polenta

The secret to great polenta is to use the right ratio of liquid to cornmeal.

Smooth and Creamy Polenta Recipe

(5 ounces; 140 grams) medium or coarse cornmeal/polenta (see note)

Kosher salt

(1 ounce; 30 grams) unsalted butter or extra-virgin olive oil

If Using the Presoaking Method: Combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat. Continue with step 3.

If Using the Standard Method: Add water, milk, or stock to a large saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling).

Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for presoaked cornmeal and 50 minutes for dry cornmeal. Season with salt.

Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain.

Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.

Creamy goat cheese polenta topped with a fried egg and roasted vegetables. This is a delicious, brunch-worthy recipe that you can serve for dinner, too! Recipe yields 4 servings (you might have some leftover roasted vegetables).

Goat Cheese Polenta with Roasted Vegetables

vegetables peppers

olive oil

salt

black pepper

red bell pepper, chopped

fine-grain sea salt,

corn polenta (also called grits)*

butter

goat cheese, crumbled (about 1/2 cup crumbled)

eggs, cooked as desired**

green onion,

salsa

To roast the vegetables: Preheat the oven to 400°F. On a large, rimmed baking sheet, combine the vegetables with 2 tablespoons olive oil and a sprinkle of salt and pepper. Toss until they are lightly coated in oil, then arrange the vegetables in a single layer across the pan. Bake for 25 to 40 minutes (timing will depend on your choice of vegetables), tossing halfway, until the vegetables are tender and deeply golden on the edges.

To cook the polenta: In a medium saucepan, warm 2 teaspoons olive oil over medium heat until shimmering. Add the chopped bell pepper and 1/2 teaspoon salt. Cook, stirring occasionally, until the pepper is tender, about 5 minutes.

Add the amount of water specified on your package of polenta, crank up the heat and bring the mixture to a boil. Pour in the polenta, whisk to combine, and reduce heat to medium-low. Cook until thickened, which can take as little as 5 minutes depending on your polenta, whisking often to remove any clumps. Remove the pot from the heat, and stir in the butter, salsa verde and freshly ground black pepper, to taste. Add additional salt, if necessary. Gently fold in the crumbled goat cheese, just until combined. Cover and set aside.

Cook your eggs as desired. Divide the grits and eggs into 4 bowls. Divide the vegetables into the bowls and finish them with a light sprinkle of green onion. Serve with additional salsa verde and/or hot sauce on the side.

leftover polenta is GREAT formed into small patties &amp; fried in a little bacon grease! dip in gravy or top with hot homemade applesauce, or make them tot-size &amp; throw em on a salad like croutons!

This looks amazing!  I can't wait to try it.  Also Alton Brown has a recipe for grits that calls for milk and always turns out great.  I wonder if that would work here too.

I made this for dinner last night and it was delicious!  Even without the egg on top it was very satisfying.  My husband's second helping was bigger than the first.  Thank you for another great recipe.  I'm a big fan.

Made a variation with what was on hand. Used cheddar, scallions &amp; organic spicy salsa,in place of goat cheese, red pepper and salsa verde. I omitted the grilled veggies. Even so, the polenta was delicious and the egg on top definitely added to the flavor. The color from the red salsa and scallions looked great. Will definitely make again. Can't wait to try it with the veggies, red pepper and goat cheese.

I freaking LOVE this kind of recipe! I was looking at a bare fridge and pantry and this recipe resulted in a crazy delicious meal! I didn't have eggs, but I had brussel sprouts, sweet potatoes, kale, goat cheese and one of those tubes of polenta I had no clue what to do with (I haven't cooked with it before, so I didn't really get what I was buying). I roasted a sweet potato and some brussel sprouts and sauteed some kale on the stovetop. The contrast in textures and flavors was sooo good! I'm not great at meal planning so I love customizable meals like this :).

I made this last week for dinner and hands down it is probably one of the best meals I've ever made/eaten! I loved all the flavors. The veggies I roasted were bell peppers, carrots, asparagus, brussels sprouts and red onion. My husband was a huge fan too. I'm definitely adding this to my rotation.

This was fantastic! Absolutely loved the flavours, I made the sweet potato and cheddar version and will definitely be making this again. Thank you Kate for providing us with such wholesome and flavourful recipes time and time again!

Loved this.  The goat cheese/red pepper polenta was delicious! My husband ate some of the leftovers of it the next day for breakfast with a poached egg. We made it with roasted Brussels sprouts, butternut squash and red onion, and it was a great and filling meal.

This was wonderful!!  I ended up using 4 ounces of goat cheese because I love it and that was how much I purchased.  Turned out great.

I am absolutely in LOVE with your recipes! I made this last night (with yellow grits instead of polenta). It is difficult to find dry polenta in the South in regular grocery stores. But WOW! I think I will ALWAYS put goat cheese and salsa verde in my grits from now on! We used roasted butternut squash and brussels sprouts and some sautéed spinach. It was DEVINE! I ate the leftover grits for breakfast. YUMMY!

