Guest guest Posted June 25, 2000 Report Share Posted June 25, 2000 * Exported from MasterCook * Creamy Polenta and Saute of Mixed Greens Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 oz sun-dried tomatoes -- packed without oil (about 8) 1/2 c boiling water 1 c yellow cornmeal 1/4 tsp black pepper -- divided 32 ozs chicken broth -- divided olive oil spray 2 c vertically sliced onion 1 c red bell pepper strips 4 garlic cloves -- minced 5 c torn mixed dark greens (such as beet, collar, mustard, turnip and kale) 1/4 c grated fresh Parmesan cheese -- 1 oz Combine tomatoes and boiling water; let stand 30 minutes. Drain and slice. Combine cornmeal and 1/8 tsp black pepper in a large saucepan. Gradually add 3 cups broth and 1 cup water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 20 minutes, stirring frequently. Remove from heat; keep warm. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and bell pepper; saute 10 minutes or until tender. Add sun-dried tomatoes and garlic; saute 1 minute. Stir in 1 cup broth and greens; bring to a boil. Cover reduce heat, and simmer 15 minutes or until greens are tender. Stir in 1/8 tsp black pepper. Spoon the polenta into center of each of 4 plates, and top evenly with greens mixture. Sprinkle with cheese. Serving size: 1 cup polenta, 3/4 cup greens and 1 tbsp cheese Source: " Cooking Light March 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 208 Calories (kcal); 4g Total Fat; (15% calories from fat); 11g Protein; 33g Carbohydrate; 4mg Cholesterol; 965mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Onion Polenta With Tomato-Mushroom Sauce Recipe By :Cooking Light, May/June 1993, page 96 Serving Size : 4 Preparation Time :0:30 Categories : Meatless Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 1/2 cup chopped green onions 1/2 cup skim milk 1/8 teaspoon ground red pepper 13 3/4 ounces no-salt-added chicken broth -- (1 can) 3/4 cup frozen egg substitute -- thawed 1/3 cup grated Parmesan cheese Vegetable cooking spray Tomato-Mushroom Sauce -- (see recipe) Combine first 5 ingredients in a large saucepan; place over medium heat, and cook 6 minutes or until thickened, stirring constantly with a wire whisk. Remove from heat, and stir in egg substitute and cheese. Place over medium heat, and cook an additional 2 minutes or until thickened, stirring constantly with a wire whisk. Spread mixture evenly into a 13-X9-X2-inch baking pan coated with cooking spray. Cool completely in pan on a wire rack; cover and chill at least 1 hour. Invert baking pan onto a cutting board. Cut polenta into 6 (4-1/4 C 4-1/4-inch) squares, dipping knife into cold water after each slice. Cut each square diagonally into 2 triangles. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add 4 triangles, and cook 3 minutes on each side or until lightly browned. Repeat procedure with the remaining triangles. Yield: 4 servings serving size: 3 polenta triangles and 1/2 cup Tomato-Mushroom Sauce). - - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 9g Total Fat; (28% calories from fat); 16g Protein; 32g Carbohydrate; 7mg Cholesterol; 248mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve warm with Tomato-Mushroom Sauce. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Polenta Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 c cornmeal 1/2 tsp salt 4 c water Place cornmeal and salt in a large saucepan. Gradually add water, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium. Cook, uncovered, 10 minutes, stirring frequently. Serving size: 1 cup Source: " Cooking Light '94 " - - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 33g Carbohydrate; 0mg Cholesterol; 275mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * White Polenta Recipe By :Cooking Light, Sept 1994, page 96 Serving Size : 9 Preparation Time :0:21 Categories : Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups white cornmeal 3/4 teaspoon salt 5 cups water 1 clove garlic -- crushed Combine cornmeal and salt in a large saucepan. Gradually add water and garlic, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium-low. Cook, uncovered, 15 minutes or until thickened, stirring frequently. Yield: 9 servings (serving size: 1/2 cup). - - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 182mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve warm. NOTES : This recipe is also included in VEAL STEW WITH WHITE POLENTA. