Polenta Plus
Casserole-Sausage and Polenta
Polenta with Mascarpone and Italian Sausage
Stew-Peppercorn Pork with Polenta
Chicken and Sausage with Grilled Polenta
Polenta and Braised Pork "Lasagna"


> From: "Neva Plummer" >
> I would like some interesting ways to use polenta. Thank you


* Exported from MasterCook *

Polenta Plus

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound butter
2 cloves garlic -- minced
1/2 pound ham -- diced
4 cups chicken broth
1 cup milk
3 cups yellow cornmeal
6 eggs -- beaten

Preheat oven to 325 degrees and lightly grease an 18 X 24 inch sheet
pan.
In a large saucepan, over medium heat, melt butter, add garlic and ham
and saute until ham is lightly browned. Add broth and milk and bring to a
boil. Reduce heat, add cornmeal and stir until thickened. In a separate
bowl
beat eggs well. Remove polenta from heat and stir in eggs, mixing well to
combine.
Transfer polenta to prepared sheet pan, spreading evenly over entire
pan.
Bake in a preheated 350 degree oven for 20 minutes, or until lightly
browned. Allow to cool 10 minutes, cut into triangles and serve.


NOTES : These polenta triangles are laced with hints of garlic and dotted
with ham. They're a great change from English Muffins for "Eggs Benedict"
or
they can be hand-held and eaten on the run.


* Exported from MasterCook *

Casserole-Sausage and Polenta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow cornmeal
1 teaspoon salt
1 pound Italian sausage
2 cloves garlic -- crushed
1 teaspoon oregano
1 1/2 cup Parmesan cheese -- grated
1 small onion -- chopped
parsley
salt and pepper -- to taste

Make sausage sauce:
Brown sausage with seasoning. Add tomato puree. Cover and let simmer 45
minutes, stirring occasionally.
Cook cornmeal:
In a medium size saucepan boil 3 cups water. In small bowl - mix 1 cup
cold water and 1 cup cornmeal. Add 1 teaspoon salt and stir well. Pour
bowl
of cornmeal and water into boiling water, stirring vigorously. Stir
constantly
until thickened, then cover and cook over low heat stirring occasionally
for
10 minutes. Remove from heat, stir in 1/2 cup grated cheese. In small
baking
dish, spread sauce on bottom. Then spread cornmeal. top with sauce
and sprinkle with grated cheese on top. Bake in 350 degree oven for 35
minutes. Let stand at room temperature for 5 minutes.

Source:
"rec.food.recipes"


* Exported from MasterCook *

Polenta with Mascarpone and Italian Sausage

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Italian sausage -- hot or mild
1 28 oz. can diced tomatoes
5 cups water
1 tablespoon salt
1 cup polenta -- or yellow cornmeal
2 tablespoons olive oil
1 large onion -- diced
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1 teaspoon oregano
1 cup mascarpone cheese -- softened
1 cup Romano cheese -- grated
1 tablespoon honey
julienned fresh basil -- for garnish

Heat a broiler, grill pan or skillet over medium heat. Add sausages and
cook, turning frequently, until evenly browned and cooked through, about
15
minutes. Keep warm.

Meanwhile for the sauce, pour tomatoes through a sieve or strainer
placed
over a large bowl. Set aside separately 1 cup of the tomatoes and 1 cup of
the juice. Heat water and salt to a boil in a medium saucepan, over high
heat, and slowly whisk in polenta. Reduce heat to low and cook, stirring
continuously, until a thick porridge forms, about 25 minutes.

Meanwhile heat the olive oil in a skillet over medium high heat. Add
onion and cook until translucent, about 3 minutes. Add diced tomatoes and
cook, stirring frequently, 3 minutes. Stir in tomato juice, balsamic
vinegar, sugar and red pepper flakes. Reduce heat to low. Cook, stirring
frequently, until tomatoes have broken down slightly and the sauce has
thickened, about 5 minutes. Stir in oregano and cook 1 minute longer. Keep
warm.

Stir mascarpone, Romano and honey into the polenta until blended.
Divide
the hot polenta among individual heated serving plates or shallow pasta
bowls. Cut each sausage diagonally into 3 pieces and arrange on top of
polenta. Spoon sauce over sausage and around polenta and garnish with
basil.

Source:
"Chicago Tribune, Good Eating Section"



* Exported from MasterCook *

Stew-Peppercorn Pork with Polenta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
4 cloves garlic -- chopped
1 onion -- chopped
1 pound lean pork shoulder -- cut into bite-sized pieces
2 pork sausage links -- cut into bite-sized pieces
1 teaspoon peppercorns -- crushed
pinch salt
2 carrots -- cut into 1/8" slices
3 red potatoes -- diced
1 bay leaf
1 cup dry red wine
1 14 oz. can diced tomatoes
2 cups beef broth
POLENTA
4 cups water
1 teaspoon salt
1 cup yellow cornmeal

In a large skillet, combine olive oil, garlic and onion and cook on
medium high heat for 4 minutes. Add the pork, sausage, peppercorns and
salt
and brown the meat on all sides. Add carrots, potatoes, bay leaf and wine
and scrape bits off bottom of pan. Add tomatoes and broth and simmer for
about 90 minutes. Remove bay leaf and serve.