This was delicious! I made it with the intention of taking it to work for lunch this week, so I omitted the egg. Used Brussels sprouts, cremini mushrooms, and carrots as my veggies. I cooked the polenta in vegetable broth for extra flavor and used a red salsa instead of green (and doubled the amount). It was pretty filling for lunch and will last me 3 additional meals. Thanks for a great, inexpensive recipe!

Kate-we just finished dinner and my husband,  who is not an avid vegetarian but agreeable to the idea loved this meal. I have been a vegetarian and using your recipes for several years, have your cookbook and love your recipes. No matter what other veggie options I try I always end up with Love Real Food!  I feel badly that I’ve never taken the time to do a review before. Promise to do better in the future!  So thankful for you!  Kathy

If you're looking for a breakfast or brunch meal to change it up AND get some good nutrition while you're at it- look no further! 
JUST MAKE THIS DISH IT'S AMAZING. It is a brunch staple in our house and it really doesn't get old. I would have never thought of these flavor combinations myself.

I’m sorry it took two years to find this!
Pantry basics with creamy spicy goodness. 
Definitely putting this in regular rotation 

Julie

So delicious! I used sweet potatoes, broccoli and a yellow bell pepper and it was terrific. I love versatile recipes like this! Thank you :)

I don't know why I was always scared to make polenta, but it was super easy. This would be a really good weeknight cook. 

I love how I don't have to measure any spices, just liberal amounts of salt and pepper. I also added some garlic cloves and that was really nice.

Great recipe!

The polenta is spread onto a large board with a mound of stew in the middle. People sit around the table, armed with forks, and tuck in – it’s a really sociable meal. 

Slow-cooked family stew with polenta

100 milliliters/3½fl oz olive oil

celery stalks, very finely diced

onion,

carrots, very finely diced

garlic cloves, finely chopped

meat

200 milliliters/7fl oz red wine

tbsp juniper berries

black peppercorns

sage leaves

tbsp rosemary needles

bay leaves

tsp nutmeg

tomato purée

salt and black pepper

tsp salt

quick-cook polenta

250 grams/9 ounces fontina cheese (or taleggio), freshly grated

grams/3½oz parmesan, freshly grated

unsalted butter

Today I would like to share with you my Osso Buco with Polenta recipe. This recipe is great for the meat lovers out there, and it’s perfect with either a side of risotto, or the way I like to serve it, with a side of homemade polenta. Osso Buco means “bone with a hole” and it refers to the marrow at the center of the cut.&nbsp;

Osso Buco with Polenta Recipe

oz tomato sauce

Plum tomatoes (skin removed, some seeds removed and chopped)

Cloves of Garlic (chopped)

Cloves of Garlic (whole)

onion

White wine (optional) (Pinot Grigio,

Olive oil (for frying)

All purpose flour (seasoned

Corn flour

Water

We will first start by preparing our sauce for the recipe. In a large pot, add about an ounce or two of olive oil, and put the heat on medium-high. Once the oil is warm, add in the chopped onions and garlic, and stir around with a wooden spoon. After about 2 minutes, you will add in the chopped plum tomatoes, give it a quick stir, then add in the jar of tomato sauce. At this point, you can lower the heat so that it has a slow boil. Now let’s move onto the Osso Buco.

Preheat oven to 400°F.

Coat each side of the Osso Buco in the seasoned flour. I like to put the flour in a big dish, then pat each side of the Osso Buco onto the flour. Next, in a big frying pan, add 2 ounces of olive oil and the 2 whole cloves of garlic on medium-high heat. Let the garlic fry for about 30 seconds. Then place the Osso Buco in the pan. You will cook each side of the meat for about 4 minutes. After you cook the second side, you can pour in the white wine. Cook in the wine for about a minute, then flip the Osso Buco to the other side, and cook for another minute. The alcohol in the wine will evaporate, meanwhile enhancing the flavor of the meat. Turn off the heat and set the meat aside.

Now in a big baking pan, coat the bottom with a few ladles of sauce. Next, place the Osso Buco over the sauce, and also add in the leftover olive oil and meat juices from the pan over the meat; you can remove the garlic if you’d like. I like to also cover the meat with a few more ladles of sauce before going into the oven. Place into the oven, and cook for an hour.&nbsp;

Preparing the Sauce and Osso Buco

Bring four cups of water to a boil. Add in a teaspoon of salt, and about a tablespoon of olive oil. Next slowly add in the corn flour into the boil water while stirring with a whisker. Make sure to take your time doing this, or else the corn flour will clump. I’d recommend to add the one cup of corn flour over a period of 2-3 minutes, while constantly stirring with the whisker. After all the corn flour is added, set the heat to medium-low, so that it can cook slowly making sure it does not burn. Every minute or so, mix the corn flour with a wooden spoon. This will cook for about 20 minutes.

