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
BIG-BATCH PARMESAN POLENTA
This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as crusts, croutons, and more.
Provided by Anna Stockwell
Categories Cornmeal Parmesan Sunday Stash Wheat/Gluten-Free Corn
Yield 10-12 servings
Number Of Ingredients 4
Steps:
- Bring 9 cups water to a boil in a medium pot over high. Add salt and reduce heat to medium-low. Stirring constantly with a wooden spoon, gradually stream in polenta. Cook, stirring often, until thick and creamy, 30-35 minutes. Remove from heat and stir in Parmesan and pepper.
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 WITH ROSEMARY AND PARMESAN
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
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 BAKED PARMESAN POLENTA
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, butter, and salt along with 4 cups of water in an ovenproof casserole dish and stir to mix well. (The butter will melt as it cooks)
- Bake for 45 minutes, then stir well, and bake another 10 to 15 minutes or until creamy and smooth.
- Remove from the heat and stir in the cheese.
- Let stand 5 minutes to slightly firm, then serve as desired.
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.
POLENTA PARMESAN
Personally I don't care for Polenta but this recipe is tolerable. I make it for my friends that like Polenta and they seem to love it. (How can one love Polenta?) It's better if you serve it with a very spicy tomato salsa.
Provided by Bergy
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
- When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
- Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
- Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
- Heat oven to 400°F.
- Dot with remaining butter and parmesan.
- Bake for 30 minutes until top is brown and crispy.
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
PARMESAN POLENTA
Steps:
- Bring chicken stock to boil in heavy large saucepan. Reduce heat to medium. Gradually whisk in cornmeal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes. Remove from heat. Stir in Parmesan cheese and butter. Season polenta to taste with salt and pepper. Transfer to bowl and serve.
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.
PARMESAN POLENTA BOLOGNESE
Yield serves 6-8
Number Of Ingredients 18
Steps:
- Coat an 11x7-inch baking dish with non-stick cooking spray. In a large pot, bring 5 cups of water and 1 teaspoon of salt to a boil over high heat. Reduce heat to low and slowly add the cornmeal, stirring constantly with a wooden spoon, about 10 minutes. The mixture should be thick and smooth.
- Remove from heat, stir in 1/4 cup Parmesan cheese and spoon into prepared baking dish. Set aside.
- For the sauce, in a large skillet, sauté ground beef over medium-high heat, breaking it up as it cooks. Cook for 5 minutes, or until it is no longer pink. Drain in colander and return beef to skillet.
- Add milk to skillet and cook over medium heat for 3 minutes, until milk is absorbed. Add mushrooms, carrot, onion, garlic, basil, oregano, salt and pepper. Cook over medium-low heat for 8 minutes, until the onion is softened.
- Add tomato sauce, red wine and Parmesan rind to the meat mixture. Bring to a boil, reduce heat to low and simmer partially covered for 30 minutes. Remove from heat and discard Parmesan rind.
- For serving, slice polenta into 6-8 servings and spoon Bolognese sauce over each portion. Finish with freshly grated Parmesan cheese.
More about "parmesan polenta food"
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.
CRISPY BAKED GARLIC AND PARMESAN POLENTA FRIES ...
From yeprecipes.com
4.8/5 (12)Category SidesCuisine ItalianTotal Time 3 hrs 45 mins
- Coat the inside bottom and sides of an 9x13 baking dish with a little of the olive oil and set aside.
- In a medium saucepan stir together the water, milk, garlic powder, salt, and pepper. Bring to a boil over medium-high heat.
BASIL PARMESAN POLENTA - SLENDER KITCHEN
From slenderkitchen.com
5/5 (3)Total Time 35 minsCategory Side DishCalories 173 per serving
- Bring the broth, milk, and salt to a boil. Turn heat down to low and whisk in the polenta. Cook the polenta, stirring constantly, for 5-7 minutes until thick.
- Turn off heat and stir in the basil and cheese. Stir together until cheese melts. Taste and season with salt and pepper.
PARMESAN POLENTA RECIPE - TODD PORTER AND DIANE CU | …
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.
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.
PARMESAN POLENTA - THE COOKIE ROOKIE®
From thecookierookie.com
4.7/5 (3)Total Time 10 minsCategory Side DishCalories 252 per serving
- Cook the polenta, stirring occasionally, until it has thickened slightly. See notes for time estimates.
PARMESAN POLENTA ROUNDS RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (2)Calories 90 per servingServings 4
- Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add polenta to pan; cook 2 minutes on each side or until golden. Sprinkle with Parmesan cheese and butter. Broil 2 to 3 minutes or until cheese melts.
