POLENTA
Simple directions on how to cook plain polenta. There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake it, or fry it! Experiment and choose your favorite technique!
Provided by IDAJ
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 23.5 g, Fat 1.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 10.7 mg, Sugar 0.2 g
HOMEMADE POLENTA
Make and share this Homemade Polenta recipe from Food.com.
Provided by Shirl J 831
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Bring the water to a boil in a medium pan. Add salt reduce heat to medium low. As soon as the water begins to simmer, start pouring in the cornmeal in a thin stream, very slowly while stirring constantly with a wooden spoon to prevent lumps. Once all the cornmeal has been added, keep the water at a simmer, and stir frequently. should take between 25-30 minutes to fully cook Once it is cooked, it should pull away from the sides of the pot easily.
- Variations:.
- Soft Polenta: Use polenta directly out of the pot, topped with sauce or vegetables as desired. scoop a good portion on a plate, let it sit for a minute or two. Next top the polenta with a scoop of your favorite sauce. add grated Parmesan cheese to the polenta and sauce.
- Firm Polenta: After it is completely cooked, place on wooden board or a greased baking sheet 2 inches thick and allow to set. Cut into squares.
- Baked Polenta: Cut firm polenta into slices, place in a buttered baking dish. Add favorite topping, bake at 375°F till golden.
- Grilled Polenta: Cut firm polenta into squares, brush with oil and grill lightly on both sides.
- Fried Polenta: Cut the firm polenta into slices and fry in a few inches of hot oil till golden brown and crispy.
Nutrition Facts : Calories 220.8, Fat 2.2, SaturatedFat 0.3, Sodium 3520.2, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5
POLENTA
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan over high heat, bring the chicken broth and the water to a boil. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes. Remove the polenta from the heat and stir in the cheese and the butter. Serve.
- In a medium saucepan over high heat, bring the chicken broth and the water to a boil. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes. Remove the polenta from the heat and stir in the cheese and the butter. Serve.
BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. 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.
POLENTA WITH HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, over medium-low heat, the heat the oil with the garlic, and cook until softened, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the broth and milk, and bring to a boil over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not all grainy, about 30 minutes. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Serve.
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
BASIC POLENTA
First time making polenta, and it came out AMAZING. Polenta can be served soft, right after cooking, or poured into a baking pan to cool. Once cool, the polenta can be cut into squares, and served with your favorite pasta sauce. Or, once it is cooled, cut the polenta into 1" x 2" sticks abd fry lightly in some olive oil until golden. the possibilities are endless.
Provided by Kozmic Blues
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan over high heat, bring the vegetable broth and the water to a boil.
- Slowly pour the cornmeal into the hot liquid, wisking constantly.
- Stir in the salt.
- Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.
- Remove the polenta from the heat and stir in scallion.
- Polenta can be served soft, or poured into a baking pan to cool.
- Once cooled, polenta can then be cut into solid squares.
Nutrition Facts : Calories 111.6, Fat 1.1, SaturatedFat 0.2, Sodium 448.5, Carbohydrate 23.7, Fiber 2.3, Sugar 0.3, Protein 2.5
POLENTA
From about.com's Rachel Edelman. Polenta is delicious comfort food that tastes great with everything from cheese to tomatoes to mushrooms.
Provided by Chef 237
Categories Russian
Time 45m
Yield 1 bowl, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- First, pour the cornmeal and 2 cups of the cold water into a large bowl. Whisk it so there are no lumps.
- Next, pour the remaining 4 cups of water and the salt into a pot, and bring to a boil.
- Now, gradually stir in the cornmeal and cold water mixture.
- Let the cornmeal and water simmer gently. Stir frequently, so there's no sticking. It will take about 30 minutes until it's very thick.
- At the end, mix in the butter.
- Butter a bowl for the polenta to cool. The polenta will take shape of the bowl after sitting for about 10 minutes.
- Once it's set, invert the polenta onto a flat plate. You can cut it into thick slices and top with tomato sauce and grated cheese.
Nutrition Facts : Calories 297.2, Fat 10.8, SaturatedFat 5.8, Cholesterol 22.9, Sodium 689.4, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5
7 MINUTE RICH AND CREAMY POLENTA
Polenta is one of my favorite comfort foods. This version comes from one of my favorite newspapers, the New York Daily News.
Provided by Mirj2338
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan bring the half-and-half and the water to a boil.
- Add the salt and then gradually add the polenta while stirring.
- Reduce the heat to maintain a simmer, stirring constantly.
- The polenta should be smooth and large bubbles will pop on the surface.
- Cook until very thick but not stiff, about 5 to 7 minutes.
- Remove from heat and add butter, cheese and pepper.
- Serve immediately.
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
EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)
Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
- Pour water into the prepared dish; stir in polenta and salt.
- Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g
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