Sauteed Polenta Cakes With Creamy White Corn

sautéed polenta cakes with creamy white corn

My sauteed polenta cakes topped with creamy white corn is something I put together for a quick side dish.
I bought organic polenta that you slice up which makes this recipe fast and easy. You can prepare your own polenta as well, just follow the package directions. Polenta for me is good alone, but adding a topping like cheesy corn was really good! I never grew up eating polenta, it was something I tried on my own as an adult… and loved it. Whenever I am in a super market, I pick some up!  You can make this recipe as a great little appetizer too! Hopefully you’ll like this recipe if you try it ;o)

Ingredients

  • 6 slices polenta
  • 1 tablespoon olive oil, plus more for sauteing.
  • 2 scallions, chopped
  • 1 tablespoon butter
  • 2 1/2 cups white corn, fresh or frozen. (I used frozen)
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 4 ounces cream cheese
  • 1/2 cup Monterey  Jack Cheese
  • Salt and  pepper to taste

Directions

In a medium saute pan add 1 tablespoon olive oil and 1 tablespoon butter. Add onion, and garlic. Saute until softened. Next add your white corn. Cook on medium low until corn is soft. Add cream cheese, salt, pepper,monterey jack and scallions to pan. Stir until blended and cheese has melted. This recipe serves up to 6.

For the polenta cakes. Slice 6 polenta rounds and saute in a pan with olive oil until cooked through. At least 5-6 minutes. To put it altogether, place your polenta cakes on a plate, top with your creamy white corn.  Top with extra scallions, and cheese.

Simple as that! Enjoy!

sauteed polenta cakes with creamy white corn

Creamy Quinoa Salad

creamy quinoa salad

      Ingredients

  • 1 Small white onion
  • olive oil
  • 1-2 Garlic cloves
  • 3 ounces Neufchatel Cheese
  • 1 Cup Cooked Quinoa
  • 1/2 Cup Black Beans
  • 1/2 Cup Corn Kernels
  • 1 Large Roma Tomato
  • Salt to taste
  • Pepper to taste
  • 1 Teaspoon Chili powder
  • 1/2 Teaspoon Coriander

Directions

First cook your quinoa by following package directions. I used 1/4 cup uncooked quinoa, and boiled 1/2 cup water. Once the water boiled, I added the quinoa and let simmer covered until the quinoa soaked up all the water. The 1/4 quinoa, makes more then 1 cup cooked.  Set aside. Next in a non stick pan, saute your onion and olive oil. Once onions are softened, add minced garlic, and cook another minute. Add tomatoes, black beans, corn kernels, and seasonings. Stir and cook 5 minutes. Add your Neufchatel cheese, and blend well until incorporated. Lastly, add your cooked quinoa to the pan. make sure all ingredients get mixed in. Taste your food, and check for salt or possibly more cheese?  It’s up to you! Serves up to 6 people. Enjoy

Creamy Broccoli Soup

creamy broccoli soupThere’s nothing like a bowl of creamy broccoli soup! Made this last night as a quick addition to my dinner, and is was pretty good if I do say so myself. I’ve tweaked this recipe a little to my liking by adding more milk then chicken stock, and it added a lot of creamy goodness! You can whip is up in a snap, and have it on your dinner table in under an hour. I used frozen broccoli florets in my recipe, but you may use fresh broccoli too. Here is how you can make this delicious creamy broccoli soup…

Ingredients You’ll Need

1 pound of broccoli, fresh or frozen

2 tablespoons olive oil

1 tablespoon butter

2 garlic cloves

1 small onion

1-2 tablespoons of flour

2 cups milk, any type

1/4 cup half and half

2 cups chicken stock, low sodium is what I used

salt and pepper to taste

nutmeg, just a dash

parmesan cheese for topping

bread sticks, sesame crackers, croutons, or whatever you like to dip into your soup.

In a large pot add your olive oil, butter, garlic, and onion. Let them soften a couple of minutes. Next add flour, this makes your soup thicken, stir well. Then add your chicken stock, milk, half and half, nutmeg, and of course broccoli. Let your soup cook on medium heat until broccoli is soft enough to puree in your blender. Mine took 30 minutes since my broccoli was frozen. Next puree your soup in batches in a blender, and add back to your initial pot. Taste your soup, this is where you add salt, pepper, and parmesan cheese. You may serve your soup in a bread bowl, yum, or have some crackers or croutons on the side. This recipe can serve 4-6 people depending how much you fill your bowls! Enjoy!

Creamy Cauliflower Mash

Creamy Cauliflower Mash

Creamy Cauliflower Mash

Replace mashed potatoes tonight with creamy cauliflower!

I wanted the creaminess of mashed potatoes but wanted something not so starchy, so I made this easy creamy cauliflower. It’s delicious and gives you the effect of mashed potatoes without too much guilt! Enjoy!

What you’ll need :

1 large Cauliflower head

2 tablespoons olive oil

2 cloves of garlic, more if you wish

2 tablespoons butter, again use more if you like

water

4 ounces low fat cream cheese

1-2 tablespoons parmesan cheese

salt and pepper to taste

garlic powder

dried parsley flakes

Start by rinsing your cauliflower in cool water and cut into small pieces. Next in a large pot add your olive oil, garlic, and butter. Sautee for a minute. Don’t let the garlic burn, or it will become bitter. Add your fresh cauliflower and toss to coat. Add about 1/4 cup of water and cover to steam cook. If you need more water, just add to the pot when cooking. Once cooked through, you may then add the salt, pepper, garlic powder, cream cheese and parmesan. At this time you may begin to mash with a handheld masher or use a blender to make really creamy. I like mine a little chunkier in texture, so I used my handheld. Taste your cauliflower! You may need more seasonings, just don’t eat all of it, because it’s delish! Serve in a pretty dish with a dab of butter and sprinkle on some dried parsley, fresh if you like. Enjoy!