Catalog

Polenta

Recipes found: 23

Полента с помидорами

Полента с помидорами

Рецепт не отнимет много времени. Что такое полента - вы наверняка и сами знаете. Это что-то вроде более известной нам мамалыги - каша из кукурузной муки. Сегодня в Италии полента является популярным гарниром к самым разнообразным блюдам, а иногда и сама фигурирует главным блюдом, как в данном случае. Полента с помидорами - блюдо вегетарианское, но, тем не менее, очень сытное. Да и по вкусу она обычно приходится даже тем, кто не приемлет блюда, в которых нет мяса. Готовьте с удовольствием! :) Подавайте горячим.

Полента с грушами

Полента с грушами

Рецепт не отнимет много времени. Ниже я расскажу подробнее, Подавайте горячим.

Polenta

Polenta

The dish is prepared without unnecessary complications. In Switzerland and Italy, this cornmeal porridge is called polenta, while in Moldova and Ukraine it is known as mamaliga. Essentially, it's a simple porridge made from corn flour, very versatile in use—you can eat it plain, with sour cream, butter, grated cheese, vegetables, or even meat. But why am I explaining? Better try it once and see for yourself :) Good luck with your cooking! The dish is now ready to be served.

Polenta with eggplants

Polenta with eggplants

The recipe won't take much time. This colorful dish will be suitable not only for weekdays but also for a picnic or a friendly gathering. You can prepare the porridge the night before and serve it warmed up together with vegetables. Do not change the order of adding vegetables, as the eggplant slices in tomato juice need to simmer for a longer time. Serve hot.

Fried polenta

Fried polenta

The dish is prepared without unnecessary complications. In detail, the finished dish can be served at the table.

Pumpkin polenta

Pumpkin polenta

Corn grits should be cooked according to the instructions on the package, as the grind and processing of the grits may vary. Cooking time ranges from 3 minutes to half an hour. I cooked regular corn grits, which take about 25 minutes. It's very convenient to cook them in a multicooker—the porridge swells, becomes tender, and there's no risk of getting burned when the porridge starts to splutter.

Polenta with langoustines

Polenta with langoustines

The recipe won't take much time. You can substitute langoustines with shrimp. In this recipe, I use peeled and frozen langoustines. If you use shrimp, the preparation is the same. Sauté them in a pan, then mix with the polenta. You can prepare the polenta on the stove or in the microwave. Serve hot.

Polenta with sun-dried tomatoes wrapped in bacon

Polenta with sun-dried tomatoes wrapped in bacon

Polenta is a cornmeal porridge that can be prepared with many different ingredients and in various ways. From this recipe, you will learn

Polenta with chicken

Polenta with chicken

The dish is prepared without unnecessary complications. In your own kitchen, you'll create a complete protein-rich meal using accessible ingredients, yet something entirely new. You'll be interested to learn that the finished dish can be served right away.

Polenta with vegetables

Polenta with vegetables

I'm eager to show you a wonderful option,

Tomato polenta

Tomato polenta

This dish, although it requires some effort, I wouldn't call difficult. I'll show you,

Polenta with Parmesan

Polenta with Parmesan

The recipe won't take much time. The indicated time includes far from all active work, so don't consider this dish complicated. Serve hot.

Polenta with cheese sauce

1140 min4 serv.

Polenta with cheese sauce

To get the perfect dish, I recommend cooking the grain the night before and leaving it to cool overnight. If you're short on time, letting it sit for a couple of hours will work too. It will be delicious when combined with melted cheese! Let me show you in detail,

Fried chicken fillet

Fried chicken fillet

The dish is prepared without unnecessary complications. Chicken fillet really cooks quickly, so make sure to prepare the side dish in advance, as any fried meat tastes much better straight from the pan. Mashed potatoes or vegetable puree, polenta, or plain rice, drizzled with the fillet's frying oil, would be an excellent choice. The dish is now ready to be served.

Polenta with mushrooms

Polenta with mushrooms

Polenta with mushrooms is a hearty vegetarian dish. I recommend preparing it with fresh mushrooms, although it also turns out delicious with dried ones. We'll use quick-cooking polenta.

Salmon with polenta and corn

Salmon with polenta and corn

Soak the onion in ice water for several minutes. In a saucepan, combine polenta and broth. Bring to a boil, reduce heat, and cook, stirring, until polenta is tender, about 15 minutes. Meanwhile, cut the fish into 4 equal pieces. Season lightly with salt and pepper. Place in a greased skillet. Fry for 4 minutes. Flip and cook for another 3-4 minutes. Meanwhile, in a small bowl, mix corn, chili, onion, lime juice, and mint. Place polenta onto plates. Add a piece of salmon to each plate, top with the corn mixture. Season to taste with salt and pepper, and serve.

