Easy dinner recipes: Creamy polenta options for Gluten-Free Wednesday

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Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

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Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

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The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

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Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

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Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

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Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

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Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

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Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

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Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

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Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

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They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

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The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

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You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

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This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

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One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

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This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

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Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

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A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

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A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

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Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

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An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

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Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

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It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

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Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

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Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

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In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

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For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

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This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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A touch of spice. (Gary Friedman / Los Angeles Times)

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Soft and tender. (Bob Chamberlin / Los Angeles Times)

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Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

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There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

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Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

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Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

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Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

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Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

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For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

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A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

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Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

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The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

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These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

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Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

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Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

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This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

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Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

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With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

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Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

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This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

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Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

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Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

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Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

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Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

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This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

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The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

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Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

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Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

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You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

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With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

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Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

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It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

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This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

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A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

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The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

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This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

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Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

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Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

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Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

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Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

Feb. 19, 2014 9:47 AM PT

You can’t get much more comforting than polenta. Rich and creamy, it makes a perfect side or simple main. And while the stove-top method is classic, there’s an even easier route if you cook the polenta in the oven. Best of all? Polenta is gluten-free.

Larger than their Western counterparts, Chinese chives lend a fresh yet delicate garlic flavor to dishes with their full, flat leaves. In this quick noodle recipe, the chives are cooked along with shrimp, pork and flat rice noodles, making for a lightly sweet dish, brightened with a squeeze of fresh lime at the end. You can find the Chinese chives and noodles at Chinese and Southeast Asian markets. - See more at: https://latimesblogs.latimes.com/dailydish/2012/05/dinner-tonight-rice-noodles-with-chinese-chives-shrimp-and-pork.html#sthash.92DrzErk.dpu
Nettle polenta: Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish, perfect as a hearty side or light main. Best of all, it’s ready in only 30 minutes.

Escarole with aged Parrano cheese and soft polenta: Sauté escarole with garlic and a touch of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. A little shaved parmesan, and dinner is ready in only 45 minutes.

RECIPES: 99 more easy dinner ideas in about an hour or less

Polenta gratin with mushrooms and Fontina: Cook polenta the easy way using this recipe. Polenta is slowly cooked in the oven with this simple gratin, the creamy dish topped with a variety of mushrooms, fresh rosemary and Fontina cheese.

If you are sensitive to gluten, check all ingredients to make sure they are gluten-free before using, as many may contain trace gluten (such as spices, a number of which include flour as an anti-caking agent), and/or are produced in facilities that also process gluten-based products. Mushrooms may not be suitable for people who are extremely gluten-sensitive.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected].

QUICK & EASY: 99 terrific recipes in about an hour or less

NETTLE POLENTA

Total time: About 30 minutes

Servings: 6

Note: Stinging nettles are available at many local farmers markets. When handling the nettles, wear latex or exam gloves; rinse them in a sink full of cold water to remove any dirt. Carefully remove the leaves from the stalks.

4 cups washed nettle leaves

2 teaspoons kosher salt

1 tablespoon olive oil

1 cup polenta, or organic coarse-ground corn meal

1/3 cup grated Parmigiano-Reggiano

1/4 cup crème fraîche

Salt and freshly ground pepper to taste

1. Bring a pot of water to a rolling boil and, using a pair of tongs or rubber gloves, add the nettles to the pot. Blanch the nettles for about 1 minute. Drain, coarsely chop and reserve.

2. In a heavy-bottomed medium pot, bring 5½ cups of water to a boil. Add the salt and olive oil, then slowly pour in the polenta, stirring constantly with a wooden spoon.

3. Reduce the heat to medium-low so the polenta cooks at a low simmer (bubbling slightly). Stir frequently until thick and creamy, about 17 to 20 minutes.

4. Add the Parmigiano-Reggiano, crème fraîche and nettles, whisking until combined. Taste for seasoning and serve immediately.

Each serving: 233 calories; 14 grams protein; 5 grams carbohydrates; 1 gram fiber; 18 grams fat; 7 grams saturated fat; 304 mg. cholesterol; 430 mg. sodium.

ESCAROLE WITH AGED PARRANO CHEESE AND SOFT POLENTA

Total time: 45 minutes

Servings: 6

Note: Parrano cheese is available at Whole Foods markets. Fontina can be substituted.

2 pounds escarole

4 cups chicken stock

1 cup heavy cream

3/4 teaspoon salt, plus more to taste

1 cup polenta

1/2 cup grated aged Parrano cheese

1 tablespoon olive oil

4 cloves garlic, minced

1/4 teaspoon crushed red pepper

Parmesan cheese, for shaving

1. Wash the escarole leaves in two changes of water. Trim the stems. Set aside the very tender yellow-green core, reserving for salads. Dry and cut the leaves into strips about one-half inch wide.

2. In a heavy saucepan, combine the stock and cream and bring the mixture to a boil. Add three-fourths teaspoon salt, then whisk in the polenta. Cook over low heat, stirring constantly with a wooden spoon, for 20 to 30 minutes, until the polenta is thick, soft and creamy. Stir in the Parrano cheese.

3. In a large saute pan, heat the olive oil over medium heat. Add the garlic and sauté until soft, about 2 minutes. Stir in the red pepper. Add the escarole. You may need to allow half the escarole to wilt in the pan before adding the rest. When the leaves have begun to wilt, stir them carefully so that they become evenly mixed with the sauteed garlic. The greens are done when they are tender and wilted, about 10 minutes. Season to taste with salt. Serve the escarole on top of the polenta. Garnish with shaved Parmesan.

Each serving: 343 calories; 11 grams protein; 32 grams carbohydrates; 7 grams fiber; 20 grams fat; 11 grams saturated fat; 60 mg. cholesterol; 484 mg. sodium.

POLENTA GRATIN WITH MUSHROOMS AND FONTINA

Total time: 1 hour, 10 minutes

Servings: 6 as appetizer, 4 as main course.

Note: Inspired in part by a recipe in Yotam Ottolenghi’s “Plenty”; the polenta technique comes from Golden Pheasant polenta.

1 cup polenta

4 cups water

Salt

Butter

6 ounces crimini mushrooms, sliced

4 ounces shimeji mushrooms, bottoms removed

2 fresh shiitake mushrooms, stems removed and sliced

1 clove garlic, minced

1 sprig fresh rosemary

1/4 pound Fontina cheese, sliced

1. Heat the oven to 350 degrees. Put the polenta in a 2-quart gratin dish, and stir in the water and 1 teaspoon salt. Bake for 45 minutes. Stir in 2 tablespoons butter and return the polenta to the oven for 15 more minutes.

2. Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add the mushrooms and sprinkle with one-fourth teaspoon salt, or to taste. Cook, stirring frequently, until the mushrooms give up their moisture, about 5 minutes. Add the garlic and the rosemary and continue cooking until the mushrooms are dry, 3 to 4 more minutes.

3. When the polenta is done, taste and add more salt if necessary. Tear the soft Fontina slices into shreds and distribute them over the top of the polenta. Scatter the cooked mushrooms over the top and return the pan to the oven until the cheese has melted and begins to brown, about 5 minutes.

Each of 6 servings: 241 calories; 9 grams protein; 20 grams carbohydrates; 2 grams fiber; 14 grams fat; 9 grams saturated fat; 42 mg cholesterol; 1 gram sugar; 640 mg sodium.

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