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Core Polenta Recipes

Page history last edited by PBworks 12 years ago

I'm still working on transferring some of these to their proper categories, and I haven't done much editing yet but for now, if you're looking for ways to use your polenta, you can start here. If you see a recipe on here that is NOT core,

please click here to Email me!

 


 

Polenta Basic Recipe

 

Here's the Basic recipe I use....(no lumps!)It's from the Quaker Oat container.

 

The recipe I use is 4 cups of water to 1 cup of finely ground corn meal. (1 tsp salt, optional). The recipe says to bring 3 cups of water to a boil. Combine the 1 cup of water and the corn meal (and salt). Slowly pour this into the boiling water stirring constantly. Lower the heat, cook until thickened, stirring frequently. Cover, and continue cooking for 5 minutes over low heat, stir.

 

I usually save a bowl of this to eat like I would oatmeal, and I pour the rest into a loaf pan that has been sprayed with cooking spray. Refrigerate and then slice whenever cool, and 'fry' in pan sprayed with cooking spray.

 

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Polenta for Beginners

2 servings

 

1 cup water

1/4 cup polenta or cornmeal

sprinkle of garlic powder and couple of dashes of Tabasco (optional)

bit of salt (optional)

 

Boil water with or without optional seasonings.

slowly add polenta, stirring in to avoid lumps

Boil until really thick (3-5 min over med heat)

Pour into two containers, so it is a little less than 1/2" thick.

It will solidify when cool. You can eat right away, or put in fridge. When you want to eat it, pop it out of the container and sauté in 1 t. healthy oil.

Top with anything you would put on rice or pasta. I particularly the combination of polenta and beans.

 

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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 until 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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Soft Polenta

 

2 1/2 cups yellow cornmeal

3/4 teaspoon salt

8 cups water

 

Place cornmeal and salt in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring to a boil, and reduce heat to medium. Cook the polenta 15 minutes, stirring frequently. Serve immediately.

 

Yield: 8 servings (serving size: 1 cup)

 

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Crisp Polenta Rounds

 

Preheat oven to 400°.

 

Cut the polenta into 8 pieces with a 2-inch round cutter, and discard excess polenta. Arrange rounds on a baking sheet coated with cooking spray. Bake at 400° for 40 minutes, turning after 20 minutes. Cool completely on a wire rack.

 

Top with your topping of choice—sweet or savory.

 

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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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Glazed Polenta With Berries

4 servings

 

1-1/3 cups frozen blueberries or raspberries

2 tsp plus 1 1/2 TBLSP splenda or other artificial sweetener divided

5 oz or 5/8 cup polenta cut into 1/2" dice

3/4 cup ff milk

1/4 tsp vanilla

1/16 tsp salt

4 teaspoons light brown sugar or zero points for 4 tsp sf maple syrup

 

Divide berries evenly among 4 ramekins. Sprinkle each with 1/2 tsp sweetener. Set aside.

 

Combine polenta and milk in sauce pan over medium heat. Cook 5 minutes or until smooth and hot, stirring with a whisk. Remove from heat. Stir in 1 1/2 tbsp sweetener, vanilla and salt.

 

Preheat broiler. Divide polenta mixture evenly over fruit in each ramekin, sprinkle 1 tsp brown sugar over each bowl. Place bowls on a baking sheet and broil 1 minute or until sugar melts. Let stand before serving. Core

 

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Polenta Pudding with Blueberry Topping

 

1 cup frozen blueberries

1/2 cup Splenda, divided

2 cups fat free milk

6 tablespoons yellow cornmeal

3/4 teaspoon lemon rind

1/2 teaspoon vanilla extract

1/4 teaspoon salt

 

Combine the blueberries and 1/4 cup Splenda in a medium microwave-safe bowl. Cover with wax paper; microwave at HIGH 3 minutes or until thoroughly heated and sugar dissolves, stirring after 1 1/2 minutes.

 

Combine 1/4 cup Splenda, milk, cornmeal, and lemon rind in a 2-quart glass measure; stir with a whisk.

 

Microwave at HIGH 7 minutes or until thick and bubbly, stirring every 2 minutes.

 

Stir in vanilla and salt.

