Creamy Baked Polenta With Herbs And Green Onions Recipes

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CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS

This is ultimate comfort food for me! I make this with roasted chicken and veggies and use some of the juices from the chicken to add more flavor. *For some reason, the baking time has been different for me. Sometimes it takes less baking time. It may depend on how coarse the cornmeal is. Just keep watching it and make sure it stays creamy and doesn't get hard. Once you stir in the herb mixture, you can make it more creamy by adding more broth or cream or you can thicken it up by putting it back in the oven for a few minutes. It's very versatile. You can use any herbs you like to go with your meal. This one is definately a keeper in our house. From the April 2001 Bon Appetit, modified by me.

Provided by carolinajen4

Categories     Low Protein

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12



Creamy Baked Polenta With Herbs and Green Onions image

Steps:

  • Preheat oven to 350. Pour 6 cups water into sprayed 13x9 glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered about 30 minutes. Could be a little more or less. Make sure it doesn't get hard.
  • Meanwhile, melt butter in small skillet over medium heat. Add green onions and garlic, saute 2 minutes. Stir in parsley, thyme and cream. Season with salt and pepper. Remove from heat.
  • Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. If liquid isn't completely absorbed, bake a little longer.

Nutrition Facts : Calories 250.5, Fat 13.4, SaturatedFat 7.8, Cholesterol 39.3, Sodium 1017, Carbohydrate 25.8, Fiber 2.7, Sugar 0.6, Protein 8

6 cups water (can substitute some with chicken broth)
1 1/2 cups yellow cornmeal
2 teaspoons salt (less if using chicken broth)
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
4 green onions, thinly sliced
3 garlic cloves, minced
3 -4 tablespoons fresh Italian parsley, minced
1 1/2-2 teaspoons fresh thyme, minced
1/3 cup whipping cream
3/4 cup parmesan cheese, freshly grated
1 teaspoon lemon peel, grated

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS

Categories     Milk/Cream     Onion     Side     Bake     Vegetarian     New Year's Eve     Parmesan     Cornmeal     Winter     Thyme     Parsley     Monterey Jack     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11



Creamy Baked Polenta with Herbs and Green Onions image

Steps:

  • Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
  • Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
  • Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.

6 cups water
1 1/2 cups polenta (coarse cornmeal) or yellow cornmeal
2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
4 green onions, thinly sliced
3 tablespoons minced fresh Italian parsley
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
3/4 cup grated dry Jack cheese or freshly grated Parmesan cheese
1 teaspoon grated lemon peel

BAKED HERBED POLENTA

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 7



Baked Herbed Polenta image

Steps:

  • Bring water and salt to boil in large saucepan. While whisking water in circular motion, pour in cornmeal in a slow steady stream, keeping the water boiling as you do so. Reduce heat to low and continue to cook, stirring constantly, until mixture is thick, from 5 to 15 minutes depending on kind of cornmeal used. Add cream, Parmesan and herbs. Pour into greased pan. Cool and refrigerate, covered. Preheat oven to 400 degrees F. Cut polenta into slices and brush with oil. Place on cookie sheet and bake for 10 to 15 minutes or until heated through.

3 1/3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1/3 cup whipping cream
1/4 cup Parmesan
3/4 teaspoon dried thyme leaves
1 tablespoon olive oil

POLENTA WITH HERBS

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11



Polenta with Herbs image

Steps:

  • In a medium saucepan, over medium-low heat, the heat the oil with the garlic, and cook until softened, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the broth and milk, and bring to a boil over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not all grainy, about 30 minutes. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Serve.

2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
2 1/2 cups chicken broth, homemade or low-sodium canned
2 1/2 cups whole milk
1 cup stone-ground cornmeal
1 teaspoon kosher salt
1/2 cup freshly grated Parmesan or a combination of Pecorino and Parmesan
3 tablespoons unsalted butter
1 1/2 tablespoons finely chopped flat-leaf parsley leaves
1 tablespoon finely sliced chives or finely chopped basil

OVEN-BAKED CREAMY POLENTA

This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 6



Oven-Baked Creamy Polenta image

Steps:

  • Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
  • Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

Nutrition Facts : Calories 155 g, Protein 2 g

3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)

BAKED POLENTA WITH GARLIC

A delicious change from rice, pasta or potatoes. Goes well with Italian meat and sauce dishes, especially Recipe #50879 that I've posted. I've doubled and tripled this recipe with success. Fresh rosemary is far superior to dried in this. From a 1998 Bon Appetit. Try it, you'll like it!

