CREAMY TEX-MEX POLENTA
Make and share this Creamy Tex-Mex Polenta recipe from Food.com.
Provided by KelBel
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In pot, bring 4 cups salted water to boil; reduce heat to medium-low. Slowly stir in cornmeal.
- Stir until mixture is thick and creamy, about 5 minutes.
- Stir in butter, 1 cup cheese, scallion, chipotle and salt until cheese and butter are melted.
- Serve sprinkled with remaining 2 T cheese.
Nutrition Facts : Calories 171.1, Fat 11.6, SaturatedFat 7.1, Cholesterol 31.9, Sodium 290.7, Carbohydrate 12.2, Fiber 1.2, Sugar 0.3, Protein 5.3
CREAMY PARMESAN POLENTA
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.
CREAMY CORN POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
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