Oops! I made a mistake! There are currently polenta recipes in two locations. Please also see Core Polenta Recipes.
Personal Polenta Pizza
3 cups water
3/4 cup yellow cornmeal
1 teaspoon salt (optional)
generous grating of black pepper
1/2 teaspoon each basil and oregano
1 teaspoon extra virgin olive oil (optional)
about 1/2 cup pizza sauce (3 tbsp. paste, 2 tbsp water, garlic, oregano, basil to taste)
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 small red onion, sliced
about 8 mushrooms, sliced
sliced black olives (optional)
2-3 cloves garlic
Preheat the oven to 425. Spray two 8- or 9-inch round cake pans and line the bottoms with circles of parchment paper.
Put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure. Cook at full power for 4 minutes. Stir well and cook again at high power for 2 more minutes. Stir again and cook at high power for another 2 minutes. Remove from the microwave, stir in the optional oil, and beat with a spoon until completely smooth.
Spread the polenta evenly in the bottom of the two pans. Place the pans in the oven and bake for 12 minutes.
While the crust is cooking, prepare your toppings and sauce. I used a simple tomato paste-based sauce (3 tbsp. paste, 2 tbsp water, garlic, oregano, basil to taste) because I wanted something thick and not watery. Sauté the vegetables lightly in a non-stick pan until onion begins to soften.
After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side. They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment. Spread each crust with pizza sauce Sprinkle with chopped garlic.
Return to the oven for about 10 minutes, until toppings look done. Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off. Cut into 4ths and serve.
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Polenta Sticks with Salsa
2 cups water
1/2 tsp table salt
1/2 tsp minced garlic
1/2 cup uncooked yellow cornmeal
1 TBS Molly McButter Natural Cheese Flavor Sprinkles, or similar product
1 TBS canola oil
1/2 cup salsa
2 TBS cilantro, fresh, chopped
Bring water, salt and garlic to a boil in a medium saucepan. Reduce heat to medium-low. Gradually sprinkle in cornmeal, whisking constantly; whisk until mixture is blended and smooth.
Cover saucepan, reduce heat to low and simmer, stirring occasionally until polenta is thick but still pourable, about 6 to 8 minutes. Remove from heat and stir in cheese-flavored sprinkles.
Rinse an 8-inch square baking pan with cold water; do not dry pan. Pour polenta into pan; spread into a smooth layer with a rubber spatula. Refrigerate 30 minutes, or until firm. (Note: You can store polenta in refrigerator for up to 3 days if not ready to use yet.)
Make 8 horizontal cuts in polenta in one direction and then 3 vertical cuts to yield 24 sticks.
Coat a large nonstick skillet with cooking spay. Add 1 1/2 teaspoons of oil to skillet and heat over medium-high heat. Add half of polenta sticks in a single layer. Cook over medium-high heat, without turning, until bottoms are slightly crispy, about 2 minutes. Turn and cook on other side until bottoms are slightly crispy, about 2 minutes more. Cook 1 or 2 additional minutes, turning once or twice until golden and crisp. Remove to plate and repeat with remaining oil and polenta.
Mix salsa and cilantro together in a small bowl. Spoon over polenta sticks
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Polenta Chips
2 cups water
1/2 cup cornmeal microwave 2 minutes, whisk, microwave 3 more minutes. Pour onto sprayed cookie sheet, sprinkle with salt and bake 30 minutes @375. Then leave in the oven for 90 minutes. Break into chips.
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Mexicali Squares
Topping:
2 Tbsp olive oil
1 clove garlic, minced
1 cup chopped onions
1 cup chopped green pepper
1-1/3 cups cooked kidney beans
1 (8-ounce) can salt-free (or regular) tomato sauce*
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
Crust:
1 cup yellow cornmeal
1 tsp baking powder
2 egg whites
1/2 cup skim milk
2 Tbsp olive oil
1 cup canned corn, drained
Preheat oven to 350°F. Lightly spray an 8-inch square baking pan with a nonstick cooking spray; set aside.
To prepare Topping: Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, and green pepper. Cook 10 minutes, until onions are tender and start to brown. Remove from heat and stir in remaining topping ingredients. Set aside.
To prepare Crust: In a small bowl, combine cornmeal and baking powder. Mix well.
In another bowl, combine egg whites, milk, and oil. Beat with a fork or wire whisk until blended. Add to cornmeal mixture, mixing until all ingredients are moistened. Stir in corn.
