Best 2 15 Minute Cheesy Polenta With Chunky Tomato Ragu Recipes
Craving a warm, comforting, and cheesy meal? Look no further than this delectable 15-Minute Cheesy Polenta with Chunky Tomato Ragu! This quick and easy dish is made with simple pantry staples and is sure to satisfy your taste buds. In this recipe, creamy polenta is cooked to perfection and topped with a flavorful tomato ragu bursting with fresh flavors. The addition of gooey cheese creates a delightful and irresistible dish that is perfect for a cozy dinner or a quick weeknight meal. With its vibrant colors and bold flavors, this polenta dish is a feast for both the eyes and the palate. Get ready to indulge in a culinary delight that will leave you wanting more!
In addition to the main recipe, the article also includes variations and additional recipes to explore:
1. **Creamy Parmesan Polenta:** Elevate the classic polenta with the richness of Parmesan cheese. This variation adds a nutty and savory flavor that complements the creamy texture of the polenta perfectly.
2. **Roasted Vegetable Polenta Bowl:** Embrace the goodness of roasted vegetables in this wholesome bowl. Topped with tender roasted vegetables and a tangy dressing, this polenta bowl is a healthy and satisfying meal option.
3. **Polenta Fries with Spicy Chipotle Dip:** Transform polenta into crispy and golden fries. Served with a spicy chipotle dip, these polenta fries are a fun and addictive snack or appetizer.
4. **Polenta Pizza Crust:** Create a unique and gluten-free pizza crust using polenta. Topped with your favorite pizza toppings, this polenta pizza crust is a delicious and versatile alternative to traditional wheat crust.
5. **Polenta Cake with Berry Compote:** Indulge in a sweet treat with this polenta cake. Moist and flavorful, the polenta cake is complemented by a vibrant berry compote, making it a perfect dessert or snack.
These additional recipes offer a range of flavors and textures, allowing you to explore the versatility of polenta and create a meal or snack that suits your taste preferences.
EASY POLENTA WITH TOMATO SAUCE
My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.
Provided by Jacquita
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
- Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
- Bake for 10 minutes in the preheated oven, or until sauce is bubbling.
CHEESY BAKED POLENTA IN TOMATO SAUCE
This recipe is quite forgiving in that there's plenty of wiggle room to play. Use whatever herbs and cheeses you have on hand, for example, adjust the spice levels as preferred, and opt for fresh tomatoes if they're in season, or chopped canned tomatoes instead of whole. You can also veganize the dish entirely by using a nondairy milk and vegan cheese, adding some nutritional yeast if you like. This hearty main needs nothing more than some lightly cooked greens to eat alongside.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut out a piece of parchment paper about 16-by-12 inches/40-by-30 centimeters in size and lay onto a clean work surface.
- Prepare the polenta: Add the milk, garlic, 1 1/2 tablespoons oil, 1 teaspoon salt and a good grind of pepper to a medium saucepan. Bring to a bare simmer, stirring occasionally, over medium-high heat. Turn the heat to medium-low and slowly pour in the polenta, whisking continuously, until completely incorporated and there are no lumps. Cook for 2 to 3 minutes, stirring all the while with a spatula. When cooked, the mixture should pull away from the sides of the pan and be quite thick.
- Add the Parmesan, stirring for another 30 seconds to melt. Remove from the heat and transfer the mixture to the parchment paper. Use your hands to quickly shape the polenta into a large cylindrical shape, about 13-inches/32-centimeters long. Use the parchment paper to help you tighten the cylinder and then gently roll the whole thing in the paper, tightening as you go, then twisting in opposite directions at both ends. Refrigerate to set for about 1 hour, or longer if time allows.
- Meanwhile, make the sauce: Add the olive oil to a large, ovenproof cast-iron pan that is roughly 11-inches/28-centimeters wide, and heat over medium-high. Once hot, add the onions and cook, stirring occasionally, for 6 minutes, or until softened and lightly colored.
- Stir in the garlic, red-pepper flakes and oregano, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, sugar, a scant 1/2 cup/100 milliliters water, 3/4 teaspoon salt and a good grind of pepper. Bring to a simmer over medium-high. Turn the heat down to medium and cook, stirring occasionally, for 20 minutes or until the sauce has thickened slightly. Set aside until needed.
- Heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Gently unwrap the chilled polenta and transfer to a cutting board. Trim about 1 inch/2 to 3 centimeters off the ends and then cut the polenta into 24 (1-centimeter-thick) slices.
- Top the tomato sauce evenly with the sliced fontina, then fan out the polenta slices, overlapping slightly, so that they're spiraled to cover the top, leaving a 1-centimeter gap from the edge of the pan. Drizzle the polenta with the remaining 2 tablespoons oil and bake for 30 to 35 minutes, or until polenta is golden in places and the sauce is bubbling. Remove from oven and let sit for 10 minutes to settle.
- While the polenta cools, in a small bowl combine all the topping ingredients. Sprinkle a handful of the topping over the polenta and serve the remaining in a bowl alongside. Serve warm.
Tips:
- For a creamier polenta, use milk or cream instead of water.
- To make the polenta ahead of time, cook it according to the package directions and then let it cool completely. Once it's cool, slice it into 1-inch thick rounds and fry it in a pan until it's crispy on the outside and hot and melted on the inside.
- If you don't have time to make the chunky tomato ragu, you can use a jarred tomato sauce instead. Just be sure to season it to taste.
- To make the dish vegetarian, omit the Parmesan cheese and use vegetable broth instead of chicken broth.
- Serve the polenta with a side of roasted vegetables, such as broccoli, Brussels sprouts, or zucchini.
Conclusion:
This 15-minute cheesy polenta with chunky tomato ragu is a quick and easy meal that's perfect for a weeknight dinner. The polenta is creamy and cheesy, and the ragu is hearty and flavorful. Plus, it's a great way to use up leftover vegetables. So next time you're short on time, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
