Baked Polenta with Herbs and Eggs Recipe | Herbalife Nutrition
Looking to try something different for dinner or brunch? This delicious meal is great way to switch up your routine. Baking polenta rather than cooking on the stovetop is a timesaver and a game-changer!
Full Recipe
¾ cup coarse yellow cornmeal
3 cups coarsely chopped spinach (loosely packed)
¼ cup chopped cilantro, loosely packed (reserve 1 tablespoon for garnish)
4 green onions, thinly sliced (reserve 2 tablespoons for garnish)
¾ teaspoon salt
¼ teaspoon ground black pepper
2 cloves garlic, finely chopped
½ cup grated parmesan cheese
1 ½ cups low fat milk
1 ½ cup chicken broth
6 eggs
¼ cup low fat feta crumbles
1 tablespoon olive oil
Calories: 240
Protein: 16 grams
Carbs: 19 grams
Fat: 11 grams
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CREAMY AND BUTTERY POLENTA & ROASTED GARLIC TOMATOES #shorts
A creamy, soft, smooth, and buttery polenta topped with vegan feta cheese and garlicky roasted tomatoes, and adorned with fresh thyme to warm up your day and bring a smile of satisfaction and happiness to your face!
INGREDIENTS:
CREAMY POLENTA:
1 cup of instant polenta (250ml)
1 liter of veggie broth (can be more depending on the brand of polenta you're using)
1/3 block of vegan butter
Salt to taste
Black pepper to taste
1/3 cup of vegan cream
TOMATO CONFIT:
1 1/2 cups of cherry tomatoes
3 - 4 whole garlic, peeled
A sprig of fresh thyme
A sprig of fresh rosemary
A sprig of fresh oregano
Salt to taste
Black pepper to taste
1/2 cup of olive oil
METHOD:
TOMATO CONFIT:
Add all the ingredients to a small baking dish, mix to combine, and put it in a 150C preheated oven for 40 minutes.
POLENTA:
Add the veggie broth to a large pot, bring it to a boil, then to a simmer, add salt and pepper, then slowly add the instant polenta, stirring vigorously, when the polenta is cooked through, turn off the heat, add the vegan butter and vegan cream and stir to combine.
ASSEMBLING:
Transfer the cooked polenta to a serving dish, place the tomatoes confit on top of the polenta, add a teaspoon or two of the roasting olive oil, add some crumbled vegan feta cheese and some fresh thyme or parsley and enjoy it while hot or warm!
OBS: The roasted garlic and herbed tomatoes olive oil is pure gold so do yourself a favor and save it for future recipes, cuz it's just wonderful!
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
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CREAMY POLENTA WITH ROASTED GARLIC TOMATOES - Recipe by chef Jana Pinheiro
Polenta With Mushroom Sauce | Cooksmart | Sanjeev Kapoor Khazana
Polenta served with creamy herb filled mushroom sauce
POLENTA WITH MUSHROOM SAUCE
Ingredients
¾ cup polenta
7-8 button mushrooms
4-5 dried oyster mushrooms, soaked
1 cup vegetable stock
½ cup milk
8 tbsps extra virgin olive oil
½ tsp black pepper powder
Salt to taste
2 tbsps crushed garlic
¼ tsp crushed black peppercorns
4 tbsps fresh cream
25 gms processed cheese
1 sprig fresh curly parsley
1 sprig fresh thyme
1 sprig fresh mint leaves
Method
1. Pour vegetable stock in a deep non-stick pan. Add ¼ cup milk and heat.
2. Slice mushrooms thinly.
3. Add polenta to the vegetable stock mixture, and cook stirring continuously.
4. Add 3 tbsps extra virgin olive oil, black pepper powder and salt and mix well. Add ¼ cup milk and mix again.
5. Grease a baking dish with a little oil, transfer the polenta into it and spread evenly. Drizzle 2 tbsps extra virgin olive oil over and bake in preheated oven at 180° C for 10 minutes.
6. Heat 3 tbsps extra virgin olive oil in a shallow non-stick pan, add garlic and sauté for ½ minute. Add button mushrooms and salt.
7. Roughly chop oyster mushrooms and add and sauté. Add crushed black peppercorns and mix. Add cream and mix.
8. Slice cheese, break into small pieces and add to the pan.
9. Chop parsley and thyme and add to the pan and cook till almost dry.
10. Remove polenta from the oven and upturn on a plate. Cut a roundel using a large round cookie cutter and place it on a serving plate along with the cutter.
11. Put the mushroom sauce over it. Gently remove the cutter, garnish with a sprig of fresh mint and serve hot.
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Baked Sausage and Vegetable Polenta
Ingredients:
- 1 tube of polenta
- 1 tbsp chicken powder (Optional)
- 1/4 cup yellow zucchini, cubed
- 3 beef sausages, cubed
- 1/4 cup dried tomatoes ( diced)
- 1/4 cup dried cranberries (diced)
- 4 cloves of ginger, chopped
- Salt and pepper to taste
- 1/2 tbsp olive oil or butter
- Parmesan cheese
Procedure:
Step 1. Slice the polenta into rounds. Set aside.
Step 2. Heat up a pan, add in the oil or butter, and saute the garlic until lightly browned.
Step 3. Add in the beef sausage and saute for 3 to 4 minutes. Then, add in the zucchini, cranberries, pepper, and salt before sauteing for another 2 minutes. Remove from the heat and set aside.
Step 4. Preheat the oven to 350 degrees. Arrange the polenta slices onto a baking pan, and sprinkle each slice with salt, pepper, and paprika.
Step 5. Top each polenta slice with the sausage mixture
Step 6. Bake for 10 to 15 minutes.
Step 7. Plate, garnish with basil, Sprinkle with parmesan cheese and serve.
Italian Grandma Makes Polenta with Tomato Mushroom Sauce
POLENTA with TOMATO MUSHROOM SAUCE:
2 cups Polenta (cornmeal)
6 cups Water + 2 tsp Salt, or to taste
1 Onion, chopped
3-4 cloves Garlic, minced
16 oz Mushrooms, sliced
1 qt Tomato Sauce, unseasoned
2 tsp Oregano, approx.
2 tsp Dried Basil, approx.
Olive Oil
Grated Pecorino Romano Cheese
Salt & Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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