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This polenta recipe is beyond elegant, down to the green onion gremolata. Get the recipe. ... pasta, salads, grilled fish and beyond. Get the recipe. 36. Cherry Tomato Pesto Polenta with Fried ...
Polenta (/ p ə ˈ l ɛ n t ə, p oʊ ˈ-/, Italian:) [2] [3] is an Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled .
Certain kinds are made of cooked polenta or semolina, which is spread out to dry, layered with cheese and butter, and baked. [13] Gnocchi di pane (lit. ' bread lumps '), derived from the Semmelknödel, is made from breadcrumbs and is popular in Friuli-Venezia Giulia, Veneto, and Trentino-Alto Adige.
Pasta dishes with tomato are common throughout Italy. [74] [75] Italians use ingredients that are fresh and subtly seasoned and spiced. [76] In northern Italy there are many types of stuffed pasta, although polenta and risotto are equally popular if not more so. [77] Ligurian ingredients include several types of fish and seafood dishes.
2. Remove and discard the bay leaf. Stir the basil and cheese in the saucepan. Spread the polenta in a greased 9-inch pie plate. Cover and refrigerate for 2 hours or until the polenta is firm. 3. Cut the polenta into 6 wedges. Grill, Bake or Pan-Fry the polenta. Serve topped with meat sauce, roasted vegetables or grated Parmesan cheese, if desired.
Bring water, oil, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes.
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Spread pasta sauce or parsley pesto evenly over crust, leaving a 1⁄2 inch edge. Top with kale or chard mixture and return to oven to bake 15 minutes. Remove from oven, cut with pizza wheel and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.