Polenta Recipes

BAKED POLENTA CRISPS

Ingredients for 6-8 pieces:

• 250 cc of water
• 50 grams of Arcor Presto Pronta instant polenta
• 2 tablespoons of grated Parmesan cheese
• Dried spices to taste (thyme, oregano, rosemary, etc.)
• Round zucchini (Sautéed, 2 cups)
• 1 clove of garlic
• Black pepper
• Salt
• Arcor Corn oil (as necessary)

Preparation:

Bring the water to a boil and then pour the polenta in the form of rain, while stirring add the spices, the Parmesan cheese (set aside a small amount for grilling), and season to taste. Cook for about five minutes, stirring constantly, until the polenta is hydrated and a dense dough is obtained. Once ready, spread in a rectangular mold. Let it cool in the fridge.

In the meantime, sauté the zucchini with a chopped clove of garlic in a frying pan, season with salt and pepper. Remove from heat and set aside.  

Once the polenta is cold and firm, cut it evenly into squares and bake until golden brown on an oiled pan on one side. Flip over and spread the fried zucchini over each piece, add grated cheese and grill.

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POLENTA SANDWICHES

Ingredients:

• 2 cups of Arcor Presto Pronta instant polenta, cooked as a thick porridge and hot.
• 150 grams of cooked ham in slices
• 100 grams of green olives in small slices
• Gruyere or processed cheese, desired quantity
• Butter
• Flour
• 2 beaten eggs
• Breadcrumbs
• Arcor corn oil (amount needed to fry)

Preparation:
Grease the table with butter and pour over the polenta. Spread with a buttered spatula. It should be half an inch thick. Level the edges with a knife soaked in water and then cut out the sandwiches into squares of the desired size.
Remove the squares with a spatula and make the sandwiches with a slice of cheese and a slice of ham.
Seal the edges of the sandwiches by pressing with wet fingers so that the filling does not overflow.
Heat oil in a frying pan and fry the sandwiches until golden brown on both sides. Drain on paper.

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Ingredients:

• 1 package of Arcor Presto Pronta instant polenta
• 1 Arcor Italian Green Onion Sauce.

Preparation:

Cook according to package directions (indicated amounts), using half broth and half milk. Once ready, pour it over a baking pan, let it cool, cut into sticks and pass them through a beaten egg with salt, garlic and parsley. Dip them in a mixture of Presto Pronta Arcor instant cornmeal and seeds (sesame - sunflower - flax) and bake until golden brown. Serve with an Arcor Italian Tomato Sauce with green onion.

TIPS

Cornmeal breaded milanesas (veal cutlet or chicken cutlet) are an original and healthy option to incorporate other types of foods into everyday meals.
You can coat both chicken and beef in batter.
With this batter, your milanesas will come out dry and crispy.

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POLENTA PIZZA

Ingredients:

• ½ kg of Arcor Presto Pronta instant polenta
• 2.5 liters of water
• 200 grams of grated mozzarella
• Arcor Pizza Sauce
• Optional: 1 can of Arcor Yellow Corn
• Oregano
• Coarse-grained salt.
• Arcor Corn oil

Preparations:

First, make the polenta. Put water with a bit of salt in a saucepan and when it starts boiling, add the polenta in the form of rain. Stir for a minute until ready. Use powdered broth to add flavor to the water, any broth flavor would do.
Oil a pizza pan and pour the polenta over it, flatten the polenta evenly and chill it in the fridge.
Once chilled, take it out from the fridge, pour Arcor Pizza Sauce and spread it out with a spoon; then take it to the oven until the base is golden brown. And finally, add cheese to taste, and bake at 200° C until the pizza is ready. Optionally, you may add Arcor Yellow Corn.

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POLENTA PIE

Puedes servir este pastel de polenta con queso gratinado por encima, o con una salsa de tomate.

Ingredients:

• ¼ kg of Arcor Presto Pronta instant polenta
• 1 liter of water.
• 1 teaspoon of salt
• 100 grams of cream cheese
• Arcor Corn oil
• 2 onions
• 4 cloves of garlic
• 1 tomato
• ½ kg of minced meat
• 1 bay leaf
• Salt and pepper
• Oregano
• 1 hard-boiled egg

Preparation:

Stuffing: Heat oil in a frying pan, fry the onion in very small pieces and add chopped cloves of garlic. Once browned, add the crushed tomatoes so that they release all their juice. Cook until the tomato sauce begins to thicken. Then add the minced meat, season to taste and cook.
Once cooked, remove from the heat, add the sweet (or spicy) paprika and the oregano. Again, stir until all ingredients are mixed together. Finally, add the bay leaf.
Prepare the polenta: put plenty of water to boil in a saucepan. When it bubbles, add the salt and leave for a couple of minutes. Pour in the cornmeal little by little while stirring very quickly, for about a minute. The polenta will gradually turn into a very thick cream. Remove from heat, add the buttery cheese and stir again until well blended.  Pour half of the polenta into a baking mold (oiled), and then add the stuffing on top. Cover the top with the rest of the polenta.

