[McFly]

Hi all!
I was wondering if anyone had any tasty, different LF recipes for polenta?
Thanks!
McFly

[TobeyToe]

Sweet Polenta

4 Servings

5 cups water
1 cup corn meal
4 tablespoons granulated sugar
1 pinch freshly grated nutmeg


Bring 5 cups of water to a boil in a 4-quart saucepan. Whisking constantly, add the polenta in a thin stream until all is incorporated. Stir with a wooden spoon until as thick and dense as cream of wheat. Portion polenta into 4 warmed serving bowls and sprinkle each bowl with 1 tablespoon of sugar and a little freshly grated nutmeg.

Amount Per Serving
Calories 177 Calories from Fat 7
Percent Total Calories From:
Fat 4% Protein 7% Carb. 89%

Nutrient Amount per Serving % Daily Value
Total Fat 1 g 1%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 1 mg 0%
Total Carbohydrate 40 g 13%
Dietary Fiber 0 g 1%
Sugars 0 g
Protein 3 g

Vitamin A 3% Vitamin C 0% Calcium 0% Iron 2%

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Polenta with Mushrooms

4 Servings

4 cups water
1/2 teaspoon salt
1 cup corn meal
1 pound mushrooms, sliced
1/2 small onion, minced
4 cloves garlic, minced
1 tablespoon dried basil
1 tablespoon fresh parsley, chopped


In a heavy saucepan over high heat, bring water to a boil with salt and pepper. Slowly pour in cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.
Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.
Preheat oven to broil. Lightly grease a baking sheet.
Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.
Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushrooms.

Amount Per Serving
Calories 173 Calories from Fat 10
Percent Total Calories From:
Fat 6% Protein 13% Carb. 81%

Nutrient Amount per Serving % Daily Value
Total Fat 1 g 2%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 298 mg 12%
Total Carbohydrate 35 g 12%
Dietary Fiber 1 g 6%
Sugars 0 g
Protein 6 g

Vitamin A 6% Vitamin C 12% Calcium 0% Iron 13%

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Polenta Pie with Tomato Salsa Sauce

4 Servings

4 cups water
1 cup cornmeal
1/4 cup Parmesan cheese, grated
2 cups broccoli flowerettes
1 1/2 cups mushrooms, sliced
1 clove garlic, minced
2 cups tomato sauce
3/4 cup salsa


1. To make polenta, in large saucepan over medium-high heat, heat water to a boil. Gradually whisk in cornmeal. Reduce heat to low. Cook 20 minutes, stirring often. Stir in cheese. Cook 5 minutes more or until thickened. Pour into 9-inch round baking pan.
2. Spray a medium skillet with cooking spray and heat over medium heat. Add broccoli, mushrooms and garlic powder and cook until tender-crisp. Add tomato sauce and salsa.
3. Cut polenta into 4 wedges. Arrange in 3-quart shallow baking dish. Pour vegetable mixture over wedges. Bake at 400F for 30 minutes or until hot. If desired, serve with additional cheese.


Amount Per Serving
Calories 234 Calories from Fat 27
Percent Total Calories From:
Fat 11% Protein 16% Carb. 73%

Nutrient Amount per Serving % Daily Value
Total Fat 3 g 5%
Saturated Fat 1 g 7%
Cholesterol 5 mg 2%
Sodium 1033 mg 43%
Total Carbohydrate 43 g 14%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 9 g

Vitamin A 46% Vitamin C 106% Calcium 0% Ir

[TobeyToe]

Broccoli Rabe Polenta Lasagna
serves 4 (with some leftovers)

Polenta:
2 medium size potatoes (any type is fine)
4 cups cold water (to cook polenta)
1 cups polenta meal
1 bunch broccoli rabe
salt, pepper and freshly grated nutmeg

Boil the potatoes in a large quantity of water until done. Remove them from the water and cool slightly. Put the cooked potatoes through a mouli (coarse blade) or ricer.
Heat 4 cups of water and add riced potatoes. Add the broccoli rabe. Cook about 15 minutes.
To the same pot containing riced potatoes and broccoli rabe, slowly start adding the pre-measured polenta meal. Stir it constantly with a whisk to prevent the polenta from clumping. The broccoli rabe will start to break down into very small bits through continuous stirring as the polenta cooks.
Continue to stir with whisk or wooden spoon until the polenta is done (about 25 minutes). It will be done when it starts to pull away easily from the sides of the pan.
When the polenta is done, season it with salt, pepper and freshly grated nutmeg.
Have ready three 9" round pans lightly coated with cooking spray.
Spread the cooked polenta equally and evenly into each of the pans. It should form no more than a " layer in each pan. Let them cool.

Sauce:
2 - 28 oz tin of whole Italian tomatoes
1 large clove garlic
small handful of parsley (chopped)
1/2 handful of fresh basil leaves (chopped)
1/2 tsp of hot dry pepper flakes (or to taste)

Add all of the ingredients to a large saucepan and cook uncovered over a low flame until the sauce is reduced by 2/3's. This will take about 1 hour.

Between the polenta layers:
10 large brown mushrooms: sliced and sautéed with cooking spray and tsp of lemon juice (too keep the mushrooms from turning gray-brown.

Assembly :
Spray the bottom and sides of a 9" round, 4 " deep soufflé dish or other suitable deep container which is the same shape and size as polenta layers you made with cooking spray.
Place one layer of the cooled polenta as the bottom layer, cover it with a generous layer of tomato sauce, add a layer of the sliced mushrooms and top with a few thin slices of asiago cheese (optional). Place the second polenta layer on top of the cheese and continue layering as before. Add the third layer of polenta and cover it with the remaining tomato sauce. Sprinkle a few thin slices of cheese on top. Lay a sheet of foil loosely over the top and bake in a 350 deg oven for 40 minutes.

Serving:
Remove from oven and let sit 10 minutes before serving.
Cut into cake-like wedges. If you have any extra sauce, pass it separately in a bowl.

[TobeyToe]

Polenta Triangles

8 appetizer servings

1/2 cup yellow corn grits
1-1/2 cups vegetable broth, divided
2 cloves garlic, minced
1/2 cup (2 ounces) crumbled feta cheese
1 red bell pepper, roasted, peeled and finely chopped
Non-stick cooking spray


Combine grits and 1/2 cup broth; mix well and set aside. Pour remaining 1 cup broth into heavy, large saucepan; bring to a boil. Add garlic and moistened grits; mix well and return to a boil. Reduce heat to low; cover and cook 20 minutes. Remove from heat; add feta cheese. Stir until cheese is completely melted. Add red pepper; mix well.
Spray 8-inch square pan with cooking spray. Spoon grits mixture into prepared pan. Press grits evenly into pan with wet fingertips. Refrigerate until cold.
Preheat broiler. Turn polenta out onto cutting board and cut into 2-inch squares. Cut each square diagonally into 2 triangles. Spray baking sheet with cooking spray. Place polenta triangles on prepared baking sheet and spray tops lightly with cooking spray. Place under broiler until lightly browned and crisp. Serve warm or at room temperature. Garnish with fresh oregano and chives if desired.

Nutritional Information Per Serving: (6 triangles)
Calories: 62; Fat: 2 grams; Carbohydrates: 9 grams;
Sodium: 142 mg; Protein: 3 grams

[McFly]

thanks for the great recipes! i'll be sure to try one this weekend!
Big Smiles!
McFly