CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
GRIDDLED POLENTA WITH CORN & GREEN SALSA
Polenta can be a little bland, but pack it with flavours like cheese and chilli and it's delicious
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 3h
Number Of Ingredients 10
Steps:
- Bring 1.5 litres of water to the boil in a large saucepan. While stirring the water constantly with a wooden spoon, tip in the polenta in a steady stream. Lower the heat so the polenta isn't spluttering too much, then cook, stirring occasionally, for 10 mins. Meanwhile, line a 40 x 30cm tray with baking parchment. Stir the corn, chilli and grated cheese into the polenta with 2 tsp salt, then spoon out onto the tray. Spread to a rough rectangle, making sure the polenta is packed tightly and there are no gaps. Cover with another sheet of baking parchment and a flat baking tray, then top with some cans or jars to press and flatten the polenta while you chill it in the fridge for at least 2 hrs, or up to a day.
- Before barbecuing, mix together the avocado, cucumber, spring onions, coriander, lime and 2 tbsp oil with seasoning.
- Heat the barbecue (or a griddle pan), trim the edges off the set polenta to neaten, then slice into 12 wedges. Brush both sides of each wedge with a little of the remaining oil and barbecue or griddle for 5 mins on each side until charred and hot through. Serve a couple of wedges per person, topped with a generous spoon of the chunky green salsa.
Nutrition Facts : Calories 473 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.54 milligram of sodium
POLENTA WITH FRESH CORN
Fresh corn kernels adds a burst of sweetness and texture to creamy polenta.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.
- Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.
QUICK AND CHEESY POLENTA
Polenta is a delicious, easy-to-prepare corn dish, similar to grits. I love it for its quick prep time and creamy goodness. Try this quick and cheesy polenta recipe for a great dinner.
Provided by Jessica Fisher
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium-high heat, whisk together the broth, milk, and salt. Bring to a low boil.
- Stir in the polenta and reduce the heat to simmer. Cook, stirring, for 15 to 20 minutes, until the mixture is thick and creamy. Add more water if necessary to prevent sticking.
- Stir in the butter and add the cheese in small amounts, stirring to incorporate well. Season to taste with pepper and serve.
Nutrition Facts : Calories 369 kcal, Carbohydrate 36 g, Protein 13 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 1364 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHEF JOHN'S THREE CORN POLENTA
When I first began my career as a cook in San Francisco, I remember talking with a Chef about an upcoming menu on which he was thinking of using polenta as the side dish. I asked him if he was talking about polanda. He said he'd never heard of polanda. I called my mom and told her we were going to serve something called polenta at the restaurant. I asked her if she had ever heard of it. She laughed and said that they were the same things! She explained that 'pol-an-da' was just our family's mispronunciation of the actual name polenta. I was pretty embarrassed, to say the least!
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
- Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
- Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.
Nutrition Facts : Calories 166 calories, Carbohydrate 26.6 g, Cholesterol 7 mg, Fat 5.6 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 211 mg, Sugar 2.9 g
POLENTA WITH CORN AND CHEESE
Provided by Marian Burros
Categories dinner, lunch, main course
Time 10m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Shuck the corn, and scrape the kernels from it to yield 2 cups.
- With a fork, mix the ricotta and the blue cheese to blend well.
- Bring stock to boil; slowly stir in polenta, mixing constantly. Reduce heat to medium, and continue mixing until mixture thickens. Stir in corn and continue cooking until mixture is thick and corn is cooked, about 2 minutes.
- Remove from heat, and quickly stir in cheese mixture. Season with salt and pepper.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 15 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 545 milligrams, Sugar 9 grams
CREAMY CORN-STUDDED POLENTA
Provided by Amy Finley
Categories Side High Fiber Dinner Corn Hominy/Cornmeal/Masa Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and season to taste with salt and pepper. Serve hot.
POLENTA WITH CORN
Steps:
- In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. Add the corn and stir to combine. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.
POLENTA WITH GREEN CHILES AND CHEESE
We love polenta, this is a delicious with green chiles and cheese. This can be made 1 day ahead and refrigerated.Makes 4 main course servings or 8 side dish servings. I got this recipe off of the internet.
