CREAMY POLENTA
Polenta is a rich, creamy Italian side dish that will keep you full and satisfied. The addition of lush butter and parmesan cheese make it even more decadent.
Provided by Christina Hitchcock
Categories Side Dish
Time 43m
Number Of Ingredients 5
Steps:
- Add water and salt to large sauce pan and bring to a soft boil.
- Slowly whisk in polenta. It's important to go slowly and continually whisk so you don't get lumps.
- Turn heat to low and allow polenta to gently simmer while continually whisking.
- When polenta starts to thicken, stop whisking and cover sauce pan.
- Allow polenta to simmer with a lid on for 30 minutes, stirring every 5-6 minutes.
- After 30 minutes, turn off the heat and add butter.
- When butter is halfway melted, stir in the parmesan cheese.
- Replace the lid on the pot and allow to sit off the heat for 5 minutes
- Taste the polenta and adjust seasoning if necessary.
Nutrition Facts : Calories 104 kcal, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 834 mg, ServingSize 1 serving
CREAMY POLENTA WITH GORGONZOLA CHEESE
This is an amazing alternative to mashed potatoes! It's creamy, rich and all around great comfort food! Don't be hesitant about the blue cheese the flavour is subtle in the prepared dish. If you can't get gorgonzola try Stilton, or Roquefort or any good quality blue cheese. I love this dish anytime-warm, cold, at dinner or as a midnight snack-yum!
Provided by Breanna in T.O
Categories Grains
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, combine water, sea salt, and pepper and bring to a boil. Reduce the heat to medium-high and slowly stir in the polenta until it is thick and smooth, about 5 minutes.
- Add the cream, Gorgonzola, salt and pepper to the polenta and stir until the cheese melts. Season with more salt and pepper to taste and serve.
Nutrition Facts : Calories 153.8, Fat 15.1, SaturatedFat 9.5, Cholesterol 51.4, Sodium 698.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 3.7
7 MINUTE RICH AND CREAMY POLENTA
Polenta is one of my favorite comfort foods. This version comes from one of my favorite newspapers, the New York Daily News.
Provided by Mirj2338
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan bring the half-and-half and the water to a boil.
- Add the salt and then gradually add the polenta while stirring.
- Reduce the heat to maintain a simmer, stirring constantly.
- The polenta should be smooth and large bubbles will pop on the surface.
- Cook until very thick but not stiff, about 5 to 7 minutes.
- Remove from heat and add butter, cheese and pepper.
- Serve immediately.
BAKED POLENTA WITH BEEF AND SAUSAGE RAGU
A rich and flavourful beef and sausage ragu topped with creamy polenta and baked in the oven. A delicious comfort food dish to keep you warm this winter.
Provided by Emily Kemp
Categories Main Course
Time 2h20m
Number Of Ingredients 15
Steps:
- Finely chop the carrot, onion, celery and garlic. Add everything apart from the garlic to a large pan with the olive oil and saute gently for around 6-7 minutes until the veg is soft but not browned.
- Add the beef mince, sausage meat removed from their skins and garlic to the pan and brown the meat. If a lot of fat comes out of the sausages, spoon some of the excess out.
- Once browned add the wine and let it reduce by half. Then add the passata/pureed tomatoes with a couple tbsp of water and a good pinch of salt and pepper.
- Stir the ragu so everything is combined and let it simmer gently, covered for 1 and a half to 2 hours. If the sauce reduces too much top it up with a little water.
- While the ragu is simmering, make the polenta.
- Bring 4 cups (1 litre) of water to a boil, add a good pinch of salt to the water. Pour the polenta into the water whilst constantly stirring. Turn the heat down to medium/low and keep stirring until the polenta becomes thick and smooth.
- Turn off the heat and add the butter and parmesan cheese, stir it into the polenta until melted. Check if it needs more seasoning and add accordingly.
- Pour the polenta onto a large baking tray and smooth it out. Let it cool then place in the fridge until the ragu is ready.
- When the ragu is ready preheat the oven to 180°C/350F/gas mark 4.
