Then, bring 3 cups of water to a simmer in a saucepan, and gradually add the polenta, whisking constantly. Add an additional cup of water to the pan and continue to cook, stirring, for 15 minutes. Reduce the heat as needed if the polenta starts to boil.
Turn off the heat and add a glug of olive oil and a pinch of salt. Let it stand, covered, for 5 minutes before you eat. Polenta is a fantastic blank canvas for flavorful toppings. Most simply, I enjoy it as a side dish with a shower of grated Parmesan cheese and freshly cracked black pepper. If you loved learning how to make polenta, try making one of these healthy cooking components next:.
Notify me of follow-up comments via e-mail. Delicious and so easy. Added Parmesan cheese and used tour mushroom topping. This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert.
Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake. Wrap ready-made polenta in Italian ham and bake for a stylish, dippable party bite.
This alternative supper uses Italian ground cornmeal as a base for meatballs and veggies. Add this unusual, creamy stuffing to your Christmas banquet this year. Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes.
This show-stopping vegetarian main will dazzle dinner party guests and it's special enough to serve on Christmas Day. Think of a cross between cornbread and Victoria sponge and you have this strawberry, almond and polenta cake.
Best topped with clotted cream or vanilla ice cream. The gluten-free golden yellow cornmeal creates a crispy coating to cover a ham, pea, potato and mint filling- perfect with salad for lunch.
These cupcakes are little portions of perfection and are great to share with friends. Enjoy these moreish spring onion and feta cornbread scones warm with a spicy chipotle butter. Eat them on their own, or with your favourite soup and salads. These crowd pleasing pesto burgers and polenta chips are light and combine great Mediterranean flavours. Polenta sometimes called fine cornmeal gives this cake its yellow colour and soft texture.
The secret to this tart is its cheesy, crisp polenta crust. Fabulous warm or cold and perfect for picnics. Goose fat, vegetable oil and polenta - the secrets to the perfect roast potatoes every time. A gluten-free light bake that uses polenta in place of flour and orange blossom to flavour a drizzle syrup.
Brown the ribs, about 4 minutes. Using tongs, turn them and brown the other side, 3 to 4 minutes longer. Transfer to a plate; repeat with the remaining ribs. Add the carrot, onion, celery and garlic to the pot; stir to coat. Reduce the heat to medium-low and cook until the vegetables are softened, about 7 minutes. Remove the garlic. Raise the heat to medium-high and pour in the wine. Simmer, 1 minute. Add the tomatoes and bay leaf.
Return the ribs to the pot, along with any juices from the plate. Bring to a boil, then lower the heat to maintain a low simmer. Cover the pot and braise, stirring from time to time, until the meat is tender, about 2 hours.
Taste and add more salt and pepper, if needed. Uncover and cook until the sauce has thickened, about 30 minutes more.
While the sauce is braising, cook the polenta according to the basic polenta recipe. Heat the oven to degrees F. Lightly butter a round or rectangular ovenproof baking dish large enough to hold the polenta. Spread half the polenta into the dish and sprinkle the shredded cheese over it. Pour the remaining polenta on top and spread it evenly over the cheese. Sprinkle the Parmigiano cheese on top. Bake, uncovered, until the polenta is firm and bubbly, 20 to 30 minutes. If you would like to brown the top more, briefly place the baking dish under the broiler.
To serve, cut the polenta into wedges or squares and place in shallow rimmed bowls. Spoon some ragu over each portion and top with a couple of ribs and a sprinkle of Parmigiano cheese. Nutrition information per serving for 8 servings : calories, 39 g fat, 14 g saturated fat, mg cholesterol, 42 g carbohydrates, 6 g sugar, 25 g protein, 1, mg sodium, 5 g fiber. If there is snow or icy rain in your forecast, this is the dish to make. It comes from the northwestern region of Liguria, known for its vegetable-centric cuisine and damp, chilly winters.
It has everything — a mix of hearty vegetables, protein-rich beans and an abundance of cheese. Serve it as a one-dish meal, with Chianti to drink. Rinse the beans; put them in a large bowl with water to cover by 2 inches and a pinch of baking soda. Let them soak overnight. Drain and rinse; put them in a high-sided saucepan with water to cover by 2 inches and a generous pinch of salt. Bring to a boil. Lower to a simmer and cook until the beans are almost tender but still a bit al dente, 20 minutes.
Drain and set aside. Remove and discard the tough stem ends from the kale; cut the leaves crosswise into thin strips chiffonade. Peel the potatoes; cut them into bite-size cubes. Coarsely chop the carrots, onion and garlic.
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