Best Homemade Polenta Recipes

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POLENTA WITH HOMEMADE TOMATO-SEAFOOD SAUCE



Polenta with Homemade Tomato-Seafood Sauce image

Add some fresh spinach, garlic, and Italian cheeses to your polenta to give it that extra amazing flavor. The homemade tomato seafood sauce in this recipe is the secret to impressing your guests! This recipe is easy to alter to your preferred taste by adding more or less spices as you please.

Provided by Natalie Ercolini

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h45m

Yield 6

Number Of Ingredients 28

2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 celery stalk, minced
2 tablespoons olive oil
1 tablespoon dried Italian seasoning
2 tablespoons minced fresh parsley
1 ½ cubes fish-flavored bouillon cubes
1 cup dry red wine
3 cups canned diced tomatoes
1 tablespoon white sugar
1 pinch cayenne pepper
1 pinch paprika
1 pound mixed frozen seafood
4 squid, cleaned and cut into rings and tentacles
salt and pepper to taste
3 cups water
1 cup coarse polenta (not instant)
½ cup baby spinach leaves
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
garlic salt to taste
2 tablespoons olive oil
1 small red onion, diced
2 zucchini, cut in half lengthwise then into 1/4-inch slices
10 cremini mushrooms, sliced
1 tablespoon balsamic vinegar
sea salt and pepper to taste

Steps:

  • Melt butter in a large saucepan over medium-high heat. Stir in onion and garlic; cook until the onion has softened and the garlic has begun to turn brown, about 5 minutes. Stir in the celery and cook for 5 minutes. Add olive oil, Italian seasoning, parsley, bouillon cubes, and red wine; simmer for 5 minutes, stirring to break up the bouillon cubes. Stir in canned tomatoes, sugar, cayenne, and paprika. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  • Take the tomato sauce off of the heat and puree with a stick blender until smooth. Stir in the mixed seafood, and return to a boil over medium-high heat. Stir in squid, reduce heat to medium-low, and gently simmer for 30 minutes; season to taste with salt and pepper.
  • While the tomato-seafood sauce is simmering, prepare the polenta by bringing water to a boil in a saucepan over medium heat. Reduce heat to medium, and slowly whisk in polenta with a wire whisk. Allow to simmer 5 minutes, whisking constantly. Stir in spinach, Parmesan cheese, and mozzarella cheese. Reduce heat to medium-low, and allow to slowly simmer 15 minutes, stirring frequently to keep from burning. Once the polenta has softened and turned creamy, remove from heat, season to taste with garlic salt, and keep warm.
  • To prepare the vegetable mix, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir in red onion and cook for 2 minutes. Add zucchini and cook for an additional 2 minutes, or until zucchini begins to brown. Stir in mushrooms, and continue cooking until soft. Season with balsamic vinegar and salt and pepper to taste.
  • To serve, scoop a pile of polenta into the center of each plate; ladle the seafood sauce around, then top with vegetable mixture.

Nutrition Facts : Calories 458.2 calories, Carbohydrate 39 g, Cholesterol 256.8 mg, Fat 18.5 g, Fiber 5.4 g, Protein 25.9 g, SaturatedFat 5.8 g, Sodium 736.9 mg, Sugar 9.8 g

HOMEMADE POLENTA



Homemade Polenta image

Make and share this Homemade Polenta recipe from Food.com.

Provided by Shirl J 831

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 3

9 cups cold water
2 tablespoons salt
2 cups cornmeal

Steps:

  • Bring the water to a boil in a medium pan. Add salt reduce heat to medium low. As soon as the water begins to simmer, start pouring in the cornmeal in a thin stream, very slowly while stirring constantly with a wooden spoon to prevent lumps. Once all the cornmeal has been added, keep the water at a simmer, and stir frequently. should take between 25-30 minutes to fully cook Once it is cooked, it should pull away from the sides of the pot easily.
  • Variations:.
  • Soft Polenta: Use polenta directly out of the pot, topped with sauce or vegetables as desired. scoop a good portion on a plate, let it sit for a minute or two. Next top the polenta with a scoop of your favorite sauce. add grated Parmesan cheese to the polenta and sauce.
  • Firm Polenta: After it is completely cooked, place on wooden board or a greased baking sheet 2 inches thick and allow to set. Cut into squares.
  • Baked Polenta: Cut firm polenta into slices, place in a buttered baking dish. Add favorite topping, bake at 375°F till golden.
  • Grilled Polenta: Cut firm polenta into squares, brush with oil and grill lightly on both sides.
  • Fried Polenta: Cut the firm polenta into slices and fry in a few inches of hot oil till golden brown and crispy.

Nutrition Facts : Calories 220.8, Fat 2.2, SaturatedFat 0.3, Sodium 3520.2, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5

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