Parmigiano Reggiano Mousse With Polenta Food

CREAMY PARMESAN POLENTA

Creamy Parmesan Polenta image

Categories Side Quick & Easy Parmesan Cornmeal Fall Gourmet

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

3 cups water
3/4 cup instant polenta
3/4 to 1 cup grated Parmigiano-Reggiano
1 tablespoon unsalted butter

Steps:

Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat and whisk in cheese, butter, and salt and pepper to taste. Serve immediately.

QUICK PARMIGIANO REGGIANO POLENTA

Quick Parmigiano Reggiano Polenta image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 box instant polenta
4 Tbsp. butter
1/2 cup freshly grated Parmigiano Reggiano cheese,
2 tablespoon chopped fresh parsley
salt and pepper to taste
salt and pepper to taste

Steps:

Cook polenta in boiling water according to package directions. Once the polenta has absorbed most of the water whisk in the butter, cheese, parsley and salt and pepper. Serve immediately.

POLENTA WITH MASCARPONE AND PARMESAN

Polenta with Mascarpone and Parmesan image

Categories Cheese Dairy Side Bake Vegetarian Quick & Easy Dinner Parmesan Winter Hominy/Cornmeal/Masa Gourmet

Yield Makes 6 (side dish) or 4 (vegetarian main dish) servings

Number Of Ingredients 4

Ingredients

Olive oil for greasing dish
1 (16- to 18-ounce) ready-made plain polenta roll
1/2 cup mascarpone
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)

Steps:

Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch or other 2- to 3-quart shallow baking dish.
Pat polenta roll dry, then cut crosswise into 1/3-inch-thick slices and arrange in baking dish, overlapping slices slightly to cover bottom completely.
Stir mascarpone in a small bowl to loosen, then spread over polenta, holding slices down with your hand. Sprinkle Parmigiano-Reggiano evenly over top.
Bake until bubbling and golden, 15 to 18 minutes. Let stand 5 minutes to firm up, then season with pepper.

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Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
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