Spread crust mixture evenly in prepared baking pan (mixture will be loose). Spoon filling evenly over crust. Bake 35 minutes, uncovered. Cut into 6 squares to serve. Makes 6 Servings.
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Creamy Pumpkin Polenta
Serves 6
5 cups water or vegetable stock
1 tsp salt
1 1/3 cup corn meal
3/4 cup canned pumpkin
1/2 cup ff Ricotta cheese
1/2 tsp nutmeg
Bring water or stock and salt to boil. Reduce heat to a simmer.
Stir in pumpkin. slowly pour in corn meal while continuously stirring. An easy way of doing this is to pick up handfuls of cornmeal and let it run through your fingers in a very slow stream, stirring constantly. If mixture gets too thick and impossible to
stir, add more boiling liquid.
Once cornmeal has been added, stir in small amounts of cheese (a little at a time) until cheese is completely melted and incorporated into the mixture.
Continue cooking and stirring for about twenty minutes. If you don't cook the polenta long enough, you won't achieve the proper creamy consistency. Continue to add additional liquid as necessary.
The proper consistency should be that of a thick Cream Of Wheat Cereal. Your spoon should be able to stand straight up when stuck in the middle and the mixture should pull away from the sides of the pot.
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Blueberry Cornmeal Pudding
Make this simple dessert in your microwave.
1 cup fresh or frozen unsweetened blueberries, thawed
1/2 cup sugar subsitute, divided
2 cups skim milk
6 tablespoons yellow cornmeal
3/4 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/4 teaspoon salt
In a small microwave-safe bowl, combine blueberries and 1/4 cup sugar subsitute. Microwave,* uncovered, on high for 3 minutes or until sugar is dissolved, stirring once.
In a 3-quart microwave-safe bowl, combine the milk, cornmeal, lemon peel, and remaining sugar subsitute. Cover and microwave on high for 7 minutes or until thickened, stirring every 2 minutes. Stir in the vanilla and salt. Pour into dessert dishes; cool slightly. Top with blueberry sauce.
Serves 2
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Pumpkin Polenta Cake
The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with sweet potato instead of pumpkin. Serve warm or cold with savoury or sweet dishes.
2 cups canned pumpkin puree
2 tablespoons Olive oil
2 eggs, lightly beaten
4 egg whites, lightly beaten
1/2 cup brown sugar replacement
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup non-fat plain yogurt
2 cups dry polenta
Preheat oven to 350 degrees F (175 degrees C). Spray a medium baking dish.
In a blender or food processor, blend pumpkin, oil, eggs, and egg whites. Mix in the brown sugar subsitute, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.
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Pineapple Corn Muffins
1 1/2 cups cornmeal
1 tablespoon baking powder
1 cup skim milk
1/4 cup butter buds® or molly mcbutter
1/4 teaspoon salt
2 eggs
2 tablespoons Splenda -- optional for a sweet muffin, increase as you like for desired sweetness
1 cup crushed pineapple
Mix all ingredients
Spray muffin pan with non stick cooking spray and fill muffin cups with batter. Cook in a 350° for 30 minutes. Yield: 12 muffins
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Polenta Dolce: Sweet Polenta
5 cups of water
1 cup quick-cooking polenta (use yellow or white)
4 tablespoons granulated sugar / use wpa or subsitute for Core
Freshly grated nutmeg, to taste
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
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Seared Polenta with Chunky Blueberry Sauce
from Eating well
2 tablespoons water
1 tablespoon honey / use wpa
1/4 teaspoon freshly grated lemon zest
1 1/2 teaspoons lemon juice
1 teaspoon canola oil
4 polenta slices
Combine blueberries, water, honey, lemon zest and juice in a small saucepan. Simmer until the sauce has thickened. Meanwhile, heat oil in a medium nonstick skillet. Cook polenta slices until golden on both sides. Top with the blueberry sauce.
Makes 2 servings
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Polenta Dumplings
2 cups water
1/2 teaspoon salt
1 cup polenta (not quick-cooking) or yellow cornmeal
In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the polenta. Whisk over medium-low heat until very thick, about 2 minutes. Drop 6 large spoonfuls of the polenta into the stew and cover. Cook until the polenta dumplings are set and the sauce is thickened, 10 to 15 minutes. Serve hot, directly from the Dutch oven.
