Best 9 Polenta Squares With Pomegranite Chipotle Chicken And Manchego Cheese Recipes

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**Polenta Squares with Pomegranate Chipotle Chicken and Manchego Cheese: A Flavorful Fusion of Textures and Tastes**

Indulge in a culinary journey that harmoniously blends the rustic charm of polenta with the vibrant flavors of pomegranate chipotle chicken and the nutty richness of Manchego cheese. Embark on a delectable adventure as we explore the recipes for these tantalizing polenta squares, where each element contributes a unique layer of texture and taste. From the crispy exterior of the polenta squares to the tender and succulent chicken, complemented by the tangy sweetness of pomegranate and the smoky heat of chipotle, every bite promises a delightful symphony of flavors. Discover the art of crafting this delectable dish, perfect for elevating any occasion, whether it's a casual family dinner or an impressive gathering.

Let's cook with our recipes!

SPANISH CHICKEN STEW WITH MANCHEGO POLENTA



Spanish Chicken Stew with Manchego Polenta image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken thighs, trimmed and cut into chunks
Salt and freshly ground black pepper
1 1/2 teaspoons paprika or smoked paprika
1/2 pound Spanish chorizo, sliced
1 large onion, quartered then thinly sliced
4 garlic cloves, chopped
1 cup white or red Rioja wine
1 (28-ounce) can stewed tomatoes, lightly drained
1/2 cup sliced piquillo peppers, or chopped pimientos
1/2 cup coarsely chopped fresh flat-leaf parsley
3 cups chicken stock
1 cup quick-cooking polenta
2 tablespoons butter
1 cup grated Manchego cheese

Steps:

  • Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
  • In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.

CHEESY POLENTA WITH CHIPOTLE CHICKEN



Cheesy Polenta With Chipotle Chicken image

White cheddar cheese makes this a rich, creamy, yet spicy dish with the grilled sliced chipolte chicken. And topped with a cilantro sour cream. I love all in one menus. Add a fresh "veggie" of your choice like corn on the cob or green beans, or maybe a nice green salad and you have a great dinner. As the chicken marinates all day, the dip can be made way ahead as well and polenta takes just a few minutes while the chicken grills. Just a little planning and you have a great dinner

Provided by SarasotaCook

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 23

2 lbs boneless skinless chicken breasts
1 chipotle chile in adobo, diced fine
1 tablespoon of the adobo sauce
1/4 cup brown sugar
2 tablespoons fresh cilantro, fine chopped
1/2 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup polenta or 1 cup yellow cornmeal
2 cups milk
2 cups water
5 ounces white cheddar cheese
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup sour cream
1 tablespoon mayonnaise
1 tablespoon lime juice
1/2 teaspoon garlic, minced
1 tablespoon cilantro, chopped fine
1 scallion, chopped fine
salt
pepper

Steps:

  • Chicken -- mix all the marinade ingredients in a large baggie, add the chicken and just let it marinade all day. At least 4 or more, up to 24 hours.
  • Make the Cilantro Sour Cream Sauce -- Add the sour cream, mayo, lime, garlic, cilantro, scallion, salt and pepper. Mix well and transfer to a small bowl, cover and chill. This can be made several hours in advance.
  • Make sure you let the chicken come to room temperature before grilling. You can grill them either outside or even on a grill pan. They should take (depending on the size) 5 minutes approximately per side. Remove to a plate and cover to let set before slicing to let the juices re distribute.
  • Polenta -- as the chicken cooks, make this great side dish. I follow the recipe on the box. But for the most part, bring the water and milk to a light boil, medium high heat add the polenta. Reduce to medium low and cook 15-20 minutes until creamy stirring every few minutes. Add the cheese a little cilantro as a garnish if you want and it is done. If you want, purchase quick cooking polenta, just use 1/2 water and milk according to directions and at the end add the cheese and cilantro if desired. Any brand you pick will work just fine.
  • Plate the polenta and top with a chicken breast thin sliced and a dollop of the Cilantro cream. It is perfect.
  • A nice green salad or you can make market vegetables. Use what is fresh. Corn on the cob is great, so are local beans.

