CREAMY PARMESAN POLENTA
Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.
Provided by Keith Haney
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
- Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 87.1 g, Cholesterol 18.2 mg, Fat 12.3 g, Fiber 7.7 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 1185.7 mg, Sugar 5.7 g
CREAMY PARMESAN GARLIC POLENTA
Make and share this Creamy Parmesan Garlic Polenta recipe from Food.com.
Provided by sofie-a-toast
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
- 2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
- 3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.
CREAMY PARMESAN POLENTA
Steps:
- Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to a serving bowl and serve.
CREAMY POLENTA WITH PARMESAN
Parmesan cheese adds a bit of sharpness to creamy polenta in this popular Italian side dish. Also Try:Chicken Cacciatore, Lemony Kale Salad
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Place milk in a medium saucepan and add 2 teaspoons salt; bring to a boil over medium heat. While whisking constantly, gradually add polenta. Reduce heat to low and cook, stirring with a wooden spoon, until thickened, about 20 minutes.
- Stir in butter and cheese; season with salt and pepper. Serve immediately.
EASY CREAMY POLENTA
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
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.
CREAMY PARMESAN POLENTA
Provided by Dona Kuryanowicz
Categories Milk/Cream Side Vegetarian Quick & Easy Parmesan Cornmeal Bon Appétit California
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended. Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes. Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl. Sprinkle remaining 1/2 cup cheese over.
CREAMY PARMESAN SOUR CREAM POLENTA
Milk, butter, Parmesan cheese, and sour cream give this cheesy polenta a rich, creamy consistency. Try it in place of your usual mashed potatoes, or top with steamed broccoli for a quick, easy, and satisfying vegetarian meal.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 8
Steps:
- In a medium pot over medium-high heat, bring the milk, water, and salt to a boil, stirring occasionally.
- Turn heat to low and slowly drizzle in the polenta, whisking constantly to prevent clumping.
- Cover and cook for 15 - 20 minutes, stirring occasionally, until creamy.
- Remove pot from stove and stir in the butter, sour cream, and Parmesan cheese.
- Serve topped with scallions and/or parsley, if using.
CREAMY PARMESAN POLENTA
I made this for friends last evening and served it with an Italian Pot Roast and boy was it delicious! I did not have whipping cream on hand, and substituted 2% milk and it turned out great!
Provided by Cook4_6
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended.
- Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.
- Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl.
- Sprinkle remaining 1/2 cup cheese over.
Nutrition Facts : Calories 229.6, Fat 13.6, SaturatedFat 7.9, Cholesterol 38.4, Sodium 324.2, Carbohydrate 17.8, Fiber 1.5, Sugar 0.4, Protein 10.3
CREAMY PARMESAN POLENTA
Steps:
- Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat and whisk in cheese, butter, and salt and pepper to taste. Serve immediately.
CREAMY POLENTA WITH BALSAMIC GLAZE
This delicious and easy side dish goes incredibly well with braised meat. It makes any meal feel a little more elevated.-Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes. , Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Just before serving, stir cheese and the remaining cream and butter into polenta. To serve, drizzle with balsamic glaze.
Nutrition Facts : Calories 415 calories, Fat 25g fat (16g saturated fat), Cholesterol 89mg cholesterol, Sodium 494mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 9g protein.
CREAMY POLENTA WITH PARMESAN AND SAUSAGE
Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
- Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
- Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 30 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 21 grams, Sodium 1121 milligrams, Sugar 1 gram, TransFat 0 grams
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- Bring the water and milk to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 1/2 teaspoons salt.
- Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
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