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 PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
CHEESY INSTANT POT POLENTA + VIDEO
You can make cheesy creamy polenta in a pressure cooker! With minimal effort on your part, it's amazingly easy to do. No standing over the pot stirring with Instant Pot polenta!
Provided by Kevin Is Cooking
Categories Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Add the polenta to the Instant Pot and pour the chicken stock over. Add the salt and whisk to break up and lumps. Cover and cook on Porridge setting - High Pressure, Normal with a total of 20 minutes.
- When done, allow a Natural Release (See Note 2) Release vent value and open lid. Whisk to stir and add the butter and cream. Whisk to incorporate. Add the cheeses and herbs, whisk again until smooth.
- Serve with fresh cracked black pepper.
Nutrition Facts : Calories 389 kcal, Carbohydrate 28 g, Protein 18 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 70 mg, Sodium 1126 mg, Sugar 3 g, ServingSize 1 serving
CREAMY POLENTA AND BOLOGNESE SAUCE
Make and share this Creamy Polenta and Bolognese Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the polenta: add 3 cups chicken stock, cream, 1 crushed garlic clove, salt, and pepper to a saucepan over med-low heat.
- Bring to a gentle simmer and lower heat so it is barely bubbling; then start the Bolognese sauce.
- Heat a deep skillet over med-high heat; add olive oil to heated pan.
- Add remaining crushed garlic and red pepper flakes to the pan and infuse the oil for 15 seconds.
- Add the beef, pork, and veal to the pan; break the meat up with a wooden spoon.
- Brown the meats for 3 minutes; then add onion, carrots, celery, thyme, allspice, salt, and pepper; continue browning 5 more minutes.
- When the vegetables are tender, add the wine and scrape up the drippings; then add in the remaining 1 cup chicken stock and reduce for 5 minutes.
- Add in the tomatoes and lower heat to low.
- Simmer for 5-10 minutes; finish the sauce with the chopped parsley.
- As the Bolognese sauce is in its last 5-10 minutes of cooking time, whisk the polenta into the simmering seasoned chicken stock-cream mixture in a steady stream and stir constantly until the polenta can thickly coat the back of a spoon.
- Taste for seasoning and adjust with salt and pepper.
- If the polenta is too stiff, loosen it up with a little chicken stock or water; turn the heat off and stir in the cheese.
- To serve: divided the creamy polenta among 4 bowls; top with bolognese; garnish with more cheese.
CREAMY POLENTA AND BOLOGNESE SAUCE
Steps:
- For the creamy polenta, combine 3 cups of the chicken stock, the cream, 1 of the crushed garlic cloves, salt, and pepper in a saucepot over medium-low heat. Bring up to a gentle simmer and lower the heat so it is barely bubbling, then start the Bolognese sauce.
- Heat a deep skillet or heavy-bottomed pot over medium-high heat. Go once around the pan with a slow stream of EVOO. Add the remaining crushed garlic and the red pepper flakes and infuse the oil for 15 seconds. Add the beef, pork, and veal and break the meat up with a wooden spoon. Brown the meats for 3 minutes, then add the onion, carrots, celery, thyme, allspice, salt, and pepper and continue browning for 5 minutes more. Use the pocket of time to make the roasted veggies, page 227.
- When the vegetables are tender, add the wine and scrape up the drippings, then add the remaining 1 cup of chicken stock and reduce for 5 minutes. Add the tomatoes and reduce heat to low. Simmer for 5 to 10 minutes to combine flavors. Finish the sauce with the chopped parsley.
- As the Bolognese sauce is in its last 5 to 10 minutes of cooking time, whisk the polenta into the simmering seasoned chicken stock-cream mixture in a steady stream and stir constantly until the polenta can thickly coat the back of a spoon. Taste for seasoning and adjust with salt and pepper. If you find the polenta is thickening up so much that it is not creamy and it is becoming stiff, you can loosen it with a little more chicken stock or water. Turn the heat off and stir in the cheese.
- To serve, divide the creamy polenta among 4 bowls, top the polenta with a BIG serving of the Bolognese sauce, and garnish with some more grated cheese.
- Tidbit
- Polenta's like a magical porridge when you are in a carbohydrate-depravation depression. It is delicious and easy, and when you cook it creamy-style, a little dry polenta goes a long way in the tasty cooking liquid. I eat it guilt free!