 

Serve with blueberry topping.

 

Yield: 4 servings (serving size: 1/2 cup pudding and about 3 tablespoons topping)

 

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Polenta Pizza Crust

 

4 C. water

1 3/4 t. salt

2 T. extra virgin olive oil

1 C. whole-grain cornmeal

 

1. Combine water, salt, and oil in a 4-quart saucepan and bring to a full boil.

2. Pour cornmeal into boiling water, stirring constantly with a wire whisk.

3. Turn heat down to medium-high and cook, stirring frequently for about 5 or 6 minutes. Mixture will thicken to the consistency of cooked oatmeal.

4. Pour cooked polenta onto a lightly oiled pizza pan or a rectangular baking pan, using the back of a large spoon to spread outward. The crust should be about 3/8" (about 1 cm) thick. Set aside. At this point the crust can be wrapped in plastic film and refrigerated if serving the next day. I like to stick under the broiler until slightly brown.

 

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Ricotta Polenta

Yield: 6 servings (1/2 cup each)

 

1 cup water

3/4 cup yellow cornmeal

1/4 cup chopped fresh parsley, snipped

1/4 teaspoon salt

1/4 teaspoon ground red pepper

12 ounces evaporated skim milk

1/2 cup low-fat ricotta cheese{FF on CORE}

1/4 cup shredded fresh Parmesan cheese{FF on CORE}

 

Combine water, cornmeal, parsley, salt and cayenne pepper in small mixing bowl. Let stand for 10 minutes. Set aside.

 

Bring milk to simmer over medium heat in 2-quart saucepan. Stir in cornmeal mixture. Cook for 5 to 7 minutes, or until desired thickness, stirring constantly. Remove from heat. Stir in cheeses. Serve immediately. Garnish with additional Parmesan cheese and parsley.

 

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Black Bean Cornmeal Cakes

 

1 cup dry black beans

3 cups water

1 small onion -- chopped

3 tablespoons water

5 cups fat-free chicken broth

1 1/2 cups cornmeal

 

Sort and wash beans.

 

In a med saucepan, cover and boil beans in 3 cups water for 2 min. Remove from heat and soak 1 hour.

 

Return to boil, reduce heat and simmer till beans are tender, about 1 hour. Cool, drain and chop, set aside.

 

In saucepan, sauté onion in 3 T. water till onion is transparent. Add chicken broth and bring to a boil. Slowly add the cornmeal, stirring constantly. Stir in the black beans and mix well. Cook over low heat till liquid is absorbed.

 

Pour into sprayed shallow baking pan and allow to cool before refrigerating for 3-4 hours till firm. To serve, cut into squares or desired shapes and brown in a skillet or grill which has been lightly sprayed with nonstick spray.

 

Notes: I think this would work with canned black beans too, which would cut down on preparation time dramatically. I bet you could also broil the squares in your oven, which might make them crispier.

 

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Chili Baked in Polenta Crust

Serves - 6 Points - 6

 

Polenta Crust:

1 cup yellow cornmeal

3/4 cup skim milk

3 1/4 cups boiling water

1 teaspoon salt

4 oz can chopped green chiles

 

Chili:

1 teaspoon olive oil

1 medium onion, chopped

1 clove garlic, finely chopped

15 oz can tomato sauce

6 oz can tomato paste

15 oz can pinto beans, rinsed and drained

15 oz can black beans, rinsed and drained

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon black pepper

1/2 cup fat-free cheddar cheese, shredded

 

Polenta Crust:

Mix cornmeal and milk in a 2 quart saucepan. Stir in boiling water and

salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring frequently; remove from heat. Stir in chiles. Cool about 30 minutes or until set.

 

Chili:

Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick

cooking spray. Press or spread polenta mixture on bottom and up sides of

casserole to form a crust.

 

Heat oil in a large non-stick skillet over medium heat. Sauté onions and garlic in oil for about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in remaining ingredients except the cheese. Heat thoroughly, stirring frequently. Spoon chili mixture into crust. Bake, uncovered, 30 to 35 minutes or until hot. Sprinkle with cheese. Bake, uncovered, for about 5 minutes or until cheese is melted.

