Creamy Polenta With Balsamic Glaze Recipes

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.

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

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.

Steps:

• In a large saucepan over high heat, combine milk and cornmeal, whisking until mixture boils.
• Reduce heat to medium and simmer, whisking frequently until mixture thickens, about 15 minutes.
• Add rosemary and cheeses.
• Whisk until cheese is melted.
• Season to taste.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
• Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
• Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
• Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

Steps:

• Preheat oven to 350 degrees.
• In deep, heavy pot, combine olive oil and polenta.
• Cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
• Remove pot from heat.
• Add boiling water carefully, as this will splatter if you add it too quickly.
• Stir until the polenta is smooth.
• Stir in garlic, parsley, thyme, rosemary, salt and pepper.
• Bake polenta, uncovered 20 minutes.
• Stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
• While polenta cooks, lightly spray the mushroom caps, sprinkle with salt and grill, underside (gills) down, on a very hot grill or in heavy cast iron pan, about 4 minutes per side or until tender.
• Divide the polenta among 4 dinner-size plates.
• Sprinkle each with a quarter of the cheese.
• Top each serving of polenta with a sliced mushroom, fanning the pieces.
• Drizzle balsamic vinegar over the mushroom and polenta.
• Serve immediately.

Steps:

• Combine tomatoes and boiling water.
• Let stand 30 minutes, drain and chop.
• Combine cornmeal and pinch of black pepper in saucepan.
• Gradually add 3 cups broth and 1 cup water, stirring continually with a whisk.
• Bring to a boil, reduce heat to medium and cook for 20 minutes, stirring frequently.
• Remove polenta from heat and keep warm.
• Heat a large skillet over medium high heat, add 1 tablespoon olive oil and saute onion and red pepper for about 10 minutes or until tender.
• Add tomatoes and garlic, cooking for 1 more minute.
• Add 1 cup broth and the greens.
• Cover and reduce heat to low, cooking 15 minutes or until greens are completely tender.
• Season with salt and pepper.
• Spoon polenta into 4 plates and top with greens.
• Sprinkle with Parmesan cheese.
• Since I like things spicy, I add some crushed red pepper to this recipe, or just shake on your favorite hot sauce.
• For Vegetarian use the vegetable broth only.

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.