Best Microwave Polenta For Two Recipes
EASY MICROWAVE POLENTA
My mom used to make this for us kids when we were little. We ate it with fried eggs instead of toast or bread. Sometimes we had it with syrup on it like pancakes. I still make and love this. I had this with eggs this morning. Really brings back childhood memories for me. May keep in refrigerator several days. Use an old metal ice cube tray (minus divider) or pan equal to that size, or use a couple of canned vegetable cans, emptied and washed and sprayed with butter spray.
Provided by Darlene Summers
Categories Breads
Time 17m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Combine water, cornmeal and salt in a LARGE glass bowl, stirring with a wire whip till well blended.
- Put in microwave and cover with a sheet of wax paper.
- Microwave on High for 6 minutes.
- Stir well again. (Mixture will be starting to thicken). Microwave on High for another 5 minutes.
- Mixture should be very thick now.
- Stir and put into sprayed container you have chosen.
- Refrigerate till cold.
- Remove from container, slice about 1/4 inch thick, and fry in butter flavored cooking spray till lightly browned. Turn and brown on other side.
- Eat with fried eggs, with syrup on it like pancakes, or Italian style.
Nutrition Facts : Calories 36.8, Fat 0.4, SaturatedFat 0.1, Sodium 198.7, Carbohydrate 7.8, Fiber 0.7, Sugar 0.1, Protein 0.8
MICROWAVE POLENTA FOR TWO
This recipe is so fast and easy you can serve polenta as a side dish any time. When it is done cooking, you can swirl in one or more additional flavor builders such as a tablespoon of butter, a tablespoon or two of parmesan cheese, chopped chives, fresh-ground pepper, or a tablespoon or two of half-and-half. This makes two generous servings with no leftovers.
Provided by Heirloom Tomato
Categories Low Protein
Time 13m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place polenta, water and salt in a 2-quart bowl.
- Microwave on high for eight minutes, then stir.
- If the polenta is not thick enough, return to microwave for two more minutes.
- Add flavoring ingredients to suit you and your meal, such as butter, grated parmesan, pepper, fresh chives, and a little cream.
Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 308.5, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
POLENTA
For those who have sworn off mashed potatoes because of the carbohydrates and fats, and for those who cannot eat wheat and so have said good-bye to pasta, polenta may be just the thing. Polenta is a delicious gruel, an elegant mush made by cooking cornmeal (or occasionally semolina or buckwheat) in salted water. From humble origins, polenta now appears on the fanciest restaurant menus, usually served as an accompaniment to meat and fish. But it can be a main event. It can be served hot and runny from the pot, or else sliced, grilled, pan-seared or gratinéed. And polenta can be topped with any number of sauces or vegetable ragouts.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, and stir in the butter. Use a fork or a spatula to stir the polenta well, and return to the oven for 10 minutes. Remove from the oven, and stir again. Carefully taste a little bit of the polenta; if the grains are not completely soft, return to the oven for 10 minutes. Serve right away for soft polenta, or let sit five minutes for a stiffer polenta. Spoon onto a plate. Make a depression in the middle, and serve with the topping of your choice or plain, as a side dish. Alternatively, for grilling or use in another recipe, allow to chill and stiffen in the baking dish, or scrape into a lightly oiled or buttered bread pan and chill.
- Combine the polenta, salt and water in a 2 1/2- to 3-quart microwave-safe bowl, and stir together. Cover the bowl with a plate, and place in the microwave. Microwave on high for eight minutes. Remove from the microwave carefully, wearing oven mitts, as the bowl will be quite hot. Carefully remove the plate from the top, and allow the steam to escape. Stir in the butter, and mix well with a fork. Cover the bowl again with the plate and return to the microwave. Microwave on high for three minutes. Again, remove from the microwave carefully, wearing oven mitts. Carefully remove the plate from the top, and allow the steam to escape. Stir the polenta, and return to the microwave for three more minutes. Carefully remove from the microwave. Stir and serve, or pour into a lightly buttered bread pan and allow to cool, then slice and grill or sear in a lightly oiled pan.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 0 grams
MICROWAVE POLENTA
Provided by Lydia Ravello
Categories Microwave Cheese Side Quick & Easy Cornmeal Bon Appétit North Carolina Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 6
Steps:
- Whisk together broth and cornmeal in large bowl. Cook in microwave on High until thickened, about 15 minutes, whisking every 5 minutes to combine. Stir in bacon, Romano, butter and pepper and serve.
MICROWAVE POLENTA
from "microwave gourmet" another fast easy side dish. ultimate comfort food. great with wild mushroom ragout
Provided by chia2160
Categories Grains
Time 17m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- in 2 quart souffle dish combine water, salt,and cornmeal, cook on hi for 6 minutes stir, cover with paper towel and cook on hi for 6 minutes.
- stir in butter, pepper, cheese.
Nutrition Facts : Calories 94.5, Fat 5.9, SaturatedFat 3.6, Cholesterol 14.6, Sodium 685.8, Carbohydrate 8.9, Fiber 0.8, Sugar 0.1, Protein 1.9
MICROWAVE POLENTA
This is an easier way to make Polenta Microwave Polenta Use microwave.With 700 or more power. microwave safe container, (round is better) Ratio.
Provided by Sergio Dorothy G P
Categories Low Protein
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- You may have to adjust ratio, depending on altitude and or type of flour.
- I use a Pyrex round unit with lid, large enough to hold (7) seven cups water and (2) two cups cornmeal flour, Mix flour with water and salt , and microwave at f ull power for 22 to 26 minutes, (depending on power and quantity) stopping to stir every five to six minutes.
- Suggestions.
- You can substitute some broth or milk, not too much milk or it may boil over.
- Makes 2-3 servings (2 with some leftovers).
Nutrition Facts : Calories 220.8, Fat 2.2, SaturatedFat 0.3, Sodium 615.2, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5
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