Polentaprimavera Recipes
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
POLENTA PRIMAVERA
If you've never had polenta, this is a great way to learn to love it. Can be used as a side dish or a main meal.
Provided by TishT
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease 9-inch pie plate.
- Bring water to a boil in medium saucepan.
- Slowly add cornmeal over medium heat, stirring constantly, for 2 to 3 minutes or until slightly thick.
- Stir in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for additional 2 minutes or until very thick.
- Spread into prepared pie plate; cool for 1 hour or until firm.
- Cut into wedges; serve topped with sauce or tomatoes. (I prefer sauce).
Nutrition Facts : Calories 166, Fat 11.9, SaturatedFat 7.2, Cholesterol 42.3, Sodium 335.6, Carbohydrate 8.7, Fiber 0.8, Sugar 0.4, Protein 6.6
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