Best 5 Savory Polenta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the creamy delight of polenta, a versatile dish with a rich history and diverse culinary expressions. Originating in the northern regions of Italy, polenta has captured the hearts of food enthusiasts worldwide. This article presents a culinary journey through three distinct yet equally enticing polenta recipes. From the classic Italian polenta with its rustic charm to the innovative roasted red pepper polenta with its vibrant color and smoky flavor, each recipe promises a unique gastronomic experience. Whether you prefer a traditional or a contemporary twist, these polenta variations will tantalize your taste buds and leave you craving for more.

Here are our top 5 tried and tested recipes!

SAVORY POLENTA



Savory Polenta image

For a simple side dish, try Alton Brown's Savory Polenta recipe from Good Eats on Food Network; minced garlic and grated Parmesan add real savory depth.

Provided by Alton Brown

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons olive oil, plus extra for grilling or sauteing if desired
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated

Steps:

  • Preheat oven to 350 degrees F.
  • In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
  • Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
  • 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
  • Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
  • Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

SWEET OR SAVORY POLENTA CAKE



Sweet or Savory Polenta Cake image

This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.

Provided by westcoastgirl

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 8

Number Of Ingredients 8

3 tablespoons unsalted butter, melted
7 ounces polenta
½ cup all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon white sugar
1 teaspoon salt
1 ¼ cups milk
2 eggs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
  • Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Facts : Calories 202.8 calories, Carbohydrate 26.4 g, Cholesterol 57.2 mg, Fat 8.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 614.5 mg, Sugar 4.5 g

SAVORY CRISPY POLENTA



Savory Crispy Polenta image

Make and share this Savory Crispy Polenta recipe from Food.com.

Provided by BigShotsMom

Categories     Low Protein

Time 59m

Yield 1 dish, 4-6 serving(s)

Number Of Ingredients 8

4 cups sweet onions, coarsely chopped
2 cups water
1 cup yellow cornmeal
1/2 cup mexican mix grated cheese
1/2 teaspoon salt
3 -4 tablespoons olive oil
fresh ground black pepper
red pepper flakes (to taste)

Steps:

  • Preheat oven to 400 degrees. Grease and flour 8x8 or 7x11 baking dish.
  • Carmelize the onions in 1-2 tablespoons of oil. Do not allow to burn. Set aside.
  • Stir cornmeal and salt into 1 cup warm water. Add 1 cup boiling water and bring to a boil over medium heat stirring constantly. Lower temperature and continue stirring until the consistency of heavy batter.
  • Remove from heat and stir in 2/3 of the onions and 3/4 of the cheese. Mix well.
  • Pour into baking dish and smooth to level. Top with reserved onions and cheese. Drizzle remaining olive oil over top. Sprinkle with freshly grated black pepper and red pepper flakes.
  • Bake 40-45 minutes or until top is golden and sides have pulled away from dish.
  • Allow to sit for 10 minutes to set, then cut into servings.

SAVORY POLENTA



Savory Polenta image

This is from Alton Brown's show 'Good Eats'. It makes a very creamy and flavorful polenta without using too much cheese. While this is fabulous freshly made, I wouldn't recommend making in advance. When reheated, it seems grainier than when fresh.

Provided by accidental glutton

Categories     Grains

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
3/4 cup finely chopped red onion
2 garlic cloves, finely minced
1 quart chicken stock
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon fresh ground pepper
2 ounces parmesan cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • In large, oven-safe saucepan heat the olive oil over medium heat.
  • Add the red onion and salt. Saute until onions begin to turn translucent.
  • Reduce heat to low & add the garlic. Saute for 1-2 minutes, making sure garlic does not burn.
  • Turn the heat up to high & add the chicken stock. Bring to a boil.
  • Gradually add the cornmeal while continually whisking.
  • Cover the saucepan and place in the oven.
  • Cook for 35-40 minutes, stirring every 10 minutes to prevent lumps.
  • Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper.
  • Add the parmesan.
  • Serve.

SAVORY POLENTA



SAVORY POLENTA image

Categories     Corn

Yield 4-6 servings

Number Of Ingredients 9

• 2 tbsp olive oil, plus extra for grilling or sauteing if desired
• 3/4 cup finely chopped red onion
• 2 cloves garlic, finely minced
• 1 quart chicken stock or broth
• 1 cup coarse ground cornmeal
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces Parmesan, grated

Steps:

  • Preheat oven to 350 degrees F. In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn. Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan. Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely. Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

Tips:

  • Use coarse-ground cornmeal for a heartier polenta. Fine-ground cornmeal will produce a softer polenta.
  • Bring the water to a boil before adding the cornmeal. This will help prevent the polenta from clumping.
  • Whisk the cornmeal into the boiling water slowly. This will help prevent the polenta from becoming lumpy.
  • Reduce the heat to low and simmer the polenta for 5 minutes, stirring constantly. This will help the polenta to thicken and cook evenly.
  • Season the polenta with salt and pepper, or other desired spices, to taste.
  • Polenta can be served hot, warm, or cold. It can be eaten on its own, or used as a base for other dishes, such as stews, braises, or grilled vegetables.

Conclusion:

Polenta is a versatile and delicious dish that can be enjoyed in many different ways. It is a good source of fiber, protein, and vitamins and minerals. Polenta is also a relatively inexpensive and easy-to-make dish, making it a great option for busy weeknight meals. With so many different ways to prepare and serve polenta, there is sure to be a recipe that everyone will enjoy.

Related Topics