Best Pimiento Cornmeal Croquettes Recipes
BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
POTATO CROQUETTES
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
- Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.
FRIED MACARONI-AND-CHEESE BITES
Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting. Then follow a two-step breading process, using panko instead of regular breadcrumbs for a crust that's crisp yet light. Don't be put off by the yield; the squares fry quickly, in three or four batches, and you can reheat replenishments over the course of the evening -- whenever the platter is wiped clean (which will be often).This recipe originally appeared in "Martha Stewart's Appetizers" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 10 dozen
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
- In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
- Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
- Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
- Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
- Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.
PIMIENTO-CORNMEAL CROQUETTES
Tender cooked cornmeal is amped up with rich store-bought pimiento cheese, then breaded and fried until crisp, golden, and irresistible. Each square is served with a dollop of scallion mayonnaise and a sprig of microgreens.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 4h15m
Yield Makes 36
Number Of Ingredients 12
Steps:
- Scallion Mayonnaise: Stir together mayonnaise and scallions. Season with salt and pepper. Refrigerate in an airtight container up to 3 days. (Makes 1/2 cup.)
- Croquettes: In a heavy pot, bring 4 cups water to a boil; add 1 teaspoon salt. Slowly stir in cornmeal in a thin stream, whisking constantly. Reduce heat to low and cook, stirring occasionally, until cornmeal is tender and has thickened, 25 to 30 minutes. Remove from heat; stir in cheese spread and chopped cilantro. Season with salt and pepper. Pour mixture into an 8-by-8-inch straight-sided baking dish. Let cool completely, then refrigerate, covered, until firm, at least 2 hours and up to 2 days.
- Turn cornmeal mixture out onto a cutting board. Slice into thirty-six 1 1/4-inch squares. Place flour, eggs, and panko in separate shallow dishes. A few at a time, coat squares in flour, shaking off excess; then dip in egg, letting excess drip off. Dredge all sides in breadcrumbs, patting to adhere.
- In a large cast-iron skillet, heat 1/2 inch of oil over medium-high until a few panko crumbs dropped in sizzle immediately. Working in batches, add squares to skillet and cook, turning occasionally, until all sides are golden and crisp, 4 to 5 minutes. (If browning too quickly, reduce heat.) Transfer squares to paper towels; season with salt. Serve with a dollop of scallion mayonnaise and garnished with greens; or let cool completely and freeze in a single layer on a parchment-lined baking sheet, covered tightly with plastic wrap, up to 2 weeks.
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