After an hour, the Osso Buco is complete and it is ready to be enjoyed with your side of polenta. I like to serve this with a little extra sauce covering the Osso Buco, as well as over the polenta. Salute! Cin cin!

Polenta Recipe

Polenta balls with feta cheese and sausages, they are soft on the inside, and crispy on the outside. Baked in the oven and served with sour cream, Greek yogurt or tomato sauce.

Polenta and Cheese Balls

250 g/ 8.8 oz/ 1 2/3 cup coarse or medium cornmeal (See note 1)

liter/ 33.8 fl.oz/ 4 ¼ cups water

300 g/ 10.5 oz fresh sausages of your liking

150 g/ 5.3 oz feta cheese (See note 2)

dill

fine sea salt,

grated cheese (Gouda

Pour the water into a large pot. Heat...

Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time.

A word of caution - be careful when...

A word of caution  - be careful when the polenta starts to bubble, if the bubbles are too large you might get burned – so turn the heat down if that happens. When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps. Turn the heat down, place a lid on top but leave a crack open.

Stir every 4-5 minutes or so but there...

Stir every 4-5 minutes or so but there is definitely no need to stir all the time. Read the cooking instructions on the polenta packet just to know for sure how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes.

Preheat the oven to 220 degrees Celsius/ 430...

Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit. Remove the casings from the sausages. Mix the polenta with the finely chopped or crumbled sausages and the crumbled feta cheese. Add the lightly beaten egg, dill, salt to taste, and pepper.

Make about 30 balls about the size of...

Make about 30 balls about the size of a golf ball. Wet your hands after every 3 or 4 balls. Place the balls into a buttered casserole dish and sprinkle each ball with a little bit of the grated cheese. Place a tiny amount of butter on each ball.

Bake for about 20 minutes in the hot...

Bake for about 20 minutes in the hot oven or until golden. Serve immediately with crème fraiche/ sour cream/ Greek yogurt/ tomato sauce and a green salad.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

<p>Beef heart sliced thinly and grilled perfectly.</p>


Grilled Beef Heart

beef heart (about 2 pounds)

Salt and pepper

Olive oil

Polenta or other starch

garlic,

lemon

Cup fresh parsley, minced

Teaspoon salt

Soft, creamy polenta is the perfect side dish - it looks elegant, tastes terrific and is ready in just a few minutes.

Creamy polenta

milliliters (3 cups) cold water

(1 cup) coarse polenta (cornmeal)

milliliters (1/2 cup) thin cream

(1/4 cup) finely grated parmesan

Salt

white pepper

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5756769710001&=domain=taste

5348771529001-5756769710001

Easy polenta for dinner recipe for a rich and savory portobello mushroom ragu spooned over creamy cheese polenta — a flavor bomb vegetarian main dish!

Easy Mushroom Ragu with Parmesan Polenta

shallots (halved lengthwise and thinly sliced)

mushrooms

garlic (thinly sliced)

rosemary

red chili flakes

tomato paste

balsamic vinegar

vegetable stock

Parmesan cheese

Parmesan Polenta (Recipe Follows)

Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.

Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.

Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed.

Serve the ragu over Parmesan Polenta with grated Parmesan.

This is great served alongside a couple of other small plates for people to dip into. 

Baked polenta chips with pesto dip

g Parmesan cheese

oregano

pine nuts

garlic

basil

extra virgin olive oil

white wine vinegar

This Italian blockbuster Sunday roast is a real celebration of a dish – five birds and one sausage wheel, all piled on to deliciously cheesy polenta. It’s certainly epic, but if you’re after a super-special showstopper, it’s guaranteed to please.

Arrosto misto

½ a bunch of fresh thyme (15 grams)

x 1.8 kg whole free-range chicken

x 2 kg duck

cinnamon

½ a bunch of fresh sage (15 grams)

fennel

red onions

sturdy rosemary

pigeons

partridges

quails

sausages

plain flour

150 ml Chianti or other red wine

x plum tomatoes

chicken stock

½ a bunch of fresh flat-leaf parsley (15 grams)

250 g coarse polenta

Sticky, roasted veggies on creamy polenta, served with wild mushroom sauce and horseradish crème fraîche – this is pure indulgence

Veggie arrosto misto

celery leaves

truffle

mostarda di Cremona to serve (optional, see tip)

5–6 beetroots

thyme

splash of balsamic vinegar

acorn squash (see tip)

level teaspoon coriander seeds

red chilli

cinnamon stick

carrots

parsnips

clementines

celeriac

fennel seeds

baby turnips

nutmeg

horseradish

250 ml half-fat crème fraîche

300 ml single cream

375 g quick-cook polenta

g Stilton or Taleggio cheese

Polenta ist ebenso nahrhaft wie lecker und man kann tausend tolle Gerichte aus dem Maisgrieß zaubern. Wir zeigen dir, was die gelbe Masse so alles kann. 

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