CREAMY PARMESAN POLENTA
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
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
CHEESY POLENTA AND HAM GRATIN
Add something cheesy to your family's French dinner! Enjoy this polenta and ham casserole - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in small saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until softened but not browned, stirring frequently.
- Add whipping cream and Parmesan cheese; mix well. Bring to a boil. Reduce heat to medium; cook 2 to 4 minutes or until slightly thickened, stirring occasionally.
- Arrange polenta slices, overlapping and layering if necessary, in bottom of sprayed baking dish. Top with ham and Swiss cheese. Pour sauce over top.
- Bake at 425°F. for 20 to 25 minutes or until sauce is bubbly and cheese is lightly browned. Sprinkle with parsley.
Nutrition Facts : Calories 440, Carbohydrate 19 g, Cholesterol 115 mg, Fat 4, Fiber 1 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 3 g
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.
POLENTA STACKS WITH HAM, SPINACH, AND CHEESE
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Position a rack about 6-inches from the broiler and preheat to high. Cut the polenta into 8 squares and transfer to a sheet pan. Pat dry with a paper towel and lightly brush with olive oil. Broil until tops are browned, about 8 minutes. Remove pan from oven.
- Meanwhile, heat the olive oil in a large skillet over high heat. Add the garlic and pepper flakes, stir until fragrant, about 30 seconds. Put the spinach in the pan and season with salt, cook, stirring occasionally, until wilted, about 3 minutes. Reserve pan.
- Divide the wilted spinach among each polenta square. Divide slices of the meat on top of the spinach and top each square with the cheese. Place under the broiler until cheese melts and just begins to brown, another 4 minutes.
- Heat the sauce in the skillet used for the spinach. Ladle some sauce onto each of 4 plates. Place 2 polenta cakes in the middle of each plate and serve.
- Put the broth and milk in a medium saucepan and bring to a boil. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes.
- Pull the saucepan from the heat and whisk in the cheese, butter, salt, and pepper. Pour into a baking dish. Cover with plastic wrap and refrigerate until set, about 2 hours.
CREAMY PARMESAN GARLIC POLENTA
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
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.
BASIC CHEESE POLENTA
Why buy polenta in a box when you can make it from scratch cheaper? A great day-before dish. Once the polenta has been refrigerated serve it in a variety of different ways: sliced and fried--or serve it immediately as a mashed potato or rice substitute!
Provided by Dawn
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 4h30m
Yield 4
Number Of Ingredients 5
Steps:
- In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
- Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
- Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 28.1 g, Cholesterol 17.6 mg, Fat 6.3 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 3.5 g, Sodium 896.7 mg, Sugar 0.8 g
BAKED POLENTA WITH RICOTTA AND PARMESAN
This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.
Provided by David Tanis
Categories dinner, grains and rice, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
- Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
- After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.
6-MINUTE EGG ON CREAMY POLENTA WITH CRISPY SERRANO HAM
Whip up a picture perfect soft boiled egg atop creamy polenta and crisp Serrano ham. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven at 350 degrees F.
- On a parchment paper-lined baking sheet, arrange the slices of ham and cover with another piece of parchment paper and another baking tray on top. This technique will ensure the Serrano stays flat while it cooks. Bake in the oven for approximately 30 minutes, or until crispy. Remove from oven and set aside on paper towel.
- For the polenta:.
- In a heavy saucepan, combine the stock and milk. Add the cilantro and garlic and bring to a boil. Let simmer on medium heat for 2 minutes to flavor the mixture. Remove the cilantro and garlic. Whisk in the cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until the grains are soft. Fold in the Asiago cheese. Season with salt and pepper. Keep warm and covered.
- For the egg:.
- In a large saucepan, bring the water to a boil and drop in the eggs for 6 minutes. Remove the eggs with a slotted spoon, run under cold water to shock the eggs and reserve. Before serving, rattle them around to crack the shell and peel them.
- In the same saucepan containing boiling water, cook the kale for 1 minute. Drain and reserve in an ice bath. In a saucepan on medium heat melt the butter. Squeeze out the excess liquid from the kale with your hands, chop it in half. Saute the kale with lemon juice for 1 minute. Season with salt and pepper. Set aside.
- For serving:.
- Place a large spoon of polenta on each plate. Top with the kale, a soft boiled egg and garnish with more grated Asiago cheese and 2 slices of Serrano ham. Serve immediately. Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan or other favored cheese over the top just before serving.
- Cook's Note:.
- The polenta can be made ahead and reheated.
