Indulge in a delightful culinary journey with our tantalizing Buttery Polenta with Parmesan, Olive Oil-Fried Eggs, and Garlic. This delectable dish is a symphony of flavors and textures, featuring creamy polenta infused with butter and Parmesan, perfectly complemented by crispy olive oil-fried eggs and aromatic garlic.
But that's not all! This article also offers a variety of other tempting recipes to satisfy every palate. Treat yourself to the classic elegance of Linguine with Clam Sauce, where succulent clams, white wine, and fresh herbs dance together in a flavorful embrace. Or embark on a taste adventure with our flavorful Chicken Teriyaki Stir-Fry, where tender chicken, crisp vegetables, and a luscious teriyaki sauce create a harmonious blend of sweet and savory.
For a hearty and comforting meal, dive into our satisfying One-Pot Creamy Tuscan Sausage Pasta. This dish is a symphony of flavors, combining succulent sausage, tender pasta, and a creamy sauce infused with sun-dried tomatoes and spinach. And don't miss our delightful Baked Cod with Lemon and Herbs, where delicate cod is enveloped in a zesty lemon and herb crust, resulting in a burst of freshness with every bite.
Each recipe in this article is carefully crafted to tantalize your taste buds and transport you to a world of culinary delight. Whether you're a seasoned chef or just starting your culinary adventure, these recipes are sure to impress. So, gather your ingredients, prepare your palate, and embark on a culinary journey that will leave you craving more.
FRIED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 2h20m
Yield 30 pieces
Number Of Ingredients 9
Steps:
- Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
- Preheat the oven to 250 degrees F.
- Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
- Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS
If you've ever decided that cold cereal is a good dinner, here's another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.
Provided by Melissa Clark
Categories quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
- Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
- In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
- Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 721 milligrams, Sugar 2 grams, TransFat 0 grams
ROSEMARY POLENTA
Provided by Ina Garten
Categories main-dish
Time 16m
Yield 12 to 18 servings
Number Of Ingredients 13
Steps:
- Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for polenta made from stone-ground cornmeal, and use a good quality Parmesan cheese and olive oil.
- Cook the polenta slowly and carefully: Polenta can easily become lumpy or overcooked, so it's important to cook it slowly and carefully. Stir it constantly over medium heat until it is thick and creamy.
- Don't overcrowd the pan when frying the eggs: If you overcrowd the pan, the eggs will not cook evenly. Cook the eggs in batches if necessary.
- Season the polenta and eggs to taste: Polenta and eggs are both relatively bland, so it's important to season them well. Salt, pepper, and garlic powder are all good options.
- Garnish the dish with fresh herbs: Fresh herbs, such as parsley or basil, will add a pop of color and flavor to the dish.
Conclusion:
This buttery polenta with Parmesan, olive oil-fried eggs, and garlic is a simple but delicious dish that is perfect for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. With its creamy polenta, crispy fried eggs, and flavorful Parmesan cheese, this dish is sure to be a hit with everyone who tries it.
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