Good looking polenta recipes

[tuff2000]

I was just wondering if anyone has tried any of these recipes found in the CL recipe finder:


Polenta with Roasted Vegetables
Published: Cooking Light- 03/01/98

INGREDIENTS
4 cups (1-inch) pieces zucchini (about 2 medium)
2-1/2 cups (1-inch) pieces red bell pepper (about 2 peppers)
1 cup (1-inch) pieces red onion
1 tablespoon olive oil
Cooking spray
1/3 cup chopped fresh basil
1-1/2 tablespoons balsamic vinegar
1/4 teaspoon black pepper, divided
2 (16-ounce) tubes polenta, each cut crosswise into 12 slices
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled goat cheese or feta cheese
Basil sprigs (optional)


INSTRUCTIONS
Prep Time: 20 minutes
Cooking Time: 40 minutes
Preheat oven to 475°. Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper.Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.

YIELD: 4 servings (serving size: 1 cup vegetables, 6 polenta slices, and 2 tablespoons cheese).

NUTRITIONAL INFO
calories: 288 carbohydrates: 45.3 g cholesterol: 13 mg fat: 7.2 g sodium: 713 mg protein: 8.9 g calcium: 109 mg iron: 3.4 mg fiber: 7 g

Southwestern Bean Stew Over Polenta
Published: Cooking Light- 03/01/98

INGREDIENTS
2 teaspoons vegetable oil
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup chopped onion
3 garlic cloves, minced
1/2 cup bottled salsa
2 teaspoons ground cumin
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (16-ounce) tube Mexican pepper polenta, cut crosswise into 12 slices
1/4 cup fat-free sour cream
1/4 cup chopped fresh cilantro
4 ounces ripe diced peeled avocado (about 1/2 small)


INSTRUCTIONS
Prep Time: 20 minutes
Cooking Time: 22 minutes
Heat oil in a medium saucepan over medium heat. Add bell peppers, chopped onion, and garlic cloves, and sauté for 6 minutes. Stir in salsa, cumin, black beans, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally.Quarter each polenta slice. Place polenta in a shallow 2-quart microwave-safe baking dish. Microwave, uncovered, at high for 2 minutes or until hot, tossing gently after 1 minute.Divide the polenta evenly among 4 bowls, and spoon 3/4 cup of bean stew over the polenta. Top each serving with 1 tablespoon sour cream, 1 tablespoon cilantro, and 2-1/2 tablespoons avocado.

YIELD: 4 servings.

NUTRITIONAL INFO
calories: 296 carbohydrates: 46.8 g cholesterol: 0 mg fat: 7.7 g sodium: 481 mg protein: 11.4 g calcium: 96 mg iron: 4.9 mg fiber: 7.7 g

Spicy Vegetable Ragout Over Polenta
Published: Cooking Light- 10/01/97

INGREDIENTS
Cooking spray
3 cups water
1 cup yellow cornmeal
1/3 cup grated fresh Romano or Parmesan cheese
1/2 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup chopped fresh cilantro
2 teaspoons olive oil
1 cup chopped onion
2 cups diced peeled eggplant
1 cup diced yellow squash
1/2 cup diced carrot
1 jalapeno pepper, seeded and diced
1 tablespoon chili powder
1 (14.5-ounce) can whole tomatoes, undrained and chopped


INSTRUCTIONS
Estimated Total Time: 1 hour, 20 minutes
Coat a 9-inch round cake pan with cooking spray; set aside. Bring water to a boil in a large saucepan over medium-high heat. Reduce heat; add cornmeal, stirring constantly with a whisk. Cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese, 1/4 teaspoon salt, pepper, and cilantro. Pour into prepared cake pan. Press plastic wrap onto surface, and chill 1 hour or until firm.Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add eggplant, squash, carrot, and jalapeno; sauté 4 minutes, stirring frequently. Stir in chili powder, tomatoes, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 15 minutes.Invert the polenta onto a cutting board; cut into 4 wedges. Place on a baking sheet coated with cooking spray. Broil 5 minutes on 1 side until golden. Place on plates, and top with ragout.

YIELD: 4 servings (serving size: 3/4 cup ragout and 1 polenta wedge).