CREAMY MASCARPONE POLENTA WITH TURKEY BOLOGNESE #A1
A.1. Original Sauce Recipe Contest Entry. We had this incredible appetizer on vacation this summer that combined creamy polenta with a savory sauce. My husband didn't think he'd like it at all but loved it - and he loves this entree version featuring ground turkey in a sauce that highlights A1, served over the creamy polenta with mascarpone and fresh corn. The tangy sauce is a great pairing with the rich polenta - making for a very satisfying dish!
Provided by Felicia M.
Categories Sauces
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of butter in large pot. Add 1/2 diced onion and saute for about 5 minutes. Add 1 tbl garlic and saute for 1-2 minutes.
- Add 2 cups chicken broth and bring to a boil. Stir in dried polenta and reduce heat to simmer. Cook for about 1 1/2 hours until smooth, adding in additional broth or water as needed.
- Stir fresh corn into polenta and continue cooking on low.
- Spray large pan with cooking spray and brown ground turkey. When turkey starts to brown, add in 1/2 diced onion, 1 tbl garlic and mushrooms.
- Cook for about 10 minutes, deglazing the pan if needed with water. Add in A1 Sauce, brown sugar, mustard and vinegar. Stir until well combined and cook 5-10 minutes, adding in water if needed to keep saucy consistency. Season with salt and pepper to taste. Keep warm and set aside.
- Check polenta for consistency. If done, remove from heat and stir in 4 tbl butter, 1/2 cup parmesan and mascarpone. Season to taste.
- Serve turkey mixture over polenta and sprinkle with fresh herbs. If serving a crowd, you can also mix the polenta and turkey together.
Nutrition Facts : Calories 368.9, Fat 16.7, SaturatedFat 8, Cholesterol 67.6, Sodium 452.7, Carbohydrate 37.4, Fiber 3.3, Sugar 10, Protein 19.6
POLENTA GRATIN WITH MUSHROOM "BOLOGNESE"
Steps:
- Heat the peanut oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celery, salt, and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme leaves. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook for about 2 minutes more, then add the stock 2 tablespoons at a time, bringing to a simmer before each addition. Simmer the bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool.
- Moisten the polenta with 2 tablespoons of water, mixing well with your hands. Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually stir in the polenta. Stirring constantly, bring the polenta to a boil, then reduce the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Stir the olive oil into the polenta, season with salt, and remove it from the heat.
- TO ASSEMBLE: Heat the oven to 350 degrees. Spoon 1/2 the polenta into a medium baking dish and cover with 1/2 of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the Parmigiano-Reggiano cheese. Transfer the remaining sauce to a small saucepan and reserve.
- Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates and serve.
More about "creamy polenta and bolognese sauce food"
AUTHENTIC BOLOGNESE SAUCE | RAGU ALLA ... - RECIPES FROM ITALY
From recipesfromitaly.com
4.9/5 (37)Total Time 2 hrs 35 minsCategory Sauces RecipesCalories 167 per serving
- Now cut the pancetta into cubes and then as finely as possible with a sharp knife. The pancetta fats may make it difficult to cut with a knife. In this case, chop it with a food processor for 1 minute.
- Place the minced pancetta in a saucepan with sides about 20 cm (7/8 inch) high and thick bottom. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.
POLENTA WITH BOLOGNESE SAUCE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (6)Calories 263 per servingServings 8
- To prepare sauce, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, carrot, beef, and garlic; cook 6 minutes or until beef is browned, stirring to crumble. Add wine; cook 1 minute. Add 1/4 teaspoon salt, fennel, pepper, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 40 minutes.
- To prepare polenta, combine milk, 1/2 teaspoon salt, and broth in a medium saucepan. Gradually add polenta, stirring constantly with a whisk; bring to a boil. Reduce heat to medium; cook 3 minutes or until thick, stirring constantly. Stir in 6 tablespoons cheese.
- Spoon polenta into an 8-inch square baking dish coated with cooking spray, spreading evenly. Let stand 10 minutes or until firm. Loosen edges of polenta with a knife. Invert polenta onto a cutting board; cut into 4 squares. Cut each square diagonally into 2 triangles. Place 1 triangle on each of 8 plates; top each serving with 1/2 cup sauce, 3/4 teaspoon cheese, and 1 1/2 teaspoons basil.
