unsalted butter, melted
2 tbsp extra virgin olive oil
6 oz fresh baby spinach
Salt
A good pinch freshly grated nutmeg
A good pinch of cinnamon
2 tbsp pure maple syrup
3 cups half and half
7 large eggs, beaten
1 cup (at least) freshly grated Parmigiano-Reggiano cheese
1 1/2 cups sharp cheddar cheese, grated
Freshly ground black pepper
1 1/2 baguettes, crusts trimmed and bread cut into 1/2-inch cubes (about 7 cups)

Preheat the oven to 400 F
Put the leeks, butternut squash, apples and shallots into a large bowl. Pour in the melted butter, olive oil, nutmeg, cinnamon, maple syrup, salt and pepper and toss until coated really well.
Tip out onto a baking sheet and roast for about 25 to 30 mins until they are slightly caramelized and softened.

In another bowl whisk the half and half with the eggs, 1/2 cup of the grated parmesan, 1/2 cup of grated cheddar and some salt and pepper. Add the bread cubes and toss gently until well coated.

Spoon half of the mixture into a well buttered baking dish, next layer it with half the roasted vegetables and half the fresh spinach sprinkled over. Sprinkle with 1/4 cup parmesan cheese and 1/2 cup cheddar cheese and repeat the layers, pressing down as you do it, so it fill the baking dish.
Cover the top with the more grated parmesan cheese and cheddar cheese and any extra egg mixture if you have any.
Bake for about 1 hour until the top has golden spots and the center is firm.
Let it cool for 15 minutes before serving

This pudding can be refrigerated overnight, then rewarmed at 350 F.

Do-ahead · Gluten Free · Grains · Meat · Nuts · Vegetable sides · Vegetable-related

Baked butternut squash, cheese and bacon polenta cake

Belinda

Oh my gosh, this combination is pretty heady. If you want to keep it vegetarian, leave out the bacon and use vegetable broth, but I like to incorporate the meaty components.

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Serves 8 to 10

One 2lb butternut squash, peeled, seeded and sliced 1 inch thick
2 tbsp olive oil, plus more for the pan
1/3 cup pine nuts
1 large onion, finely chopped
4 slices bacon, cooked and crumbled
1/2 tsp dried sage, crumbled or 1 tsp fresh sage, chopped
salt and freshly ground black pepper
6 cups vegetable or chicken broth (or half and half with 3 cups of water and 3 cups of stock)
2 cups coarse polenta
unsalted butter
5 oz smoked Gouda cheese, shredded or sharp cheddar cheese, shredded
1/3 cup grated Parmigiano-Reggiano

Preheat the oven to 375F
Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups)
While the squash is roasting, spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.

Meanwhile, in a large skillet, heat 2 tbsp olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, about 25 minutes.Add a few tbsp of water if the onions start getting dry.

In a saucepan bring the 6 cups stock/water to a boil. Whisk in the polenta and 1 tsp salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes.The polenta will get very thick and that is fine. Stir in 1 tbsp butter along with the mashed squash, pine nuts, bacon, onion, Gouda or cheddar cheese and half the Parmesan cheese.Pour the hot polenta into a large springform pan or a 2 quart braising dish sprayed with non stick spray.
Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm for up to an hour.

Cut 1 tbsp of the remaining butter over the polenta and sprinkle with the remaining 2 tbsp parmesan cheese.
Bake in a 375F oven for 1 hour, until the top and sides are lightly browned and crisp.
Let stand for 20 minutes before cutting it into wedges
Serve with sauteed mushrooms, braised greens or tomato sauce.

Grains · Vegetable-related

Polenta with mushrooms and truffle oil

Belinda

This recipe is from the incomparable Yotam Ottolenghi and his book “Jerusalem” is one of my 5 “desert island” recipe books.
So easy and with such bold, earthy flavors. All that needs to be served with this is a simple salad.

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Serves 2  (but can easily be augmented)
4 tbsp olive oil
¾ lb mixed mushrooms, very large ones halved
2 garlic cloves, crushed
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh thyme
1 tbsp truffle oil
1 pint ( 16 fl oz) vegetable or chicken stock
3 oz polenta (instant or traditional)
3 oz Parmesan, grated
2 – 3 tbsp butter
1 tsp finely chopped rosemary
1 tbsp chopped chervil
4 oz Taleggio cheese (rind removed), cut into 1/4” slices
salt and black pepper

* There are two types of polenta meal (or cornmeal) available – a quick or instant variety and the traditional, slow-cooking one. For most purposes the quick polenta is good enough. Either one can be used for this dish.
Heat up half the olive oil in a large frying pan. Once hot, add half of the mushrooms and fry for a few minutes, or until just cooked; try not to move them much so you get golden-brown patches on their surface. Remove from the pan, and repeat with the rest of the mushrooms and oil. Off the heat, return all the mushrooms to the pan and add the garlic, tarragon, thyme, truffle oil and some salt and pepper. Keep warm.
Bring the stock to the boil in a saucepan. Slowly stir in the polenta, then reduce the heat to the minimum and cook, stirring constantly with a wooden spoon. The polenta is ready when it leaves the sides of the pan but is still runny. If you are using instant polenta this shouldn’t take more than 5 minutes; with traditional polenta it could take up to 50 minutes (if it seems to dry out, add some more stock or water but just enough to keep it at a thick porridge consistency).
Preheat the grill (broiler) to high. When the polenta is ready, stir in the Parmesan, butter, rosemary and half the chervil. Season with salt and pepper. Spread the polenta over a heatproof dish and top with the Taleggio. Place under the grill until the cheese bubbles. Remove, top with the mushrooms and their juices, and return to the grill for a minute to warm up. Serve hot, garnished with the remaining chervil.