Creamybluecheesepolenta Recipes

Steps:

• In a medium pot with high sides combine the water, milk, and heavy cream and bring to a boil over high heat. Reduce the heat to low and slowly pour in the polenta while whisking constantly. Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked. Stir in the lemon zest and kosher salt.

Steps:

• Preheat the oven to 400 degrees.
• Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
• Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
• Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.

Steps:

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

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:

• Combine water and dressing in medium saucepan. Bring to boil on medium-high heat. Gradually add cornmeal, stirring constantly until well blended. Return to boil. Reduce heat to medium-low.
• Cook 12 to 14 min. or until cornmeal mixture pulls away from side of pan, stirring constantly.
• Add cheese; stir until melted.

Steps:

• In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Steps:

• In a large saucepan, bring the chicken stock to a rolling boil. Reduce the heat to medium and add the polenta slowly, whisking each addition very briskly. If the polenta is added too quickly, lumps will form.
• Cover and cook over low heat for 20 minutes or until the polenta is thick and creamy. Add the milk and stir to thoroughly incorporate. Season with salt and pepper and serve.

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.

Steps:

• Bring 3 cups water to boil add salt and cornmeal in a slow steady stream, whisking constantly.
• Reduce heat to low constantly stirring for about 15 minutes.
• (Building up those arms) Till thick and smooth (Not your arms the polenta)!
• Remove the pan from the heat and stir in the milk, cream until well blended.
• Add the cheese, pepper, nutmeg, and herbs.
• Stir till all is melted and creamy good!
• Adjust seasoning.
• Serve away!

Steps:

• Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil.
• Whisk in polenta in slow stream. Bring to a boil, then turn heat to low.
• Continue to stir, adding more water if it gets too thick.
• Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
• Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.

Steps:

• Combine water, salt, pepper, and butter, and bring to boil. Slowly, in a thin stream, whisk in the cornmeal. When it starts to bubble turn off heat or it will splatter (the mix is very hot at this stage and can burn). Stir with wooden spoon, partially cover and leave on the warm stovetop, stirring every few minutes so it does not stick, for 30 minutes. When thick, remove from warm stovetop, and add cheese, garlic, and cilantro. Mix well. Pour into a 1 by 8 by 12-inch sheet tray or baking dish. Smooth out the mixture until it is level. Chill until firm, about 2 to 3 hours.
• Preheat the canola oil in a deep pot to 350 degrees F.
• Cut polenta in strips, about 1 1/2 by 3 inches. Lightly bread the polenta "fries" with cornmeal. Deep fry in hot oil for 2 to 4 minutes or until crispy.

Steps:

• Place the stock and milk in a saucepan. Bring to the boil over high heat. Gradually add the polenta in a thin steady stream, stirring constantly until well combined. Reduce heat to medium-low and cook, stirring frequently, for 5 - 7 minutes or until polenta thickens. Stir in gorgonzola or blue cheese and season with with salt & pepper.
• Meanwhile, heat the oil in a frying pan over high heat. Add the mushrooms and cook for 5 - 7 minutes or until golden.
• Add the garlic and thyme to the frying pan and cook, stirring, for 30 seconds or until aromatic. Add balsamic glaze and cook, stirring, for 1-2 minutes or until heated through.
• Divide the polenta among serving plates. Top with the mushroom mixture and scatter with the rocket leaves. Serve immediately. .

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.

Steps:

• .In a medium saucepan, bring 3 cups of water to a boil. Whisk in polenta, stirring constantly to avoid lumps.
• Cook for 20 to 25 minutes or until thickened and soft.
• Remove from heat and stir in cheese, crème fraiche, salt and pepper. Transfer to a serving bowl and serve immediately.

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:

• Bring first 3 ingredients to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to low; simmer until smooth and thick, stirring almost constantly, about 18 minutes.
• Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal; cook half as long.