Polenta With Corn And Cheese Recipes

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, 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.

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
• Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
• In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
• Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.

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.

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.

Steps:

• Scrape kernels from corn.
• Bring stock to a boil in a covered pot.
• Grate cheese.
• When stock boils, stir in corn and cook about 30 seconds.
• Reduce heat to medium, and slowly stir in the polenta so it does not lump. Cook until mixture thickens, a couple of minutes. Stir in the cheese, and season with salt and pepper.

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.

Steps:

• Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
• Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese.
• Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream.
• REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
• Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.

Steps:

• In a medium saucepan, heat the butter over medium heat. Add the garlic and stir constantly for 1 minute; don't let the garlic brown. Add 3 cups of the water, and bring it to a boil.
• While the water heats, whisk together in a bowl the cornmeal, salt, and 1 cup water to make a smooth mixture.
• When the water in the saucepan comes to a boil, pour the mixture into it. Whisk constantly for 3 minutes to prevent lumps from forming. Turn the heat to low. Cook for 40 minutes, stirring with a wooden spoon every 10 minutes. Stir in the corn kernels and cook the polenta 5 minutes more. Stir in the pepper and Parmesan cheese. Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula. Chill the polenta in a refrigerator for 1 hour.
• While the polenta is cooling, cut away the stems and center stalks of the kale. Cut the leaves into 3-inch pieces.
• Cut the chilled polenta into 4 large triangles. Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil begins to smoke, carefully add the polenta triangles. Fry the polenta until it is golden brown on the underside, then turn the polenta over and cook it until it is golden brown on the other side. Arrange the polenta on a baking sheet.
• Preheat the broiler on your oven.
• Place the kale and 1/3 cup water into the skillet that was just used to fry the polenta. Cover the skillet and cook the kale over a medium-high heat for 4 minutes.
• Place the tomato slices on top of the polenta triangles. Sprinkle the goat cheese on top of the tomato slices. Broil the polenta until the cheese melts and the tomatoes begin to cook.
• Arrange the kale on a serving platter. Place the hot polenta triangles on top of the kale and serve immediately.

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.

Steps:

• Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.
• Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.
• Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)
• Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.

Steps:

• Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and season to taste with salt and pepper. Serve hot.

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.