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Entries tagged with 'polenta'

Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

Serious Eats J. Kenji López-Alt 7 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

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'

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

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'

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

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

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

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

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

Turkey and Porcini Meatballs with Rosemary and Polenta

Serious Eats Kerry Saretsky Post a comment

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

Grilled Polenta with Marinara, Parmesan, and Basil

Serious Eats Joshua Bousel 7 comments

Rich and flavorful polenta is grilled then topped with marinara, basil, and parmesan to give this side dish the hearty feeling of a whole, satisfying meal. More

Lemon Polenta Cookies

Serious Eats Carrie Vasios Mullins 6 comments

Sweet cornmeal cookies with a ton of bright lemon flavor. More

Fruit-Studded Polenta Shortcake

Serious Eats María del Mar Sacasa Post a comment

This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan. More

Individual Rosemary Polenta Loaves

Serious Eats Carrie Vasios Mullins 6 comments

Each savory little loaf has a ton of rosemary flavor. More

Polenta with Sugo Finto

Serious Eats Carrie Vasios Mullins Post a comment

Creamy polenta is topped with Sugo Finto, a rich meatless ragu. More

Dinner Tonight: Cheddar Scallion Polenta Croquettes

Serious Eats Blake Royer 15 comments

When I think of polenta, I think soft and creamy cornmeal served warm from the pot, a delicious northern Italian staple. But polenta also comes in another form, where it's allowed to cool and firm up to be cut into shapes and re-cooked. Polenta in its soft form has always been my go-to—mostly because a grilled piece of cornmeal never much enticed me—until I came across this recipe in Deborah Madison's Vegetarian Cooking for Everyone, where it's breaded and shallow-fried. More

Grilled Shrimp with Chive Polenta Cakes

Serious Eats Sydney Oland 3 comments

This simple, light dinner is easy to prepare, and much of it can be made ahead of time—making this a perfect dinner to serve guests you actually want to spend the evening chatting with. Polenta chive cakes can be made the day before, and the shrimp can be marinated and placed on skewers at that time, too. So all you've got to do on a Sunday evening is make a quick green salad and open a bottle (or two) of wine. More

Cook the Book: Polenta Steaks with Asparagus Pesto, Cherry Tomatoes, and Burrata

Serious Eats Caroline Russock 5 comments

This recipe for Polenta Steaks with Asparagus Pesto, Cherry Tomatoes, and Burrata incorporates a few high-end ingredients (burrata, asparagus, and pine nuts) into an otherwise budget-friendly meal, making for plates that look much spendier than they actually are. More

Dinner Tonight: Cider-Braised Sausages With Sage

Serious Eats Blake Royer 2 comments

First, the sausages are heavily browned, then all that flavor is deglazed with apple cider, which is then reduced down into a syrupy glaze. As the natural sugars (and acidity) in the apple cider concentrate with the pan drippings, you end up with something that tastes like it was cooking for hours and hours. More

'Clean Start': Polenta Pizzas with Kale, Chard, and Parsley Pesto

Serious Eats Caroline Russock 6 comments

These Polenta Pizzas from Clean Start by Terry Walters don't have all that much to do with their doughy, cheesy namesake, but considering it's about a thousand times better than any vegan, gluten-free version I've ever tried, I'm not going to argue about semantics. More

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