41 polenta pan Recipes

unsalted butter plus additional for buttering pans, water, salt, quick-cooking polenta (11 oz), sweet italian sausage , casings discarded, olive oil, onion, chopped, garlic clove, minced, reduced-sodium chicken broth (16 fl oz), grated parmigiano-reggiano (2 oz), chopped fresh flat-leaf parsley

unsalted butter , plus, unsalted butter , for buttering pans, water, salt, instant polenta (11 oz), sweet italian sausage , casings discarded, olive oil, onion, chopped, garlic clove, minced, reduced-sodium chicken broth (16 fl oz), grated parmigiano-reggiano cheese (2 oz), chopped fresh flat-leaf parsley

pre cooked polenta loaf sliced into 3/4 inch rounds, olive oil, butter, cilantro for garnish, parsley for garnish, lemon wedges, roasted shallot vinaigrette, shallots, peeled, olive oil, balsamic vinegar, chopped fresh chives, salt and pepper, fresh snapper about 6 oz each, olive oil infused with shallots

extra-virgin olive oil, garlic cloves, peeled, breast of veal , rib bones left in, salt, ground pepper, dry white wine, fresh rosemary (or 2 tbsp dried rosemary leaves), creamy polenta

vegetable oil, for greasing pan, instant polenta, extra virgin olive oil, sea salt

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

polenta or 1 1/2 cups grits, salt (to taste), olive oil, plus more, olive oil, for pan, nutritional yeast flakes, barbecue sauce or ketchup, for serving

oil , to coat baking sheet or pizza pan, polenta (coarse cornmeal), cold water, boiling water, eggs, mozzarella cheese, grated

cubed peeled eggplant (about 1 small), salt, roasted red bell peppers, olive oil, zucchini , sliced in half lengthwise, then cut into 1/2-inch-thick slices (about 3 cups), chopped onion, garlic cloves, minced, diced tomatoes with basil, garlic, and oregano, un-drained, red wine vinegar, freshly ground black pepper, tube polenta , cut into 8 slices, olive oil-flavored cooking spray, sliced fresh basil, toasted pine nuts, grated parmesan cheese

dry red wine, low sodium chicken broth, beef broth (low salt), fresh thyme sprigs, bay leaf, butter, room temperature, all purpose flour, lingonberry preserves, olive oil, garlic cloves, minced, cremini mushrooms, fresh, sliced (about 2 cups), shiitake mushrooms, fresh, stemmed, caps sliced (about 2 cups), low sodium chicken broth, polenta (coarse cornmeal), white truffle oil, boneless duck breast halves, with skin (about 6), olive oil (as needed)

dry red wine, low-salt chicken broth, low-salt beef broth, fresh thyme sprigs, bay leaf, butter, room temperature, all purpose flour, lingonberry preserves, nonstick vegetable oil spray, olive oil, garlic cloves, minced, fresh crimini (often labeled baby bella) mushrooms, sliced (about 2 cups), fresh shiitake mushrooms, stemmed, caps sliced (about 2 cups), low-salt chicken broth, polenta (coarse cornmeal), white truffle oil, boneless duck breast halves with skin (about 2 1/4 lb), olive oil

polenta, butter, divided, plus more for pan, prosciutto, white vinegar, eggs, pesto sauce

artichoke hearts , packed in water, drained, sun-dried tomatoes, rehydrated or packed in oil, garlic clove, pine nuts, splash olive oil, salt and freshly ground black pepper, prepared polenta tube, extra-virgin olive oil, scallops, salt and freshly ground black pepper

olive oil, yellow onion, finely diced, garlic cloves, roughly chopped, milk or 2 cups water or 2 cups vegetable broth, yellow corn grits (polenta), grated parmesan cheese, sliced fresh basil or 1 tsp dried basil, olive oil, yellow onion, thinly sliced, crumbled feta cheese or 1 cup soft fresh goat cheese, egg, red pepper flakes, ground black pepper, dried savory, grated fresh nutmeg, chopped mushroom, chopped fresh parsley, plus more, fresh parsley, for garnish (or 2-3 tsp dried parsley), red bell peppers , roasted and peeled

butter, for greasing the pan, extra-virgin olive oil, shallots, minced, garlic, minced, two 15-oz cans diced tomatoes, crushed red pepper flakes, kosher salt and freshly ground pepper, unsalted butter, at room temperature, all-purpose flour, whole milk, at room temperature, ground nutmeg, kosher salt and freshly ground pepper, fresh basil leaves, grated parmesan, pine nuts, toasted (see cook s note), garlic , smashed, kosher salt and freshly ground pepper, extra-virgin olive oil, kosher salt, yellow cornmeal, unsalted butter, cut into pieces, at room temperature, grilled bread , for serving

water, kosher salt, quick cooking polenta , medium or coarse-grain, freshly ground black pepper, freshly chopped thyme leaves, freshly chopped marjoram leaves, unsalted butter, plus more for pan, grated parmesan, olive oil, for grilling or pan searing

racks of lamb , ask the butcher to trim and french, about 2 3/4 to 3 lb total, extra-virgin olive oil, for drizzling, coarse salt and freshly ground pepper, cranberry juice concentrate , available on canned and bottled juice aisle, tangerines , zested and juiced, chicken stock, dried sweetened cranberries , a couple of handfuls (recommended: craisins brand name, extra-virgin olive oil , 1 turn of the pan, onion, chopped, cleaned, coarsely chopped red swiss chard , the yield of 1 large bunch, vegetable stock, handfuls golden raisins, salt and pepper, freshly grated nutmeg , eyeball it, extra-virgin olive oil , 1 turn of the pan, pancetta , available at deli counter, sliced like bacon, chopped, chicken stock, quick cooking polenta , available on italian foods or specialty aisles of market, chopped fresh sage leaves , 3 sprigs, butter, cut into small pieces, salt and pepper, blades fresh chives, snipped or finely chopped

unsalted butter (plus more for the pan ), whole milk, kosher salt, quick-cooking polenta, onion, chopped, good quality cooked ham, chopped, fontina cheese, grated (about 1 cup), asiago cheese (about 1/2 cup), eggs, separated, chopped fresh basil, chopped fresh oregano, chopped fresh thyme, hot pepper sauce, fresh ground black pepper