POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE
Steps:
- Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
- *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.
CREAMY CHEDDAR POLENTA WITH FRESH HERBS
Provided by Cooking Channel
Categories side-dish
Time 30m
Yield 6 to 8 mini-cup servings
Number Of Ingredients 8
Steps:
- Bring 2 cups of water, the milk and a very large pinch of salt to a boil in a medium saucepan. Reduce the heat so the liquid is at a low simmer, and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time.
- Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper.
- Serve immediately in mini cups, topped with chopped herbs
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.
HERBED CHEESE POLENTA
This is a Giada De Laurentiis recipe, from her family dinners cookbook. My friend Traci made this and I was fortunate to get the left-overs and it was scrumptious! She served it with Recipe #188049, a perfect combo!
Provided by HeidiSue
Categories Corn
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bring 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, about 15 minutes.
- Remove from heat.
- Add the cheese, milk butter, herbs and pepper.
- Stir until the butter and cheese melt.
- Transfer the polenta to a bowl and serve.
Nutrition Facts : Calories 401.1, Fat 25.5, SaturatedFat 15.2, Cholesterol 66.8, Sodium 1199.7, Carbohydrate 32.6, Fiber 3, Sugar 2.9, Protein 12.1
WHITE CHEDDAR AND JALAPENO POLENTA
Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages work well too. I use lots of jalapenos!!! Sometimes I add cayenne as well. If you want a milder version, remove the seeds of the jalapenos before you cut them. But try to use as much peppers as you can stand as it really gives it more dimension. Check your local gourmet market for milder peppers as well if you are sensitive to the heat.
Provided by GoldsmithLissa
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring stock to boil in large pot over high heat.
- Whisk in polenta in a steady stream and decrease heat to medium.
- Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
- Add cheese and peppers. Cook 2 minutes.
- Stir in butter and salt and pepper to taste.
- Remove from heat and adjust consistency by thinning with more stock if needed.
WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS
Categories Cheese Garlic Leafy Green Mushroom Vegetable Side Vegetarian Cheddar Cornmeal Spinach Fall Winter Chard Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
- Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.
- Spoon polenta onto plates. Top with greens and portobello mushrooms.
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
HERBED POLENTA
Provided by Florence Fabricant
Categories dinner, one pot, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring four-and-a-half cups of stock to a simmer in a heavy saucepan. Add the cornmeal very slowly, stirring constantly. The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist. When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
- Season to taste with salt and pepper and stir in the butter and herbs. Serve at once. The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it. Reheat it gently, stirring constantly, then serve.
- Serve with a generous dusting of the Parmesan cheese.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 559 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY HERBED POLENTA
Look no further for your new favorite side dish with Creamy Herbed Polenta! Garlic powder, Parmesan, basil and parsley add flavor to this herbed polenta.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 5 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Bring broth, water and garlic powder to boil in medium saucepan on medium heat. Reduce heat to medium-low.
- Add polenta in a thin steady stream while whisking constantly. Cook 4 to 5 min. or until thickened, stirring constantly.
- Remove from heat. Add cream cheese and Parmesan; stir until cream cheese is completely melted and mixture is well blended. Stir in herbs.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BAKED POLENTA WITH CHEESE
Want a different family side dish but with flavors sure to please? Then try this. With some store-bought polenta in a tube and a few other ingredients, TADA ... scalloped polenta, yum!
Provided by laughingmagpie
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
- Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
- While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
- Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
- Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 32.5 g, Cholesterol 71.2 mg, Fat 24.5 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 15.1 g, Sodium 820.4 mg, Sugar 7.9 g
CREAMY CHEDDAR POLENTA
Discover Creamy Cheddar Polenta, the new cheesy side dish that your family will love. Creamy Cheddar Polenta features Italian dressing, cornmeal and shredded cheddar cheese-amazing!
Provided by My Food and Family
Categories Home
Time 19m
Yield Makes 5 servings, 1/2 cup each.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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