BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE
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.
CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE
Baking polenta in the oven means you don't have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it's topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.
Provided by Melissa Clark
Categories dinner, weekday, grains and rice, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and butter a 9-by-9-inch baking dish. In a large pot, bring stock, 2 tablespoons butter and salt to a boil.
- Reduce heat to medium, then slowly add polenta, stirring constantly until slightly thickened, about 5 minutes.
- Scrape polenta into prepared dish, cover with foil, and bake for 40 minutes.
- As polenta bakes, prepare the leeks: Heat remaining 1 tablespoon butter and 3 tablespoons oil, in a large skillet over medium-high heat. Stir in leeks and a large pinch of salt, and cook until dark golden and crisped, stirring frequently, and lowering heat if they start to brown too quickly, 10 to 12 minutes. Season with salt to taste.
- Remove polenta from oven. Stir in half the Gorgonzola, then cover again with foil, and let sit for 10 minutes to melt the cheese.
- When ready to serve, taste polenta and stir in more salt, if needed (this will depend on how salty your cheese and stock are). Drizzle polenta with olive oil, and sprinkle with remaining Gorgonzola, crispy leeks, and parsley or basil.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 578 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY BLUE CHEESE POLENTA
Make and share this Creamy Blue Cheese Polenta recipe from Food.com.
Provided by me alex
Categories Grains
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
POLENTA WITH BLUE CHEESE
Make and share this Polenta with Blue Cheese recipe from Food.com.
Provided by Rita1652
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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!
POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS
Categories Tomato Bake Blue Cheese Pine Nut Cornmeal Bon Appétit
Yield Makes 24
Number Of Ingredients 8
Steps:
- Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides).
- Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in Parmesan. Season with salt.
- Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.
DATE, BLUE CHEESE & PANCETTA POLENTA STACKS
Serve these date, blue cheese and pancetta polenta stacks as canapés at a party. Try a veggie twist by using chopped toasted nuts instead of pancetta for crunch
Provided by Jane Hornby
Categories Buffet, Canapes, Starter
Time 35m
Yield Serves 6-8 (makes 16)
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. On a baking tray, sandwich a single layer of pancetta rashers between two pieces of parchment, then weigh it down with a second tray (this will stop it wrinkling as it cooks). Bake for 10-15 mins until the fat is crisp and golden. Pat with kitchen paper to absorb any excess fat. The pancetta can be cooked a day ahead and chilled. Reheat before serving.
- Oil a 20cm round tin. Boil the stock in a saucepan, then slowly stir in the polenta and simmer for 5 mins, whisking, until thick and smooth. Stir in 1 tbsp oil, the rosemary and parmesan, if using, and season. Spoon the mixture into the tin, level the top, then set in the fridge for at least 1 hr in the fridge or until very firm.
- When ready to eat, heat a griddle pan or non-stick frying pan until hot. Cut the set polenta into 16 wedges, brush with a little oil, then cook for 4 mins on each side or until golden and marked. Transfer to a serving plate or board. The polenta can be griddled a day ahead. Reheat it in a hot oven for a few minutes before serving.
- Meanwhile, use a cutlery knife to push about 1 tsp cheese into the middle of each date half. Thread a cocktail stick through each stuffed date, then add a piece of pancetta, two spinach leaves and a wedge of hot polenta. To serve, drizzle with a little of the pomegranate molasses.
Nutrition Facts : Calories 258 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 16 grams sugar, Protein 7 grams protein, Sodium 1 milligram of sodium
CHEESY POLENTA
This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.
Provided by dadrules
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g
More about "polenta with blue cheese recipes"
CREAMY POLENTA RECIPE | BON APPéTIT
From bonappetit.com
BLUE CHEESE POLENTA WITH MEATBALLS RECIPE - TESCO REAL …
From realfood.tesco.com
LIDIA BASTIANICH'S CHEESY POLENTA TORTA IS EVERYTHING WE …
From cbc.ca
SPINACH AND BLUE CHEESE POLENTA WITH SLOW-ROASTED …
From helloveggie.co
POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS
From bonappetit.com
POLENTA WITH BLUE CHEESE AND WALNUTS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
- Combine milk, cream and salt in a large saucepan and bring to a boil. Gradually whisk in corn grits.
- Reduce heat to low; cook, whisking frequently, until mixture is thick and creamy, about 20 minutes.
BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE - FOOD …
From foodnetwork.ca
2.9/5 (37)Total Time 1 hrServings 6
CRISPY POLENTA WITH BLUE CHEESE SAUCE - TASTE.COM.AU
From taste.com.au
BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE - FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
SPINACH AND BLUE CHEESE POLENTA WITH SLOW-ROASTED TOMATOES
From fodmapeveryday.com
CREAMY POLENTA (CREAM CHEESE CREAMY!) - SIMPLY RECIPES
From simplyrecipes.com
RACHEL RODDY’S RECIPE FOR FRIED POLENTA WITH CHEESE
From theguardian.com
MUSHROOM POLENTA WITH WALNUTS AND BLUE CHEESE - WELL …
From wellseasonedstudio.com
CREAMY MUSHROOMS ON POLENTA WITH BLUE CHEESE - THRIFTY FOODS
From thriftyfoods.com
RECIPES POLENTA WITH CHEESE | SOSCUISINE
From soscuisine.com
THIS POLENTA STANDS ALONE - THE NEW YORK TIMES
From nytimes.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #eggs-dairy #european #vegetarian #italian #grains #cheese #stove-top #dietary #pasta-rice-and-grains #equipment #presentation #served-hot
You'll also love