Best 2 Polenta Or Grits With Beans And Chard Recipes
In the realm of comforting and versatile dishes, polenta and grits reign supreme. Originating from different corners of the world, these corn-based delicacies share a common bond of hearty goodness. Polenta, a staple in Italian cuisine, is crafted from coarsely ground cornmeal, while grits, a Southern American favorite, are made from finely ground corn. Both polenta and grits provide a blank canvas for culinary creativity, eagerly absorbing the flavors of their accompanying ingredients.
This article presents a delightful array of recipes showcasing the versatility of polenta and grits. From the classic combination of polenta with beans and chard, a dish brimming with rustic charm, to the indulgent shrimp and grits, a luxurious treat fit for special occasions, this collection offers something for every palate. Whether you prefer the creamy richness of polenta or the粒粒分明 texture of grits, these recipes are sure to satisfy your cravings.
Alongside these main courses, you'll also find delectable side dishes that elevate the humble polenta and grits to new heights. From the savory roasted vegetables with polenta, a vibrant symphony of flavors and textures, to the creamy polenta with mushrooms, a luscious and earthy delight, these accompaniments add an extra layer of culinary magic to your meal.
So, embark on a culinary journey with us as we explore the diverse world of polenta and grits. Discover new flavor combinations, master cooking techniques, and create dishes that will warm your heart and nourish your soul. Let your taste buds be tantalized as you delve into these delectable recipes, each one a testament to the boundless possibilities of these humble grains.
CREAMY POLENTA WITH CRISPY BACON AND CHARD
Steps:
- Add the milk and heavy cream to a medium saucepan and bring to a low boil, stirring constantly so the milk doesn't scorch. Whisk in the polenta, whisking constantly until smooth. Stir in a big pinch of salt. Reduce the heat to medium low and cook, stirring frequently, until the polenta is tender, about 30 minutes.
- Meanwhile, add the bacon to a medium pan. Turn the heat to medium high and cook, flipping once, until the bacon is crispy, about 10 minutes. Remove the bacon to a paper towel-lined plate to drain. Add the shallot to the pan and cook until translucent, about 2 minutes. Add the chard and a big pinch of salt and cook until wilted but still crisp-tender, about 7 minutes. Stir in a shake of hot sauce if desired. Chop the bacon, add it to the greens and stir to combine. Remove from the heat.
- Add a big pinch of black pepper to the polenta and stir. Taste and adjust for salt and pepper. Remove the polenta from the heat and stir in the butter. Transfer to a serving plate and top with the greens in the center.
PORK TENDERLOIN WITH SWISS CHARD AND POLENTA
This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
- Meanwhile, flatten pork pieces into medallions between the palms of your hands. Season pork with salt and pepper. In a large skillet, heat 1 1/2 teaspoons oil over medium-high. Add half the pork and cook until browned on both sides, about 3 minutes total. Transfer to a plate and loosely cover with foil; repeat with 1 1/2 teaspoons oil and pork.
- Return skillet to heat and add 1 teaspoon oil, onions, chard stems, and cup broth. Cook, scraping up browned bits, until vegetables begin to soften, 5 minutes (reduce heat to prevent burning as needed). Add chard leaves and cook until wilted, about 2 minutes. Add vinegar, 3/4 cup broth, and pork with any accumulated juices; cook until liquid has almost evaporated, 4 minutes.
- Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for later use. Stir butter into remaining polenta. Season pork and vegetables with salt and pepper and serve over polenta.
Nutrition Facts : Calories 368 g, Fat 11 g, Fiber 3 g, Protein 33 g
Tips:
- Choose the right type of cornmeal. For polenta, use a coarse-ground cornmeal. For grits, use a fine-ground cornmeal.
- Use fresh, flavorful ingredients. The better the ingredients, the better the final dish will be. Use fresh vegetables, herbs, and beans. If you can, use local and organic ingredients.
- Cook the cornmeal slowly and carefully. Polenta and grits can take a while to cook, so be patient. Cook them slowly over low heat, stirring frequently. This will prevent them from sticking or burning.
- Season the cornmeal to taste. Add salt, pepper, and other spices to taste. You can also add cheese, butter, or other toppings.
- Serve the cornmeal hot. Polenta and grits are best served hot. You can serve them as a main course or a side dish.
Conclusion:
Polenta and grits are two delicious and versatile dishes that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover vegetables and beans. With a little creativity, you can create endless variations of these dishes. So next time you're looking for a hearty and satisfying meal, give polenta or grits a try.
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