Creamy Corn Polenta Recipes

Steps:

• In a large pot add milk and cream along with thyme and garlic. Bring to a simmer then shut off the heat to let the milk and cream steep. Let it steep for at least 30 minutes. Once steeped, strain the milk mixture and discard the thyme and garlic. Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano and salt and pepper.

Steps:

• Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and season to taste with salt and pepper. Serve hot.

Steps:

• Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.
• Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.

Steps:

• Grill corn in the husks, or roast in the oven; cut kernels from cob.
• In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
• Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
• When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

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.

Steps:

• Cook bacon and chicken: Cook bacon in a large heavy skillet (preferably cast-iron) over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels, then pour off all but about 1 1/2 tablespoons fat from skillet.
• Pat chicken dry and season with salt and pepper. Add to skillet with bacon fat and cook over moderately high heat, turning several times, until nicely crusted and just cooked through, 8 to 10 minutes. Transfer to a plate and cool. Tear chicken into bite-size pieces.
• Prepare corn and sauce while chicken is cooking: Gently simmer corn and milk in a heavy saucepan until corn is crisp-tender, about 5 minutes. Pour through a sieve into a bowl and reserve corn and milk separately.
• Melt butter in same saucepan over moderately low heat. Add flour and cook roux, stirring, 3 minutes. Gradually whisk in cream, then reserved warm milk, pepper, and salt. Bring to a boil, whisking, then simmer, whisking, 3 minutes. Stir in tomatoes, chicken, and corn. Keep warm, covered, over very low heat.
• Make polenta: Bring water with salt to a boil. Gradually whisk in polenta and cook over moderately high heat, whisking, 5 minutes. Stir in cheeses.
• Divide polenta among 6 shallow bowls. Stir basil into chicken mixture and spoon over polenta. Sprinkle with bacon.

Steps:

• In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
• Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
• In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
• Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.

Steps:

• preheat oven to 425.
• in a dish with a lid whisk together water, cornmeal, salt& pepper.
• cover and bake 30 minutes, stirring halfway through.
• remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
• serve.