Creamy Polenta With Parmesan And Mozzarella Food

CREAMY PARMESAN POLENTA

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.

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.

CREAMY PARMESAN POLENTA

Steps:

• Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and 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. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to a serving bowl and serve.

POLENTA WITH MOZZARELLA AND PARMESAN

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.

CREAMY POLENTA WITH PARMESAN AND MOZZARELLA

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 PARMESAN POLENTA

Steps:

• Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended.
• Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.
• Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl.
• Sprinkle remaining 1/2 cup cheese over.

CREAMY PARMESAN SOUR CREAM POLENTA

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.

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
• Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
• Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
• Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
• Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

CREAMY POLENTA WITH PARMESAN AND SAUSAGE

Steps:

• Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
• Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
• Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

CREAMY POLENTA WITH PARMESAN

Steps:

• Place milk in a medium saucepan and add 2 teaspoons salt; bring to a boil over medium heat. While whisking constantly, gradually add polenta. Reduce heat to low and cook, stirring with a wooden spoon, until thickened, about 20 minutes.
• Stir in butter and cheese; season with salt and pepper. Serve immediately.

EASY CREAMY POLENTA

Steps:

• In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.

CREAMY POLENTA WITH PARMESAN

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.