 

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Creamy Herbed Polenta

 

6 cup water

2 tsp kosher salt

1 3/4 cup uncooked yellow cornmeal

3/4 cup fat-free skim milk

3 Tbsp parsley

1 Tbsp basil

1 tsp dried oregano

1/2 tsp black pepper

Spray ICBINB to taste

 

Bring water to a boil. Add salt and gradually whisk in cornmeal. Reduce heat to low and cook until thickened. Stir often. Remove from heat and stir in milk, ICBINB, herbs and pepper.

 

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Creamy Parmesan Polenta

 

2.5 c water

1/2 tsp salt

3/4 c cornmeal

1/2 c grated or shredded FF or soy Parmesan cheese

 

Combine water and salt; whisk in cornmeal, cover and microwave on high (100%) power for 4 minutes; stir. Cover and cook on high 4 to 5 minutes or until polenta starts to thicken. Stir in cheese.

 

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Mushroom Tart Polenta

 

8 servings

3 cups water

1 tsp salt

1 cup yellow cornmeal

2/3 cup FF parmesan cheese, divided

1/2 cup chopped fresh basil

1 tbs. chopped garlic

1/2 tsp black pepper

1 6oz pkg of portabella mushrooms, sliced

1 tbs. olive oil

1 cup of core tomato sauce

 

Coat an 8 inch tart pan with removable bottom with cooking spray. Bring water, salt to boil in saucepan. Gradually stir in cornmeal, cook, stirring 3 minutes, until thickened. Remove from heat. Stir in 1/2 cup parmesan, basil, garlic, and pepper. Spread in pan, leaving 1/2 inch rim all around. cover and refrigerate one hour, until firm.

 

Heat oven 350 degrees. Sautee mushrooms in oil on med high for 5 minutes. Top polenta with sauce, mushrooms, remaining parmesan. Bake 15 minutes.

 

Variations: can also be topped with ff mozzarella or veggie shreds

 

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Polenta with Roasted Vegetables

Yield: 4 servings

 

4 cups (1-inch) pieces zucchini

2-1/2 cups (1-inch) pieces red bell pepper

1 cup (1-inch) pieces red onion

1 tablespoon olive oil

cooking spray

1/3 cup chopped fresh basil

1-1/2 tablespoons balsamic vinegar

1/4 teaspoon black pepper, divided

2 (16 ounce) tubes polenta, each cut crosswise into 12 slices

1/4 teaspoon salt

1/2 cup ff feta cheese

basil sprigs (optional)

 

Preheat oven to 475 degrees.

 

Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475 degrees for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper.

 

Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned.

 

Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.

 

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Polenta Sticks

 

2 cup water

1/2 tsp table salt

1/2 tsp minced garlic

1/2 cup uncooked yellow cornmeal

1 Tbsp Molly McButter Natural Cheese, or similar product

1 sprays cooking spray

1 Tbsp canola oil

 

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.

 

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Microwave Polenta

 

3 qt. microwave-safe container

3/4 cup Polenta or Cornmeal

4 Cups water

1/2 tsp. Salt

 

Mix the dry polenta into the water with the salt. Microwave on High for 6 minutes. Stir. Microwave 4-6 more minutes. Use hot or cool and slice...Fat free stock is good in place of water...

 

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Single-Serve Polenta

 

1 cup water or ff stock

1/4 Cup Polenta or cornmeal

1/4 teaspoon. salt

 

Place all in 2-3 cup microwave safe container. Mix well. Microwave on High 3 minutes. Stir. Cook on High about 2 minutes longer...enjoy.

 

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Microwave Polenta for One

I also make a single serving polenta in the microwave but mine is a little different. Less liquid. It comes out slightly firm, almost like spoon bread I guess? Good topped with egg, or a little jam for breakfast. Or with stew or chili for dinner (like a bread bowl).

 

Heat 1/2 c. water, milk, or chicken stock in a bowl for 1 minute. (add pinch salt if you're using water).

 

Stir in 1/4 c. cornmeal; it should get a little thick as you stir it.

 

Microwave another 1 minute and enjoy.

 

You can also stir in some soy cheese at step 2.

