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.
BASIC POLENTA
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
POLENTA WITH CORN AND THYME
This simple polenta side dish goes well with braised short ribs, such as our Slow-Cooker Short Rib Ragu, brisket, or pork roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a large saucepan, melt 1 tablespoon butter over medium-high. Add corn and thyme. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add milk and water and bring to a boil. Slowly whisk in cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. Remove from heat and stir in remaining 1 tablespoon butter and Parmesan. Season with salt and pepper; serve immediately.
Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 1 g, Protein 6 g
DOUBLE CORN POLENTA WITH PROSCIUTTO
Found this recipe in a Redbook Magazine. Actually my granddaughter, Kayla, found it and begged me to cook it, so I did. It was wonderful. Will be making it again because we get tired of ordinary rice, noodles or potatoes. and because, well...it is WONDERFUL! By the way, for those, like me, who are not familiar with polenta, it is course grain corn meal like Albers. I sent my DH to the market to get a bag of dry polenta when I had a whole box of corn meal in the cupboard, lol.
Provided by GrammaMikki
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine water, milk and corn kernals in a medium saucepan and bring to a boil.
- Gradually whisk in polenta until well incorporated.
- Reduce heat to medium low and simmer until thickened, 3-5 minutes.
- Remove from heat and stir in the butter, parmesan cheese and prosciutto.
Nutrition Facts : Calories 244.7, Fat 11, SaturatedFat 6.3, Cholesterol 29.3, Sodium 185.7, Carbohydrate 32, Fiber 3.1, Sugar 0.2, Protein 8.2
POLENTA WITH CORN
Steps:
- In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. Add the corn and stir to combine. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.
CREAMY CORN POLENTA
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.
POLENTA WITH FRESH CORN
This is a very basic polenta with the addition of fresh summer corn! It gives you a double hit of corn. Yum. You can cut the leftovers into squares and fry them topped with Parmesan. Recipe is courtesy of Gwyneth Paltrow. :) Note: You can make this even easier by using instant polenta, following the box directions, then adding the corn, milk, cream, salt, pepper and chives.
Provided by LifeIsGood
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a pot. Slowly whisk in the polenta and a pinch of salt. Turn the heat down as low as it will go and put a lid on the pot, slightly ajar, and cook the polenta for about 40 minutes, stirring every 5-10 minutes.
- Add the corn, milk and cream and cook another 5 minutes.
- Season with salt and pepper, to taste, and sprinkle the chives on top.
Nutrition Facts : Calories 195.7, Fat 7.2, SaturatedFat 3.8, Cholesterol 20.9, Sodium 41.7, Carbohydrate 30.1, Fiber 2.8, Sugar 1.8, Protein 4.7
POLENTA WITH CORN AND CHEESE
Provided by Marian Burros
Categories dinner, lunch, main course
Time 10m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Shuck the corn, and scrape the kernels from it to yield 2 cups.
- With a fork, mix the ricotta and the blue cheese to blend well.
- Bring stock to boil; slowly stir in polenta, mixing constantly. Reduce heat to medium, and continue mixing until mixture thickens. Stir in corn and continue cooking until mixture is thick and corn is cooked, about 2 minutes.
- Remove from heat, and quickly stir in cheese mixture. Season with salt and pepper.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 15 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 545 milligrams, Sugar 9 grams
POLENTA WITH FRESH CORN
Fresh corn kernels adds a burst of sweetness and texture to creamy polenta.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
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.
DOUBLE CHEESE POLENTA
Serve this creamy cheesey polenta as a side dish for almost anything, although it's especially good with Italian-style lamb shanks or osso buco. From an August 1986 issue of Bon Appetit in the "Cooking Class" feature.
Provided by Leslie in Texas
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring stock,butter salt and pepper to taste to boil in large saucepan.
- Stir in polenta in thin stream.
- Return to boil, stirring constantly.
- Reduce heat to medium-low and cook until polenta is soft, stirring frequently, about 20 minutes.
- Remove from heat; mix in both cheeses and cream.
- Adjust seasonings, if necessary and serve.
Nutrition Facts : Calories 666.6, Fat 38.8, SaturatedFat 22.3, Cholesterol 106.6, Sodium 668, Carbohydrate 57.5, Fiber 4.5, Sugar 4.7, Protein 23.7
CORN POLENTA
This is a great hard polenta recipe. In fact, with a few modifications, I used this for my final cooking practical in culinary school. Allow this to set and use for croutons, grill, sauté, or whatever.
Provided by Desree42
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a sauce pan sweat the shallot and garlic with a little bit of olive oil until cooked (translucent).
- Add the water and quickly bring to a boil.
- Gradually whisk in the polenta a little at a time until all the polenta is in the water (to prevent lumps).
- Turn the heat down to medium-low flame and cook the polenta until done (about 40 minutes or when the polenta 'pulls' away from the sides of the pan).
- Stir frequently so the polenta doesn't crust on the bottom of the pan--this makes cleanup MUCH easier.
- In another pan sweat the corn until fully cooked, no colour, then remove from heat.
- When the polenta is done fold in the corn and grated cheese.
- Season with salt and pepper to taste.
- Layout on a pan or into a mold and refrigerate until firm (20 minutes).
- To serve: Sauté, grill, toss with flour and fry for croutons, etc-- the options are endless!
- As an extra option, use 5 cups of water instead of 4 for a soft polenta. Serve warm out of the pan and elevate it by adding some marscapone cheese, whipped cream, or roasted mushrooms.
DOUBLE CORN POLENTA
This comes from a cookbook I have called "Easy Suppers". This has a spoonbread texture when it is baked. It is so flavorful and delicious.
Provided by JillAZ
Categories Mexican
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Spray a 7-1/2" by 11-3/4" pan or 2 quart casserole with cooking spray.
- Break the eggs into a medium bowl and beat lightly.
- Add the remaining ingredients except parmesan and mix well.
- Pour into prepared pan and place in oven.
- Bake until firm, about 40 minutes.
- sprinkle with parmesan cheese and bake for 5 more minutes or until cheese melts.
- Serve with salsa and sour cream.
Nutrition Facts : Calories 362.4, Fat 25.6, SaturatedFat 15.2, Cholesterol 131.1, Sodium 672.7, Carbohydrate 23.8, Fiber 2.2, Sugar 3.5, Protein 12.3
CHEF JOHN'S THREE CORN POLENTA
When I first began my career as a cook in San Francisco, I remember talking with a Chef about an upcoming menu on which he was thinking of using polenta as the side dish. I asked him if he was talking about polanda. He said he'd never heard of polanda. I called my mom and told her we were going to serve something called polenta at the restaurant. I asked her if she had ever heard of it. She laughed and said that they were the same things! She explained that 'pol-an-da' was just our family's mispronunciation of the actual name polenta. I was pretty embarrassed, to say the least!
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
- Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
- Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.
Nutrition Facts : Calories 166 calories, Carbohydrate 26.6 g, Cholesterol 7 mg, Fat 5.6 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 211 mg, Sugar 2.9 g
CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE
This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.
Provided by JOE ZARANSKI
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g
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