- Transfer the ragu into a large baking dish. Remove the polenta from the fridge and cut out rounds using a cookie cutter or glass or cut it into strips and place them on top of the ragu.
- Bake in the oven for 30 minutes. The polenta will be slightly crunchy on top and the ragu bubbling, let it cool for 5 minutes then serve.
Nutrition Facts : Calories 400 kcal, ServingSize 1 serving
15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU
This quick homemade tomato ragu is packed with vegetables and takes just a few minutes longer than warming up a jar of sauce. Finely chopping the vegetables in a food processor cuts down the cooking time tremendously. Serve it over quick-cooking creamy polenta for a complete meal that's ready in 15 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
- When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
- Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
- By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
- When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
- Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.
GRILLED AND CREAMY POLENTA WITH SEVERAL SERVING SUGGESTIONS RECIPE
Polenta is a traditional side dish in northern Italy. It is commonly made with either fine or coarse cornmeal that is simmered in water or broth until the starches release and it is creamy.
Provided by Nick
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- In a large heavy saucepot on high heat, bring 6 cups of water or broth to a boil. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is soft, stirring often, approximately 20 to 25 minutes. Turn off the heat.
- Stir in the butter and cream until the butter has melted into the polenta. If using, stir in the cheese.
- Butter liberally a glass or ceramic baking dish large enough to hold 4 cups of the polenta. Cover the dish with plastic wrap and place in the refrigerator. Enjoy the 2 cups of creamy polenta that is still in the pot for dinner.
MUSHROOM POLENTA
Creamy polenta topped with sautéed mushrooms is a classic heart-warming side dish. We've upped the umami flavor here by cooking the polenta in a mushroom broth, creating a delicious and rich version for the mushroom-lover in everyone.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.
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3.3/5 (55)Category EntréesCuisine ItalianTotal Time 20 mins
- 2. Reduce heat to a simmer and slowly add the polenta, stirring constantly for 6 to 7 minutes, or until the liquid has been absorbed.
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From cullyskitchen.com
Estimated Reading Time 1 min
- Place the water and salt into a medium-size saucepan and bring to a boil. Gradually add the cornmeal while constantly stirring with a whisk to avoid creating any lumps.
- Reduce heat to low and continue stirring until polenta starts to thicken. Cover and continue cooking for 30 minutes, stirring every 5 to 6 minutes with a wooden spoon.
- Polenta is done when it is creamy and all individual grains are tender. (should not be gritty at all)
- Remove from heat and stir in 2 tablespoons of butter – when butter is half melted mix in the cheese stirring until butter and cheese are completely melted; cover and let rest of 5 minutes.
CREAMY POLENTA - JO COOKS
From jocooks.com
4.4/5 (7)Total Time 30 minsCategory Main Course, Side DishCalories 303 per serving
- Gradually whisk in the cornmeal. Whisk constantly until the mixture is smooth and begins to thicken. Reduce heat to medium-low and cook until tender and thickened but still creamy, stirring often, about 20 minutes. Make sure the heat is on medium-low or low, as the polenta will bubble up and splatter all over. It's done cooking once it pulls cleanly away from the pot, so keep stirring till then!
CHEESY POLENTA WITH SPRING VEGETABLES | DUDE THAT COOKZ
From dudethatcookz.com
Reviews 14Category DinnerCuisine AmericanTotal Time 25 mins
- Heat cooking pot to medium heat and add 3 tbsp. butter and chicken stock. Bring to boil then add yellow corn grits and lower heat to low. Stir, cover, and cook for 5 minutes. Add heavy whipping and lower heat to simmer continuously stirring. Add 1 tsp. salt then both kinds of cheese. Stir until smooth.
- Place cheesy polenta into a bowl or on a plate. Top polenta with cooked mushrooms and asparagus then drizzle on a generous helping of chimichurri Sauce.
CREAMY VEGAN POLENTA WITH WILD ... - RAINBOW PLANT LIFE
From rainbowplantlife.com
4.5/5 (4)Category DinnerCuisine ItalianTotal Time 55 mins
- In a medium or large saucepan, add the lite coconut milk and water. Bring to a gentle boil, then gently whisky in the cornmeal gradually and stir together.
