CREAMY POLENTA WITH TOMATO HERB SALAD
Creamy Polenta topped with a robust tomato herb salad makes a fabulous lunch or side. Summer comfort food!
Provided by Cheryl
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 12
Steps:
- MAKE POLENTA: Boil water with salt in saucepan. Slowly whisk in polenta/cornmeal, whisking constantly to avoid lumps for 1-2 minutes. Lower heat to a simmer. Keep whisking until polenta starts to thicken, about 4-5 minutes. Cover and cook, whisking every 4-5 minutes to avoid sticking on bottom of pan. (When polenta gets thicker, switch to wooden or other spoon to stir. ) Polenta is done when it's creamy, thick and not grainy. Total time for cooking should take about 30-40 minutes. Turn off heat. Stir in butter and Parmesan. Taste and add salt if needed.
- MAKE TOMATO TOPPING: While polenta is cooking (and between stirs), drain tomatoes and squeeze them a bit to eliminate most of juices. Roughly chop and place in bowl. Add oil, herbs, salt, pepper, lemon and chili flakes (if using). Combine well. Taste and adjust seasonings.
- SERVE: To serve family style, scoop Polenta onto a platter and top with tomatoes. Drizzle with additional olive oil if desired. Garnish with additional Parmesan cheese.
Nutrition Facts : Calories 452 kcal, Carbohydrate 50 g, Protein 14 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 35 mg, Sodium 1540 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
HERBED POLENTA
Provided by Florence Fabricant
Categories dinner, one pot, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring four-and-a-half cups of stock to a simmer in a heavy saucepan. Add the cornmeal very slowly, stirring constantly. The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist. When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
- Season to taste with salt and pepper and stir in the butter and herbs. Serve at once. The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it. Reheat it gently, stirring constantly, then serve.
- Serve with a generous dusting of the Parmesan cheese.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 559 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY HERBED POLENTA
Look no further for your new favorite side dish with Creamy Herbed Polenta! Garlic powder, Parmesan, basil and parsley add flavor to this herbed polenta.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 5 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Bring broth, water and garlic powder to boil in medium saucepan on medium heat. Reduce heat to medium-low.
- Add polenta in a thin steady stream while whisking constantly. Cook 4 to 5 min. or until thickened, stirring constantly.
- Remove from heat. Add cream cheese and Parmesan; stir until cream cheese is completely melted and mixture is well blended. Stir in herbs.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 0 g, Protein 4 g
HERBED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. 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. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.
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.
BAKED HERBED POLENTA
Steps:
- Bring water and salt to boil in large saucepan. While whisking water in circular motion, pour in cornmeal in a slow steady stream, keeping the water boiling as you do so. Reduce heat to low and continue to cook, stirring constantly, until mixture is thick, from 5 to 15 minutes depending on kind of cornmeal used. Add cream, Parmesan and herbs. Pour into greased pan. Cool and refrigerate, covered. Preheat oven to 400 degrees F. Cut polenta into slices and brush with oil. Place on cookie sheet and bake for 10 to 15 minutes or until heated through.
POLENTA WITH HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, over medium-low heat, the heat the oil with the garlic, and cook until softened, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the broth and milk, and bring to a boil over high heat. 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 all grainy, about 30 minutes. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Serve.
HERBED POLENTA
Creamy polenta with chopped chives and parsley makes a great side for pasta, pork, or roasted chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- In a medium pot, bring broth to a boil. Whisking constantly, slowly add polenta. Continue whisking until thickened, 1 to 2 minutes. Reduce heat to low, season with salt and pepper, and simmer gently, whisking occasionally, until thick and creamy, about 25 minutes. Remove from heat and stir in herbs. Serve immediately.
Nutrition Facts : Calories 132 g, Fat 3 g, Fiber 2 g, Protein 5 g, SaturatedFat 1 g
HERBED POLENTA
Make and share this Herbed Polenta recipe from Food.com.
Provided by Jacques Lorrain
Categories European
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring small pot of water to boil.
- Add herbs and blanch 5 seconds.
- Drain.
- Refresh under cold water and drain.
- Place herbs and oil in blender and puree. Cover; chill.
- (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
- Cook until thickened, stirring often, about 5 minutes.
- Add cream.
- Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts
Nutrition Facts : Calories 328.1, Fat 24.5, SaturatedFat 6.8, Cholesterol 27.1, Sodium 38, Carbohydrate 25.6, Fiber 3, Sugar 0.4, Protein 3.6
POLENTA PARMIGIANA
"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
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.
GRILLED HERB POLENTA WITH ASPARAGUS, TOMATOES AND PARMESAN
Tired of your potatoes and pasta try Polenta is a type of meal ground from sweetcorn, cornmeal or maize.
Provided by Rita1652
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time. This ensures the polenta won't form lumps.
- Reduce the heat to a simmer, stirring frequently with a wooden spoon.
- When the polenta becomes too thick, add the remaining water a little at a time.
- Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon. Cool overnight. Once cooled, cut into shapes brush with oil and season with salt and pepper and grill on hot grill.
- Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
- To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Garnish with fresh parsley. Serve with lots of fresh crusty bread.
Nutrition Facts : Calories 208.1, Fat 8.1, SaturatedFat 1.1, Sodium 28.1, Carbohydrate 31.9, Fiber 4.1, Sugar 5.8, Protein 4.4
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HERBED POLENTA AND PARMESAN GRATIN - FOOD & WINE
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5/5 Total Time 4 hrs
- Oil a 12-by-15-inch rimmed baking sheet. In a saucepan, bring the milk, water and butter to a boil. Add the salt and rosemary. Gradually whisk in the polenta until smooth. Bring to a simmer, whisking, until thickened. Cook over low heat for 15 minutes, stirring. Remove from the heat and let cool for 10 minutes, stirring occasionally.
- Whisk the eggs into the polenta, one at a time, then whisk in 1 cup of the Parmesan cheese. Spread the polenta on the prepared baking sheet in an even layer. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Preheat the oven to 400°. Lightly butter a 15-by-10-inch baking dish. Cut the polenta into 2-inch squares. Arrange the squares in the prepared baking dish in a single layer, overlapping them slightly. Pour the cream over the polenta and sprinkle the remaining 1/2 cup of Parmesan on top. Bake for 40 minutes, or until puffed and golden. Let stand for 10 to 15 minutes before serving.
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- n a large pot, bring the broth to a boil. Add the salt and garlic cloves and get a tight fitting lid ready.
- While whisking vigorously, slowly pour in the cornmeal, quickly pop the lid on, and turn the heat down to low. Be careful here as the polenta does like to bubble quite a bit.
- Cook the polenta for about 20 minutes, giving it a good stir every five to seven minutes or so to make sure it’s not sticking to the bottom of the pan. Once thick and creamy, add the butter, herbs, and cheese and stir well to combine. Check for seasoning and add salt and pepper to taste.
- Serve immediately or keep warm in a covered pot for up to 15 minutes. If the polenta thickens up too much, just add a splash of water.
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