How To make Polenta Triangles
3 c Cold water
1 c Coarse yellow cornmeal
1 Env. onion soup mix
4 oz Mild chopped green chilies,
Drained (1 can) 1/2 c Whole kernel corn
1/2 c Red pepper, roasted and
Finely chopped 1/2 c Sharp Cheddar cheese,
Shredded Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers. Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
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Polenta Triangles Hors - Kitchen Cat
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★ Kitchen Cat ★ Polenta Triangles Hors Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3/4 ts : Salt
4 tb : Olive Oil
1 1/4 c : Whipping Cream
1 1/4 c : Water
3/4 ts : Tabasco Sauce
2/3 c : Yellow Cornmeal
How to Make the Creamiest Polenta | GreenOlive Cooking Channel
How to the Perfect Polenta Every Time!
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Polenta is a staple in my home. It is so simple to make that whenever I need a quick side meal, I can make this recipe in minutes. The wonderful thing about Polenta is the versatility. I use it to complement my meal as a side dish, add to leftovers when there are not enough leftovers to make a meal and I have even made polenta as a dessert when I have had unexpected company. In this video, I will show you how easy it is to make polenta as well as share another delicious way to use leftover polenta. Also you will meet my Mother-in-Law, Treva, who literally walked in the door as I was filming this episode!
Creamy Polenta
Serves 6-8
1 cup Cornmeal
2 cups Whole Milk
1 - 2 cups Water, depending upon desired texture
1 tsp Salt
2 Tablespoons Butter
¼ - ½ cup Parmesan, grated
1. In a sauce pan, add milk, water and salt and bring to a boil.
2. Add cornmeal in a steady stream and whisk constantly. Lower heat, stir every so often to break up lumps and continue to cook until cornmeal is soft. This could take 5 minutes to 30 minutes depending on the coarseness of the polenta grains. Add more or less water depending on desired texture.
3. Stir in butter and Parmesan and check salt to taste.
4. Salt to taste.
5. Mangia (eat) and Enjoy!
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Ciao! I'm Lucia Oliverio and this is a channel where I bring great meals and memories through wholesome Italian cooking to your kitchen.
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Polenta and Sausage Triangles
Polenta Triangles
Soft is good, but sometimes you want crisp!
Homemade Fried Polenta With Marinara Sauce | Rockin Robin Cooks
Fried polenta with my homemade marinara sauce. Yum. It's crispy on the outside and creamy cheesy on the inside.
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My homemade Marinara Sauce:
This recipe is gluten free and easy to make.
Fried Polenta with marinara sauce recipe
Ingredients:
1 cup polenta
4 cups water
1 tsp. Salt
¼ cup parmesan cheese, grated
¼ cup gruyere cheese, grated
2Tbsp. Butter
1 quart Marinara sauce, my recipe
1 lb. ground turkey
salt to taste
Directions:
Fry the ground turkey in a large frying pan over medium high heat. Break the meat up with a spatula while it cooks. Add a teaspoon of salt and stir it in.
When the turkey is no longer pink, drain off any excess grease and add the turkey to your marinara sauce. You want your sauce to be thoroughly heated through.
Take a 9 x 13 baking dish and pour 1 tsp. of olive oil in it and spread it around with your fingers or a piece of wax paper.
In a stockpot, add the water and salt. Heat the water to a boil over high heat. Once the water boils, begin pouring the polenta in with a constant slow stream while whisking. Once the polenta comes back to a boil (remember, you are whisking constantly) lower the heat to low and cook for 4 to 5 minutes whisking constantly.
Then cover the pan and cook the polenta for 18 to 20 minutes on low heat. Remember to stir the polenta with a wooden spoon every 4 to 5 minutes to keep the polenta from sticking to the bottom of the pan.
After 20 minutes, turn the heat off and stir in the butter. Then add the grated cheeses and stir until the polenta is smooth and creamy.
Put the lid back on and let it sit for 5 minutes with no heat.
After 5 minutes, pour the polenta into the prepared 9 x 13 baking dish. Using a spatula, spread the polenta out into an even layer.
Place the dish in the refrigerator for a minimum of 2 hours to overnight. You want the polenta to be cold enough to cut into shapes.
Then cut the polenta into desired shapes. I cut it into squares. Place a frying pan over medium heat and add 1 Tbsp butter and 1 tsp. Olive oil. Once hot, add slices of polenta and cook for between 5 and 7 minutes. Once it is a crispy golden brown, turn the pieces over and continue to cook until golden brown.
Remove to a paper towel covered plate to absorb excess oil.
Immediately serve with a generous amount of hot marinara sauce and a garnish of parmesan cheese.
Homemade Spaghetti Sauce:
Thanks for watching and sharing!
Rockin Robin
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Polenta Recipe | Parents
Head into the Family Circle Test Kitchen with Parents TV host Juli Auclair to learn how to make a delicious Polenta recipe with an Italian twist
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