Best 3 Manchego Polenta Recipes

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Manchego polenta is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made with a combination of polenta, Manchego cheese, and other flavorful ingredients, and can be cooked in a variety of ways. This article will provide you with the best recipes for cooking manchego polenta, whether you are looking for a quick and easy weeknight meal or a special occasion dish.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH CHICKEN STEW WITH MANCHEGO POLENTA



Spanish Chicken Stew with Manchego Polenta image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken thighs, trimmed and cut into chunks
Salt and freshly ground black pepper
1 1/2 teaspoons paprika or smoked paprika
1/2 pound Spanish chorizo, sliced
1 large onion, quartered then thinly sliced
4 garlic cloves, chopped
1 cup white or red Rioja wine
1 (28-ounce) can stewed tomatoes, lightly drained
1/2 cup sliced piquillo peppers, or chopped pimientos
1/2 cup coarsely chopped fresh flat-leaf parsley
3 cups chicken stock
1 cup quick-cooking polenta
2 tablespoons butter
1 cup grated Manchego cheese

Steps:

  • Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
  • In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.

POLENTA SQUARES WITH POMEGRANITE CHIPOTLE CHICKEN AND MANCHEGO CHEESE



POLENTA SQUARES WITH POMEGRANITE CHIPOTLE CHICKEN AND MANCHEGO CHEESE image

Categories     Chicken     Appetizer     Bake     Cocktail Party     Wheat/Gluten-Free

Yield 30 squares

Number Of Ingredients 15

3 cups canned low-salt chicken broth
3/4 cup yellow cornmeal
3/4 cup grated Gruyère cheese
3 tablespoons gluten free flour blend such as Old Fashioned Baking Mix from The Pure Pantry (www.thepurepantry.com)
2 tablespoons butter
Pomegranite Chipotle Chicken Topping:
1 tablespoon olive oil
1 1/2 cups yellow onions, finely diced
1/2 lb. boneless, skinless chicken breasts cut into bitesize pieces
1/4 t. sea salt
1/4 t. pepper
6 slices cooked bacon, finely chopped (can use turkey bacon or omit if desired)
2/3 cup Pomegranite Chipotle BBQ sauce (recipe below)
3 T. chopped pecans
1 T. chopped cilantro

Steps:

  • Butter 9 x 12 -inch-diameter glass baking dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes. Remove from heat. Add cheese, baking mix and butter; stir until cheese melt. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour. Line baking sheet with foil. Cut polenta into squares. Transfer squares, bottom side up, to prepared sheet, fitting closely together. (Can be made 1 day ahead by cutting, covering and chilling.) Preheat oven to 350 F. Bake polenta squares until golden, about 15 minutes. Cool on sheet. Next, preheat oven to 400 degrees F. Spray a 13×9 inch pan with cooking spray. Add olive oil and onions to skillet and cook over medium for 3 minutes. Add chicken and cook with onions for 4 minutes or until chicken is just-opaque. Remove from heat and stir in chopped bacon. Sprinkle 1 cup of the shredded cheese evenly over baked polenta squares; spoon chicken mixture evenly over cheese. Drizzle pomegranate chipotle sauce over cheese, then top with remaining 1 cup of cheese. Sprinkle pecans over top. Bake for 6-8 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro. Pomegranite Chipotle BBQ Sauce (submitted as separate entry as well) ½ cup organic tomato paste 4 T. organic balsamic vinegar 2 T. organic blackstrap molasses ½ cup organic brown sugar 2 T. organic gluten free Tamari ½ c. dark agave nectar ½ c. pomegranate juice ½ t. chipotle chile powder 1 T. cornstarch Mix all ingredients, except cornstarch, in a medium size bowl with whisk. Whisk in cornstarch. Transfer to medium saucepan. Cook over medium heat while whisking for 2-3 minutes. Turn off heat and let cool.

MANCHEGO POLENTA



Manchego Polenta image

Categories     Corn

Number Of Ingredients 8

1/4 cup finely chopped onion
1 teaspoon olive oil
2 1/4 cup water
1/2 cup stone-ground polenta
1/4 cup unsalted chicken stock
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 ounce Manchego cheese, grated (about 1/4 cup)

Steps:

  • Combine onion and olive oil in a large microwave-safe bowl, stirring to coat. Add 2 1/4 cups water, polenta, stock, pepper, and salt, stirring to combine. Microwave at HIGH 8 minutes, stirring after 4 minutes. Stir in ­Manchego cheese.

Tips:

  • Choose the right polenta: For this recipe, it's best to use a coarse-ground polenta. This will give the polenta a heartier texture and help it hold its shape when cooked.
  • Use flavorful stock: The stock you use to cook the polenta will greatly impact the flavor of the dish. Use a stock that is rich in flavor, such as chicken stock or vegetable stock.
  • Cook the polenta slowly: Polenta takes time to cook, so be patient and cook it slowly over low heat. This will help the polenta develop a creamy texture and prevent it from becoming gummy.
  • Stir the polenta frequently: To prevent the polenta from sticking to the bottom of the pot, stir it frequently while it is cooking. This will also help the polenta cook evenly.
  • Season the polenta to taste: Once the polenta is cooked, season it with salt, pepper, and other spices to taste.

Conclusion:

Manchego polenta is a delicious and versatile dish that can be served as a main course or a side dish. It is easy to make and can be tailored to your own taste preferences. Whether you like it cheesy, spicy, or savory, there is a manchego polenta recipe out there for you. So next time you are looking for a new and exciting dish to try, give manchego polenta a try!

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