Best 13 Broiled Polenta Slices Recipes

BROILED POLENTA WITH VEGETABLES AND CARAMELIZED SHALLOTS

Steps:

• To make the polenta, set aside a 10 x 10inch shallow baking dish or other comparable dish. Bring the vegetable stock, salt, and rosemary to a boil in a mediumsize saucepan. Reduce the heat to a simmer, then gradually sprinkle in the cornmeal, whisking constantly with a wire whisk. Cook the polenta, whisking all the while, until it begins to pull away from the sides of the pan, about 7 minutes. Whisk in the butter, Parmesan cheese, and mozzarella cheese.
• Scrape the polenta into the reserved baking dish and smooth over the top. Let cool for 10 minutes, then cover and chill for at least 1 hour, or until cold throughout. When you are ready to broil the polenta, cut it into 12 squares or diamonds. Lightly brush both sides of each piece with the olive oil, and place the polenta on a baking sheet. Set aside while you cook the vegetables.
• To cook the vegetables, melt the butter in a mediumsize skillet over medium heat. Add the largest of the shallots and cover the pan. Cook 5 minutes, shaking the pan occasionally. Add the smaller shallots, sprinkle on the sugar, then sprinkle on a few tablespoons of water. Lower the heat, cover the pan, and cook until caramelized and soft, about 25 minutes. Continue to shake the pan on occasion while the shallots are cooking.
• Heat 1 tablespoon of the oil in a large, nonstick skillet over medium heat. Add the shiitake caps and saute until brown and juicy. Remove onto a plate. Add the remaining oil, then toss in the red peppers. Cook 2 minutes, then mix in the zucchini. Cook the vegetables, tossing often, until they are tender, yet crisp. Make a small well in the center of the pan and add the garlic. Cook 1 minute before mixing it into the vegetables. Stir in the shallots and shiitake mushrooms, then season generouly with salt and pepper. Keep the vegetables warm over low heat.
• Broil the polenta until golden brown on top and hot throughout. Serve 2 polenta squares on each plate with some vegetables along the center. Garnish with rosemary sprigs

BROILED POLENTA SLICES

Steps:

• Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with olive oil. Pour hot soft polenta into pan; smooth top.
• Refrigerate until chilled and firm to the touch, about 3 hours (or up to 3 days, covered with plastic).
• Heat broiler. Invert polenta onto a cutting board; slice 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush 1 teaspoon oil over tops.
• Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.

GRILLED POLENTA

Steps:

• In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
• Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
• Preheat a grill to medium.
• When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

BRUSCHETTA POLENTA

Steps:

• In a large skillet, cook polenta slices in oil over medium heat for 2 minutes on each side or until golden. , Place the bruschetta topping in a microwave-safe bowl; cover and cook on high for 1 minute. Spoon 1 tablespoon onto each slice of polenta; sprinkle with cheese.

FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU

Steps:

• Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
• Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
• While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
• Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
• Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

BROILED POLENTA STICKS

Steps:

• Brush a 13- by 9-inch baking pan with water.
• Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes.
• Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold.
• Preheat broiler.
• Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.

VEGGIE-TOPPED POLENTA SLICES

Steps:

• In a large nonstick skillet, cook polenta in 1 tablespoon oil over medium heat for 9-11 minutes on each side or until golden brown., Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated., Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.

BROILED POLENTA WITH MUSHROOMS AND CHEESE

Steps:

• If you use the porcini mushrooms, pleace them in a bowl, cover with the boiling water, and set aside for about 10 minutes.
• In a saucepan, bring the 3 cups water and salt to a rapid boil.
• Add the cornmeal in a thin, steady stream, whisking to prevent lumps.
• Lower the heat to simmer for about 10 minutes, stirring often to prevent sticking until the polenta thickens.
• While the polenta cooks, strain the porcini mushrooms and rinse them.
• Heat the oil in a skillet and saute the 1 1/2 cups mushrooms, garlic, and porcini on medium heat until the oil is absorbed, stirring occasionally.
• Stir in the wine and add salt.
• Simmer gently for another minute or two.
• Preheat the broiler.
• Spread the polenta in and oiled pie plate or casserole dish.
• Sprinkle the mozzarella on the polenta.
• Spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and/or provolone.
• Add pepper to taste.
• Broil for 3-5 minutes until cheese is golden brown, and serve bubbling hot.