Provided by Leslie in Texas

Categories     European

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8



Baked Polenta With Garlic image

Steps:

  • Preheat oven to 375°F.
  • Butter (or use a cooking spray like Pam) a 2 quart soufflé dish.
  • Bring first 6 ingredients to boil in a large, heavy saucepan.
  • Gradually add cornmeal, whisking until smooth.
  • Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes.
  • Remove from heat and stir in 6 tablespoons Parmesan cheese, season with pepper, if desired.
  • Transfer to prepared baking dish.
  • Sprinkle 2 tablespoons Parmesan cheese over polenta.
  • (Can be made 1 day ahead).
  • Cool, cover and chill.
  • Bake polenta until heated through and golden on top, about 30 minutes.
  • Serve polenta warm.

Nutrition Facts : Calories 198.2, Fat 5.9, SaturatedFat 2.9, Cholesterol 14.4, Sodium 371.2, Carbohydrate 28.4, Fiber 2.3, Sugar 0.4, Protein 9.3

2 3/4 cups canned low sodium chicken broth
2 cups water
1 1/2 cups milk
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1 1/2 cups polenta (yellow cornmeal)
8 tablespoons grated parmesan cheese (about 1 1/2 oz.)

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7



Easy Oven-Baked Real Polenta (Not Instant) image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  • Pour water into the prepared dish; stir in polenta and salt.
  • Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

CREAMY HERBED POLENTA

Look no further for your new favorite side dish with Creamy Herbed Polenta! Garlic powder, Parmesan, basil and parsley add flavor to this herbed polenta.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 5 servings, 1/2 cup each

Number Of Ingredients 7



Creamy Herbed Polenta image

Steps:

  • Bring broth, water and garlic powder to boil in medium saucepan on medium heat. Reduce heat to medium-low.
  • Add polenta in a thin steady stream while whisking constantly. Cook 4 to 5 min. or until thickened, stirring constantly.
  • Remove from heat. Add cream cheese and Parmesan; stir until cream cheese is completely melted and mixture is well blended. Stir in herbs.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 0 g, Protein 4 g

1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1/2 tsp. garlic powder
1/2 cup instant polenta, uncooked
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. each chopped fresh basil and parsley

CREAMY BAKED POLENTA

Make and share this Creamy Baked Polenta recipe from Food.com.

Provided by SkinnyMinnie

Categories     European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6



Creamy Baked Polenta image

Steps:

  • Preheat oven to 350ºF.
  • Combine 4 cups of water, cornmeal, butter, salt and pepper in a 1 1/2 quart baking dish.
  • Bake uncovered, on the top shelf of the oven for 40 minute.
  • Remove the polenta from the oven, give it a stir, and bake for another 10 minute.
  • Remove it from the oven again and this time stir in the provolone and salt and pepper to taste.
  • Let it stand for 5 min before serving.
  • Serve topped with the Parmesan cheese.

Nutrition Facts : Calories 298.3, Fat 17.6, SaturatedFat 10.5, Cholesterol 45.1, Sodium 849.1, Carbohydrate 24.5, Fiber 2.3, Sugar 0.4, Protein 11.7

1 cup yellow cornmeal (not instant) or 1 cup coarse polenta
3 tablespoons butter, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 ounces provolone cheese, grated
2 ounces parmesan cheese, finely grated

CREAMY POLENTA WITH GREEN ONIONS AND PARSLEY

This is delicious with any braised dish but I like to serve it with my recipe for Braised Rabbit in Tuscan Sauce. Originally from a November 1984 issue of Bon Appetit that featured a Tuscan Dinner for 8.

Provided by Leslie in Texas

Categories     Low Protein

Time 40m

Yield 2 1/2 quarts, 8-10 serving(s)

Number Of Ingredients 8



Creamy Polenta With Green Onions and Parsley image

Steps:

  • Bring 1 quart stock, 5 cups water and 2 teaspoons salt to boil in heavy 8-quart saucepan.
  • Whisk in cornmeal in thin stream,adjusting heat to maintain slow bubbles.
  • Stir polenta constantly with wooden spoon until sheets fall from lifted spoon, adding more stock if necessary to maintain creamy consistancy, about 30 minutes.
  • (Can be prepared 2 hours ahead. Cover surface with plastic and let stand at room temperature. Rewarm over low heat, stirring constantly. Thin with stock if necessary.).
  • Stir in green onion, butter,parsley, and pepper.
  • Taste and adjust seasoning.
  • Serve immediately.

Nutrition Facts : Calories 259.9, Fat 10.7, SaturatedFat 5.3, Cholesterol 24.5, Sodium 857.1, Carbohydrate 34.3, Fiber 2.8, Sugar 3.2, Protein 7.7

1 1/2-2 quarts chicken stock (preferably homemade)
5 cups water
2 -3 teaspoons salt
2 1/3 cups polenta (finely ground yellow cornmeal)
1/2 cup green onion, minced
5 tablespoons unsalted butter
1/4 cup Italian parsley, minced
fresh ground pepper

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