Polenta:
Combine water and salt and bring to a boil. Gradually add in cornmeal,
whisking until smooth. Reduce heat to simmer. Cook about 30 minutes,
stirring frequently, until polenta thickens and pulls away from the sides
of
the pan. Serve with Peppercorn Pork Stew.

Source:
"Tastes of Italia, Nov 03"


* Exported from MasterCook *

Chicken and Sausage with Grilled Polenta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces boneless skinless chicken breast -- cut into 1"
cubes
12 ounces Italian sausage -- cut into 1" pieces
3/4 cup mushrooms -- chopped
1/3 cup onion -- chopped
1 cup tomato sauce
1 1/2 tablespoons pinot grigio wine
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon Italian parsley -- chopped
1/2 teaspoon olive oil
2 1/2 cup water
1/4 teaspoon salt
1/4 cup unsalted butter
1 tablespoon Parmigiano cheese
2 1/2 cup polenta

Saute onion and mushrooms with a touch of olive oil in a medium pan for
1
minute. Add chicken, sausage, salt and white pepper. Saute for 2 more
minutes. Add wine, tomato sauce and parsley. Saute 2-3 more minutes. Serve
immediately over polenta.
Heat water in a saucepan until boiling. Add butter, salt and polenta
and
reduce heat to medium low. Cook 10 minutes over medium low heat, stirring
frequently. Add cheese and mix thoroughly. Note: for grilled polenta -
pour
mixture into shallow rectangular dish coated with butter and cool for 1-2
hours in refrigerator until polenta maintains it's shape. Cut polenta into
3/4" rectangular pieces and grill until marked well and heated.



Source:
"rec.food.recipes"



* Exported from MasterCook *

Polenta and Braised Pork "Lasagna"

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Polenta
4 cups water
1 teaspoon salt
1 cup yellow cornmeal
Filling
4 pounds pork backribs -- cut into 2 rib portions
2 tablespoons olive oil
1 large onion -- chopped
2 ribs celery -- chopped
2 cloves garlic -- sliced
1 teaspoon dried rosemary -- crumbled
1 28 oz. can whole tomatoes -- with juice
2 cups water
3 tablespoons water
1 tablespoon all-purpose flour
1 tablespoon tomato paste
For bechamel sauce:
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups milk
1/4 pound Provolone cheese -- grated


Make polenta:
In a heavy saucepan bring water and salt to a boil and gradually whisk
in
cornmeal in a thin stream. Cook polenta over moderately low heat (it
should
be barely boiling), stirring constantly, until very thick and pulls away
from side of pan, about 40 minutes for cornmeal and about 15 minutes for
instant polenta. Remove pan from heat and cover to keep warm. Stir polenta
just before using. Polenta will keep warm, covered, about 20 minutes.
Makes
about 3 cups.
On a lightly oiled large baking sheet spread warm polenta into a 15-by
12-inch rectangle (about 1/2 inch thick) and cool to room temperature.
Polenta may be made 2 days ahead and chilled, covered.
Make filling:
Pat pork dry and season with salt. In a heavy 7- to 8-quart kettle heat
oil over moderately high heat until hot but not smoking and brown pork in
2
batches, transferring with tongs to a bowl. In fat remaining in kettle
saute
onion and celery, stirring occasionally, until just tender. Add garlic and
rosemary and saute, stirring, 1 minute. Return pork to kettle and add
tomatoes with juice and 2 cups water. Simmer mixture, covered, 1 1/2
hours,
or until meat is very tender.
Transfer pork to a cutting board to cool. In a small bowl stir together
flour and remaining 3 tablespoons water and whisk into liquid remaining in
kettle. Discard bones and fat from pork and chop meat. Add pork and tomato
paste to kettle, stirring, and simmer until filling is reduced to about 6
cups. Filling may be made 2 days ahead and chilled, covered.
Preheat oven to 400 F.
Make bechamel sauce:
In a small saucepan heat butter over moderate heat until foam subsides
and whisk in flour. Cook roux, whisking, 1 minute and add milk in a
stream,
whisking. Simmer bechamel sauce, whisking, until smooth and thickened
slightly, about 2 minutes, and season with salt.
Cut polenta into 3-inch squares. In a 3-quart shallow baking dish spoon
half of filling and top with half of polenta squares. Repeat layering with
remaining filling and polenta squares and spread bechamel sauce over top
to
cover completely. Sprinkle cheese over bechamel sauce and bake, uncovered,
45 minutes, or until heated through and top is golden.

Source:
"Gourmet"



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