GRILLED POLENTA SQUARES



Grilled Polenta Squares image

Provided by Food Network

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1/2 medium sized red onion, finely chopped
2 cloves garlic, finely chopped
2 cups chicken stock, preferably homemade
2 cups water
1 teaspoon coarse sea salt
1 cup polenta or coarsely ground yellow cornmeal
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Cotija cheese
2 tablespoons unsalted butter
Olive oil, for brushing

Steps:

  • In a large heavy saucepan, heat the olive oil over medium low heat. Add the red onion and saute, stirring constantly, for about 3 minutes, or until softened. Add the garlic and cook for 1 minute more. Add the chicken stock, water, and salt and bring to a boil over medium high heat. Reduce the heat and, when the liquid is simmering, gradually sprinkle the pollinate over in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain. Reduce the heat to very low.
  • Switch to a wooden paddle and stir thoroughly every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of pollinate have softened. Stir in the black pepper, cotija, and butter. The mixture will be quite thick.
  • Rinse an 8 x 12 inch roasting pan with water and shake dry. Mound the pollinate into the pan and, using a rubber spatula repeatedly dipped in very hot water, spread the pollinate evenly in the pan until it is just under 1/2-inch thick. Cover with a tea towel and allow to rest for 1 hour at room temperature or up to 24 hours in the refrigerator.
  • When ready to serve, preheat a broiler to high heat. Brush the broiler pan with oil. Cut the pollinate into 8 equal squares and brush them with olive oil. Transfer the squares to the broiler pan and grill for about 8 minutes on each side, or until deep golden brown. Serve immediately.

SLICED CHIPOTLE TURKEY BREAST WITH POMEGRANATE CRANBERRY RELISH AND POLENTA



Sliced Chipotle Turkey Breast With Pomegranate Cranberry Relish and Polenta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

1 full or 2 split skin-on boneless turkey breasts
1 stick butter, softened
2 tablespoons honey
2 tablespoons pureed chipotle peppers in adobo sauce
Kosher salt and freshly ground black pepper
One 12-ounce bag fresh cranberries
1 cup sugar
1 cinnamon stick
1 strip orange rind
1 pomegranate
1 jalapeno, seeded and finely chopped
1/2 red onion, finely chopped 2 cups chicken stock, plus 1 cup if reheating for a make-ahead meal
1 cup milk
1 cup quick-cooking polenta
1 cup grated manchego cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the turkey on a baking rack over a baking sheet. Combine 6 tablespoons of the butter with 1 tablespoon of the honey and the chipotle puree, and slather over the turkey breast, sprinkling liberally with salt and black pepper. Roast the turkey, 1 hour 15 minutes.
  • Meanwhile, place the cranberries in a pot with the sugar, a pinch salt, the cinnamon, orange peel and 1 cup water. Bring to a boil and cook until all the berries pop and the sauce thickens, 15 minutes. Let cool. Peel the pomegranate in a bowl of water and separate and drain the seeds. Stir the pomegranate seeds, jalapenos and onions into the sauce.
  • Bring the stock and milk to a boil, and then whisk in the polenta until it thickens. Stir in the remaining butter, some salt and black pepper, the remaining honey and the cheese. Serve the sliced turkey with the cranberry-pomegranate relish, chilled or at room temperature, with the polenta alongside.
  • Cook's Note: For a make-ahead meal, cool the roasted turkey and store. To reheat, place the turkey in a low baking dish with 1 cup chicken stock and loosely cover with foil. Reheat at 350 degrees F, 20 to 25 minutes, and then crisp up the skin under the broiler.
  • Leftover turkey can be used for other recipes, such as Mexican Chorizo and Turkey Chili.

BBQ SPICED CHICKEN, SALSA SALAD AND PUMPKIN-CHIPOTLE POLENTA



BBQ Spiced Chicken, Salsa Salad and Pumpkin-Chipotle Polenta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon grill seasoning
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon coriander
3 tablespoons dark brown sugar
4 boneless skinless chicken breasts
4 tablespoons extra-virgin olive oil, divided
4 plum tomatoes, chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1/4 fresh pineapple, cut into spears and grilled
2 limes
A handful fresh cilantro leaves, chopped
Salt and freshly ground black pepper
2 cups chicken stock
1 cup milk or half-and-half
1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
3/4 cup quick cooking polenta
1 (15-ounce) can pumpkin puree
2 tablespoons butter
2 tablespoons honey

Steps:

  • Heat grill pan over medium-high heat.
  • Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
  • Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
  • Place chicken on grill and cook 6 to 7 minutes on each side.
  • Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
  • Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
  • Serve polenta with chicken and salsa salad.

