Polenta Stuffed Peppers
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for fried morel and cheesy Polenta Stuffed Peppers, wrapped in bacon and drizzled with hot honey!
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*** TIME STAMPS ***
00:00 Intro
00:20 Dicing the Veggies
01:07 Cooking the Veggies
02:20 Cooking the Polenta
05:12 Stuffing the Peppers
06:18 Bacon Wrapping the Peppers
07:53 Cooking the Peppers
08:21 Finishing Touches
09:07 Let's Have a Taste
10:05 Outro
Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network
Giada's creamy parmesan polenta adds a touch of rustic elegance to ANY meal!
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Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 22 min
Prep: 5 min
Cook: 17 min
Yield: 8 to 10 servings
Ingredients
9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper
Directions
Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
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Giada De Laurentiis' Cheesy Polenta | Giada At Home | Food Network
30-min Oven Baked Chicken Thighs Recipe
30-min Oven Baked Chicken Thighs Recipe - oven #bakedchicken with spices. #shortsrecipe
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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.
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Italian Meat Sauce with BEEF & PORK
This beef and pork Italian meat sauce is loaded with flavor from the San Marzano Plum tomatoes, onions, garlic, white wine, and ground beef. This spaghetti with meat sauce recipe is episode 1 of 5 in the Sunday Meat Sauce Series. I hope you enjoy it and make all the rest of the recipes in this series!
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Stuffed Polenta & Roasted Red Pepper Sauce #shorts
How to make melt-in-your-mouth spinach & ricotta stuffed polenta with a creamy roasted red pepper and basil pasta sauce. This recipe goes wonderfully with a SIP Certified Pinot Noir.
???? PRINTABLE ????
???? INGREDIENTS ????
Roasted Red Pepper Sauce
6 red bell peppers
2 tablespoons unsalted butter
2 cloves garlic, minced
¾ teaspoon sea salt
½ cup heavy cream
1 cup fresh basil leaves
Ricotta-Stuffed Polenta
8 cups vegetable broth, divided
4 tablespoons butter, divided
2 teaspoons Italian seasoning, divided
2 cups polenta, divided
2 cups ricotta, strained
½ cup frozen spinach, thawed & drained
¼ teaspoon sea salt
???? INSTRUCTIONS ????
Preheat oven to 450 degrees F.
Remove the stems from the 6 bell peppers, cut down the flesh of the pepper, and remove the seeds. Place the peppers on a baking sheet and roast for 30 minutes until charred.
Puree the roasted peppers in the bowl of a food processor.
Add the red bell pepper puree, 2 tablespoons butter, 2 cloves garlic, and ¾ teaspoon sea salt to a saucepan. Bring to a simmer until the butter has melted and is fully incorporated.
Add the ½ cup heavy cream, mix to combine, remove from the heat and add 1 cup of fresh basil leaves. Mix, cover and set aside. The sauce can be made ahead. I just leave the basil in until I serve it.
For the stuffed polenta, you will be making the polenta twice.
Prep a 9x9 square pan by lining it with parchment paper. You want each piece of parchment paper to cross the pan and hang over the sides so you can easily lift out the polenta after it sets.
Bring 4 cups vegetable stock to a boil. Add 2 tablespoons butter and 1 teaspoon Italian seasoning. Bring back to a boil.
Slowly add 1 cup of polenta while whisking constantly. Keep whisking the polenta while it cooks until the mixture thickens and the porridge becomes a bit stiff to stir, about 15 minutes.
Once finished cooking, quickly transfer the porridge to your parchment lined pan, and spread it out into an even layer.
You are going to repeat the exact same process for the next batch of polenta, but while that broth is coming to a boil, let's make the ricotta mixture.
Add 2 cups of ricotta to a mixing bowl and mix in ½ cup spinach and ¼ teaspoon sea salt.
Add the ricotta mixture to a piping bag or you can use a zipper bag. Trim off the end and layer the ricotta over the first layer of polenta.
You can spread the ricotta all the way to the edges for a layered effect, or you can leave a small ½ inch border between the ricotta and the pan. If you add in the border, the next batch of polenta will “seal” in the ricotta inside the polenta. This makes it a bit easier to remove from the pan, slice, and serve. You do you.
When the second layer of polenta is done cooking, pour it over the top of the ricotta mixture and spread it out evenly.
Let the polenta set for about 10 minutes. It should no longer be steaming and push back a bit when pressed.
Grab the parchment paper on each side of the pan and carefully lift out the polenta. Transfer to a flat surface and cut it up with a butter knife.
Remove the basil from the red pepper sauce and serve over the polenta.
Enjoy with a SIP certified ( Pinot Noir.
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