GRILLED POLENTA
Provided by Guy Fieri
Time 2h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
- Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
- Preheat a grill to medium.
- When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
POLENTA CRACKERS WITH ROASTED WILD MUSHROOMS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crackers: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, cornmeal, Parmesan, tarragon, cayenne and 1 teaspoon salt in a food processor and pulse to combine. Add the butter and pulse until incorporated. Add the heavy cream and process until the dough comes together. If the dough is too dry, add a little more cream, 1 teaspoon at a time, until the dough comes together.
- Lightly flour a sheet of parchment paper and place the dough on top. Shape the dough into a rectangle with your hands, then lightly flour the dough and roll it out with a rolling pin until it is a little less than 1/4 inch thick (about a 15-by-12-inch rectangle). Poke all over with a fork. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.
- For the mushrooms: Increase the oven temperature to 450 degrees F. Line a baking sheet with foil.
- Toss the mushrooms with the oil, 3/4 teaspoon salt and a few grinds of pepper on the prepared baking sheet. Roast, stirring once or twice, until tender and well browned, 20 to 25 minutes.
- In a small bowl, combine the lemon juice, tarragon and a pinch of salt and pepper. Transfer the mushrooms to a bowl and top with the tarragon-lemon juice mixture.
- Serve the crackers with the mushrooms on the side for topping.
GRILLED POLENTA CRACKERS WITH ROASTED RED PEPPER SALSA
Make and share this Grilled Polenta Crackers With Roasted Red Pepper Salsa recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to high.
- Brush polenta slices with oil. Grill 2-3 mintues on each side to score the "crackers" and warm them.
- Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in a food processor and pulse to chop salsa.
- Top polenta with spoonfuls of salsa and serve.
Nutrition Facts : Calories 167.5, Fat 15.8, SaturatedFat 2.2, Sodium 1831.4, Carbohydrate 7.2, Fiber 2.5, Sugar 0.4, Protein 1.5
GRILLED POLENTA CRACKERS WITH ROASTED PEPPER SALSA
This is the favorite snack that I bring into the office for parties. But I have to make it fresh in the morning to bring it in. But everyone loves it. Even the bosses. It's worth it.
Provided by Joanne Cavallone Corse
Categories Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- 1. Preheat grill pan to high Slice Polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them. Place peppers, olives, capers, parsley, onion, garlic, and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve.
POLENTA CRACKERS
I love these crackers. They're nutty, flavorful, and are a perfect accompaniment to dips and spreads. Also, by simply changing the spices, you can make these to suit your tastes. I really enjoy Mrs. Dashes no salt seasoning blends.
Provided by Thedeath458
Categories Breads
Time 55m
Yield 3 dozen, 3 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil. Add polenta and herbs, and cook until creamy. Remove from heat, and add salt and margarine. On a well-oiled cookie sheet, spread out batter until thin. Score into pieces with a sharp knife. Bake in a 350 degree oven 30-55 minutes, until crispy and brown. Cool and serve.
Nutrition Facts : Calories 177.7, Fat 8.7, SaturatedFat 1.4, Sodium 502.1, Carbohydrate 23.5, Fiber 2.2, Sugar 0.2, Protein 2.5
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