Nutrition Facts : Calories 384.1, Fat 15.4, SaturatedFat 6.8, Cholesterol 214.3, Sodium 382.8, Carbohydrate 45.2, Fiber 4.3, Sugar 2.6, Protein 19.3
CREAMY POLENTA WITH PARMESAN
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
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.
PARMESAN POLENTA WITH HAM
Provided by Karin Korvin
Yield 4 Main-course servings
Number Of Ingredients 9
Steps:
- Combine milk, 5 tablespoons butter, salt, pepper and nutmeg in heavy large saucepan. Bring to boil over medium heat. Gradually whisked in cornmeal. Stir until mixture is very thick and beginning to pull away from sides of pan, about 8 minutes. Remove from heat. Mix in ham, 3/4 cup cheese and egg. Transfer polenta to 8 x 8 x 2-inch glass baking dish. Dot with 1 tablespoon butter. Sprinkle with remaining 2 tablespoons cheese. (Can be prepared 1 day ahead. Cover; refrigerate.)
- Preheat oven to 450°F. Bake polenta uncovered until heated through and beginning to brown on top, about 30 minutes. Cut into squares and serve.
ROASTED GARLIC POLENTA CAKES
Old school, but delicious. Polenta cakes have been around for ages and there is a reason for that. They are simple, inexpensive and very satisfying. The possibilities are endless with how you can flavour them and they compliment many dishes.
Number Of Ingredients 10
Steps:
- Line a casserole dish with plastic wrap and set aside.
- 2. Preheat a large heavy bottom pot on medium-low heat. Add the butter, onion and garlic and sauté until nicely browned, stirring occasionally.
- Once brown, add the milk and water and turn the heat up to bring to a boil. Keep a close eye on the pot as milk loves to boil over and make a huge mess.
- Just as the milk reaches a boil, reduce heat to medium-low again and using a whisk, slowly stir in the corn meal. Make sure the corn meal is evenly distributed and there is no clumping.
- Season with salt, cumin and paprika and then cook for about 15 minutes. Make sure to give a good stir with a wooden spoon every 5 minutes or so and check that its not burning on the bottom.
- Once the polenta is soft and cooked, its time to stir in the parmesan cheese. Go with fresh grated Parmesano Reggiano if you can.
- Now pour the warm polenta into the plastic lined casserole dish and spread out and compact in an even layer with a wet spatula (so it does not stick) and place in the fridge to cool.
- After 2 hours or so, you can remove the polenta from the dish by lifting the plastic wrap. Place on a cutting board and cut into desired shape. Square, rectangle, circle with a cookie cutter, half moon etc.
- Fry cakes until warm and browned with a little butter in a preheated fry pan on medium heat. Serve as an appy or as part of dinner.
PARMESAN-RICOTTA POLENTA
Steps:
- Gather the ingredients.
- In a saucier or saucepan , combine water and milk. Bring to a simmer over medium-low heat. When it simmers, sprinkle the polenta gradually into the pot, stirring briskly with a whisk to prevent lumps from forming. Add a pinch of salt, and continue simmering over medium-low heat, stirring frequently with a whisk.
- Cook for about 20 minutes, until polenta does not have a gritty mouthfeel when tasted. Stir in 1/4 cup ricotta cheese and Parmesan cheese, and stir with a whisk or wooden spoon until cheese is melted.
- While polenta is cooking, chiffonade basil leaves : stack leaves and roll tightly into a cigar shape. Use a knife to cut through roll crosswise to make thin shreds of basil. Set aside.
- To serve, spoon a portion of polenta (about 1/2 cup) onto each plate. Top with a dollop of about 1 tablespoon ricotta cheese and sprinkle with some of the basil chiffonade. Serve immediately.
Nutrition Facts : Calories 105 kcal, Carbohydrate 8 g, Cholesterol 18 mg, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, Sodium 281 mg, Sugar 3 g, Fat 5 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
More about "parmesan polenta with ham food"
BAREFOOT CONTESSA | CREAMY PARMESAN POLENTA | RECIPES
From barefootcontessa.com
- 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.
CREAMY POLENTA WITH GARLIC AND BASIL BUTTER | CHEESE ...
From jamieoliver.com
Servings 8Total Time 1 hrCategory SidesCalories 272 per serving
PARMA HAM CROSTINI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 4Estimated Reading Time 2 minsCategory Antipasto
POLENTA, PARMA HAM AND CEP CANAPéS ... - GREAT BRITISH …
From greatbritishchefs.com
Servings 16-20Estimated Reading Time 2 minsCategory Canapé
EMERIL'S PERFECT PARMESAN POLENTA | EMERILS.COM
From emerils.com
PARMESAN POLENTA RECIPE - TODD PORTER AND DIANE CU | FOOD ...
