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Monday's Leftovers: Pork Cutlets With Cranberry Port Sauce

YumSugar — Mon, 16 Nov 2009 09:00:07 -0800

I just found the perfect use for my leftover cranberry sauce and boneless pork chops: this balanced dinner of sautéed pork cutlets.

I'll pan-fry some pork chops, then deglaze the pan with a combination of cranberries and port wine, for a sauce that's both sweet and tart.

The result? A mouthwatering meal that's full of flavor, not fat. Want to see the recipe? Then read more.

Monday's Leftovers: Lamb and Polenta "Lasagne"

YumSugar — Mon, 09 Nov 2009 09:00:42 -0800

With a little leftover ground lamb and even less time, you can make a layered lamb and polenta dish that rivals anything you could order at a restaurant.

The key to speedy success is to take smart shortcuts. Use already-stewed tomatoes, grated mozzarella, and ready-made polenta for easy layering.

Employ the oven for a final browning touch, and you'll have a dinner that can't be beat on the busiest night of the week. To see the recipe, keep reading.

Sunday Slow Cooker: Polenta With Beef Ragout

YumSugar — Sun, 08 Feb 2009 06:00:02 -0800

I like to think of this meal of warm, creamy polenta with ground beef and vegetables as comfort food on its best behavior. The soothing texture of polenta is everything your body craves in Winter, but, unlike so many other carbo-licious foods, the ground beef and stewed vegetables are actually wholesome and nutritious. When I make it for dinner tonight, I'll be stirring in some sun-dried tomatoes and my favorite Italian pesto. To add this recipe to your slow cooker collection, read more.

Polenta With Beef Ragout
From Better Homes and Gardens

Ingredients

1 pound lean ground beef
1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
3 medium carrots, cut into 1/2-inch-thick slices
2 medium onions, cut into thin wedges
1 large red sweet pepper, cut into 1-inch pieces
1/2 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 cloves garlic, minced
1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 16-ounce tube refrigerated cooked polenta
6 tablespoons purchased pesto or olive tapenade
Fresh basil sprigs (optional)

Directions

In a large skillet, cook ground beef until brown. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes, carrots, onions, sweet pepper, broth, salt, black pepper, and garlic.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 30 minutes more or until zucchini is crisp-tender.
Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil. Makes 6 servings.

Serves 6.

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Fast & Easy Dinner: Roasted Lamb Meatballs With Polenta

partysugar — Fri, 09 Jan 2009 09:15:44 -0800

The classic Italian meatball goes sophisticated in this rapid yet gourmet meal. Rich lamb replaces boring beef and the sauce is seasoned with tangy vinegar and fire-roasted tomatoes.

Sub out pasta for quick-cooking polenta jazzed up with honey and fresh rosemary. Serve with a glass of red wine and a green salad. To kick-start your weekend with this mouth-watering meal, read more.

Roasted Lamb Meatballs With Polenta
From Every Day With Rachael Ray

Ingredients

3 slices whole wheat bread, crusts discarded, chopped
3 cups chicken broth
1 1/2 pounds ground lamb
1 egg, lightly beaten
2 large cloves garlic, grated
Salt and pepper
1 tablespoon extra-virgin olive oil, plus more for brushing
1 red onion, finely chopped
2 tablespoons balsamic vinegar
One 28-ounce can crushed fire-roasted tomatoes
1 cup whole milk or half-and-half
1 cup polenta
2 tablespoons honey
1 tablespoon butter
1 tablespoon chopped rosemary

Directions

Preheat the oven to 400°.
In a bowl, moisten the bread with 1/3 cup chicken broth. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper. Form the mixture into 8 meatballs.
Brush with olive oil and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.
Meanwhile, in a medium saucepan, heat 1 tablespoon olive oil, over medium heat. Add the onion, season with salt and pepper and cook until softened, 8 to 10 minutes.
Add the vinegar and cook it off, 1 minute. Stir in 2/3 cup chicken broth, then the tomatoes.
Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
In a medium saucepan, bring the remaining 2 cups chicken broth and the milk to a boil. Whisk in the polenta, lower the heat and cook, whisking, until the polenta is thick but spoonable, 2 to 3 minutes. Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk.
Spoon the polenta into bowls; top with the meatballs and sauce.

Serves 4.

