Best Creamy Sun Dried Tomato Polenta Recipes

Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta image

Provided by Robert Irvine : Food Network

Time 1h50m

Yield 6 servings

Number Of Ingredients 16

1 cup sun-dried tomatoes from a jar
2 garlic cloves, quartered
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan
Salt
Freshly ground black pepper
1 1/2 tablespoons vegetable oil
6 (6-ounce) chicken breasts, with wing bone, skin on
2 cups chicken stock
2 cups heavy cream
1 cup cornmeal
2 tablespoons butter
1 cup freshly shredded Cheddar
3 tablespoons chopped scallions
Salt
Freshly ground black pepper

Steps:

For the chicken with sun-dried tomato pesto crust:
For the creamy polenta:
Preheat oven to 375 degrees F.
For the pesto crust:
Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
For the polenta:
Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta image

Provided by Bruce Aidells

Number Of Ingredients 21

Sausage:
1 1/2 pounds boneless heritage pork shoulder (Boston butt), cut into 3/4-inch cubes (about 3 cups packed)
4 ounces fat from heritage pork, cut into 1/2-inch cubes (about 1/2 cup packed)
1/4 cup ice water
3 tablespoons chopped drained oil-packed sun-dried tomatoes
2 large garlic cloves, minced
1 tablespoon chopped fresh basil
2 teaspoons fennel pollen* or freshly ground fennel seeds
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Sauce:
1 tablespoon (or more) olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
2 large garlic cloves, minced
1 cup dry white wine
3 cups canned diced tomatoes in juice (from two 14.5-ounce cans)
2 tablespoons chopped fresh basil plus additional for garnish
Creamy Polenta
Freshly grated Parmesan cheese

Steps:

For sausage:
Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes). Scrape into large bowl. Repeat with remaining pork and fat. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day.
For sauce:
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage patties and sauté until brown, about 4 minutes per side. Transfer patties to small baking sheet.
Pour off all but 2 tablespoons fat from skillet (or add olive oil to make 2 Add tomatoes with juice and 2 tablespoons basil. Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 minutes. Add sausage patties and any juices to sauce. Cover; simmer over medium heat until cooked through and tender, turning patties occasionally, about 15 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool; cover and chill. Rewarm covered over low heat before continuing.
Spoon polenta into large shallow bowl. Top with sausages and sauce. Sprinkle with cheese and additional chopped basil. Serve, passing more cheese separately.
Available at specialty foods stores and from zingermans.com.

CREAMY SUN DRIED TOMATO POLENTA image

Yield 4 sides

Number Of Ingredients 5

Steps:

Place chicken broth and sun-dried tomatoes in a 2-quart bowl, place in microwave. Microwave high on 8 mins, or until broth is simmering. Whisk in instant polenta, cover top of bowl with waxed paper. Continue to microwave 7 minutes whisking twice or until polenta is thickened and smooth. Whisk in sour cream and grated Parmesan cheese until creamy.