Recipe: Recipes Using Cornmeal Part 1 (7)

8-9-99 Recipes Using Cornmeal Part 1

Terrytx (10:02:40 AM) :

Oven-Baked Polenta with Parmesan and Mozzarella Cheese
Adapted from Fresh & Fast by Marie Simmons
Serves 4, with leftovers

I cut the recipe in half because we didn't need that many leftovers and only 2 of us were eating it. I also made this less fattening by using some fat free mozzarella instead of all the full fat mozzarella she uses. I also used less oil to saut the onion in.

2 tablespoons unsalted butter or extra-virgin olive oil
1/2 cup finely chopped onion
5 cups reduced sodium chicken broth
2 cups yellow cornmeal
1 cup half and half or milk, warmed
4 tablespoons grated parmesan cheese
1 teaspoon salt
1/2 pound mozzarella, coarsely shredded (about 2 c.)

Preheat the oven to 350 degrees. Generously butter a shallow 2 quart baking dish.*

Heat the butter or oil in a large, heavy saucepan. Add the onion and saut until tender, about 5 minutes. Add 2-1/2 cups of the broth; heat to boiling.

Meanwhile, whisk the remaining 2-1/2 cups broth into the cornmeal, and stir to blend (this prevents lumps.)

Slowly stir the cornmeal mixture into the boiling broth. Cook, stirring constantly, over medium-high heat until the mixture begins to boil (protect your hands from splattering cornmeal with a towel or pot holder.) Reduce the heat to medium-low and cook, stirring frequently, until the cornmeal is very thick, about 15 minutes.

Gradually stir in the half and half or milk; add 2 tablespoons of the parmesan and the salt. Remove from the heat. Spoon half of the polenta into the prepared pan. Sprinkle with half of the mozzarella and 1 tablespoon of the parmesan. Spread with the remaining polenta and top with the remaining mozzarella and remaining 1 tbsp.
parmesan.

Bake until the edges brown and the cheeses are melted and bubbly, about 20 minutes. Let stand for 5 minutes or more before serving.

* Note: For even lower fat content, spray the baking dish with some PAM or other spray. I used olive oil spray for a little nicer flavor too.

Also, I didn't heat the milk before adding it to the polenta. It was fine without heating. Terrytx (10:03:22 AM) :

Polenta with Asiago Cheese
Recipe By :posted memq

Polenta

2 shallots (or one very small onion) finely chopped
equal parts olive oil and butter
grated rind of one lemon
4 cups chicken stock
salt to taste (may not be needed if stock is salty)
pepper
1 cup cornmeal
1/2 cup grated Asiago cheese

Saut shallots in olive oil and butter until softened. Stir in grated lemon peel. Add stock and bring to a rapid boil. Slowly whisk in cornmeal in a slow steady stream and cook over low heat, stirring often until thick. Stir in grated cheese until it is melted. Spray a 9 X 13 pan generously with cooking spray (or line with parchment paper); spread polenta evenly in pan, cover with plastic wrap and refrigerate overnight.

As I still have trouble with polenta cakes sticking when I try to grill them, tonight I simply turned the cake out onto a cookie sheet, sprayed the top with cooking spray and ran it under the broiler just until it was lightly browned, then cut it into squares and served braised short ribs over top. Terrytx (10:04:17 AM) :

Polenta with Green Chilies and Cheese

Recipe By :Terry Ward
Serving Size : 4

3 cups vegetable broth
1 small onion -- chopped
3 cloves garlic -- minced
1/4 teaspoon cayenne -- or to taste
1 teaspoon salt
1/4 teaspoon pepper
1 cup polenta or medium coarse stone ground
cornmeal
1 tablespoon olive oil
1/2 cup Parmesan cheese*
1/2 cup chopped fresh cilantro
1 (4oz) can chopped green chiles
1 cup shredded Mexican blend cheese*

