Polenta With Three Cheeses Recipes

Steps:

• 1. PREP/PREPARE
• 2. You may not be familiar with Pecorino Romano, it a sharper alternative to the standard Parmigiano Reggiano. It is made from sheep's milk and has a salty bite to it. Its addition to this recipe, gives the polenta a bit more body, and helps it stand up to just about anything you throw at it... Like my ten-hour pulled pork.
• 3. You can sub half-and-half for the milk, but I did not think it added much to the recipe... except a lot of extra calories.
• 4. Gather your Ingredients (mise en place).
• 5. Add the chicken stock, milk, and butter to a saucepan, over medium heat.
• 6. When the liquid begins to simmer, add the cornmeal., plus a pinch or two of salt and white pepper.
• 7. Whisk until the liquid has been absorbed into the cornmeal, about 5 to 7 minutes.
• 8. Chef's Note: If you want a thinner polenta, add a bit of stock and milk, a tablespoon at a time, until the desired consistency is reached.
• 9. Take off the heat and stir in the three cheeses, until they lovingly melt into the polenta. Mmmmmm.
• 10. Chef's Note: Do a final tasting (salt/pepper) for proper seasoning.
• 11. PLATE/PRESENT
• 12. Polenta has so many yummy uses. In this photo, I have a plate of it topped with my ten-hour pulled pork. So yummy.
• 13. Keep the faith, and keep cooking.

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.

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.

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:

• Combine 2 3/4 cups broth and cornmeal in heavy medium saucepan. Place over medium heat. Cook until mixture leaves sides of pan, stirring frequently, about 10 minutes. Remove from heat. Stir in all cheeses and parsley. Season to taste with salt and pepper. Thin with additional stock if desired.

Steps:

• Add the cream, Gorgonzola, and 1/4 teaspoon each of salt and pepper to the freshly made polenta while it is still in the saucepan, and stir until the cheese melts. Season the polenta with more salt and pepper to taste. Transfer the polenta to a bowl and serve.

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.

Steps:

• In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
• Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
• Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.