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Crockpot Polenta
2 to 3 tablespoons Olive or Canola oil
1/4 teaspoon paprika
dash cayenne pepper
6 cups boiling water
2 cups cornmeal
2 teaspoons salt
Spray the walls of the crock pot. Turn to high. Measure ingredients and add to crock pot with the rest of the oil. Stir well; cover and cook on low for 6 to 9 hours (2 to 3 hours on high), stirring occasionally. To fry, chill in a sprayed loaf pan and cut into 1/4" slices. Fry in in sprayed skillet until browned. Serves 8 to 10.
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Caprese Polenta Burgers
2/3 cup Balsamic vinegar
1 1/2 pounds lean Ground beef
1 (16 to 18-ounce) package refrigerated prepared polenta, cut into 8 slices
2 tablespoons Olive oil
Salt and freshly ground black pepper
Non fat cheddar, mozzarella , swiss or soy cheese
2 Medium tomatoes, cut into 4 slices each Thinly sliced
fresh basil leaves
Preheat charcoal grill to medium heat.
Bring vinegar to a boil in a 2-quart saucepan. Reduce heat; simmer, uncovered, 9 to 10
minutes or until reduced to 1/3 cup. Set aside.
Meanwhile lightly shape ground beef into 8 (1/2-inch) thick patties.
Brush polenta slices with oil. Place patties in center of grill over medium, ash-covered coals and arrange the polenta around the patties. Grill patties and polenta, uncovered, 11 to 12 minutes or until patties are medium (160 degrees F) doneness, not pink in center and juices show no pink color and polenta is heated through, turning once and basting patties with 2 tablespoons reduced vinegar after turning. Season burgers with salt and pepper, to taste.
For each serving, layer 1 each polenta slice, burger, cheese slice and tomato slice.
Drizzle with remaining vinegar and sprinkle with basil, as desired.
Cook's Tip: To cook over a gas grill, preheat grill according to manufacturer's directions for medium heat. Grill patties and polenta, covered, 9 to 10 minutes or until patties are medium (160 degrees F) doneness, not pink in center and juices show no pink color and polenta is heated through, turning once.
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Jumby's Timbales
1st Traveler's Choice Cookbook
Polenta Base
3/4 cup polenta
3 cups water
1/4 teaspoon salt
1 Tablespoon olive oil
Salt and pepper taste
Timbales Custard
2 six-cup muffin tins
2 tbs Olive oil
8 eggs
1/2 cup onion, finely diced
3 cups shiitake/portabella/crimini mushrooms, finely diced
1 cup artichokes (in water), well drained
2 cups non fat milk
*1 Tablespoon cream of tartar / wpa
1 teaspoon baking soda
1 Tablespoon baking powder
2 teaspoons herbes de Provence
Pepper sauce (optional)
1-1/2 cups non fat cheddar or soy cheese
1/2 cup soy Parmesan cheese
Polenta Base: In a 3-quart microwavable dish, mix polenta, water, and salt. Microwave on high for 8 minutes. Mix thoroughly, then add oil. Microwave for another 2 to 3 minutes. Fluff and, with a wet spoon, place 1/4 to 1/2 polenta mixture in the well greased or buttered cups of muffin trays.
Timbale Custard: In a heavy saucepan, saute onion om 2 tbs of olive oil until translucent. Add mushroomsand saute until mushrooms give off liquid, then add milk and artichoke hearts. Cook on high until milk begins to boil, but not fully boiling. Remove from heat and add herbs, salt, and pepper.
In a bowl, beat eggs, cream of tartar, baking soda, baking powder, and a couple drops pepper sauce. Mix the mushroom/milk mixture into the eggs and stir briskly until they are fully incorporated. Fold in the cheese. Spoon the mixture into the cups of the muffin tins.
Bake at 400 degrees for 20 to 25 minute until tops are browned and knife inserted in center comes out clean.
Serves: 6
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Mediterranean Sauce with Polenta
1 large chopped onion
4 oz. green olives, chopped
Large can diced tomatoes
2 T (about 6 cloves) chopped garlic
Polenta (I prepare my own, about 1/4" thick)
Fry onion in Pam til starting to brown. Add other ingredients and heat through.
Cut cooked polenta into 3" squares, then in half into triangles and pan fry in your daily OO. Top with sauce and soy parmesan.
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Pepper-Spiked Polenta
From Cooking Light
Cooking spray
4 cups water
1 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup grated FF or soy Parmesan cheese
Coat a 2-quart casserole with cooking spray. Combine water, cornmeal, salt, and pepper; mix well. Cover with casserole lid; microwave at HIGH 12 minutes or until thick, stirring after 6 minutes. Stir in cheese. Serve immediately.