Provided by Barb G.
Categories Grains
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
- Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese.
- Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream.
- REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
- Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.
CORN POLENTA
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
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.
POLENTA, CORN AND CHEESE
Provided by Marian Burros
Categories dinner, weekday, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Scrape kernels from corn.
- Bring stock to a boil in a covered pot.
- Grate cheese.
- When stock boils, stir in corn and cook about 30 seconds.
- Reduce heat to medium, and slowly stir in the polenta so it does not lump. Cook until mixture thickens, a couple of minutes. Stir in the cheese, and season with salt and pepper.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 14 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 757 milligrams, Sugar 13 grams
POLENTA WITH CORN AND THYME
This simple polenta side dish goes well with braised short ribs, such as our Slow-Cooker Short Rib Ragu, brisket, or pork roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a large saucepan, melt 1 tablespoon butter over medium-high. Add corn and thyme. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add milk and water and bring to a boil. Slowly whisk in cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. Remove from heat and stir in remaining 1 tablespoon butter and Parmesan. Season with salt and pepper; serve immediately.
Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 1 g, Protein 6 g
POLENTA AND BACON WITH FONTINA
Categories Cheese Pork Side Sauté Parmesan Corn Fall Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 side-dish servings
Number Of Ingredients 9
Steps:
- Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.
- Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.
More about "polenta corn and cheese food"
POLENTA AND ROSEMARY BREAD WITH FRESH SWEETCORN - GOOD FOOD
From goodfood.com.au
Category SnacksTotal Time 1 hr 30 mins
- This recipe is an extract from the book Kitchen Garden Cooking with Kids by Stephanie Alexander and Anna Dollard (Lantern, $39.95, ©2006).
- Preheat the oven to 220C. Measure the oil into a small bowl, then use the pastry brush to lightly grease the base and sides of a 20cm square baking dish or tin. Place the dish on a sheet of baking paper and trace the outline with a pencil. Lift off the tin and cut out the shape, then place the paper in the dish.
- Set out a chopping board and knives. Stand the cobs on the board and, using a fork, rake the kernels to split the skins. Cut the kernels from the cob. Put the polenta, salt and bicarbonate of soda into a large bowl and mix well. Add the corn kernels to this mixture.Strip the needles of rosemary from the stalks and chop finely. Put the rosemary, buttermilk and eggs into a medium bowl and whisk well. Make a well in the polenta and tip in the buttermilk/egg mixture. Use a wooden spoon to mix it well to form a batter.
CREAMY CHEDDAR POLENTA - SHARED APPETITE
From sharedappetite.com
Estimated Reading Time 4 mins
- Bring the milk, 2 cups of the water, and a very large pinch of salt to a boil in a medium saucepan. Reduce heat to a low simmer and add cornmeal in a slow and steady stream, constantly whisking to prevent lumps.
- Polenta should be at a bare simmer, and cook for 15 minutes, stirring occasionally. If the mixture gets too thick (mine did), add water, 1/2 cup at a time. I ended up doing this twice.
- Remove from heat, stir in butter and olive oil, and then stir in cheddar cheese. Season with Kosher salt and freshly ground black pepper.
GRILLED POLENTA WITH CORN AND PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
Servings 6
- Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.
- Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.
- Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.
CHEESY CORN 'POLENTA' RECIPE - TODAY.COM
From today.com
3.5/5 (20)Category Side Dishes
- 1. Shuck the ears of corn. Using a sharp knife, shave off the kernels and place in a bowl. Using the back of a knife, scrape the "corn milk" from the cobs into the same bowl.
- 2. Place the cobs in a large pot, cover with water and bring to a boil. Simmer, uncovered, for about 30 minutes. Remove cobs and set aside.
- 3. Melt butter in a large skillet over medium heat. Add the corn kernels and "milk" and cook, stirring occasionally, until slightly softened, about 5 minutes.
- 4. Cover with about 2 cups of the corn cob water. Bring to a boil, reduce heat to a simmer and cook for about 15 minutes.
