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
BUTTERED POLENTA
Provided by Elena Faita-Venditelli
Categories Side Cornmeal Fall Winter Family Reunion Potluck Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring water, oil, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled spoon, 45 minutes. Remove from heat, then add butter and stir until incorporated.
FRIED POLENTA CAKES
These are great, I usually make my polenta and then make them into these cakes the next morning, delicious! This is an easy version of polenta too!
Provided by SoarInTheRain
Categories Breakfast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a 1 to 1 1/2 quart oven-safe container, stir together water, salt, pepper, and polenta
- Add butter to the mixture, cut up in chunks.
- Place container, uncovered, in center rack of oven and bake 40 minutes.
- Open oven, pull out rack, add parmesan, and any other ingredients like sun-dried tomatoes, olives, lemon zest, herbs, shallots, cilantro etc. and let bake another 10 minutes.
- Pull out of oven and let rest in refrigerator 20 minutes to over-night.
- In frying pan, on medium-high, heat oil.
- Spoon about half a cup of polenta into the pan at a time, fry until golden brown on each side.
- Let cakes rest about 3-5 minutes and serve.
Nutrition Facts : Calories 284.4, Fat 17.7, SaturatedFat 7.2, Cholesterol 27.8, Sodium 2023.8, Carbohydrate 24.6, Fiber 2.4, Sugar 0.3, Protein 8.1
BUTTERED POLENTA
Categories Side Vegetarian Cornmeal Hominy/Cornmeal/Masa Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring water, oil, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled spoon, 45 minutes. Remove from heat, then add butter and stir until incorporated.
- Serve immediately.
POLENTA
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan over high heat, bring the chicken broth and the water to a boil. 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 grainy, about 30 minutes. Remove the polenta from the heat and stir in the cheese and the butter. Serve.
- In a medium saucepan over high heat, bring the chicken broth and the water to a boil. 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 grainy, about 30 minutes. Remove the polenta from the heat and stir in the cheese and the butter. Serve.
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- Bring the water and salt to a boil in heavy-bottomed, 2- to 3-quart saucepan over medium-high heat.
- When the water starts to boil, add the polenta in a steady stream, whisking constantly to prevent lumps from forming.
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- Slice your polenta in 1/4 inch-1/2 inch rounds. Heat a skillet over medium heat, once hot add a pat of butter. Add half the polenta rounds (or however many can fit in one layer), cook for 2 minutes per side or until lightly golden and crisp on the edges. Remove from the pan, place on a plate. Repeat with the remaining polenta.
- To serve divide the hot polenta pancakes among plates. Add some fresh fruit to each plate. Sprinkle the pancakes with powdered sugar and a generous amount of maple syrup. Add a pat (or two) of softened butter and watch it melt all over those pancakes. Eat. Right. Away.
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- Heat oil in a saucepan over medium heat. Add onion and garlic and stir occasionally until tender (5-7 minutes). Add salami, cook until golden (2-3 minutes), then add fennel seeds and stir until fragrant (30 seconds). Add tomato and stock and simmer until slightly thickened (5-8 minutes).
- Meanwhile, heat a deep-sided frying pan over high heat. Add mussels and wine, cover and stir occasionally until mussels open. Drain half the liquid, then add tomato mixture, bring to the simmer and season to taste.
- For buttered polenta, bring stock to the boil in a large saucepan. Add polenta in a thin steady stream, whisking continuously, then bring to the simmer. Add milk, reduce heat to low and simmer until cooked (3-4 minutes; add water, if necessary, to achieve desired consistency), Add parmesan and butter and season to taste. Divide among plates, spoon mussels and cooking liquid over and serve.
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- Start the polenta. Bring four cups of water to a boil over medium-high heat. Once boiling, add the salt and whisk in the cornmeal in a steady stream. Whisk until the cornmeal is incorporated and no longer separating from the water. Reduce heat to medium-low and cover. Cook 30-35 minutes, whisking occasionally, until the polenta is thick and no longer lumpy.
- Start the lemon butter sauce. Heat a small sauce pan oven medium heat. Add the butter and heat until it foams. Add the garlic and cook until it barely turns golden brown, about 2 minutes. Deglaze with the white wine, and then whisk in the fresh lemon juice. Continue to cook over medium heat until reduced by half, about 10 minutes. If you find it reduces before the shrimp is fully cooked, simply turn the heat off and cover.
- While the lemon butter sauce is reducing, pan sear the shrimp. Heat a heavy bottomed skillet over high heat. Add one tbsp avocado oil and heat until it shimmers. Add half of the the dry, seasoned shrimp to the pan in roughly a single layer. Cook over high heat, stirring continuously, until the shrimp is pink and the centers at the fatter end of the shrimp are no longer pink, 3-5 minutes. Remove the cooked shrimp to a platter, add the second tbsp avocado oil, and cook the remaining half pound of shrimp.
- Cook the greens. Wipe out the skillet and return to high heat. Add 1 tbsp avocado oil and heat until the oil shimmers. Add the greens and cook over high heat, stirring continuously, until wilted, 2-3 minutes.
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- In a large saucepan, bring the water to a boil. Add salt to the water, then slowly whisk in the polenta. Cover the saucepan and cook over moderate heat, whisking often, until the polenta is very thick and creamy, about 45 minutes.
- Meanwhile, in a small saucepan, cook the butter over moderate heat until starting to brown, about 3 minutes. Add the sage leaves to the saucepan and fry until crisp, about 1 minute. Discard the sage leaves and set the butter aside.
- Stir the sage butter and grated cheese into the polenta. Season with salt and pepper and serve hot.
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- Bring the water and milk to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 1/2 teaspoons salt.
- Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
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