Yield: 4 servings (serving size: 1 cup)
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Polenta Spinach Lasagna
Aimeesadventures.com
1 (16 oz.) Tube Polenta, cut into 12 slices
1 (15 oz.) Container FF Ricotta Cheese
1/2 teaspoon Crushed Red Pepper
1 (10 oz.) Package Frozen Chopped Spinach, thawed, drained and squeezed dry
1 Large Egg White
1 1/2 Cups Tomato Sauce
1 Cup Fat Free Mozzarella Cheese
2 Tablespoons FF Parmesan Style Grated Topping
2 teaspoons Dry Basil
Preheat oven to 400 degrees.
Spray a 11X7 inch baking dish with non-stick cooking spray. Arrange polenta slices in the bottom of the dish to fit.
Combine ricotta, red pepper, egg white, basil and spinach together in a medium bowl. Spread evenly over the polenta. Spread the tomato sauce evenly over the ricotta mixture. Cover with foil and bake for 35-40 minutes or until hot throughout.
Mix together the parmesan topping and mozzarella cheese; sprinkle on top of lasagna and return to oven for an additional 5 minutes or until the cheese has melted. Let stand 3-4 minutes before cutting.
Serves: 6
Per Serving: 226 Calories; 7g Fat (28.9% calories from fat); 17g Protein; 22g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 814mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat. WWP: 4
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Garlicky Mexican Chicken with Ancho Peppers and Crispy Polenta
1 pound uncooked boneless, skinless chicken breast(s)
1/8 oz cilantro, fresh, plus more for garnish (about 2 sprigs)
4 large garlic clove(s), not peeled
2 dried ancho pepper(s), stems removed and seeds shaken out
1/2 cup canned tomato sauce
1/2 tsp ground cumin
1/2 tsp table salt
1/2 cup uncooked cornmeal, to make polenta
2 serving cooking spray (5 one-second sprays per serving)
6 medium radishes, red, sliced
2 medium scallion(s), sliced
Place chicken in a single layer in a large nonstick skillet and cover with water. Add cilantro sprigs and 1 clove of garlic. Cook chicken breasts over medium heat until no longer pink in center, about 10 to 15 minutes. Remove chicken from pan and let cool; reserve liquid.
Shred cooled chicken and set aside. Pour reserved cooking liquid into a bowl and add ancho peppers. Cover and soak peppers about 10 minutes.
Heat a small skillet over medium heat. Add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots. Remove to a small bowl and when cool enough to handle, peel garlic.
Place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes. Pour mixture into a saucepan, add chicken and heat through.
To make polenta, bring 2 1/2 cups of water to a boil; add salt. Slowly add cornmeal, stirring until smooth, about 6 to 8 minutes.
Coat a 9 x 9-inch pan with cooking spray and pour polenta into pan. Smooth with a spatula. Allow polenta to firm up, about 1 to 2 minutes. Cut into 4 slices and remove from pan. Place polenta slices in a large nonstick skillet coated with cooking spray. Cook on both sides until crispy, about 2 to 4 minutes per side.
To serve, place one slice of polenta on a plate and top with 3/4 cup of chicken mixture. Garnish with cilantro, radishes and scallions.
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Mexican Casserole
1 medium onion, chopped
1 medium green sweet pepper, chopped
3 cloves of garlic, minced
1 tab. olive oil
1 lb. lean uncooked ground turkey
3 tabsp. chili powder
1 tabsp. cumin
1/4 teas. ground red pepper
1 (15) oz. can black beans, rinsed and drained
1 (14-1/2) oz. can diced tomatoes, undrained
1 cup bottled salsa
2 lbs. polenta, I make my own (3 1/2 cups of water mixed with 1 1/4 cup cornmeal and 1 teasp salt) bring to boil and stir constantly for 5 minutes. Makes 2 lbs.
2 cups shredded soysation soy cheese (Trader Joes)
2/3 cup fresh chopped tomato
1/4 cup snipped fresh cilantro
Preheat oven to 375. In a 12 inch skillet or wok, cook onion, sweet green pepper, and garlic in 1 tab. oil for about 8 minutes. Add turkey, chili powder, cumin, and red pepper. Cook until turkey is not longer pink, stirring to break up the meat. Add the beans, undrained canned tomatoes, and salsa. Bring to boiling, reduce heat. Simmer gently, uncovered for 15 minutes more.