 

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Polenta and Vegetable Casserole

Yields: 6 servings

 

"This is an excellent polenta recipe with a Mexican kick!! Slices of polenta are topped with black beans, corn, sautéed vegetables, salsa, and mozzarella cheese."

 

Cooking spray

1 (16 ounce) tube plain polenta, cut into 1/2 inch slices

1 (16 ounce) can black beans

1 (15 ounce) can kidney beans

1 (10 ounce) can whole kernel corn

1 Tablespoon olive oil

1 onion, chopped

1 green bell pepper, chopped

1 small eggplant, peeled and cubed

6 fresh mushrooms, chopped

1 (1.27 ounce) packet dry fajita

seasoning (count WPA if there are any calories to it)

1 (8 ounce) jar salsa

1 cup shredded soy or ff dairy mozzarella

cheese

1/3 cup black olives

 

Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13 inch baking dish.

 

Heat oil in a skillet over medium heat. Cook and stir onion, green pepper, eggplant, and mushrooms in oil until soft. Mix in fajita seasoning.

 

Line prepared baking dish with slices of polenta. Spread beans and corn evenly over the polenta, and then spread onion mixture over the beans. Top with salsa, mozzarella cheese and black olives.

 

Bake until heated through, about 20 minutes.

 

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Breakfast Polenta

Yields: 6 servings

 

3 cups milk

3 cups water

1 cup dry polenta

2 packets Splenda

1/2 teaspoon salt

1/2 cup fat free sour cream (optional)

1 packet Splenda

(optional)

1 c. frozen unsweetened blackberries (or other berries, thawed)

 

In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 packets Splenda and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.

 

In a small bowl, mix sour cream and 1 packet Splenda.

 

Ladle polenta into bowls, and top with a few berries and a dollop of sweetened sour cream.

 

Note: sub unsweetened, plain fat free Greek-style yogurt for the sweetened sour cream, if you wish. You can adjust sweetening to your taste, or sub honey for minimal WPA.

 

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Red Beans and Polenta

 

Put these ingredients in a pan and bring to a boil:

 

1 (small) can of beef broth

1 can red beans (drained and rinsed)

2 bay leaves (Don't forget to remove these later)

dash Worcestershire sauce

3 garlic cloves chopped

1/2 t. thyme

Tabasco to taste

1 onion chopped

1/2 t. Creole spice or Cajun spice

 

When it starts to boil, add 1 cup Corn Grits*** (also known as Polenta...don't use corn meal) and simmer and stir for about 5 minutes, until the polenta is cooked and is thickened.

 

Pour into a sprayed loaf pan. When set, cut off slices and heat up in microwave and eat! A meal all in one!

 

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Polenta with Mushroom Topping

Yields: 4 servings

 

4 cups water

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup cornmeal

2 Tbsp olive oil

1 pound button mushrooms, sliced

1/2 small onion, minced

4 cloves garlic, minced

1 tablespoon dried basil

1 tablespoon chopped fresh

parsley

 

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. Spray a baking sheet.

 

Heat olive 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 mushroom sauce.

 

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Polenta Crisp Chips

 

1/2 c cornmeal

2 c water

a little salt.

 

Microwave for 3 minutes. Whisk... microwave for 3 more minutes. Pour out onto 2 sprayed cookie sheets. Let cool a few minutes. Then SPRAY YOUR FINGERS or rubber spatula with oil. Pat out polenta as thin as you can. Don't worry about finger marks. I like to then put just a little seasoned salt on top.

 

Put in 375 oven for 30 minutes....turn oven off...don't peek! Leave in oven for about 90 minutes. Take out, break up and divide into 4 baggies.

 

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Polenta Chips

 

Slice 1 tube of polenta as thinly as possible. Place slices on parchment paper on cookie sheets. Dab with salt (don't know why you can't just sprinkle).

 

Bake at 350 for 45-60 minutes

 

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Polenta Chops

It was soo soo soo good! And the Chops stayed nice and moist and hot!

 

8 - 3/4" Extra Lean Center Cut Pork Chops

2 Jumbo Eggs

1 Cup Polenta

Garlic Powder

Adobo Season Salt

Italian Seasoning

 

Preheat oven to 350 degrees.

 

Mix all dry ingredients together (seasoning amounts to taste). Lightly beat the eggs.

