Showing posts with label polenta. Show all posts
Showing posts with label polenta. Show all posts

Wednesday, November 9, 2011

Blue Cheese Polenta with Vegetables

Wow, you guys brought tears to my eyes with your sweet comments and words of support. We really do belong to a wonderful community don't we. Thank you so much for that, it's helped to motivate me all the more.

There is now a blog that you can go to for updates on our progress and any fitness tips and experiences we are having along the way. It's written by Aubrey, her sister Christa and I. Both of these girls really know their stuff, so I feel so lucky to be on board with them. The blog is called She Sweats and She Tells. Check them out, say hello :)

This dish is not something I'm able to eat right now, but it's still so healthy and delicious. The more I've eaten polenta, the more I like it. There's almost something romantic about it. It's creamy, smooth, practically seductive, and the perfect canvas for so many toppings. This polenta is particularly wonderful because it's full of pungent, tangy blue cheese. Top that with bright, gorgeous veggies and you have yourself a plate that you might just want to eat by candlelight.

Blue Cheese Polenta with Vegetables
Cooking Light September 2011


2 tablespoons extra-virgin olive oil, divided
2 (4-ounce) packages presliced exotic mushroom blend
1 teaspoon chopped fresh thyme
1 1/2 cups thinly sliced sweet onion
1 red bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
3 cups 1% low-fat milk
1/2 cup water
2/3 cup quick-cooking polenta
3/4 cup (3 ounces) crumbled Gorgonzola cheese
1/4 cup chopped fresh parsley


1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add mushrooms and thyme; sauté for 4 minutes or until the mushrooms are tender. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté for 8 minutes or until vegetables are tender.

2. Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with vegetables. Sprinkle with parsley.

Friday, January 28, 2011

Fontal Polenta with Mushroom Saute

Okay, I think that's it. I think that's the last of the mushroom posts...for now anyway...bwaAAHAHAHAHAHA!

(Forgive me, we've had quite a few snow days and the cabin fever is making me a bit crazy.)

This is a really good recipe if you're making polenta for the first time. I adore polenta, I love it's creamy, smooth, yet nutty texture. It's so filling and rich and is the perfect palate for so many toppings and mix ins. This particular version is full of melty, creamy fontina cheese, and then topped with a gorgeous mixture of sauteed mushrooms. So filling, and great for your meatless Mondays. It also gave me an excuse to use my French Onion Soup bowls again!

Fontal Polenta with Mushroom Saute
Cooking Light December 2010


2 tablespoons olive oil
2 (4-ounce) packages exotic mushroom blend, chopped
1 (8-ounce) package presliced cremini mushrooms
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh oregano
3 garlic cloves, chopped
1/3 cup organic vegetable broth
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
2 cups 2% reduced-fat milk
1 1/2 cups organic vegetable broth
3/4 cup instant polenta
1 cup (4 ounces) shredded fontal or fontina cheese, divided
1/4 teaspoon salt


1. Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper.

2. Bring milk and 1 1/2 cups broth to a boil. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt. Divide polenta among 4 gratin dishes; top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms.

Per Serving:
CALORIES 377 ; FAT 18g (sat 7.9g,mono 8.1g,poly 1.3g); CHOLESTEROL 42mg; CALCIUM 322mg; CARBOHYDRATE 30.5g; SODIUM 784mg; PROTEIN 16.9g; FIBER 4.6g; IRON 1.2mg

Monday, October 5, 2009

Braised Chicken with Mushrooms and Oven Baked Polenta

I'd never tried polenta before and I've been wanting to make it for some time now. This was an oven baked polenta, so it was very easy to make, just throw it together in a pan, whisk halfway through baking, and add the rest of the ingredients for a perfectly creamy polenta. However, I'm just not sure if I'm completely sold yet. I liked the creaminess, I liked how it was the perfect blank palate to soak up the flavors of the chicken and mushroom sauce, but it was just missing something to me. A meatiness, if you will, it just tasted a little empty to me. So either I need to figure out a better way to make polenta, or I will just be serving this with mashed potatoes. Does anyone have any good polenta tips for me?

Now the chicken on the other hand? Fantastic, divine, juicy, flavorful. You just can't beat chicken thighs that are cooked with such flavorful ingredients like white wine, garlic and mushrooms. We gobbled this up, and went back for seconds! Whether you make this with the polenta or not, you've got to try the chicken!

Braised Chicken with Mushrooms and Oven Baked Polenta
By Great Food Fast


4-6 boneless chicken thighs (the recipe calls for breasts, but we like our thighs!)
course salt and fresh ground pepper
2 tablespoons olive oil
1 lb mushrooms wiped clean and sliced
4 garlic cloves, halved
1/2 dry white wine (optional)
1 3/4 cup chicken broth
2 tablespoons chopped fresh parsley, plus more for garnish
Oven Baked Polenta (recipe to follow)


1. Sprinkle the chicken breasts with 1/4 teaspoon each of salt and pepper. Heat 1 tablespoon of oil in a large skillet over high heat. Add the chicken; cook until lightly browned, 2-3 minutes per side. Transfer to a plate.

2. Add the remaining tablespoon oil to the hot skillet. Add the mushrooms, garlic and 1/4 teaspoon salt. Cover; cook over medium heat until the mushrooms release their juices, 2 to 3 minutes. Remove the lid. Cook over high heat, tossing occasionally, until the mushrooms are golden, 4 to 5 minutes.

3. Pour the wine, if using, into the skillet; cook, stirring, until evaporated, 1 minute. Add the stock and parsley; cook over medium-high heat until the mushrooms are tender and the liquid has reduced, 8 to 10 minutes.

4. Return the chicken to the skillet. Cover; simmer over low heat until the chicken is cooked through, 10 to 12 minutes. Serve the cutlets and polenta topped with the mushrooms and a drizzle of cooking liquid. Garnish with additional fresh parsley.

Oven Baked Polenta


3/4 cup cornmeal
course salt and ground pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon fresh marjoram, or 1/4 teaspoon dried


1. Preheat the oven to 425F. In a lidded baking dish, whisk together 3 cups water, the cornmeal, 1 1/4 teaspoons salt, and 1/8 teaspoons pepper. Cover and bake for 30 minutes, stirring halfway through (the polenta will still seem very watery, and you'll want to throw it out and give up, but don't worry, it's supposed to look like that! lol)

2. Remove from the oven, and add the milk, butter and marjoram, and whisk briskly until smooth. Serve immediately.

Serves 4
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