From foodandwine.com
Servings 4Total Time 1 hr
- In a large pot, bring the water to a boil. While whisking, gradually pour the polenta into the water. Reduce the heat to low and continue whisking for an additional minute.
- Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.
- Stir the salt, butter and 3/4 cup of Parmigiano-Reggiano into the polenta until the butter is melted.
PARMESAN POLENTA - TASTE AND SEE
From tasteandsee.com
4.6/5 (8)Total Time 6 minsCategory SideCalories 169 per serving
CREAMY POLENTA WITH PARMESAN CHEESE - FAMILYSTYLE FOOD
From familystylefood.com
4.7/5 (122)Calories 180 per servingCategory Whole Grains
- Bring the water and milk to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 1/2 teaspoons salt.
- Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
- When it's done, remove from the heat and stir in the butter, cheese and additional salt to taste if needed.
PARMESAN POLENTA WITH ROASTED VEGETABLES - FAMILYSTYLE FOOD
From familystylefood.com
Ratings 146Calories 379 per servingCategory Vegetables
- Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar.
- Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste if needed.
- Serve the warm polenta in bowls with the roasted vegetables and their juices over the top, sprinkle with additional cheese if you like.
15-MINUTE BOWTIES WITH HAM, PEAS AND RICOTTA - SIP AND SPICE
From sipandspice.com
Servings 6Total Time 15 minsEstimated Reading Time 3 mins
BRAISED RED WINE SHORT RIBS WITH PARMESAN POLENTA
From inquiringchef.com
4.3/5 (60)Total Time 3 hrs 30 minsCategory Main DishCalories 671 per serving
HAM AND POLENTA CASSEROLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 4Calories 348 per servingTotal Time 45 mins
CHICKEN SALTIMBOCCA AND CREAMY POLENTA - FOOD24
From food24.com
Cuisine IngredientsCategory IngredientsServings 4Total Time 1 hr 25 mins
GLUTEN FREE POLENTA GRATIN WITH HAM - FINE DINING LOVERS
From finedininglovers.com
Servings 4Total Time 1 hr 30 mins
CREAMY POLENTA WITH SPINACH AND PARMESAN - COOKING BABY FOOD
From cookingbabyfood.com
Estimated Reading Time 30 secs
POLENTA CAKES WITH PORCINI & PARMA HAM — GRISS KITCHEN
From grisskitchen.com
Servings 4Total Time 1 hr 30 mins
BAKED POLENTA WITH PARMESAN RECIPE - FOOD & WINE
From foodandwine.com
Servings 6Total Time 1 hr 40 mins
MUSHROOMS WITH COPPA HAM AND SAGE OVER PARMESAN POLENTA ...
From foodislovemadeedible.com
Servings 2Estimated Reading Time 6 minsCategory MainTotal Time 45 mins
MEDAGLIONI DI POLENTA E PROSCIUTTO AL FORNO – BAKED ...
From spoonacular.com
38% Category Side DishServings 8Total Time 45 mins
BAKED POLENTA WITH RICOTTA AND PARMESAN RECIPES
From tfrecipes.com
6 MINUTE EGG ON CREAMY POLENTA WITH CRISPY SERRANO HAM RECIPES
From tfrecipes.com
HAM & PEAS BAKED POLENTA – COCONUT & LIME
From coconutandlime.com
10 BEST POLENTA ROLL RECIPES | YUMMLY
From yummly.co.uk
HOW TO PREPARE SPEEDY HAM AND PARMESAN MEATLOAF WITH ...
From culinaryspot.netlify.app
10 BEST CHICKEN AND POLENTA BAKE RECIPES | YUMMLY
From yummly.co.uk
PARMESAN POLENTA WITH HAM - BIGOVEN.COM
From bigoven.com
POLENTA RECIPES - BBC GOOD FOOD
HAM AND PARMESAN MEATLOAF WITH POLENTA AND MUSHROOM SAUCE
From vigilantrecipes.netlify.app
10 BEST POLENTA RECIPES | YUMMLY
From yummly.com
ASTRAY RECIPES: PARMESAN POLENTA WITH HAM
From astray.com
EASY PERFECT HAM AND PARMESAN MEATLOAF WITH POLENTA AND ...
From thecakeboutiquect.com
PARMESAN CHICKEN BREASTS WITH CRISPY POSH HAM VIDEO ...
From jamieoliver.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