 

Rinse chops and trim fat to about 1/8" thick around edges.

 

Dip chops (one at a time) in polenta mixture, dipped into egg then dipped into polenta again coating all sides.

 

Spray a large cooking sheet with Pam. Place prepared chops onto cookie sheet and spray top of chops lightly with Pam cooking spray.

 

Bake for 20 minutes, turn the chops, spray the tops again lightly with Pam.

 

Increase oven heat to 400 degrees and continue to bake for 30 minutes.

 

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Baked Polenta with Marinara

 

1 (18 oz) tube pre-baked polenta, flavored if desired

EVOO cooking spray

1 ½ c FF marinara sauce

Garlic powder, to taste

Italian seasoning, to taste

½ c FF mozzarella cheese

¼ to ½ c FF Parmesan cheese

½ c black olives, sliced

 

Preheat oven to 350◦. Coat a skillet with EVOO spray set on med-high heat. Slice polenta into a dozen ½ inch thick rounds. Toast slices in skillet until golden brown, 4 to 5 min on each side.

 

Place slices in an 8x8 baking dish lightly coated with EVOO spray (overlap a couple of the slices to make fit). Cover with marinara sauce and sprinkle with spices, to taste. Top with cheese. Sprinkle with olives. Bake 20 to 25 min, or until hot and bubbly.

 

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Core Huevos Rancheros

Yield: 2 servings

 

2 slices polenta

1 cup canned ff refried beans

1 tsp. canola oil

cooking spray

2 large eggs

1/4 cup salsa, at room temperature

2 tsp ff sour cream

cilantro

Hass avocado, peeled, seeded and sliced

 

Heat refried beans in a pot or in the microwave. Keep warm. Pan fry polenta in cooking spray till it starts to brown and gets crispy. Remove from pan and keep warm. Add oil to pan and fry eggs till the whites are completely cooked. You can make them sunny-side up or over-easy or however you like them, really. Top polenta with some salsa, about 1/2 cup refried beans, one egg, more salsa, a dollop of ff sour cream and a sprinkle of fresh cilantro. Garnish with avocado slices.

 

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Creamy Polenta

 

Bring 1 cup FF milk almost to a boil and stir in 1/4 cup polenta. Cook while stirring for about 5 minutes - don't let it boil or milk will scorch. When it's very thick add FF evaporated milk a few T. at a time and continue stirring until thinned and creamy. Top with salt, pepper and soy-parmesan. Nice in place of mashed potatoes, etc. when you're missing those saucy side dishes.

 

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Pepper-Spiked Polenta

 

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

 

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

 

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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 Pudding with Blueberry Topping

 

1 cup frozen blueberries

1/2 cup Splenda, divided

2 cups fat free milk

6 tablespoons yellow cornmeal

3/4 teaspoon lemon rind

1/2 teaspoon vanilla extract

1/4 teaspoon salt

 

Combine the blueberries and 1/4 cup Splenda in a medium microwave-safe bowl. Cover with wax paper; microwave at HIGH 3 minutes or until thoroughly heated and sugar dissolves, stirring after 1 1/2 minutes.

 

Combine 1/4 cup Splenda, milk, cornmeal, and lemon rind in a 2-quart glass measure; stir with a whisk. Microwave at HIGH 7 minutes or until thick and bubbly, stirring every 2 minutes. Stir in vanilla and salt. Serve with blueberry topping. Yield: 4 servings (serving size: 1/2 cup pudding and about 3 tablespoons topping)

 

*Note: I would use less Splenda in the blueberry topping as I don't like super sweet artificially sweetened fruit

 

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Tamale Casserole

 

16 oz fat-free refried beans

6 scallions, finely chopped

1/4 cups fat-free sour cream

2 Tablespoons fresh cilantro, chopped

1 chipolte pepper in adobo sauce, chopped

14 1/2 oz stewed tomatoes, broken up

16 oz tube refrigerator fat-free polenta, cut into 12 rounds

3/4 cups shredded fat-free cheddar cheese

3 tablespoons sliced black olives

 

Preheat oven to 375°F. Spray a 9x13" baking pan with cooking spray. Combine the beans, scallions, sour cream, cilantro, and chipolte in a medium bowl; set aside. Spoon half the tomatoes into the bottom of the pan. Arrange the polenta in a single layer over the tomatoes. Scoop bean mixture over polenta. Top with tomatoes, cheese and olives.

