Creamy Polenta With Parmesan And Mozzarella Food

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CHEESY POLENTA



Cheesy Polenta image

Provided by Giada De Laurentiis

Time 22m

Yield 8 to 10 servings

Number Of Ingredients 8

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

POLENTA WITH ROSEMARY AND PARMESAN



Polenta with Rosemary and Parmesan image

Creamy polenta is seasoned with Parmesan and rosemary -- delicious served with osso buco (braised lamb or veal shanks). This is excellent without the rosemary if you don't care for the flavor.

Provided by food-dancer

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h

Yield 12

Number Of Ingredients 9

2 ¾ cups low-sodium chicken broth
2 cups water
1 ½ cups milk
3 cloves garlic, minced
1 ½ teaspoons chopped fresh rosemary
1 teaspoon salt
1 ½ cups yellow cornmeal
½ cup shredded Parmesan cheese, or more if desired
salt and black pepper to taste

Steps:

  • In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the Parmesan cheese until well combined.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.
  • Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 15.6 g, Cholesterol 5.8 mg, Fat 1.9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 291.2 mg, Sugar 1.9 g

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.

Provided by Keith Haney

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (18 ounce) package polenta, cut into 1/2-inch cubes
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 dash paprika

Steps:

  • Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
  • Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 87.1 g, Cholesterol 18.2 mg, Fat 12.3 g, Fiber 7.7 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 1185.7 mg, Sugar 5.7 g

DREAMY POLENTA



Dreamy Polenta image

I grew up eating polenta, so it's a must at my holiday gatherings. Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. -Ann Voccola, Milford, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 5h10m

Yield 12 servings.

Number Of Ingredients 9

1 tablespoon butter
5 cups whole milk
4 cups half-and-half cream
12 tablespoons butter, divided
2 cups yellow cornmeal
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper
2 cups shredded Asiago cheese

Steps:

  • Generously grease a 5-qt. slow cooker with 1 tablespoon butter. Add milk, cream, 6 tablespoons butter, cornmeal, salt, rosemary and pepper; stir to combine., Cook, covered, on low 5-6 hours or until polenta is thickened, whisking every hour. Just before serving, whisk again; stir in cheese and remaining butter. Garnish with additional rosemary if desired.

Nutrition Facts : Calories 444 calories, Fat 29g fat (18g saturated fat), Cholesterol 100mg cholesterol, Sodium 379mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 13g protein.

CREAMY POLENTA



Creamy Polenta image

Provided by Emeril Lagasse

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

4 cups water, plus more as needed
4 cups milk, plus more as needed
3 tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup creme fraiche
1/3 cup Parmigiano-Reggiano

Steps:

  • In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

CREAMY POLENTA & MUSHROOM RAGOUT



Creamy polenta & mushroom ragout image

Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Provided by Barney Desmazery

Categories     Main course

Time 1h5m

Number Of Ingredients 16

small handful dried porcini mushrooms
25g butter
1 shallot , finely sliced
2 garlic cloves , crushed
5 thyme sprigs , leaves picked
500g large field mushroom , sliced
200g chestnut mushroom , sliced
small glass of red wine
125ml vegetable stock
100g taleggio cheese (or vegetarian alternative), sliced
500ml milk
1 bay leaf
3 thyme sprigs
250g instant polenta
50g butter
75g parmesan (or vegetarian alternative), grated

Steps:

  • Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
  • For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium

POLENTA WITH MOZZARELLA AND PARMESAN



Polenta with Mozzarella and Parmesan image

Provided by Maria Watson

Categories     Milk/Cream     Side     Vegetarian     Quick & Easy     Mozzarella     Parmesan     Rosemary     Cornmeal     Winter     Bon Appétit     California     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

3 1/2 cups whole milk
3/4 cup yellow cornmeal
1/2 teaspoon minced fresh rosemary
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • Combine milk and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil. Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes. Add rosemary and cheeses; whisk until cheeses melt. Season with salt and pepper.