- Once the polenta is on the stove, prepare the ragú. Heat the 2 tablespoons olive oil in a large 12-inch nonstick skillet over medium heat. Add the onion and cook for 5-6 minutes, or until lightly browned.
CREAMY POLENTA WITH CAJUN SHRIMP | DAIRY-FREE - GOOD FOOD ...
From goodfoodbaddie.com
Estimated Reading Time 6 mins
- In a medium bowl, season the cleaned and deveigned shrimp with the seasonings listed above. Set aside and allow the shrimp to marinate at least 15 minutes.
- In a medium sauce pan, bring 3.5 cups of vegetable broth to a boil. Slowly whisk in the sliced polenta. Continue to stir with a wooden spoon as the polenta begins to breakdown and thicken, about 2-3 minutes.
- Reduce the heat to low and allow the polenta to thicken as the broth reduces, about 20-25 minutes, stir occasionally.
- While the polenta is cooking, pour 1 tbsp of olive oil into a large pan over medium heat. Add the shrimp, cooking for 2-3 minues on each side, turning once midway, until the shrimp is pink and cooked through. Transfer the shrimp onto a plate and set aside.
WHAT TO SERVE WITH POLENTA? 8 BEST SIDE DISHES | EATDELIGHTS
From eatdelights.com
5/5 Published 2021-10-02Total Time 20 mins
- Zucchini Ribbons. The zingy flavors in these zucchini ribbons will wake up your taste buds. It is super-quick and easy to prepare, which makes it great for busy school nights.
- Green Salad with Creamy Dressing. A salad is a great side dish for your dinner, and we love this creamy dressing. If you’re looking for a healthy side that’s also easy to make; then this is the perfect recipe for you.
- Green Beans with Garlic and Almonds. Not only will green beans be a perfect addition to your polenta meal, but they’re also eco-friendly. This dish is easy to make and will add a bit of crunch to your meal.
- Parmesan Herb Potatoes. Potatoes are an amazing side dish to any meal, especially with polenta. The cheesy Parmesan flavor in this recipe is so good that you’ll want to double up on servings.
- Cheesy Scalloped Potatoes. The rich and creamy texture of scalloped potatoes is well-loved by many, so it’s no wonder that this dish makes a great side for polenta.
- Vegan Pâté. Pate is a great side dish to serve with polenta, especially this vegan pate. Not only will it liven up your meal, but it’s also easy to make and requires very few ingredients.
- Roasted Vegetables with Balsamic Glaze. Not only are roasted vegetables delicious, but they’re also very easy to make. This recipe uses Yukon gold potatoes, red pepper, sweet potato, asparagus, leeks, broccoli, shallots, carrots, and brussels sprouts along with some olive oil, balsamic vinegar, fresh oregano, fresh parsley, and salt and pepper to taste.
- Quinoa Salad. Quinoa is a versatile ingredient that works great in salads, casseroles, risottos, and pilafs. This recipe will be no different – quinoa makes an excellent companion to polenta.
CREAMY POLENTA WITH TALEGGIO AND MUSHROOM RAGU – I LOVE ...
From iloveimportedcheese.com
Cuisine ItalianCategory Appetizer, Main Course, Side DishServings 2Estimated Reading Time 1 min
- Heat olive oil in a medium saute pan over medium-high heat. Add shallot, mushrooms, and rosemary and saute for 7-9 minutes or until mushrooms are golden brown and tender. Season with salt and pepper and set aside.
- Bring water or broth to a boil in a medium saucepan and whisk in salt and polenta, cook for 3-5 minutes or according to package directions. (Note: if you’re using regular polenta, just follow the package instructions and timing to cook 1 cup - it may take a little longer but you can saute the mushrooms while it cooks!). When polenta is done, top with 3/4 of your sliced Taleggio and stir to combine. Spoon polenta into serving bowls, top with remaining sliced Taleggio and sautéed mushrooms. Garnish with additional rosemary or optional red pepper flakes and enjoy!
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