Guest guest Posted February 25, 2007 Report Share Posted February 25, 2007 * Exported from MasterCook * Grilled Polenta Squares Recipe By :Susan Feniger and Mary Sue Milliken Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Extra-virgin olive oil 1/2 medium Red onion -- finely chopped 2 Garlic cloves -- finely chopped 2 cups Chicken Stock, (Could be veggie) preferably homemade -- see * Note 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 * Note: See the " Brown Chicken Stock " and " White Chicken Stock " recipes which are included in this collection. 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- by 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. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6210 broadcast 03-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a 03-05-1997 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 9g Fat (32.0% calories from fat); 4g Protein; 37g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 3mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 On 2/25/07, Pat <drpatsant wrote: > > > > Someone mentioned a recipe for polenta and spinach but I didn't find > > much listed in the files. Can anyone help me? > > Hi Luane, > > Yes, we could use some polenta recipes!!! ANYONE GOT 'EM? > > I was the one who posted the Polenta Pie With Spinach recipe. If you can't > find it in the > Files (It's filed under Italian - a separate folder to the European and N. > American), it's here: > http://f1.grp.fs.com/v1/cKThRfhw7pVtpbJ- > RFkRfUF08HcTO6uX4iu2BHuzsLdUinaDrQY-oceCTas1mTULhXHiZxTCs5cELQRqZiEoOQ/ > %20%2A%20%2A%20ITALIAN%20MAIN%20AND%20SIDE%20DISHES%20/ > Polenta%20Pie%20With%20Spinach > > But I'm afraid you'll have to cut and paste that url into your browser. > > I don't see any other polenta recipes there, and a search of the archives > has only a very > few mentions - and no recipes. > > So, OK, here's a challenge! POLENTA RECIPES PLEASE! > > Love, Pat > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2007 Report Share Posted February 25, 2007 I have filed this one along with the other four your first presented this afternoon - but of course I have changed the non-vegetarian items to vegetarian They're in the Italian folder - the non-spicy file. (Could you please - everyone - be sure to edit your recipes to omit all references to dead animals and dead-animal products before posting? Thanks!) Love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2007 Report Share Posted February 25, 2007 I added that it could be switched to vegetarian broth. That should cover it. On 2/25/07, Pat <drpatsant wrote: > > I have filed this one along with the other four your first presented this > afternoon - but of > course I have changed the non-vegetarian items to vegetarian They're in > the Italian > folder - the non-spicy file. > > (Could you please - everyone - be sure to edit your recipes to omit all > references to dead > animals and dead-animal products before posting? Thanks!) > > Love, Pat > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2007 Report Share Posted February 25, 2007 > I added that it could be switched to vegetarian broth. That should cover it. Yes, it would on a non-veggie group and maybe on some veggie groups Here, however, we ask that non-vegetarian ingredients be edited from recipes etc. Okay? No problem (And it was no problem for me in posting it - as you'll see I edited out the non-veg bits and noted that I'd done so ) Thanks for responding. I know it's an easy slip to make - especially with ALL those lovely recipes! What a feast you have given us!!! Love and hugs, Pat Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.