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Entries tagged with 'polenta'

Why You Should Be Making Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

J. Kenji López-Alt 20 comments

My wife does not love polenta. This puts a certain strain on our marriage. There is, of course, nothing not to love about polenta, especially when it's buttery, cheesy, creamy, and covered in a flavorful sauce. I know this, and I think she secretly knows this. Still, when I cook polenta, I like to hedge my bets by not putting too much time or effort into it. This quick polenta with skirt steak and tomatoes is about as easy as a meaty polenta dish can get. More

Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

Serious Eats J. Kenji López-Alt 8 comments

Polenta is the kind of stuff that's just begging for a flavorful sauce to be spooned into it. But pan-seared steak doesn't really provide much sauce of its own. The solution: Toss some juicy cherry tomatoes and chilies into the skillet as the steak finishes cooking. Their natural juices pick up the flavorful pan drippings and—with just a touch of olive oil—emulsify into a rich, flavor-packed pan sauce. More

Olive Oil Cake with Roasted Grapes & Chocolate Ganache

Carrie Vasios Mullins 7 comments

This elegant dessert marries three components: a moist olive oil cake made with cornmeal and flavored with orange, sweet olive oil-roasted grapes, and a thin coating of bittersweet chocolate ganache. More

Polenta With Winter Salad, Poached Egg, and Blue Cheese From 'Feast'

Cook the Book Kate Williams Post a comment

One of my favorite dishes to make in the winter is a big bowl of polenta topped with a scoop of whatever leftover vegetables are rolling around in the fridge. Sarah Copeland seems to be of the same mind. She has four (yes, four) different recipes for polenta in her new cookbook, Feast; here, she tops cheddar-filled polenta with a wilted melange of bitter greens and cherry tomatoes, a delicate poached egg, and a few crumbles of pungent blue cheese. More

Polenta With Winter Salad, Poached Egg, and Blue Cheese From 'Feast'

Serious Eats Kate Williams 9 comments

One of my favorite dishes to make in the winter is a big bowl of polenta topped with a scoop of whatever leftover vegetables are rolling around in the fridge. Sarah Copeland seems to be of the same mind. She has four (yes, four) different recipes for polenta in her new cookbook, Feast; here, she tops cheddar-filled polenta with a wilted melange of bitter greens and cherry tomatoes, a delicate poached egg, and a few crumbles of pungent blue cheese. More

Chard- or Collard-Wrapped Polenta-Chile Tamale Packages From 'Heart of the Plate'

Cook the Book Kate Williams Post a comment

Polenta and greens take a new form in Mollie Katzen's tamale-like polenta packages. These small bites from her new cookbook, The Heart of the Plate, are surprisingly simple: make a pot of thick polenta laced with Anaheim chiles and sautéed onions, blanch a dozen chard or collard leaves, scoop, roll, and sauté. More

Chard- or Collard-Wrapped Polenta-Chile Tamale Packages From 'Heart of the Plate'

Serious Eats Kate Williams Post a comment

Polenta and greens take a new form in Mollie Katzen's tamale-like polenta packages. These small bites from her new cookbook, The Heart of the Plate, are surprisingly simple: make a pot of thick polenta laced with Anaheim chiles and sautéed onions, blanch a dozen chard or collard leaves, scoop, roll, and sauté. More

Sunday Brunch: Poached Eggs on Grilled Polenta Cakes

Sunday Brunch Sydney Oland Post a comment

These tender cakes make a great base for anything that's saucy and rich. While a thick ragu may be the ideal pairing in the evening, poached eggs are a perfect touch come morning. More

Poached Eggs on Grilled Polenta Cakes

Serious Eats Sydney Oland 2 comments

These tender cakes make a great base for anything that's saucy and rich. While a thick ragu may be the ideal pairing in the evening, poached eggs are a perfect touch come morning. More

Twin Farms Red Polenta with Wildcrafted Oyster Mushroom Broth from 'The Vermont Farm Table Cookbook'

Cook the Book Kate Williams 1 comment

This small plate combines hearty red polenta (Twin Farms grows their own, but it's easy to substitute), savory mushrooms in their cooking broth, and soft ricotta cheese. Gently fried garlic chips and whole parsley leaves round out the picturesque dish. It's a nod to the upcoming fall season, but isn't so heavy that you can't enjoy it in September. More

Twin Farms Red Polenta with Wildcrafted Oyster Mushroom Broth from 'The Vermont Farm Table Cookbook'

Serious Eats Kate Williams Post a comment

This small plate combines hearty red polenta (Twin Farms grows their own, but it's easy to substitute), savory mushrooms in their cooking broth, and soft ricotta cheese. Gently fried garlic chips and whole parsley leaves round out the picturesque dish. It's a nod to the upcoming fall season, but isn't so heavy that you can't enjoy it in September. More

Chicken Dinners: Creamy Polenta with Chicken, Caramelized Shallots, and Arugula

Chicken Dinners Yvonne Ruperti 4 comments

Creamy Parmesan polenta is topped with moist chicken, caramelized shallots, toasted pine nuts, and nutty arugula. More

Creamy Polenta with Chicken, Caramelized Shallots, Arugula

Serious Eats Yvonne Ruperti 1 comment

Creamy Parmesan polenta is topped with moist chicken, caramelized shallots, toasted pine nuts, and nutty arugula. More

Chocoholic: Creamy Chocolate Polenta

Sweets Yvonne Ruperti 3 comments

This warm chocolatey pudding is eggless, creamy, and a snap to make if you use fine grain or instant polenta. More

Creamy Chocolate Polenta

Serious Eats Yvonne Ruperti 4 comments

This warm chocolatey pudding is eggless, creamy, and a snap to make if you use fine grain or instant polenta. More

Sunday Brunch: Sausage, Cheddar, and Jalapeno Spoonbread

Sunday Brunch Sydney Oland 1 comment

Imagine if Yorkshire pudding, cornbread, and soufflé could all get together and have a lovechild, that child's name would be spoonbread More

Sausage, Jalapeño, and Cheddar Spoonbread

Serious Eats Sydney Oland 5 comments

If Yorkshire pudding, cornbread, and soufflé could all get together and have a lovechild, that child's name would be spoonbread. More

Sunday Supper: Creamy Mascarpone Polenta Topped With Sunday Gravy

Sunday Supper Jennifer Olvera Post a comment

Ultra-creamy, garlicky polenta forms a fine foundation for rich, meaty tomato ragù. More

Creamy Mascarpone Polenta Topped With Sunday Gravy

Serious Eats Jennifer Olvera 2 comments

Ultra-creamy, garlicky polenta forms a fine foundation for rich, meaty tomato ragù. More

Dinner for Two: Turkey and Porcini Meatballs with Rosemary and Polenta

Dinner for Two Kerry Saretsky 1 comment

Light, soft turkey meatballs simmered in a porcini-rosemary tomato sauce, and poured over creamy polenta. Perfect comfort food, right? More

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