POLENTA PARMIGIANA



Polenta Parmigiana image

"This warm, Italian-flavored appetizer also makes a quick, filling lunch. I prefer this veggie version, but my kids like to add pepperoni or sausage to create mini pizzas." -Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 8

1 tube (1 pound) polenta, cut into 16 slices
1/4 cup olive oil
1 cup tomato basil pasta sauce, warmed
1/2 pound fresh mozzarella cheese, cut into 16 slices
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh basil leaves, optional

Steps:

  • Preheat oven to 425°. Place polenta in a greased 15x10x1-in. baking pan; brush with olive oil. Bake until edges are golden brown, 15-20 minutes., Spoon pasta sauce over polenta slices. Top each with a mozzarella cheese slice; sprinkle with Parmesan cheese, salt and pepper. Bake until cheese is melted, 3-5 minutes longer. Garnish with basil if desired.

Nutrition Facts : Calories 108 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 273mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CREAMY POLENTA WITH PARMESAN AND MOZZARELLA



Creamy Polenta with Parmesan and Mozzarella image

Make and share this Creamy Polenta with Parmesan and Mozzarella recipe from Food.com.

Provided by Normaone

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

3 1/2 cups whole milk
3/4 cup yellow cornmeal
1/2 teaspoon minced fresh rosemary
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • In a large saucepan over high heat, combine milk and cornmeal, whisking until mixture boils.
  • Reduce heat to medium and simmer, whisking frequently until mixture thickens, about 15 minutes.
  • Add rosemary and cheeses.
  • Whisk until cheese is melted.
  • Season to taste.

CREAMY POLENTA WITH PARMESAN



Creamy Polenta with Parmesan image

Provided by Nancy Grubin

Categories     Side     Parmesan     Cornmeal     Bon Appétit     Colorado     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 6

3 1/2 cups canned low-salt chicken broth
2 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups yellow cornmeal
3/4 cup grated Parmesan cheese (about 3 ounces)

Steps:

  • Bring first 4 ingredients to boil in heavy large saucepan over high heat. Gradually whisk in cornmeal. Reduce heat to medium. Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes. Whisk in cheese and serve.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

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.

CREAMY PARMESAN GARLIC POLENTA



Creamy Parmesan Garlic Polenta image

Make and share this Creamy Parmesan Garlic Polenta recipe from Food.com.

Provided by sofie-a-toast

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
2 garlic cloves, minced
1 quart low sodium chicken broth or 1 quart low sodium vegetable broth
1 cup polenta (coarse ground cornmeal)
1/4 teaspoon ground black pepper
1/4 cup shredded parmesan cheese (plus more for garnish)

Steps:

  • 1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
  • 2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
  • 3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.

CREAMY PARMESAN SOUR CREAM POLENTA



Creamy Parmesan Sour Cream Polenta image

Milk, butter, Parmesan cheese, and sour cream give this cheesy polenta a rich, creamy consistency. Try it in place of your usual mashed potatoes, or top with steamed broccoli for a quick, easy, and satisfying vegetarian meal.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 8

1 1/2 cups milk (I use 2%)
1 1/2 cups water
1 teaspoon kosher salt
2/3 cup polenta corn grits
5 tablespoons unsalted butter
1/4 cup sour cream
1/3 cup Parmesan cheese (grated plus additional for sprinkling on top)
Chopped scallions or parsley for garnish (optional)

Steps:

  • In a medium pot over medium-high heat, bring the milk, water, and salt to a boil, stirring occasionally.
  • Turn heat to low and slowly drizzle in the polenta, whisking constantly to prevent clumping.
  • Cover and cook for 15 - 20 minutes, stirring occasionally, until creamy.
  • Remove pot from stove and stir in the butter, sour cream, and Parmesan cheese.
  • Serve topped with scallions and/or parsley, if using.

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