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How To make Stuffed Polenta with Meat Sauce
4 1/2 oz Yellow cornmeal
2 oz Freshly grated Parmesan
-cheese 1 tb PLUS 1 tsp olive oil
1 c Chopped onion
3 Cloves garlic, minced
8 oz Ground beef, broiled on a
-rack until rare 2 c Drained, crushed canned
-Italian tomatoes 2 tb Salt-free tomato paste
1 ts Dried basil, crushed
1/2 ts Dried oregano, crushed
1/4 ts Dried rosemary
1/4 ts Freshly ground black pepper
4 oz Part-skim mozzarella cheese,
-diced POLENTA: In a heavy medium saucepan, bring 3 1/4 cups of water to a boil over high heat. With a large wire whisk, slowly whisk in the cornmeal in a steady stream, whisking rapidly and constantly to prevent lumps. Reduce the heat to medium-low and cook, stirring frequently with a wooden spoon, until very thick, about 15 minutes. Remove from the heat and stir in half of the Parmesan cheese. Coat two 9-inch square baking pans with nonstick cooking spray. Spread the polenta evenly in the two pans. Place the pans in the freezer for 20 minutes to chill. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic; saute for 1 minute. Cover and let steam 10 minutes, stirring occasionally. Add the cooked ground beef, tomatoes, tomato paste, and seasonings. Bring to a boil. Reduce heat to medium-low and cook for 15 minutes. Preheat the oven to 450F. When the polenta has chilled, spread half of the meat sauce evenly over one layer in pan. Top with half of the mozzarella and half the remaining Parmesan cheese. With your fingers, loosen the edges of the polenta in the other pan. Invert the second pan over the first so that the drops out into place.. Spread evenly with the remaining sauce and sprinkle with the remaining cheeses. Bake until hot and bubbly, about 15 minutes. Cut into squares to serve. Makes four servings [ WEIGHT WATCHERS Magazine Low Calorie, Low Cost Menus ] Posted by Fred Peters.
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Osso Buco with Polenta Recipe
Today I would like to share with you my Osso Buco and Polenta recipe.
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Rabbit Cacciatore with Polenta Recipe
Rabbit Cacciatore recipe.
I used a La Creuset pot for cooking:
You'll need:
Rabbit
Tomatoes
Onions
Garlic
Corn flower
Red Wine
Water
Olive Oil
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How to Make Italian American Favorites: Sausage Ragu and Fluffy Baked Polenta with Red Sauce
Ashley makes Bridget the ultimate Sausage Ragu. Jack challenges Bridget to a tasting of fettuccine. Bryan cooks Julia our favorite fluffy polenta with red sauce.
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Stuffed Polenta & Roasted Red Pepper Sauce #shorts
How to make melt-in-your-mouth spinach & ricotta stuffed polenta with a creamy roasted red pepper and basil pasta sauce. This recipe goes wonderfully with a SIP Certified Pinot Noir.
???? PRINTABLE ????
???? INGREDIENTS ????
Roasted Red Pepper Sauce
6 red bell peppers
2 tablespoons unsalted butter
2 cloves garlic, minced
¾ teaspoon sea salt
½ cup heavy cream
1 cup fresh basil leaves
Ricotta-Stuffed Polenta
8 cups vegetable broth, divided
4 tablespoons butter, divided
2 teaspoons Italian seasoning, divided
2 cups polenta, divided
2 cups ricotta, strained
½ cup frozen spinach, thawed & drained
¼ teaspoon sea salt
???? INSTRUCTIONS ????
Preheat oven to 450 degrees F.
Remove the stems from the 6 bell peppers, cut down the flesh of the pepper, and remove the seeds. Place the peppers on a baking sheet and roast for 30 minutes until charred.
Puree the roasted peppers in the bowl of a food processor.
Add the red bell pepper puree, 2 tablespoons butter, 2 cloves garlic, and ¾ teaspoon sea salt to a saucepan. Bring to a simmer until the butter has melted and is fully incorporated.
Add the ½ cup heavy cream, mix to combine, remove from the heat and add 1 cup of fresh basil leaves. Mix, cover and set aside. The sauce can be made ahead. I just leave the basil in until I serve it.
For the stuffed polenta, you will be making the polenta twice.
Prep a 9x9 square pan by lining it with parchment paper. You want each piece of parchment paper to cross the pan and hang over the sides so you can easily lift out the polenta after it sets.
Bring 4 cups vegetable stock to a boil. Add 2 tablespoons butter and 1 teaspoon Italian seasoning. Bring back to a boil.