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Fast & Easy Dinner: Deep-Dish Polenta Pizza

partysugar — Fri, 24 Oct 2008 10:30:38 -0700

I was surprised that several of you have never tasted deep-dish pizza, so I found this shortcut recipe to share. Although it's simple enough to make at the end of the week, it's delicious and filling. The traditional heavy tomato sauce is replaced with a mixture of sun-dried tomatoes, radicchio, mozzarella, and Parmesan cheese. If you dislike this combination of toppings, get creative: Italian sausage and garlic, or pancetta and mushrooms would be scrumptious.

To learn the technique, read more.

Deep-Dish Polenta Pizza
From Real Simple

Ingredients

1 tablespoon plus 1 teaspoon olive oil
1 cup polenta or cornmeal
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup (about 2 ounces) grated Parmesan
1/2 head radicchio, shredded
1/2 cup sun-dried tomatoes, drained and thinly sliced
4 ounces mozzarella, cut into a 1/2-inch dice

Directions

Heat oven to 400°F. Coat a 9-inch springform pan, round cake pan, or pie plate with 1 tablespoon of the oil and set aside.
In a medium saucepan, bring 2 1/4 cups water to a boil. Whisking constantly, slowly add the polenta or cornmeal.
Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4 to 5 minutes. Stir in the salt, 1/4 teaspoon of the pepper, and the Parmesan. Remove from heat.
Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge.
In a bowl, combine the radicchio, tomatoes, mozzarella, and the remaining oil and pepper. Spoon the mixture over the polenta.
Bake for 30 minutes. Cut into wedges.

Serves 4-6.

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Come Party With Me: Halloween Dinner - Menu

partysugar — Tue, 21 Oct 2008 09:00:58 -0700

When planning a menu for a Halloween dinner, choose festive dishes that are creative, but not too childish. Have an oozing, baked brie waiting for guests to arrive. Serve the brie with crisp pretzels shaped to look like fingers and toes. A molded shrimp cocktail that resembles a scary cerebrum will jump start conversation. For the main course, offer a gooey slime soup and crisp pumpkin polenta salad. Although most of the dishes are vegetarian, the menu is filling, balanced, and delicious.

Get these tantalizing recipes when you read more.

Oozing Brie
From Better Homes and Gardens

Ingredients

3/4 of a 7- to 8-ounce jar oil-packed dried tomatoes
1/2 of a medium onion, sliced and separated into rings
4 teaspoons finely chopped garlic
1/4 cup slivered fresh basil leaves
1/8 teaspoon ground black pepper
2 15-ounce rounds of Brie, with rind
1 tablespoon finely snipped fresh parsley or dried parsley, crushed
French bread slices cut 1/2-inch thick

Directions

Drain oil from tomatoes; reserve 3 tablespoons. Coarsely chop enough tomatoes for 1/2 cup.
In a large skillet, cook onion in 2 tablespoons reserved oil until tender. Stir in garlic; cook and stir for 1 minute.
Add chopped tomatoes and basil; cook for 2 minutes. Remove from heat; stir in pepper.
Line a baking sheet with foil; place Brie on foil. Brush with remaining 1 tablespoon oil. Sprinkle with parsley. Spread tomato mixture over tops. Cover and chill for 30 minutes or up to 5 hours.
Preheat oven to 350 degrees F. Bake Brie on center oven shelf for 12 to 15 minutes or just until edges melt. Transfer Brie to a serving plate. Serve with bread slices.

Serves 20.

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Ladies' Fingers and Men's Toes
From Martha Stewart

Ingredients

Red or green food coloring (optional, for fingers)
24 blanched almonds, halved lengthwise
2 cups warm water (110 degrees), plus 3 quarts, plus 1 tablespoon
1 tablespoon sugar
1 package active dry yeast (1/4 ounce)
Vegetable oil
5 to 6 cups all-purpose flour, plus more for work surface
1 tablespoon coarse salt
2 tablespoons baking soda
1 large egg
Sea salt
Fried rosemary (optional, for toes)

Directions

Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.
Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes.
Beat in 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour, and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes.
Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour.
Transfer to a lightly floured surface; knead until smooth, 1 minute.
Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
Preheat oven to 450 degrees. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer.
Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters.
Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute.
Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.
Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash.
Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using.
Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.

Makes 4 dozen.

