Double Corn Polenta Food

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CREAMY CORN POLENTA



Creamy Corn Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

2 1/2 cups low-salt chicken broth (preferably organic)
2 tablespoons unsalted butter
Kosher salt
1 cup polenta (Italian cornmeal) or regular cornmeal
1 cup frozen corn kernels, thawed

Steps:

  • Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

DOUBLE CORN POLENTA WITH PROSCIUTTO



Double Corn Polenta With Prosciutto image

Found this recipe in a Redbook Magazine. Actually my granddaughter, Kayla, found it and begged me to cook it, so I did. It was wonderful. Will be making it again because we get tired of ordinary rice, noodles or potatoes. and because, well...it is WONDERFUL! By the way, for those, like me, who are not familiar with polenta, it is course grain corn meal like Albers. I sent my DH to the market to get a bag of dry polenta when I had a whole box of corn meal in the cupboard, lol.

Provided by GrammaMikki

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup milk
1 cup water
1 cup corn kernel (fresh or frozen)
1/2 cup polenta
2 tablespoons butter
1/4 cup grated parmesan cheese
2 ounces prosciutto, chopped

Steps:

  • Combine water, milk and corn kernals in a medium saucepan and bring to a boil.
  • Gradually whisk in polenta until well incorporated.
  • Reduce heat to medium low and simmer until thickened, 3-5 minutes.
  • Remove from heat and stir in the butter, parmesan cheese and prosciutto.

Nutrition Facts : Calories 244.7, Fat 11, SaturatedFat 6.3, Cholesterol 29.3, Sodium 185.7, Carbohydrate 32, Fiber 3.1, Sugar 0.2, Protein 8.2

DOUBLE CHEESE POLENTA



Double Cheese Polenta image

Serve this creamy cheesey polenta as a side dish for almost anything, although it's especially good with Italian-style lamb shanks or osso buco. From an August 1986 issue of Bon Appetit in the "Cooking Class" feature.

Provided by Leslie in Texas

Categories     Grains

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 cups chicken stock
10 tablespoons unsalted butter (1 1/4 sticks)
salt and white pepper
3 cups polenta (Italian cornmeal)
1 cup freshly grated parmesan cheese (preferably imported)
1 cup finely grated jarlsberg cheese
1/4 cup whipping cream

Steps:

  • Bring stock,butter salt and pepper to taste to boil in large saucepan.
  • Stir in polenta in thin stream.
  • Return to boil, stirring constantly.
  • Reduce heat to medium-low and cook until polenta is soft, stirring frequently, about 20 minutes.
  • Remove from heat; mix in both cheeses and cream.
  • Adjust seasonings, if necessary and serve.

Nutrition Facts : Calories 666.6, Fat 38.8, SaturatedFat 22.3, Cholesterol 106.6, Sodium 668, Carbohydrate 57.5, Fiber 4.5, Sugar 4.7, Protein 23.7

POLENTA WITH FRESH CORN



Polenta With Fresh Corn image

This is a very basic polenta with the addition of fresh summer corn! It gives you a double hit of corn. Yum. You can cut the leftovers into squares and fry them topped with Parmesan. Recipe is courtesy of Gwyneth Paltrow. :) Note: You can make this even easier by using instant polenta, following the box directions, then adding the corn, milk, cream, salt, pepper and chives.

Provided by LifeIsGood

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 cups water
1 cup polenta
coarse salt, to taste
1 ear of corn, get the kernels from the ear of corn
1/2 cup milk
1/4 cup cream
fresh ground black pepper, to taste
1 tablespoon fresh chives, roughly chopped, for serving

Steps:

  • Bring the water to a boil in a pot. Slowly whisk in the polenta and a pinch of salt. Turn the heat down as low as it will go and put a lid on the pot, slightly ajar, and cook the polenta for about 40 minutes, stirring every 5-10 minutes.
  • Add the corn, milk and cream and cook another 5 minutes.
  • Season with salt and pepper, to taste, and sprinkle the chives on top.

Nutrition Facts : Calories 195.7, Fat 7.2, SaturatedFat 3.8, Cholesterol 20.9, Sodium 41.7, Carbohydrate 30.1, Fiber 2.8, Sugar 1.8, Protein 4.7

CORN POLENTA



Corn Polenta image

This is a great hard polenta recipe. In fact, with a few modifications, I used this for my final cooking practical in culinary school. Allow this to set and use for croutons, grill, sauté, or whatever.

Provided by Desree42

Categories     Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 shallot, minced
2 garlic cloves, minced
4 ears corn (off the cobb)
4 cups water
1 cup polenta
1 cup parmesan cheese, finely grated
salt and pepper, to taste

Steps:

  • In a sauce pan sweat the shallot and garlic with a little bit of olive oil until cooked (translucent).
  • Add the water and quickly bring to a boil.
  • Gradually whisk in the polenta a little at a time until all the polenta is in the water (to prevent lumps).
  • Turn the heat down to medium-low flame and cook the polenta until done (about 40 minutes or when the polenta 'pulls' away from the sides of the pan).
  • Stir frequently so the polenta doesn't crust on the bottom of the pan--this makes cleanup MUCH easier.
  • In another pan sweat the corn until fully cooked, no colour, then remove from heat.
  • When the polenta is done fold in the corn and grated cheese.
  • Season with salt and pepper to taste.
  • Layout on a pan or into a mold and refrigerate until firm (20 minutes).
  • To serve: Sauté, grill, toss with flour and fry for croutons, etc-- the options are endless!
  • As an extra option, use 5 cups of water instead of 4 for a soft polenta. Serve warm out of the pan and elevate it by adding some marscapone cheese, whipped cream, or roasted mushrooms.

DOUBLE CORN POLENTA



Double Corn Polenta image

This comes from a cookbook I have called "Easy Suppers". This has a spoonbread texture when it is baked. It is so flavorful and delicious.

Provided by JillAZ

Categories     Mexican

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup butter, melted
2 eggs
1 cup cheddar cheese, grated
10 ounces frozen corn, thawed and drained
1/2 cup cornmeal
1 cup sour cream
1 tablespoon sugar
1 teaspoon salt
4 ounces chopped green chilies, drained
1/4 cup parmesan cheese, grated
salsa, for serving
sour cream, for serving

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 7-1/2" by 11-3/4" pan or 2 quart casserole with cooking spray.
  • Break the eggs into a medium bowl and beat lightly.
  • Add the remaining ingredients except parmesan and mix well.
  • Pour into prepared pan and place in oven.
  • Bake until firm, about 40 minutes.
  • sprinkle with parmesan cheese and bake for 5 more minutes or until cheese melts.
  • Serve with salsa and sour cream.

Nutrition Facts : Calories 362.4, Fat 25.6, SaturatedFat 15.2, Cholesterol 131.1, Sodium 672.7, Carbohydrate 23.8, Fiber 2.2, Sugar 3.5, Protein 12.3

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