BROILED POLENTA WITH WINTER TOMATO SAUCE

Steps:

• To prepare basic polenta:
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• To prepare the polenta:
• In a bowl stir together warm polenta and Fontina until smooth. Pour polenta into a lightly oiled shallow 1 1/2-quart bowl and cool. Polenta may be made 2 days ahead and chilled, covered.
• To prepare sauce:
• In a large skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté onion with salt to taste, stirring, until golden and tender, about 10 minutes. Add garlic and sauté, stirring, 1 minute. Add tomatoes with juice, stirring to break up tomatoes, and simmer, covered, 30 minutes. Stir in parsley. Keep sauce warm.
• Preheat broiler.
• Unmold polenta onto a cutting board and cut into 3/4-inch-thick slices. Arrange slices in one layer in a lightly oiled shallow baking pan and brush slices with additional oil.
• Broil polenta about 3 inches from heat until edges are golden, about 5 minutes. Turn polenta over and broil until edges are golden, about 3 minutes more.
• Arrange polenta on a platter and spoon sauce over it. Serve polenta with Parmesan.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

GRILLED POLENTA

Steps:

• Preheat the oven to 350 degrees. Combine the polenta, 1 1/2 quarts water and salt in a 2-quart baking dish, and stir together. Place the baking dish on top of a sheet pan (so that if water sloshes when you put it in the oven, it will just go onto the sheet pan), and place in the oven. Bake one hour. Remove from the oven, stir in the butter and return to the oven for 20 minutes. Remove from the oven, and stir again. Return to the oven for 10 to 20 minutes, until stiff. Remove from the oven and allow to cool, then chill for one hour or more.
• Prepare a medium grill or heat an electric griddle on medium. Cut the polenta into squares, and brush the squares on both sides with olive oil. Place on the grill or griddle. When grill marks appear or when nicely browned, usually in about two to three minutes, turn and brown the other side. Serve hot.

BROILED POLENTA WITH MUSHROOM RAGOUT

Steps:

• Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with oil. Pour soft polenta into pan; smooth top. Cover with plastic wrap, and refrigerate until chilled and firm to the touch, about 3 hours and up to 3 days.
• Meanwhile, make mushroom ragout: In a large skillet, heat oil over medium. Add onion; cook, stirring often, until soft, about 5 minutes. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.
• Uncover pan; raise heat to high. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes. Add rosemary, tomato paste, and 2 cups water. Simmer until sauce has thickened, 10 to 15 minutes. Stir in vinegar.
• Meanwhile, heat broiler. Invert polenta onto a cutting board: cut into 12 to 14 slices, each 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush with oil. Broil 4 inches from heat, without turning, until golden and browning in spots, 10 to 20 minutes. Divide among plates; top with mushroom ragout, and sprinkle with goat cheese. Serve with Wilted Spinach and Cherry Tomatoes, if desired.

PARMESAN POLENTA FOR GRILLING

Steps:

• Bring stock or water (pinch of salt if using water) to boiling in a 2 quart sauce pan. Add rosemary if using. Slowly whisk in the cornmeal to the boiling stock / water, whisking constantly. Cook and whisk until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Add Parmesan cheese and olive oil / butter.
• Pour into a greased 8x4x2-inch loaf pan. Cool 1 hour. Cover and chill several hours or over night. Polenta may be kept in the refrigerator for up to 3 days before serving. To serve, remove polenta from pan and cut into 1/2-inch-thick slices.
• **To bake, place slices in a single layer on a greased baking sheet. Bake, covered, in a 400 degree F oven for 10 to 12 minutes or until heated through.
• **To fry, heat 2 teaspoons olive oil in a large nonstick skillet or on a griddle over medium heat. Add polenta slices and cook about 6 minutes or until golden brown, turning once during cooking time.
• **To toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet. Place under broiler, 4 to 5 inches away from the heat source, for 4 to 5 minutes per side or until golden brown and crisp.

CRUNCHY CHEESY OVEN-BAKED POLENTA

Steps:

• Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
• In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
• Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
• Bake uncovered about 15 minutes.
• Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.