Polentasoup Recipes

Steps:

• In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
• Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
• Stir in the butter and season with salt and pepper.
• Ladle into soup bowls and serve.

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:

• Heat 1/4 cup oil and the garlic in a medium saucepan over medium heat until garlic is fragrant, about 1 minute.
• Add 6 cups water; bring to a boil. Whisking constantly, add cornmeal in a slow, steady stream. Reduce heat to medium; cook, stirring occasionally, until soup has thickened slightly, about 8 minutes. Add cheese and 1/4 cup oil; cook, stirring, until oil is incorporated, about 1 minute. Stir in spinach and salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.
• Divide soup among four bowls; drizzle each serving with 1 teaspoon oil. Season soup with pepper, and serve with lemon wedges.

Steps:

• Chop the onion and mince the garlic. Core and finely chop the tomatoes, reserving the juices.
• Heat oil in a large saucepan over medium heat. Add onion and saute 2 to 3 minutes.
• Add the garlic, tomatoes, reserved juices, stock, corn and chiles. Bring liquid to a simmer, then cover the pot and cook gently over low heat for 15 minutes.
• Meanwhile rinse and mince the cilantro (or parsley).
• While whisking constantly, slowly drizzle the cornmeal into the simmering soup. Simmer gently, uncovered, until thickened, about 10 minutes. Make sure you occasionally stir the bottom of the pot to prevent the cornmeal from sticking.
• Season soup to taste.
• Right before serving, add lemon or lime juice, cilantro, and cheese (if you are using it.

Steps:

• Butter a 9-by-14-inch broiler-proof baking dish.
• Cut out the blemishes or imperfections from the potatoes. Quarter the potatoes, add them to large pot with salted water to cover and boil until soft, 25 to 30 minutes.
• Mash the potatoes, transfer them to a large bowl and cool in the refrigerator for 30 minutes.
• Meanwhile, heat the cream, milk and 1 stick of the butter in a stock pot until warm. Add the polenta and 1 teaspoon of salt and cook over medium heat, stirring continuously to prevent clumping, until smooth and creamy, 50 to 60 minutes.
• Stir the pepper and remaining stick of butter into the polenta. Add the polenta to the mashed potatoes and stir until thoroughly combined.
• Transfer the polenta mixture to the prepared baking dish and spread it into an even layer.
• Preheat the broiler. Broil the polenta mixture until the top of the dish has browned, 12 to 15 minutes. Serve immediately.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and saute for about 3 minutes. Add the garlic, tomatoes, broth, corn and chilies. Bring the liquid to a simmer then cover the pan and cook gently over low heat for 15 minutes. Meanwhile rinse and mince the cilantro.
• While whisking constantly, slowly drizzle the cornmeal into the simmering soup, Simmer gently uncovered until thickened, about 10 minutes. Stir the bottom on occasion to make sure the cornmeal isn't sticking.
• Season the soup to taste with salt and pepper. Right before serving stir in the lime juice. Portion out and garnish if you wish with cheddar cheese, cilantro and chopped green bell pepper.
• VARIATION -You can enrich it with cubed smoked ham or roasted pork

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Steps:

• Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.

Steps:

• Bring water to a boil with salt in a 4-quart heavy pot, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Pour water into the prepared dish; stir in polenta and salt.
• Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Steps:

• In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low , 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.