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Scary Cerebrum
From Better Homes and Gardens

Ingredients

3 pounds frozen cooked medium shrimp (with tails), thawed and drained well
1/4 cup roasted red sweet peppers, cut into 1/4-inch thick strips
1 cup chicken broth
1 teaspoon unflavored gelatin
1 1/2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper

Directions

In a 1-1/2-quart glass bowl (3-inches high, 7 1/2-inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make 1 flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers.
As bowl fills up, tuck strips of the roasted red pepper in and around shrimp forming "blood vessels". (It helps to peer through the sides of glass bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside.
In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved.
Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp in bowl.
Cover and chill at least 5 hours or overnight.
To unmold, set bowl in a sink filled with warm water for several seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and remove bowl to unmold. Cover and chill until needed (up to 24 hours).

Serves 12.

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Slime Soup
From Nigella Lawson

Ingredients

4 cups frozen peas
1 scallion
3 cups boiling water, from the kettle
Chicken or vegetable stock concentrate or a stock cube
1 ball mozzarella, diced (approximately 10 ounces)

Directions

Cook the frozen peas and scallion in the boiling water with the stock concentrate, to taste, or stock cube until tender and cooked through. Drain and discard the scallion, and put the peas into a blender.*
Add the diced mozzarella to the peas in the blender. Liquidize the soup until smooth.

Serves 4-6.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Warm Pumpkin Salad With Polenta and Candied Pumpkin Seeds
From Gourmet

Ingredients

1 1/2 cups yellow cornmeal (not coarse)
7 1/2 cups water
2 3/4 teaspoons salt
2 1/2 tablespoons unsalted butter
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup raw green (hulled) pumpkin seeds (pepitas)
1 tablespoon fresh pomegranate juice* or cranberry juice cocktail
2 teaspoons Sherry vinegar
1 tablespoon minced shallot
6 tablespoons extra-virgin olive oil
1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded
1 (6-oz) piece Parmigiano-Reggiano
8 oz arugula, trimmed

Directions

Prepare polenta: Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.
Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick). Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.
Candy pumpkin seeds: Melt remaining tablespoon butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.
Make vinaigrette: Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.
Roast pumpkin:
Preheat oven to 450°F. Cut pumpkin quarters crosswise into 1/2-inch-thick slices. Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer.
Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cover with foil to keep warm.
Fry polenta while pumpkin roasts:
Trim polenta into a 9- by 6-inch rectangle. Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.
Assemble salad: Shave 12 strips from cheese with a vegetable peeler.
Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates.
Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Serves 6.

Make ahead: Polenta, spread on baking sheet and not yet fried, can be chilled up to 1 day. Candied pumpkin seeds can be prepared 3 days ahead and kept in an airtight container at room temperature.

*To juice a pomegranate, firmly roll it on a work surface until it feels softer, then cut a small hole in skin and squeeze.

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Sunday Slow Cooker: Vegetable Casserole

YumSugar — Sun, 05 Oct 2008 06:00:00 -0700

This casserole of polenta and vegetables uses canned beans and store-bought pesto to cut down on preparation time, but the slow cooker does all the hard work.

The recipe calls for an Italian cheese blend and specific vegetables, but feel free to mix things up with an American or Mexican cheese blend and different beans and vegetables, if you like.

To learn more about this easy-to-make, one-pot meal, read more.

Vegetable Casserole
From Better Homes and Gardens

Ingredients

2 19-oz. cans cannellini beans
1 19-oz. can garbanzo or fava beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1-1/2 tsp. dried Italian seasoning, crushed
1 16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
1 8-oz. pkg. finely shredded Italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio

Directions

Rinse and drain beans.
In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta.
Cover; cook on low heat setting for 4 to 6 hours (or on high heat setting 2 to 2-1/2 hours).
Add tomato, remaining cheese, spinach, and radicchio.
Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole.
Let stand, uncovered, 5 minutes.

Makes 8 servings.

Calories 360, Total Fat (g) 12, Saturated Fat (g) 6, Cholesterol (mg) 26, Sodium (mg) 926, Carbohydrate (g) 46,Total Sugar (g) 8, Fiber (g) 10, Protein (g) 21, Vitamin C (DV%) 16, Calcium (DV%) 36, Iron (DV%) 19

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Fast & Easy Dinner: Polenta With Chard

partysugar — Thu, 02 Oct 2008 07:45:30 -0700

A member of the beet family, Swiss chard is a dark, leafy green that's in season now. Chard's somewhat bitter taste can be neutralized by cooking.

In this vegetarian recipe, chard, the stellar ingredient, is sautéed with garlic. Placed on a bed of creamy polenta and topped with tangy blue cheese, this dish is filling and soothing. Bring Fall into your kitchen with this recipe when you read more.