Steak with polenta and fried tomatoes

Steak with polenta and fried tomatoes

The recipe won't take much time. Preheat the oven to 200 degrees. In a large saucepan, bring 4 cups of water to a boil. On a large baking sheet, place the tomatoes with the white part of the scallions and 1 tablespoon of oil; season with salt and pepper. Roast until the tomatoes are soft, 12 to 15 minutes. Mix in the green parts of the scallions. Meanwhile, add 1 teaspoon of salt to the boiling water. Gradually add the cornmeal. Cook over low heat, stirring occasionally, until the polenta thickens, about 10 minutes. Stir in butter and Parmesan; heat over very low heat. Heat the remaining tablespoon of oil in a large skillet over high heat. Season the steak with salt and pepper and add it to the skillet. Cook, turning once, for 6 to 8 minutes. Transfer to a plate, loosely cover with aluminum foil, and let rest for 5 to 10 minutes. Add vinegar to the skillet and boil over high heat until reduced to 1/2 cup, 5 to 7 minutes. Slice the steak and serve with the vinegar sauce, polenta, and tomatoes. Serve hot.

Polenta with cheese

Polenta with cheese

The dish is prepared without unnecessary complications. Here is a simple recipe for polenta with cheese. I used three types of cheese: creamy cheese, blue mold cheese, and classic hard cheese. The base for the polenta is made from set cornmeal porridge. The finished dish can be served either hot or cold. Good luck! The finished dish can be served.

Polenta with thyme

Polenta with thyme

The dish is prepared without unnecessary complications. In a large saucepan, combine 7 cups of water, 2 teaspoons of salt, and 1/4 teaspoon of pepper. Bring to a boil over high heat. While constantly whisking, gradually add the cornmeal. Reduce heat to medium and simmer the polenta over low heat, whisking frequently, until it thickens and becomes creamy, about 10 to 15 minutes. Remove the saucepan from the heat. Stir in the butter and thyme, season with salt and pepper. Garnish with thyme leaves and serve. If the polenta is too thick, add a small amount of hot water. The finished dish is ready to serve.

Polenta in a multicooker

Polenta in a multicooker

Your attention is drawn to a simple recipe for preparing polenta in a multicooker. First, cook the porridge with butter, then bake it for 10 minutes in the "Baking" mode, sprinkling it with grated cheese. Serve the finished dish either hot or cold. Have a wonderful day!

Polenta in a multicooker

Polenta in a multicooker

The dish is prepared without unnecessary complications. Mămăligă is a traditional Moldovan dish. Although, it's hard to find a national cuisine without a cornmeal porridge recipe. For example, in Italy, mămăligă is polenta. Traditionally, mămăligă is cooked in a cauldron with thick walls. But a multicooker works perfectly as well! To prepare mămăligă in a multicooker, you don't need much: the main thing is to have good quality cornmeal, and other ingredients can be added as you go. The finished dish can be served right away.

Polenta made from cornmeal

Polenta made from cornmeal

The dish is prepared without unnecessary complications. As you've probably already guessed, the foreign-sounding name "polenta made from cornmeal" refers to the familiar porridge we've known since childhood. Generally, it's believed that this dish originates from Italy, where such porridge was a staple food for peasants in the 16th century. But that's history. Speaking of the present day, the recipe for cornmeal polenta has become widely popular in our region due to the beneficial dietary properties of the grain used to make this porridge. Its advantage lies in the fact that it retains its beneficial qualities even after cooking. Moreover, this grain is very good for digestion and is often used in various diets. Preparing polenta is very simple, and from then on, everything depends solely on your imagination and preferences: it goes equally well with vegetables, meat, various cheeses, and dairy products. You just need to choose your own version. As for me, I'll now tell you... The ready dish can be served at the table.

Kiev-style pork

Kiev-style pork

If your soul is craving something new yet quite simple, then I'm here to help you make the right choice—with this excellent recipe for Kyiv-style pork. This dish has a wonderfully homely flavor that will win you over from the very first bite, and just as importantly, it requires a minimal number of ingredients. Plus, it takes no more than half an hour to prepare, making this easy Kyiv-style pork recipe perfect for those who don't have much time for more elaborate dishes. You quickly combine all the ingredients, pop it in the oven, and then it's just a matter of technique. In the end, you get incredibly tender meat topped with a delicious, aromatic sauce. Believe me, this dish will look great even on a festive table and will delight all your guests without exception—so why not take advantage of this simple and quick recipe? 1) First, prepare the polenta according to the instructions on the package. However, since polenta isn't always easy to find, you can substitute it with couscous or breadcrumbs. 2) Once the polenta has cooled, transfer it to a deep bowl. Add cream cheese, eggs, and spices to taste. Mix all ingredients thoroughly. 3) Lightly pound the pork, wrap it in plastic wrap, and place it in the refrigerator for several minutes. 4) Lightly grease a baking tray with oil and place the pork on it. Spread a thick layer of the prepared mixture on top. 5) Place the tray in a preheated oven at 200°C (390°F) and bake for 25–30 minutes, until the meat develops a golden-brown crust. Serve the finished Kyiv-style pork with fresh herbs and vegetables. Boiled potatoes make a great side dish. Enjoy your meal!