Slowly add 1 cup of polenta while whisking constantly. Keep whisking the polenta while it cooks until the mixture thickens and the porridge becomes a bit stiff to stir, about 15 minutes.
Once finished cooking, quickly transfer the porridge to your parchment lined pan, and spread it out into an even layer.
You are going to repeat the exact same process for the next batch of polenta, but while that broth is coming to a boil, let's make the ricotta mixture.
Add 2 cups of ricotta to a mixing bowl and mix in ½ cup spinach and ¼ teaspoon sea salt.
Add the ricotta mixture to a piping bag or you can use a zipper bag. Trim off the end and layer the ricotta over the first layer of polenta.
You can spread the ricotta all the way to the edges for a layered effect, or you can leave a small ½ inch border between the ricotta and the pan. If you add in the border, the next batch of polenta will “seal” in the ricotta inside the polenta. This makes it a bit easier to remove from the pan, slice, and serve. You do you.
When the second layer of polenta is done cooking, pour it over the top of the ricotta mixture and spread it out evenly.
Let the polenta set for about 10 minutes. It should no longer be steaming and push back a bit when pressed.
Grab the parchment paper on each side of the pan and carefully lift out the polenta. Transfer to a flat surface and cut it up with a butter knife.
Remove the basil from the red pepper sauce and serve over the polenta.
Enjoy with a SIP certified ( Pinot Noir.
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Stuffed veal in sauce with grilled polenta - the perfect blend of flavors!
Stuffed veal in sauce with grilled polenta - the perfect blend of flavors!
Ingredients needed:
* 2kg of beef meat
For stuffing:
* 100g of carrots
* 100g of celery
* 100g of bacon
* 100g of pickles
* 2-3 cloves of garlic
for the sauce:
* 1dl of sunflower oil
* 100g of bacon
* 100g of onion
* 100g of celery
* 200g of carrots
* 50g of pickles
* 2 cloves of garlic
* salt
* pepper
* dried spices
* bay leaf
* 1 teaspoon of tomato puree
* 1 teaspoon of mustard
* 2dl of red wine
* 1 teaspoon of sugar
* 2 teaspoons of blackberry sweet
* water
* flour as needed
for side dish:
* 1l of water
* 250g of polenta
* 1.5 teaspoons of salt
* 0.5 dl of sunflower oil
Estimated time to prepare 240 minutes.
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Inner Light Kevin MacLeod is licences with Creative Commons Attribution 4.0.
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Italian Grandmas Make Soft, Perfect Polenta with Meat Sauce
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In this PIATTO™ video recipe, we present:
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Soft, Perfect Polenta with Meat Sauce | Italian Grandma Cookingg
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In this PIATTO™ video recipe, we have Italian Grandma cooking at its best! Italian Grandma Margherita and Italian Grandma Lulu will show us how to make polenta, Italian style. Grandma Lulu makes the meat sauce with mushrooms, tomato and herbs that she's been serving on polenta for decades. Grandma Margherita shows how to make an easy, creamy Italian polenta recipe that does not require constant stirring or hovering over a stovetop. Perfect polenta, every time.
Want to learn how to make polenta? Our Italian Grandma makes polenta cooking easy and fun :)
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INGREDIENTS (SERVES 6)
Sauce
meat (1.5 lbs / 800 g) made up of…
* sausages: 2
* pork ribs - 4
* stew pork + beef - 1 lb / 400 g
* pancetta - 2 slices (about 200 g)
garlic - 2 cloves
fresh red chili pepper - small fresh or to taste
onion - 1 small
tomato purée - 35 oz / 1 kg
tomato paste - 2 tbsp
red wine - cup
fresh herbs/aromatics to flavor meat :
* carrot - 1 small
* celery - 1 rib
* sage - 1 fresh leaf
* rosemary - 1 sprig
* bay leaf - 1
* parsley - handful
sautéed mushrooms - 1.5 cups / 300 g (prepared before)
fine salt - 1 tsp or to taste
black pepper - to taste
olive oil - as needed
Polenta (No-Stir)
* polenta - 2 cups / 300 g
* water - 8 cups / 2 liters
* olive oil - 2 tbsp
* pecorino romano cheese - 2 tbsp (grated) or to taste
* sauce (see above ) - 3 tbsp
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TABLE OF CONTENTS
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0:00 - grandmas' intro
0:43 - polenta sauce ingredients
1:14 - prepare the meat
2:38 - cook the meat
3:14 - prepare polenta sauce
3:54 - cook polenta sauce
4:03 - add mushrooms to sauce
4:16 - polenta ingredients
4:39 - prepare the polenta
5:28 - cook the polenta
5:58 - finish the polenta
6:19 - plating the polenta for the family
7:46 - credits
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