POLENTA WITH MEAT SAUCE RECIPE - FOOD & WINE
From foodandwine.com
4/5 Servings 4
- In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork until no longer pink, about 3 minutes. Tilt the pan and spoon off all but 2 tablespoons fat. Reduce the heat to moderate. Add the carrots, onion, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Stir in the wine and let simmer 3 minutes. Add the tomatoes, broth, 4 tablespoons of the parsley, the bay leaf, and 1/2 teaspoon of the salt. Simmer, covered, for 15 minutes. Uncover, add the pepper, and simmer 5 minutes longer. Remove the bay leaf. Stir in the cream and the remaining 2 tablespoons parsley.
- Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan.
LATE SUMMER VEGETABLE BOLOGNESE WITH CREAMY POLENTA ...
From halfbakedharvest.com
4.6/5 (63)Total Time 45 minsCategory Main CourseCalories 396 per serving
PARTY FOOD | GOURMET POLENTA BOLOGENESE CUPS RECIPE ...
From blog.birdsparty.com
Estimated Reading Time 4 mins
THE BEST BOLOGNESE WITH CREAMY POLENTA - WE DEEP FRY ...
From wedeepfrytogether.com
EASY BEEF BOLOGNESE WITH CREAMY POLENTA - HERBS & FLOUR
From herbsandflour.com
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 536 per serving
- Heat olive oil in a skillet over medium high heat and add the beef. Brown the beef for a few minutes, being sure to break up any large pieces. Add the onions and continue to saute until the beef is cooked through and the onions have softened. Add the tomato paste, water, sugar, parsley, Italian seasoning, and cinnamon stick. Cover the skillet and let it simmer on low heat for 15 minutes. Add more water if needed. Discard cinnamon stick.
- Bring 3 cups of chicken broth to a boil. Add the polenta and lower to medium heat. Cook for approximately 15 minutes, stirring constantly. Remove from heat and stir in butter, Parmesan cheese and pepper.
- Spoon polenta into dishes. Top with the beef bolognese and sprinkle with freshly grated Parmesan.
VEGAN BOLOGNESE SAUCE - LINDA HERMANS PHOTOGRAPHY
From lindashealthylife.com
Servings 6Estimated Reading Time 3 minsCategory MainTotal Time 1 hr
- Heat the olive oil in a large saucepan and add the onion and garlic. Cook for 5 minutes on a low heat to soften.
- Meanwhile, remove the seeds from the bell pepper and chop finely. Peel and finely grate the carrot.
DAIRY-FREE BOLOGNESE POLENTA BITES - HEALTHY WORLD CUISINE
From hwcmagazine.com
Cuisine ItalianTotal Time 40 minsCategory Appetizers/ SnacksCalories 313 per serving
- In a medium sauce pan, add olive oil, onion, garlic, celery and carrots and cook just until aromatic. Add the pancetta and cook until slightly browned about 3 minutes. Add the ground turkey, and cook until browned. Add red wine, salt and pepper to taste, sage (optional but nice with the turkey) and Italian seasoning. Add the crush tomatoes and sugar or sugar alternative . Turn heat down to slow simmer and cook and stir and give it a little love for about 30 minutes until the sauce looks rich and delicious and thick. Add your non-dairy creamer or milk alternative of choice and cook for another 10 minutes. Turn off burner and set aside.
- Slice your pre-made polenta and remove the plastic covering. Coat your grill (we used our grill pan on top of the burner) with olive oil or brush a little olive oil on both sides of the polenta. Grill the polenta cakes on each side in a grill pan with a little olive oil for about 3-4 minutes on each side or until crispy and they have nice grill marks. It makes about 9 little appetizers with some extra Bolognese left over and that is very good thing.
- Spoon a tablespoon of Bolognese sauce on top of each polenta cake. Garnish with a little basil or parsley if you wish. If you do not have a dairy dietary issues, then feel free to add a little grated parmesan cheese on top of each little Bolognese Polenta Bites. Enjoy!
EASY PARMESAN POLENTA BOLOGNESE - TASTE AND SEE
From tasteandsee.com
4.3/5 (11)Total Time 1 hrCategory DinnerCalories 481 per serving
- Sautee onions, carrots, celery, and garlic in a skillet with olive oil for 10 minutes over medium heat. Stir the veggies a few times.
- Add ground beef, and ½ teaspoon salt and pepper. Crumble the meat with a heatproof spatula and cook until the beef is no longer pink.
- Add milk and let the sauce come to a gentle simmer, stirring frequently. Add nutmeg, then continue cooking at a gentle simmer for another 20 minutes, uncovered.