 

Bake uncovered until heated through and the cheese melts, about 25 minutes. Let stand 5 minutes before serving.

 

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Basic Cheesy Polenta

 

2 ½ cups chicken broth

1 teaspoon salt

1 ¼ cups cornmeal

1 cup water

3 Tb. freshly grated Parmesan (OPT. pts)

1 Tb. butter (OPT. pts)

 

In a saucepan, bring the broth & salt to a boil. Meanwhile, in a pitcher, stir together cornmeal and water. Slowly add cornmeal mixture to boiling broth, stirring constantly. Cook over low heat, stirring often, until thickened, about 5 minutes. Stir in cheese and butter. Serve immediately. Serves 4.

 

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Broccoli-Cheese Pizza

Yields: 4 main-dish servings

 

Olive oil nonstick cooking spray

1 log (16 ounces) precooked plain polenta, cut into 1/4-inch-thick slices

1 bag (12 ounces) broccoli florets

3/4 cup fat-free ricotta cheese

1/4 cup fat-free grated Parmesan cheese

1 teaspoon grated fresh lemon peel

Ground black pepper

1 large plum tomato (4 ounces), chopped

 

Preheat broiler. Spray 12-inch pizza pan or large cookie sheet with olive oil cooking spray. In center of pizza pan, place 1 slice polenta; arrange remaining slices in 2 concentric circles around first slice, overlapping slightly, to form a 10-inch round. Generously spray polenta with cooking spray. Place pan in oven about 4 inches from source of heat and broil polenta 5 minutes or until heated through. Do not turn broiler off.

 

Meanwhile, in microwave-safe medium bowl, combine broccoli and 2 tablespoons water. Cover with plastic wrap, turning back one section to vent. Heat broccoli in microwave oven on High 3 minutes or just until tender. Drain.

 

In small bowl, combine ricotta, Parmesan, lemon peel, and 1/8 teaspoon pepper. Arrange broccoli evenly over polenta. Drop cheese mixture by tablespoons over polenta and broccoli; sprinkle with tomato. Broil pizza 3 to 5 minutes or until topping is hot.

 

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Divine Polenta

 

2-3 1/2" slices of Polenta

FF cooking spray

Turkey Spaghetti Sauce (recipe follows)

FF mozzarella cheese

 

Spray a non-stick pan with ff cooking spray. On medium heat pan fry the polenta slices for 1-2 minutes. Pour 1 cup of turkey spaghetti sauce over the polenta slices, continue to heat on low to medium heat for 1-2 minutes or until warmed. Top with shredded mozzarella cheese.

 

  • Turkey Spaghetti Sauce

 

1/2 lb Ground Turkey

1 clove of garlic

1/4 chopped onion

1 tsp Italian seasoning

1 tsp basil (fresh or dried)

1 tsp oregano

1 cup of sliced mushrooms

1 large (16-24) oz of regular tomato sauce

1 package of splenda

garlic salt and pepper to taste.

 

Sauté the ground turkey, garlic and onion until cooked through. Add the spices and seasonings. Pour the can of tomato sauce over the meat and follow with a can full of water. Add mushrooms. Bring to low boil, reduce heat and simmer for 30-40 minutes. Freezes well!

 

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Polenta Pancakes

 

1 cup dried polenta corn meal (I use instant)

3 cups water

1 cup ff milk

1 T whey low or equivalent sweetener

1 t vanilla extract.

1/4 t salt

 

Combine water, milk, sweetener, extract and salt. Bring to a boil.

 

Cook your polenta according to directions. (Instant only takes 3 minutes.) Place about 1/3 cup in each muffin top indentation and allow to cool and solidify. Makes 12 rounds.

 

(If you don't have a muffin top pan, just pour in a loaf pan and slice when cool.)