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Polenta Pie With Garlic Swiss Chard Recipe By :Cooking Light YEAR: 1995 ISSUE: October PAGE: 140 Serving Size : 6 Preparation Time :0:00 Categories : Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces sun-dried tomatoes packed without oil 2 cups yellow cornmeal 3 cups water 1 teaspoon dried oregano 1 teaspoon paprika 2 cloves garlic -- minced 2 tablespoons minced fresh basil 1/4 teaspoon salt 1/4 teaspoon pepper Vegetable cooking spray 2 tablespoons grated Parmesan cheese Garlic Swiss Chard: 1 1/4 pounds Swiss chard 1 tablespoon olive oil 2 cloves garlic -- minced 1/4 teaspoon crushed red pepper 1 tablespoon fresh lemon juice 2 tablespoons low-sodium soy sauce To prepare Polenta Pit, chop sun-dried tomatoes; set aside. Place cornmeal in a large saucepan. Gradually add water, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium. Stir in tomatoes, oregano, paprika, and garlic. Cook, uncovered, 12 minutes or until thickened, stirring frequently. Remove from heat; stir in basil, salt, and pepper. Spread polenta into a 9-inch pie plate coated with cooking spray, and sprinkle with cheese. Bake at 375 degrees for 35 minutes or until firm. To prepare Garlic Swiss Chard, remove stems from Swiss chard; wash leaves thoroughly, and coarsely chop. Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 30 seconds. Add Swiss chard and pepper; sauté 4 minutes. Remove from heat; stir in lemon juice and soy sauce. Serve warm. - - - - - - - - - - - - - - - - - - - Per serving: 260 Calories (kcal); 4g Total Fat; (13% calories from fat); 9g Protein; 49g Carbohydrate; 1mg Cholesterol; 824mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : To serve, cut polenta into 6 wedges. Serve warm with Garlic Swiss Chard. Serving size: 1 wedge polenta and 1/4 cup Garlic Swiss Chard). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Polenta With Wild Mushroom Sauce Recipe By :Cooking Light, May 1995, page 84 Serving Size : 6 Preparation Time :0:15 Categories : Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups yellow cornmeal 1/2 teaspoon salt 4 cups water Vegetable cooking spray 1 tablespoon olive oil 2 garlic cloves -- minced 2 thyme sprigs 1 rosemary sprig 6 1/2 cups thinly sliced shiitake mushroom caps (1 pound mushrooms) 1 cup canned crushed tomatoes 1/3 cup dry white wine 3 tablespoons balsamic vinegar 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoons chopped fresh parsley 3 tablespoons fresh grated Parmesan cheese -- (3/4 ounce) Thyme sprigs -- (optional) Place the cornmeal and 1/2 teaspoon salt in a large saucepan. Gradually add water, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 15 minutes, stirring frequently. Spoon the polenta into an 8-1/2 x 4-1/2-inch loaf pan coated with cooking spray, spreading evenly. Press heavy-duty plastic wrap onto surface of polenta, and chill 2 hours or until firm. Heat oil in a large nonstick skillet over medium heat. Add garlic, thyme sprigs, and rosemary sprig; cook 3 minutes or just until garlic begins to brown. Stir in mushrooms and next 5 ingredients (mushrooms through pepper); bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Discard the thyme and rosemary sprigs. Add parsley; cook, uncovered, 5 minutes. Remove from heat; set aside, and keep warm. Invert polenta onto a cutting board; cut crosswise into 12 slices. Place slices on a baking sheet coated with cooking spray. Broil 5 minutes on each side or until golden brown. Arrange 2 polenta slices on each of 6 individual serving plates. Top each with about 1/3 cup of mushroom sauce and 1-1/2 teaspoons of Parmesan cheese. Yield: 6 servings. - - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 4g Total Fat; (19% calories from fat); 6g Protein; 31g Carbohydrate; 2mg Cholesterol; 339mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Garnish with thyme sprigs, if desired. NOTES : Don't limit yourself to this Wild Mushroom Sauce: Polenta can be served with other hearty sauces, too. Nutr. Assoc. : 0 0 0 0 0 0 1492 4784 4197 0 5305 0 0 0 0 0 1034 0 * Exported from MasterCook * Tomato Polenta-and-Goat Cheese Tart Recipe By :Cooking Light, Jul/Aug 1995, page 123 Serving Size : 6 Preparation Time :0:15 Categories : Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 4 teaspoons olive oil -- divided 1/2 teaspoon salt 1/8 teaspoon pepper 2 cloves garlic -- minced 2 1/2 cups water 1 cup tomato juice Vegetable cooking spray 1/3 cup nonfat cream cheese 3 1/2 ounces chevre -- (goat cheese) 1 egg white 1 cup thinly sliced zucchini 1 cup thinly sliced yellow squash 1 tablespoon fresh thyme leaves 1 tablespoon grated Parmesan cheese Place cornmeal, 3 teaspoons olive oil, salt, pepper, and garlic in a large saucepan. Gradually add the water and tomato juice, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium. Cook, uncovered, 10 minutes, stirring frequently. Spread mixture in bottom of a 9-inch round removable-bottom tart pan coated with cooking spray. Place cream cheese, chevre, and egg white in a food processor, and process until smooth. Spread the cream cheese mixture over polenta mixture in pan. Arrange zucchini and squash alternately over the cream cheese mixture; brush remaining oil over vegetables. Sprinkle thyme and Parmesan cheese over tart. Bake at 400 degrees for 15 minutes. Broil 1 minute or slightly browned. Yield: 6 servings. - - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 12g Total Fat; (44% calories from fat); 10g Protein; 23g Carbohydrate; 25mg Cholesterol; 499mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : From Chef Scott Cohen of The Restaurant at the Stanhope, Stanhope Hotel. Scott Cohen, the former chef of New York's swank and trendy supper club Tatou, can now be found at the Stanhope Hotel, across from the Metropolitan Museum of Art. The New Jersey-born chef developed his casually elegant style of cooking by working at Le Moulin de Mougins in the south of France and the Mansion on Turtle Creek in Dallas. He describes his cuisine as " American Provencal. " Chef's note: " Cooking Light has adapted two of my favorite recipes--my Roasted Vegetable Tart and my Polenta Cake With Roasted Vegetable Vinaigrette--into one great, easy-to-make-at- home version. It's wonderful hot out of the oven or served at room temperature. " Nutr. Assoc. : 0 0 0 0 0 0 0 0 4049 639 0 5663 5654 0 0 * Exported from MasterCook * Herbed Polenta Torta with Spinach, Mushrooms, and Ricotta Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : March '97 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- HERBED POLENTA 1 1/4 cups yellow cornmeal 1/2 cup chopped red bell pepper 1/4 cup chopped fresh parsley 1 teaspoon dried oregano 3/4 teaspoon salt 1/2 teaspoon dried basil 1/4 teaspoon pepper 4 cups water 1/4 cup (1 ounce) grated fresh Parmesan cheese Cooking spray SPINACH FILLING 2 cups sliced mushrooms 1 cup thinly sliced zucchini 1 cup thinly sliced yellow squash 1/2 cup thinly sliced green onions 1/4 cup dry red wine 1 cup chopped seeded tomato 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 (14-ounce) can artichoke hearts -- drained and coarsely chopped 1 (10-ounce) package frozen chopped spinach -- thawed, drained, and squeezed dry 1 cup fat-free Ricotta cheese 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese 1/4 cup (1 ounce) grated fresh Parmesan cheese 3 large egg whites -- lightly beaten 1 large egg REMAINING INGREDIENTS 1 cup tomato slices -- (1/4-inch-thick) 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese 2 cups low-sodium spaghetti sauce Oregano sprigs (optional) Prepare Herbed Polenta: Combine first 7 ingredients in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring cornmeal mixture to a boil, and reduce heat to medium. Cook polenta, 15 minutes, stirring frequently. Stir in Parmesan cheese. Spoon polenta into a 10-inch springform pan coated with cooking spray, spreading evenly. Let polenta cool completely until firm (about 4 hours at room temperature). Prepare Spinach Filling: Preheat oven to 350º. Combine first 5 ingredients in a large nonstick skillet, and stir well. Cook over medium-high heat 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl, and stir in tomato, garlic powder, onion powder, artichokes, and spinach. Combine remaining ingredients in a small bowl, and stir well. Add to mushroom mixture. Stir well; set aside. To complete recipe: Spread Spinach Filling over Herbed Polenta. Top with tomato slices; sprinkle with Mozzarella cheese. Place pan on a baking