Bring the first 6 ingred. to a boil in a medium saucepan. Bring to a boil: reduce heat to simmer over med. heat. Add polenta slowly, whisking constantly, and cook and stir until thicken and polenta is tender, about 10-15 min. Stir in Parmesan. Pour half the polenta into a greased 8x8" baking dish. Sprinkle with cilantro, green chiles and 1/2 cup cheese. Top with remaining polenta and sprinkle with the remaining 1/2 cup cheese. Bake at 350 degrees for 20-30 min. or until bubbly and cheese has melted.
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NOTES : * Also good with Asiago cheese or Queso Fresco substituted for the Parmesan and Monterey Jack or Pepper Jack for the Mexican blend. Or try feta or goat cheese. Another idea is to omit the onion and garlic in the first step. Instead caramelize the onion and garlic and add to the layer with the cilantro and green chiles.dawn.syracuse (10:13:00 AM) :

Corn Cakes

1-1/2 cups boiling water
1 cup blue cornmeal
1 teaspoon salt
2 eggs
1/4 cup honey
2/3 cup milk
1/2 stick of butter, melted
1-1/4 cups all-purpose flour
1 Tablespoon baking powder

Topping (per person)
1 Tablespoon butter
1 large apple, peeled and sliced (Granny Smith or other tart type)
1 Tablespoon brown sugar
1/2 teaspoon cinnamon

In a medium bowl, pour boiling water over cornmeal and salt; stir briskly to blend and set aside. In a medium or large bowl (depending on the size of the recipe) beat together eggs, honey, milk, and butter. Stir in the cornmeal and then dry ingredients. Set aside.

Make the topping by melting the butter in a large skillet. Add apple slices and saut , turning slices often, until tender but not floppy soft. Add sugar and cinnamon, stir until melted. Remove from heat.

Drop corn cake batter by large mixing spoonfuls on griddle. Turn when light brown on bottom. Lightly brown the other side. Serve individual plates 2-3 cakes per plate with 1 1/2 cooking spoonfuls of topping.

Serve with butter and maple syrup if desired.... not really needed though!

Terrytx (3:10:56 PM) :

Cornbread Waffles
Recipe By :Southern Living 2/98
Serving Size : 12

1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 1/2 tsp baking powder
2 tbl sugar
3/4 tsp salt
1 large egg
1 1/2 cups milk
1/4 cup butter or margarine -- melted
1 1/2 cups frozen white shoepeg corn -- thawed

Stir together first 5 ingred. in a large bowl. Stir together egg and next 3 ingred.; add to cornmeal mixture, stirring just until moistened. Bake in a preheated, oiled waffle iron just till crisp.
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Serving Ideas : Serve with Creamy Poblano ChickenLaura.P./NJ (3:11:12 PM) :

Cornbread Cake
This is great, nice and moist. I serve with chili.

3 eggs
2 sticks margarine
1/2 c. cornmeal
3 c. Bisquick
3/4 t. baking powder
1 c. sugar
milk

Combine eggs and softened butter. Add sugar; mix well. Add the remaining ingredients interspersed with milk. The batter should end up with the consistency of cake batter. Pour into a greased 13x9-inch pan. Bake at 350* for 35 minutes or until golden. Serve with honey butter (great warm). HONEY BUTTER: Whip together butter and honey.

Susan,IL (3:34:02 PM) :

Catfish with Mustard Sauce
Recipe By : Cook's Magazine September 1984
Serving Size : 4

2 tablespoons butter
1 onion -- finely chopped
(about 3/4 cup)
1/2 cup dry white wine or vermouth
1 cup heavy cream
1/2 cup fresh Italian parsley
2 tablespoons Dijon mustard
Salt or Pepper
Oil-for deep frying
1/2 cup white flour
1/2 cup white cornmeal
2 pounds catfish -- cleaned and skinned

1. In a saucepan, melt butter. Add onion and saut over low heat, stirring frequently, until softened but not browned, 3 to 4 minutes. Add wine or vermouth and cook, uncovered, over medium heat until liquid is absorbed, about 5 minutes. Add cream and reduce over medium heat by 1/4, about 3 minutes.

2. Remove from heat and stir in parsley and mustard. Taste and season with salt and pepper. Set aside.

3. Heat oil in a deep-fat fryer to 370 F.

4. Combine flour and cornmeal. Dry fish well with paper towels, season with salt and pepper, and then dredge in flour/cornmeal mixture. Carefully fry catfish until golden brown, about 4 minutes. Drain well on paper towels. Reheat sauce gently and serve with catfish.