NUTRITIONAL INFO
calories: 263 carbohydrates: 42.4 g cholesterol: 12 mg fat: 6.9 g sodium: 602 mg protein: 9.5 g calcium: 204 mg iron: 3 mg fiber: 5.4 g


Minestrone Ragout Over Polenta
Published: Cooking Light- 06/01/98

INGREDIENTS
2 teaspoons olive oil
1 cup diced peeled eggplant
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup chopped carrot
1 teaspoon dried Italian seasoning
1/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1 (14-1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1 cup hot cooked orzo (about 1/2 cup rice-shaped pasta)
1 cup chopped spinach
1/3 cup chopped fresh basil
1/2 teaspoon salt
1 (16-ounce) tube polenta, cut into 12 slices
Cooking spray
Basil sprigs (optional)


INSTRUCTIONS
Estimated Total Time: 30 minutes
Heat oil in a large nonstick skillet over medium-high heat. Add the eggplant and next 8 ingredients (eggplant through garlic), and sauté for 5 minutes. Stir in tomatoes, and cook for 3 minutes. Stir in orzo, spinach, basil, and salt; cook for 1 minute.

Preheat broiler. Place polenta on a baking sheet coated with cooking spray; broil for 3 minutes on each side. Serve ragout over polenta; garnish with basil, if desired.

YIELD: 4 servings (serving size: 1 cup ragout and 3 polenta slices)

NUTRITIONAL INFO
calories: 206 carbohydrates: 46 g cholesterol: 0 mg fat: 3.3 g sodium: 773 mg protein: 7.3 g calcium: 86 mg iron: 3.6 mg fiber: 5.2 g


TIA! Tara:)

[Chiffonade]

Polenta is one of my favorite foods. Unfortunately, family doesn't like it so I don't get very much of it.

Polenta can be subbed for mashed potatoes in any meal presentation. It can also be used as the "starch" contribution for a stew meal. Any of the stew or ragout recipes you love would go great on polenta.

I love a good ragout of wild mushrooms over polenta. (Just make sure it has marsala wine!!)

[tuff2000]

I am pulling up this old thread to say that last evening we had the Minestrone Ragout over Polenta. This is a definite winner, not only was it a nice change from the thanksgiving fare that we have been indulging, but it was very quick to put together, with a wonderful end result. I did everything as the recipe called for, except that rather than using one can of stewed tomatoes, I used 2 cans of Muir Glen fire roasted crushed tomatoes. But, honestly if you need something quick and tasty this is a very comforting dish for a chilly evening:)

[Vicanddi]

I have a tube of polenta in the fridge that I need to find a use for. Thanks for posting these recipes, it looks like a good place for me to start! :)

[LonghornGal]

I just had a great lunch - courtesy of our favorite accused lawbreaker, Ms. Stewart. :)

Note that the nutrition info excludes the oil.

* Exported from MasterCook *

Polenta with Sausage Stew

Recipe By :(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.
Serving Size : 8 Preparation Time :0:10
Categories : Beef Main dish
Soup / Chili / Stew Tried it - great!

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil -- I left out and used spray.
2 pounds chicken jalapeno sausage -- or any kind you like
1 large red onion -- skin removed and cut in 1/2 and cut into slices
3 bay leaves
2 cloves garlic -- skins removed, and roughly chopped
1/2 cup dry white wine
2 cups crushed tomatoes -- in tomato puree
Coarse salt
Freshly ground pepper
Polenta:
1 teaspoon coarse salt
1 cup yellow cornmeal
4 cups water

Heat a large skillet over medium heat. Add 1 tablespoon of the olive oil. Add the sausages and cook, piercing the sausages with a fork to release the fat. Cook until golden brown, about 8 to 10 minutes. Carefully drain off the excess fat.

Add to the cooked sausages the remaining olive oil, onion, and bay leaves. Cook over medium heat until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 30 to 45 seconds. Add the white wine and continue cooking until reduced, about 2 more minutes. Add the tomatoes, cover, and cook, stirring often, until thick, about 30 minutes. Make polenta in the meantime.

Season with salt and pepper. Add 1 to 2 tablespoons of water if the sauce starts to stick. Serve with polenta.

Polenta:
Line a large shallow dish, such as a pie plate, with a tea towel. Set aside.

In a medium pot place 4 cups of water and salt. In a slow steady stream, add the cornmeal, whisking until incorporated. Cook over medium heat, stirring constantly. Cook until the polenta is thick and pulls away from the sides of the pan, about 20 to 25 minutes.

Pour the polenta onto the towel-lined dish.


Description:
"Tasty and filling."
Source:
"food network website"
Copyright:
"Copyright © 2003 Television Food Network, G.P., All Rights Reserved"
Start to Finish Time:
"1:15"
T(cook):
"0:57"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 262 Calories; 6g Fat (22.0% calories from fat); 26g Protein; 26g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 521mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fat.

NOTES : The sausage had a good kick to it, and it made a very filling meal. Just be ready to stir stir stir when making the polenta!

Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 0 0 0 0 0