7 MINUTE RICH AND CREAMY POLENTA
Polenta is one of my favorite comfort foods. This version comes from one of my favorite newspapers, the New York Daily News.
Provided by Mirj2338
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan bring the half-and-half and the water to a boil.
- Add the salt and then gradually add the polenta while stirring.
- Reduce the heat to maintain a simmer, stirring constantly.
- The polenta should be smooth and large bubbles will pop on the surface.
- Cook until very thick but not stiff, about 5 to 7 minutes.
- Remove from heat and add butter, cheese and pepper.
- Serve immediately.
CREAMY POLENTA
Steps:
- In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU
This quick homemade tomato ragu is packed with vegetables and takes just a few minutes longer than warming up a jar of sauce. Finely chopping the vegetables in a food processor cuts down the cooking time tremendously. Serve it over quick-cooking creamy polenta for a complete meal that's ready in 15 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
- When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
- Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
- By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
- When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
- Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.
CREAMY TWO-CHEESE POLENTA
Cooking Light - 2003 If you're not serving this immediately, keep the polenta warm by covering it and placing it over very low heat. Stir occasionally. Mascarpone ensures the polenta's creamy consistency and rich flavor.
Provided by Krista Roes
Categories < 15 Mins
Time 13m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the first 4 ingredients in a medium saucepan over medium high heat.
- Bring to a boil, gradually add polenta, stirring constantly with a wisk.
- Cook 2 minutes until thick, stirring constantly.
- Remove from heat and stir in cheeses.
- Serve immediately.
Nutrition Facts : Calories 134.2, Fat 2.8, SaturatedFat 1.4, Cholesterol 8.5, Sodium 480.8, Carbohydrate 20.9, Fiber 1.4, Sugar 6.5, Protein 6.9
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