Polenta With Chard
From Real Simple

Ingredients

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 bunch Swiss chard, stems trimmed and leaves cut into 1-inch strips
Kosher salt and black pepper
1 cup instant polenta
1/2 cup crumbled blue cheese (such as Gorgonzola; about 2 1/2 ounces)

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes.
Add the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing occasionally, until the chard is tender, 4 to 5 minutes.
Meanwhile, in a medium saucepan, bring 4 cups of water to a boil. Add 1 tablespoon salt. Slowly whisk in the polenta. Cook, whisking constantly, until the polenta thickens, 3 to 4 minutes.
Divide the polenta among bowls and top with the chard and blue cheese.

Serves 4.

NUTRITION PER SERVING: CALORIES 278; FAT 11g (sat 5g); CHOLESTEROL 16mg; CARBOHYDRATE 36g; CALORIES FROM FAT 35%; SODIUM 1039mg; PROTEIN 11g; FIBER 5g; SUGAR 3g

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Fast & Easy Dinner: Polenta Pizza

partysugar — Thu, 12 Jun 2008 07:45:44 -0700

If you've never had pizza with a cornmeal crust, I highly recommend you give this recipe a try. It's a simple technique that combines precooked polenta with water and flour until it makes a dough like consistency. The crust is prebaked before being topped with tomato sauce, red peppers, and green onions. To take a look at this scrumptious, vegetarian pizza, read more.

Polenta Pizza
From Vegetarian Times magazine

Ingredients

2 18-oz. pkg. precooked polenta
2 Tbs. water
2 Tbs. cornstarch
2 Tbs. unbleached all-purpose flour
1 Tbs. granulated garlic
1/2 cup plus 1/3 cup soy Parmesan cheese
2 cups tomato sauce from 25-oz. jar, reserving remainder
4 slices soy Canadian bacon, cut into 2-inch strips
1/2 medium red bell pepper, sliced into 2-inch strips
3 scallions, thinly sliced tops with 2 inches of green

Directions

Preheat oven to 450F. Spray pizza pan with nonstick cooking spray.
Slice polenta, and place in food processor. Process polenta, and add water, cornstarch, flour, garlic and 1/2 cup soy Parmesan cheese. Blend until smooth. Spread polenta evenly on pizza pan.
Bake for 15 minutes. Remove polenta from oven, and spread 2 cups sauce evenly over polenta crust.
Top with sliced soy bacon, bell peppers, scallions and remaining 1/3 cup soy Parmesan cheese.
Bake 25 minutes more. Remove from oven, and let stand for 5 minutes before serving.

Serves 8.

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Fast & Easy Dinner: Polenta Gratin with Mushrooms and Fontina

partysugar — Thu, 22 May 2008 07:45:53 -0700

Sometimes there just isn't enough time to make a complete meal from scratch, so don't be ashamed to take help from the grocery store. If you enhance the taste by mixing in a couple of fresh ingredients, your family will never notice that you took help from the supermarket. This delectable dinner combines fresh mushrooms, basil, and fontina - with premade polenta and pasta sauce. The final vegetarian dish is filled with flavor and surprisingly delightful.

To check out the recipe - another great one from our friends at MyRecipes.com - read more.

Polenta Gratin with Mushrooms and Fontina
From Cooking Light

Ingredients

1 (16-ounce) tube of polenta, cut into 1/4-inch-thick slices
Cooking spray
1 (8-ounce) package presliced mushrooms
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/3 cup sun-dried tomato Alfredo sauce (such as Classico)
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shredded fontina cheese

Get more recipes at MyRecipes.com

Directions

Preheat oven to 500°.
Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.
Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt.
Cover, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and basil.
Spoon mushroom mixture evenly over polenta. Top with cheese.
Bake at 500° for 7 minutes or until thoroughly heated.

Serves 3.

Nutritional Information: CALORIES 221(30% from fat); FAT 7.4g (sat 3.9g,mono 1.7g,poly 1.2g); PROTEIN 8.3g; CHOLESTEROL 29mg; CALCIUM 82mg; SODIUM 739mg; FIBER 4.2g; IRON 2.4mg; CARBOHYDRATE 28.7g

Like the recipe above? Try out some of these other ones:

- Dinner Tonight Recipes in 45-Minutes or Less
- Quick and Easy Meal Ideas
- Eat Smart at CookingLight.com
- Get More Side Dish Recipes

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