PARMESAN POLENTA - TASTE AND SEE
From tasteandsee.com
4.6/5 (8)Total Time 6 minsCategory SideCalories 169 per serving
BAKED PARMESAN POLENTA FRIES - FOOD RECIPES HQ
From foodrecipeshq.com
Estimated Reading Time 2 mins
- Boil water in a large saucepan. Gradually add polenta, stirring constantly with a whisk. Add the milk. Cook, stirring constantly, until mixture thickens and boils, around 10 minutes.
- Turn the heat off, stir in Parmesan and season with oil, salt and pepper. Spread polenta evenly onto a 8½×12-inch baking sheet. Press plastic wrap onto surface; chill in the fridge at least 1 hour.
- Uncover polenta and cut into 4×¼-inch strips. Sprinkle some parmesan and separate fries. Arrange on a greased baking sheet (I used oil).
PARMESAN POLENTA WITH ROASTED VEGETABLES - FAMILYSTYLE …
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.
FRIED GARLIC PARMESAN POLENTA RECIPE - BUDGET BYTES
From budgetbytes.com
4.8/5 (6)Total Time 30 minsEstimated Reading Time 5 minsCalories 165 per serving
- Once boiling, add the polenta while continuously whisking to prevent lumps. Turn the heat down to low and let simmer until thickened (this will depend on the type of cornmeal you have--mine only took about two minutes).
- Once thickened, stir in the butter, grated Parmesan, and garlic powder until smooth. Serve warm, or spread the mixture out into a square or round casserole dish and let cool in the refrigerator, uncovered, until solid.
- Slice the solid polenta. Add a small amount of canola or vegetable oil to a non-stick skillet and warm over medium heat. Once the oil is hot and glistening, but not smoking, add the polenta slices and cook until golden on each side. Add more oil as needed to fry the remaining slices.
PARMESAN POLENTA FRIES - FOOD NOUVEAU
From foodnouveau.com
Servings 4Total Time 35 mins
- Spray an 8-in (20 cm) baking dish with cooking oil, then line with parchment paper, letting two sides overhand (this will make it easier to unmold the polenta later on.)
- Gradually pour the polenta into the stock, whisking vigorously and constantly. Cook, whisking constantly, for 2-3 minutes more, or until the polenta is creamy and thick.
- Remove from the heat, then stir in the parmesan, butter, herbs, salt, and some black pepper. Spread in the prepared baking dish to an even layer (about 1/2-in / 2.5 cm thick). Refrigerate for 30 minutes, or until firm and set.
PARMESAN POLENTA RECIPE | REAL SIMPLE
From realsimple.com
2.5/5 (226)Total Time 10 minsServings 8Calories 290 per serving
- In a medium saucepan, bring 8 cups water to a boil. Add 1 tablespoon salt. Slowly whisk in the polenta. Cook over medium heat, whisking constantly, until the polenta thickens, 3 to 4 minutes.
BEEF STEW WITH CHEESY PARMESAN POLENTA - FOOD BANJO
From foodbanjo.com
5/5 (5)Servings 4Cuisine AmericanCategory Main Course
- Heat the olive oil in a large skillet or stew pot over medium heat. Add the carrots and onion, and cook 5-7 minutes until onions are translucent, stirring frequently.
- Add the chunks of beef and cook, until all edges are browned and no longer pink. Season with celery salt, salt, and pepper and add the herbs de provence and dried sage and stir to combine.
- Add enough beef broth to cover the meat (about 3 cups). Heat until boiling, then reduce to a simmer (med-low heat). Cook uncovered for 2 hours. In the last 10 minutes, combine the cornstarch with the water and mix. Then add to the beef stew and stir. This will help the stew thicken slightly.
EASY PARMESAN POLENTA - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
4.5/5 (2)Total Time 30 minsCategory SidesCalories 423 per serving
- Bring the water to a boil, then add salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, whisking often, till the mixture thickens and the cornmeal is tender, about 15 to 20 minutes.
- Take pan off the heat and whisk in the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste.
CHEESY POLENTA WITH SHRIMP – IN THE KITCHEN
From strideinthekitchen.uhg.com
- Pour the water and milk into a large saucepan and bring to a boil. Whisk in the polenta and cook 2-3 minutes or until thickened, whisking constantly. Remove from the heat and whisk in the salt, olive oil and Parmesan cheese. If the polenta is too thick, whisk in a bit more water until desired consistency is reached. Taste and adjust seasoning, if necessary. Scoop into bowls.
- In a large skillet, heat olive oil to medium. Add the shrimp, season with half of the salt and black pepper and cook 1-2 minutes per side or until the tails are slightly curled and the shrimp is opaque. Transfer the shrimp into the bowls with polenta.
- To the skillet, add the spinach, garlic and the remaining salt and black pepper and sauté 30-60 seconds or until the spinach is wilted. Scoop into the bowls with the polenta and shrimp.
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3/5 (71)Author MarchelleServings 4Calories 163 per serving
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