 

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Mexican Polenta Pie

 

1 medium chopped onion

1 lb. 93% lean ground beef

2 tsp. cumin

1 tsp. chili powder

1-2 cups tomato sauce

prepared polenta (1 tube or about 2 cups cooked)

1 lb. can spicy refried FF beans (I use Garden of Eden black)

6 slices SoyaKaas jalapeno Mex-Kaas soy cheese

 

Brown onion and meat. Add spices (or use packet of taco seasoning) and tomato sauce. Simmer about 10 minutes then set aside. Spread polenta out in bottom of 9x13 pan. Spread refried beans on top of polenta. Then spread on meat and onion mixture. Top with soy cheese. Bake about 30-45 minutes at 400º. Great with guacamole. Makes 6-8 main course servings.

 

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Polenta Sticks with Salsa

 

2 cup water

1/2 tsp table salt

1/2 tsp minced garlic

1/2 cup uncooked yellow cornmeal

1 Tbsp Molly McButter Natural Cheese, or similar product

1 sprays cooking spray

1 Tbsp canola oil

1/2 cup salsa, tomato, salsa verde or black bean and corn varieties

2 Tbsp 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. Yields 6 polenta sticks and 2 tablespoons of salsa per serving. (Note: You can prepare the polenta through step 3 and then leave in the refrigerator for several days. This way, you can have a great side dish or snack ready in just minutes.)

 

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Polenta Tart

 

3/4 cup uncooked polenta

3 cups ff milk

1 tsp Italian seasoning

1/2 tsp salt

nonstick cooking spray

two small tomatoes, sliced thinly

1/2 cup soy mozzarella, ff mozzarella or other core cheese

2 tbsp fresh basil, chopped

EVOO

kosher salt

fresh cracked pepper

 

Combine milk, Italian seasoning, polenta and salt in microwaveable bowl. Cover and heat on high for 8 minutes. Stir vigorously, and then heat two more minutes. Spread cooked polenta in the bottom of a sprayed springform tart pan. Bake polenta in a 350 degree oven for about 50 minutes. Remove from oven and take ring off springform pan. Allow to cool slightly.

 

Layer sliced tomatoes on polenta. Lightly drizzle EVOO over tomatoes. Spread basil and cheese over tomatoes. Sprinkle a pinch of kosher salt over the top, along with fresh cracked pepper to taste. Broil until bubbly, and slice into wedges. Makes 6-8 servings.

 

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Crustless Polenta Pie

 

chopped cooked chicken(I used leftovers), about 1 pound

1 jar mushrooms, drained

1 1/2 cup water, hot

20 oz frozen chopped broccoli, two 10 oz packages, thawed

1 cup frozen corn kernels, thawed

1 cup frozen peas, thawed

1 tbs(more or less to taste) Mrs Dash Southwest Chipolte ...or any seasoning you like

2 cup ff milk

1 tsp table salt

1 tbs chopped onion(I used flakes)

1 cup uncooked polenta

1/2 cup shredded ff cheddar, plus 2 tbs

1 small tomato(es), plum, seeded and chopped

 

Combine chicken, mushrooms, broccoli, peas, corn, Mrs. Dash, and the 1/2 cup cheese and set aside. Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.

 

Heat oven to 400°F.

 

In a large heavy-bottomed pot, combine 1 1/2 cups hot water, milk and salt and onion; bring to a boil. Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly. Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.

 

Stir the chicken mixture into the polenta. Spread polenta mixture evenly in prepared pan. Sprinkle on tomato and remaining Cheddar.

 

Bake 20 to 25 minutes or until edges begin to brown. Cool at least 30 minutes, or serve at room temperature.

 

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Pumpkin Polenta

 

1 tablespoon extra-virgin olive oil

4 fresh sage leaves, chopped

2 cups chicken broth

2 cups skim milk

2/3 cup quick-cooking polenta

1 1/2 cups canned pure pumpkin

1/4 cup grated Parmesan

Kosher salt and pepper

 

Heat the olive oil in a small skillet over medium heat. Add the sage to the oil and cook until the sage is slightly crisped, about 1 minute. Remove from the heat and set aside.

 

Meanwhile, put the broth and milk in a medium saucepan and bring to a boil over high heat. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes. Pull the saucepan from the heat and whisk in the pumpkin, sage with the oil, cheese, salt, and pepper.

 

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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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