Bake in the oven at 160° C.

POLENTA GNOCCHI

Ingredients:

• 1 cup of Arcor Presto Pronta instant polenta
• Half liter of milk
• 70 grams of butter
• 2 egg yolks
• 80 grams of grated cheese
• Arcor Filetto Sauce
• Salt, pepper and nutmeg

Preparation:
Boil the milk with half a teaspoon of salt and when it boils, add the cornmeal in the form of rain, while mixing with a wire whisk to prevent lumps. Continue stirring with a wooden spoon until the polenta is cooked and thickened.
Remove the pan from the heat and mix the 70 grams of butter, the egg yolks (added one at a time) and half the grated cheese.
Taste and season with salt, pepper and nutmeg.
Pour the polenta over the greased table and spread it out with a spatula, leaving it 1 cm thick. Cut the polenta into 7-cm diameter discs, lifting them with a spatula as they are cut. Place the discs on previously greased and floured pans without stacking them up.
Mix the leftover pieces together, spread them out and continue making more discs. Cover with Arcor Filetto Sauce, sprinkle the discs with the remaining grated cheese, drizzle with the melted butter and bake in a very hot oven.

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Ingredients (5 servings):

• 750 grams of broccoli
• 2 cloves of garlic
• 3 onions
• 2 tablespoons of Arcor Corn Oil
• 500 grams of Arcor Presto Pronta instant polenta
• 100 grams of cream cheese
• 4 tablespoons of grated cheese
• Salt and pepper

Preparation:
Cut the broccoli into sprigs, wash and steam until tender.
Cut the onions into thin rings and chop the garlic cloves. Sauté in a frying pan with oil until tender and season. Add the broccoli, sauté for a few minutes and remove. Set aside.
Cook the Arcor Presto Pronta instant polenta following the instructions on the package and season to taste. Add the creamy cheese cut into cubes, mix until melted and sprinkle with the grated cheese.
Place the polenta in a bowl, add the broccoli and onions on top, and finally sprinkle with grated cheese. Serve very hot.

Ingredients:

• 2 plum tomatoes
• 1 eggplant
• 1 onion
• 1 sweet pepper (green, red or yellow)
• ½ cup of Arcor Corn Oil
• 1 clove of garlic
• 3 cups of poultry stock
• 1 cup of Arcor Presto Pronta instant polenta
• 1 cup of grated Parmesan cheese
• 1 cup of diced Mozzarella
• Amount of salt and pepper to taste

Preparation:
Peel and remove the seeds from the tomatoes. Cut all vegetables into small cubes (brunoise).
Heat the oil with the garlic clove and sauté the vegetables until crispy.
Set aside half of the vegetables for garnish and add the broth to the pan. When it comes to a boil, pour the polenta in the form of rain, stirring with a wooden spoon.
Cook for a minute and turn off the heat. Add grated cheese and mozzarella. Season with salt and pepper and mix.
Pour into a mold (or individual molds of any shape). Press with the back of a spoon to compact and unmold immediately on the serving plate or directly on individual plates.
Garnish with reserved vegetable cubes and serve warm or cold.

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SWEET RECIPES

COCONUT POLENTA PUDDING

Ingredients:

• 1/2 cup of Arcor Presto Pronta instant polenta
• 650 cc of milk
• 1/2 cup of sugar
• 25 grams of butter
• 3/4 cup of shredded coconut.
• 1 egg and 1 egg yolk, beaten
• 1 teaspoon of vanilla
• Sugar (amount needed to make the caramel)

Preparation:
Place the milk and sugar in a pot, heat them and add the polenta in the form of rain. Cook for 1 minute. Then take it out of the heat and add the butter, coconut, egg and yolk; mix well. Pour the preparation into a 25-cm-diameter caramelized savarin pan and bake in a preheated oven at 180° C, cooked in a bain-marie for approximately 20 minutes. Let cool and unmold.

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POLENTA AND RICOTTA CAKE - No EGGS - GLUTEN-Free

Ingredients:

• 500 cc of water.
• 100 grams of Arcor Presto Pronta instant polenta.
• 250 grams of ricotta
• 80 grams of raisins
• 80 grams of Ser Vainilla crashed biscuits
• 1 packet of Nutritious Natural Break
• Orange or lemon zest
• 100 grams of corn starch.

Preparation:
Prepare the polenta with 500 cc of water, 100 grams of Presto Pronta instant polenta and a pinch of salt. Once warm, place it in a bowl, add the ricotta and beat manually or with the help of a whisk until it forms a homogeneous cream. Add the zest, the raisins, the packet of Nutritious Natural Break and the crashed biscuits. Mix everything with enveloping movements and finally add the 100 grams of corn starch. 
Line a 24-cm square baking pan with parchment paper, pour the preparation into it and distribute it evenly. Bake at 220° C for 45 minutes.