POLENTA WITH MEAT SAUCE - BOLOGNESE RECIPES - RAGU RECIPES ...
From delish.com
Cuisine ItalianCategory Dinner, Lunch, Main DishServings 4Estimated Reading Time 2 mins
- Add the sausage and cook, breaking up the meat with a fork until no longer pink, about 3 minutes.
- Reduce the heat to moderate. Add the carrots, onion, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
PASTA BOLOGNESE SAUCE | SCOTT CONANT | FOOD NETWORK
From charlottefashionplate.com
Reviews 1Estimated Reading Time 5 mins
CREAMY CAULIFLOWER POLENTA WITH BEEF BOLOGNESE | PALEO ...
From blog.paleohacks.com
Estimated Reading Time 3 mins
CREAMY CAULIFLOWER POLENTA | ALI MILLER RD
From naturallynourishedrd.com
Estimated Reading Time 2 mins
IRRESISTIBLE CREAMY POLENTA – FOOD VANDALISM
From foodvandalism.wordpress.com
Estimated Reading Time 2 mins
EASY ITALIAN RECIPES: HOW TO MAKE POLENTA WITH BOLOGNESE ...
From winedharma.com
Servings 8Total Time 2 hrsCategory RecipesCalories 386 per serving
POLENTA WITH MUSHROOM BOLOGNESE + GIVEAWAY - DELISH KNOWLEDGE
From delishknowledge.com
4.7/5 (6)Total Time 35 minsCategory DinnerCalories 300 per serving
SLOW COOKER LENTIL BOLOGNESE WITH CREAMY POLENTA - VEGAN ...
From vegkit.com
4/5 (28)Category MainsServings 4Total Time 1 hr 10 mins
MEAT SAUCE WITH CREAMY POLENTA — GLEN & FRIENDS COOKING
From legourmet.tv
Servings 4Estimated Reading Time 2 mins
A MODERN HOUSEWIFE: BEEF BOLOGNESE SAUCE OVER CREAMY POLENTA
From amodernhousewife.blogspot.com
Estimated Reading Time 1 min
BOLOGNESE SAUCE WITH POLENTA AND GREENS | CATSKILL ANIMAL ...
From casanctuary.org
CREAMY POLENTA BOLOGNESE (LEFTOVERS!)
From imadedinner.net
CREAMY POLENTA BOLOGNESE RECIPES
From tfrecipes.com
CREAMY POLENTA AND BOLOGNESE SAUCE RECIPES
From tfrecipes.com
COSY, WARMING BOLOGNESE RAGU AND CHEESY POLENTA BAKE
From mindfood.com
CREAMY POLENTA IN THE MICROWAVE - ANYDAY
From cookanyday.com
10 BEST BOLOGNESE SAUCE WITH CREAM RECIPES - YUMMLY
From yummly.com
BOLOGNESE SAUCE – ARMANINO FOODS OF DISTINCTION
From foodservice.armaninofoods.com
CREAMY POLENTA AND BOLOGNESE SAUCE - PLAIN.RECIPES
From plain.recipes
CREAMY POLENTA AND BOLOGNESE SAUCE | RECIPE | BOLOGNESE ...
From pinterest.com
POLENTA WITH BOLOGNESE SAUCE. | LOVE OF HOME
From loveofhome.net
ITALIAN BOLOGNESE WITH CREAMY POLENTA - PROFESSOR TORBERT ...
From professortorberts.com
CAMPAGNOLO RESTAURANT & BAR - FOOD MENU
CREAMY POLENTA WITH CHEESE AND BOLOGNESE SAUCE | TRAVEL ...
From pinterest.ca
CREAMY POLENTA WITH CHEESE AND BOLOGNESE SAUCE | RECIPES ...
From pinterest.com
EASY POLENTA WITH SLOW COOKER BOLOGNESE SAUCE RECIPE ...
From foodnewsnews.com
POLENTA WITH BOLOGNESE SAUCE - CHEF SILVIA
From chefsilvia.com
RECIPE OF JAMIE OLIVER BOLOGNESE WITH POLENTA | THE FOOD GUIDE
From foodguide.netlify.app
EASY PARMESAN POLENTA BOLOGNESE - CWEB.COM - TRENDING NEWS ...
From cweb.com
WORLD BEST FLAKES : CREAMY POLENTA AND BOLOGNESE SAUCE
From worldbestflakerecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love