POLENTA SQUARES WITH MUSHROOM RAGU



Polenta Squares with Mushroom Ragu image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 36 bite-size hors d'oeuvres

Number Of Ingredients 12

2 cups boiling water
3 tablespoons butter, at room temperature
1 teaspoon salt, plus more for seasoning
1/2 cup quick-cooking polenta
1 tablespoon olive oil
8 ounces cremini mushrooms, chopped
1/2 cup chopped onion
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
3/4 cup dry Marsala
1/2 teaspoon all-purpose flour
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
  • Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
  • Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.

CRISPY SEASONED POLENTA SQUARES



Crispy Seasoned Polenta Squares image

Crisp polenta squares make a delightful side for a variety of main dishes. Sun-dried tomatoes and just the right amount of seasoning make them seem special...a dollop of sour cream adds the finishing touch! Shelly Fisher - Hermiston, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 9 servings.

Number Of Ingredients 14

4 cups water
1/2 cup chopped sun-dried tomatoes (not packed in oil)
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried minced garlic
1 cup cornmeal
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1 egg
1/4 cup fat-free milk
1/2 cup seasoned bread crumbs
2 teaspoons dried cilantro flakes
1 tablespoon olive oil
9 tablespoons reduced-fat sour cream

Steps:

  • In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.

Nutrition Facts : Calories 134 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 456mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU



Fried Polenta Squares with Creamy Mushroom Ragu image

You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 3h45m

Yield 4

Number Of Ingredients 17

4 cups water
1 cup polenta
½ cup finely grated Parmesan cheese
¾ teaspoon kosher salt, divided
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 pound mixed wild mushrooms (like shiitake, oyster, chanterelle, hen of the woods), cleaned and sliced
1 pound cremini mushrooms, cleaned and sliced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
½ cup dry white wine
¼ cup heavy cream
1 teaspoon sugar
1 squeeze fresh lemon juice
½ cup chopped flat-leaf parsley
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

  • Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
  • Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
  • While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
  • Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
  • Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 46.9 g, Cholesterol 32.5 mg, Fat 19 g, Fiber 7.1 g, Protein 19 g, SaturatedFat 7.2 g, Sodium 948.9 mg, Sugar 6.2 g

PARMESAN POLENTA SQUARES



Parmesan Polenta Squares image

Categories     Cheese     Side     Broil     Winter     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 16

Number Of Ingredients 5

6 tablespoons yellow cornmeal
6 tablespoons white cornmeal
3 cups canned low-salt chicken broth
1 cup grated Parmesan cheese
Olive oil

Steps:

  • Whisk both cornmeals in bowl to blend. Bring broth to boil in heavy medium saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk constantly until mixture boils and becomes very thick, about 5 minutes. Remove from heat. Whisk in 1/2 cup Parmesan; season with salt and pepper. Pour polenta into 8 x 8 x 2-inch baking pan; smooth top. Cool until firm, at least 30 minutes, or cover and chill overnight.
  • Preheat broiler. Cut polenta into 16 squares; brush generously with oil. Arrange polenta, oiled side down, on small baking sheet. Brush top of polenta with oil. Broil until heated through and golden brown, about 3 minutes per side. Transfer to platter. Sprinkle with 1/2 cup Parmesan.

Tips:

  • Use Fresh Ingredients: High-quality, fresh ingredients contribute to the dish's overall flavor. Fresh pomegranate seeds, chipotle peppers, and manchego cheese are essential for optimal taste.
  • Balance of Flavors: The sweet and tangy pomegranate, smoky heat from chipotle, and nutty, salty manchego cheese create a harmonious blend of flavors. Adjust the amount of chipotle to suit your desired spice level.
  • Crispy Polenta: To achieve crispy polenta squares, cook them in a well-greased pan over medium heat. Flip the squares gently to prevent crumbling and allow them to cook until golden brown.
  • Chicken Marinade: Marinating the chicken in a mixture of chipotle, spices, and citrus juices infuses it with flavor. Be sure to let the chicken marinate for at least 30 minutes, or up to overnight, for maximum flavor absorption.
  • Pomegranate Reduction: Reducing pomegranate juice concentrates its sweetness and creates a vibrant sauce. Simmer the juice over medium heat until it thickens and coats the back of a spoon.

Conclusion:

This recipe combines the best of Southwestern and Mediterranean flavors, resulting in a delightful and visually appealing dish. The crispy polenta squares, tender chipotle-marinated chicken, tangy pomegranate reduction, and nutty manchego cheese come together to create a culinary masterpiece. Whether served as an impressive main course or an appetizer, these polenta squares are sure to be a hit. By following the tips and paying attention to detail, you can recreate this exquisite dish in your own kitchen and impress your family and friends with your culinary skills.

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