ROMANIAN CORNMEAL PORRIDGE (MAMALIGA) RECIPE
From thespruceeats.com
4.2/5 (49)Total Time 45 minsCategory Side Dish, DinnerCalories 108 per serving
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Author Nadia HassaniEstimated Reading Time 4 mins
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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.
FRIED POLENTA WITH FRESH CORN RECIPE - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 1 hr
- Lightly oil a 9-by-5-inch glass loaf pan. In a large saucepan, bring the water to a boil. Add a large pinch of salt, then slowly add the fine and coarse cornmeal by handfuls, whisking constantly. Cook the polenta over low heat, whisking vigorously and often, until thickened and no longer gritty, about 45 minutes.
- Meanwhile, in a small saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain.
- Stir the corn into the polenta, followed by 2 tablespoons of the butter and all of the Parmesan. Season with salt and pepper. Scrape the polenta into the prepared loaf pan and smooth the surface. Cover with plastic wrap and let cool to room temperature, then refrigerate overnight.
- Cut the polenta into 8 thick slices. In each of 2 large, nonstick skillets, melt 2 tablespoons of the remaining butter in 2 tablespoons of the olive oil. Add 4 polenta slices to each skillet and cook over moderate heat until browned on the bottom, about 5 minutes. Using a spatula, scrape the slices from the bottom of the skillets and flip them. Cook until browned on the second side, about 5 minutes longer. Serve the fried polenta at once.
EASY FRESH CORN POLENTA (VEGAN, GLUTEN-FREE ... - WITH FOOD
From withfoodandlove.com
4.3/5 (16)Category MainsServings 4Total Time 15 mins
- Milk each cob by sliding the back of your knife up and down to remove any remaining juice and corn (do not skip - this step is crucial). Then discard the cobs.
- Add just enough water to the pot to cover the kernels. Add 1/2 teaspoon salt, stir and cover. Place over high heat until a gentle boil starts. Reduce the heat to low, keep covered and simmer for 8 minutes.
TRIED AND TRUE: CREAMY CHEESY CORN POLENTA - COOKING IN ...
From cookinginstilettos.com
Estimated Reading Time 1 minCalories 1245 per serving
- Go over the corn cobs with the back of the knife, scraping the "milk" into the bowl with the corn.
CHEESY POLENTA WITH SQUASH AND HERBS - THE PICKY EATER
From pickyeaterblog.com
Estimated Reading Time 7 mins
- Bring 1 quart of water and 1 teaspoon of salt to boil in a large saucepan or small Dutch oven over medium-high heat. Reduce heat to medium-low and whisk in polenta; continue to cook, whisking frequently until polenta thickens to a soft, but not soupy consistency. Keep warm, adding water and stirring frequently to keep polenta soft. When the polenta is almost ready, stir in the milk. This will literally take you 3 minutes (and then the polenta is ready!).
- Cut all your veggies, and cut the corn kernels off the cob. I like to hold the ear of corn vertically in a large bowl and then run my knife down the sides. That way the little kernels don’t go sprinkling all over my kitchen floor as I cut the corn off the cob.
- Heat oil in a large skillet over medium-high heat. Add zucchini and yellow squash; sauté until squash is soft but still holds its shape, about 5 minutes. Add corn, crushed red pepper, and garlic; sauté to lightly cook. Stir in basil and a sprinkling of salt and pepper to taste.
- Stir in about 1 oz goat cheese into the polenta right before you serve it. To serve: Pour 1 ladle-full of polenta into a plate, top with a portion of the squash mixture. Top with about 1/2-1 oz crumbled goat cheese per serving.
POLENTA WITH BLUE CHEESE AND WALNUTS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 6Calories 368 per servingCategory Sides
- Combine milk, cream and salt in a large saucepan and bring to a boil. Gradually whisk in corn grits.
- Reduce heat to low; cook, whisking frequently, until mixture is thick and creamy, about 20 minutes.
CHILI-CORN CASSEROLE WITH POLENTA RECIPE - PINCH OF YUM
From pinchofyum.com
5/5 (2)Total Time 30 minsCategory DinnerCalories 606 per serving
- Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.
- Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.
- Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.
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