Best Double Corn Polenta With Prosciutto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DOUBLE CORN POLENTA



Double Corn Polenta image

This comes from a cookbook I have called "Easy Suppers". This has a spoonbread texture when it is baked. It is so flavorful and delicious.

Provided by JillAZ

Categories     Mexican

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup butter, melted
2 eggs
1 cup cheddar cheese, grated
10 ounces frozen corn, thawed and drained
1/2 cup cornmeal
1 cup sour cream
1 tablespoon sugar
1 teaspoon salt
4 ounces chopped green chilies, drained
1/4 cup parmesan cheese, grated
salsa, for serving
sour cream, for serving

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 7-1/2" by 11-3/4" pan or 2 quart casserole with cooking spray.
  • Break the eggs into a medium bowl and beat lightly.
  • Add the remaining ingredients except parmesan and mix well.
  • Pour into prepared pan and place in oven.
  • Bake until firm, about 40 minutes.
  • sprinkle with parmesan cheese and bake for 5 more minutes or until cheese melts.
  • Serve with salsa and sour cream.

Nutrition Facts : Calories 362.4, Fat 25.6, SaturatedFat 15.2, Cholesterol 131.1, Sodium 672.7, Carbohydrate 23.8, Fiber 2.2, Sugar 3.5, Protein 12.3

CORN POLENTA



Corn Polenta image

This is a great hard polenta recipe. In fact, with a few modifications, I used this for my final cooking practical in culinary school. Allow this to set and use for croutons, grill, sauté, or whatever.

Provided by Desree42

Categories     Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 shallot, minced
2 garlic cloves, minced
4 ears corn (off the cobb)
4 cups water
1 cup polenta
1 cup parmesan cheese, finely grated
salt and pepper, to taste

Steps:

  • In a sauce pan sweat the shallot and garlic with a little bit of olive oil until cooked (translucent).
  • Add the water and quickly bring to a boil.
  • Gradually whisk in the polenta a little at a time until all the polenta is in the water (to prevent lumps).
  • Turn the heat down to medium-low flame and cook the polenta until done (about 40 minutes or when the polenta 'pulls' away from the sides of the pan).
  • Stir frequently so the polenta doesn't crust on the bottom of the pan--this makes cleanup MUCH easier.
  • In another pan sweat the corn until fully cooked, no colour, then remove from heat.
  • When the polenta is done fold in the corn and grated cheese.
  • Season with salt and pepper to taste.
  • Layout on a pan or into a mold and refrigerate until firm (20 minutes).
  • To serve: Sauté, grill, toss with flour and fry for croutons, etc-- the options are endless!
  • As an extra option, use 5 cups of water instead of 4 for a soft polenta. Serve warm out of the pan and elevate it by adding some marscapone cheese, whipped cream, or roasted mushrooms.

POLENTA SQUARES WITH PROSCIUTTO



Polenta Squares with Prosciutto image

Polenta squares with prosciutto and Taleggio cheese can be made in advance and broiled just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 48

Number Of Ingredients 8

Coarse salt
2 cups yellow cornmeal
2 teaspoons extra-virgin olive oil, plus more for pan
6 slices prosciutto, cut into 1/4-inch pieces
1 garlic clove, finely chopped
Freshly ground pepper
6 ounces Taleggio cheese, cut into 1/2-inch cubes (48 pieces)
Fresh marjoram sprigs, for garnish

Steps:

  • Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add cornmeal a little at a time. Reduce heat to medium-low; cook, stirring frequently with a wooden spoon, until polenta pulls away from sides of pan and is very thick, about 25 minutes.
  • Heat oil in a medium skillet over medium-low heat until hot but not smoking. Add prosciutto and garlic. Cook, stirring, until prosciutto is slightly crisp, about 5 minutes; stir into polenta. Season with salt and pepper, if desired.
  • Pour polenta mixture into a 9-by-13-inch baking pan; smooth with a dampened spatula. Let cool at least 1 hour.
  • If not serving polenta immediately, cover with plastic wrap, and refrigerate until ready to use (or overnight).
  • Trim 1/4 inch from all sides of polenta. Cut polenta into 48 squares. Preheat broiler with rack 5 inches from heat. Lightly brush a metal baking pan with oil; heat under broiler 30 seconds. In batches, broil squares in pan, 2 minutes. Place cheese on each square; season with pepper. Broil until cheese is melted, about 1 1/2 minutes. Garnish with herb sprigs.

POLENTA SQUARES WITH PROSCIUTTO



Polenta Squares with Prosciutto image

Yield makes 48

Number Of Ingredients 8

Coarse salt
2 cups yellow cornmeal
2 teaspoons extra-virgin olive oil, plus more for the pan
6 slices prosciutto, cut into 1/4-inch pieces
1 garlic clove, finely chopped
Freshly ground pepper
6 ounces Taleggio cheese, cut into 1/2-inch cubes (48 pieces)
Fresh marjoram sprigs, for garnish

Steps:

  • Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add the cornmeal, a little at a time. Reduce the heat to medium-low; cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and is very thick, about 25 minutes.
  • Heat the oil in a medium skillet over medium-low heat until hot but not smoking. Add the prosciutto and garlic. Cook, stirring, until the prosciutto is slightly crisp, about 5 minutes; stir into the polenta. Season with salt and pepper, if desired.
  • Pour the polenta mixture into a 9 × 13-inch baking pan; smooth with a dampened spatula. Let cool at least 1 hour.
  • If not serving the polenta immediately, cover it with plastic wrap, and refrigerate until ready to use (or overnight).
  • Trim 1/4 inch from all sides of the polenta. Cut into 48 squares. Preheat the broiler with the rack 5 inches from the heat. Lightly brush a metal baking pan with oil; heat under the broiler 30 seconds. In batches, broil the squares in the pan, 2 minutes. Place a cheese cube on each square; season with pepper. Broil until the cheese is melted, about 1 1/2 minutes. Garnish with marjoram sprigs.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #side-dishes     #european     #italian     #pasta-rice-and-grains

Related Topics