Meanwile, pam spray a 9x12 baking dish. Slice and press 1 lb of polenta into bottom of casserole. Top with 1/2 of cheese, place meat mixture on top of cheese. Slice and place remaining lb. of polenta on top of cheese and place remaining cheese on top of polenta. Sprinkle chopped tomatoes on top of cheese. Bake for 35 min. or until bubbly. Sprinkle with cilantro. Let stand for 15 minutes before serving.
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Mexican Polenta Pie (Core)
POINTS value | 6
Servings | 10
Optional add-in: small can (about 8 oz) of sliced black olives added to the tomato mixture.
1 1/2 cup Yellow Corn Meal
3 2/3 cup water
1 pound meatless soy crumbles
1 medium onion(s)
1 large green pepper(s)
4 tsp olive oil
2 packet McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
1 tsp chili powder
2 tsp ground cumin
2 clove garlic clove(s)
1/2 tsp table salt
1/8 tsp black pepper
6 oz canned tomato paste
10 oz canned tomatoes with green chilies
16 oz canned yellow corn
6 oz regular soy cheese
15 oz fat-free canned refried beans
Combine yellow corn meal and cold water in medium saucepan. Cook until slightly thickened. Spread in a sprayed 9 X 13-inch baking pan, making a crust. Bake in pan for 10 min at 450. Set aside.
In a large skillet brown:
soy crumbles (or lean beef)
onion, chopped
green pepper, chopped
olive oil
Add:
2 Splenda packets, or 1 T sugar (count WPA)
chili powder (adjust amount to taste)
cumin (adjust amount to taste)
garlic, chopped
salt and pepper
Then Add:
tomato paste
Ro-Tel tomatoes with green chiles
whole kernel corn (with some juice)
Let simmer for 10 minutes. Meanwhile, spread refried beans over the corn meal; Fill with tomato mixture and top with shredded Soy cheese (or ff cheese).
Bake for 20-25 minutes at 350 degrees.
Serve with guacamole, nf sour cream, and diced green onion.
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Mexican Strata
2 cups polenta, uncooked
6 cups water
1 can fat-free refried beans
1/2 cups fat-free yogurt
1 container salsa of your choice
2 cups shredded leftover chicken (crockpot rotisserie leftovers work great!)
8 oz. cheese of your choice - I use pepper jack soy
1 can corn
2 cups milk (I used evaporated FF skim)
2 eggs
Prepare the polenta according to package instructions (boil water, add polenta, stir, stir, stir for at least 20 minutes until very stiff) and spread very thinly into two 9 x 13 casserole pans sprayed with cooking spray. After it cools, cut into large squares.
Mix beans and yogurt together. If you wish, you can heat up this concoction in order to make it easier to spread.
In the bottom of a 9x13 pan, spread about 1/3 of the salsa. On top of that, fit one layer of polenta. Spread 1/2 the beans on top of the polenta. Add 1/2 the chicken, then 1/2 the corn, then 1/2 the cheese. Add another 1/3 of the salsa, then begin again with the second layer of polenta. End with a layer of salsa.
Mix milk and eggs together, and pour over the top. Bake at 350 for 40 minutes, until browned and bubbly. This makes a filling casserole that my picky family loves, and is great for leftovers. Top with guacamole, ff sour cream, salsa, or chopped green onions. Enjoy!
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Polenta-Stuffed Peppers
4 Servings
This rich and tasty pepper filling can also be served as a side dish.
• 4 red bell peppers
• 2 tsp. olive oil
• 1 onion, diced
• 1 medium zucchini, diced
• 3 cloves garlic, minced
• 1/2 cup instant polenta
• 1 tomato, diced
• 1/4 cup grated FF Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
Preheat oven to 375°F. Spray 8-inch square baking dish with cooking spray. Cut tops off peppers about 1/4 inch below stems. Scoop out seeds and veins.
In medium saucepan, heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, 5 minutes. Add zucchini and garlic, and cook, stirring frequently, until softened, 5 minutes. Add 2 cups water, and bring to a boil. Slowly stir in polenta. Cook, stirring constantly, until thickened, about 5 minutes. Stir in tomato, cheese and parsley.
Spoon polenta mixture into peppers. Place peppers in baking dish. Bake until peppers are tender and polenta is golden, about 30 minutes.
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