sheet. Bake, uncovered, at 350º for 1 hour or until set. Let cool on a wire rack 10 minutes. Chill 2 hours or until set. Cut into 8 wedges; serve with spaghetti sauce. Garnish with oregano sprigs, if desired. Serving Size: 1 wedge and 1/4 cup sauce Source: " Cooking Light, March 1997, p.168 " Copyright: " © Cooking Light " T(Baking Time): " 1:00 " - - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 6g Total Fat; (19% calories from fat); 17g Protein; 43g Carbohydrate; 34mg Cholesterol; 771mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Most of this recipe can be prepared in advance. The polenta " crust " must cool completely before adding the spinach filling. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1034 0 0 0 4977 26099 2406 3585 0 26059 0 0 42 20077 0 26099 5654 3231 0 0 258 27033 5072 1016 * Exported from MasterCook * Spicy Vegetable Ragout over Polenta Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Oct '97 Soups/Stews/Chowders Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 3 cups water 1 cup yellow cornmeal 1/3 cup grated fresh Romano or Parmesan cheese 1/2 teaspoon salt -- divided 1/2 teaspoon pepper 1/4 cup chopped fresh cilantro 2 teaspoons olive oil 1 cup chopped onion 2 cups diced peeled eggplant 1 cup diced yellow squash 1/2 cup diced carrot 1 jalapeño pepper -- seeded and diced 1 tablespoon chili powder 1 (14 1/2-ounce) can whole tomatoes -- undrained and chopped Coat a 9-inch round cake pan with cooking spray; set aside. Bring water to a boil in a large saucepan over medium-high heat. Reduce heat; add cornmeal, stirring constantly with a whisk. Cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese, 1/4 teaspoon salt, pepper, and cilantro. Pour into prepared cake pan. Press plastic wrap onto surface, and chill 1 hour or until firm. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add eggplant, squash, carrot, and jalapeño ; sauté 4 minutes, stirring frequently. Stir in chili powder, tomatoes, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 15 minutes. Invert the polenta onto a cutting board; cut into 4 wedges. Place on a baking sheet coated with cooking spray. Broil 5 minutes on 1 side until golden. Place on plates, and top with ragout. Serving Size: 3/4 cup ragout and 1 polenta wedge Source: " Cooking Light, October 1997, p.101 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 6g Total Fat; (19% calories from fat); 8g Protein; 42g Carbohydrate; 5mg Cholesterol; 577mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 20086 0 0 0 0 0 3234 2985 0 26360 0 2470 0 * Exported from MasterCook * CHEESY SPINACH POLENTA Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cheese Eggs Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ozs frozen chopped spinach -- thawed and drained 2 tablespoons all-purpose flour 1 cup evaporated skim milk 1/2 cup low-salt chicken broth 2 teaspoons dry sherry 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground red pepper 1/2 cup grated Parmesan cheese divided Basic Polenta Cooking spray 4 large hard-cooked eggs -- peeled and sliced Oregano sprigs (optional) Press spinach between paper towels until barely moist, and set aside. Combine flour and milk in a small saucepan, stirring with a whisk until blended; cook 1 minute, stirring constantly. Gradually add broth and next 4 ingredients, stirring with a whisk. Cook milk mixture over medium heat 4 minutes or until thick and bubbly, stirring constantly. Remove from heat, and stir in 1/4 cup Parmesan cheese. Set aside. Preheat oven to 350°. Prepare Basic Polenta, and spread in bottoms of 8 individual gratin dishes coated with cooking spray. Spread spinach evenly over the polenta in each gratin dish. Divide the egg slices evenly over spinach in each dish. Pour 3 tablespoons of cheese sauce over egg slices, and sprinkle each gratin with 1 1/2 teaspoons Parmesan cheese. Bake the gratins at 350° for 30 minutes or until lightly browned. Let stand for 15 minutes before serving. Garnish with oregano, if desired. Yield: 8 servings. Best of Cooking Light Holidays 12/30/97 - - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 2g Total Fat; (21% calories from fat); 7g Protein; 8g Carbohydrate; 5mg Cholesterol; 252mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. 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