Polenta With Fresh Herbs And White Cheddar Cheese Food

POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE

Polenta with Fresh Herbs and White Cheddar Cheese image

Categories Cheese Herb Cheddar Cornmeal Fall Healthy Bon Appétit

Yield Makes 6 side-dish servings

Number Of Ingredients 8

Ingredients

6 2/3 cups canned low-salt chicken broth
2 teaspoons minced fresh marjoram
2 teaspoons minced fresh thyme
2 teaspoons minced fresh sage
1 garlic clove, minced
1 teaspoon salt
1 2/3 cups polenta (coarse cornmeal)*
1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)

Steps:

Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
*If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.

HERBED POLENTA

Herbed Polenta image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

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 CHEDDAR POLENTA WITH FRESH HERBS

Creamy Cheddar Polenta with Fresh Herbs image

Provided by Cooking Channel

Categories side-dish

Time 30m

Yield 6 to 8 mini-cup servings

Number Of Ingredients 8

Ingredients

1 cup whole milk
Kosher salt
1 cup cornmeal (1/2 cup medium grind, 1/2 cup fine grind)
3 tablespoons butter
1 tablespoon extra-virgin olive oil
1 cup shredded sharp white Cheddar
Freshly ground black pepper
Assorted finely chopped fresh herbs, such as thyme and rosemary, for topping

Steps:

Bring 2 cups of water, the milk and a very large pinch of salt to a boil in a medium saucepan. Reduce the heat so the liquid is at a low simmer, and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time.
Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper.
Serve immediately in mini cups, topped with chopped herbs

WHITE CHEDDAR AND JALAPENO POLENTA

White Cheddar and Jalapeno Polenta image

Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages work well too. I use lots of jalapenos!!! Sometimes I add cayenne as well. If you want a milder version, remove the seeds of the jalapenos before you cut them. But try to use as much peppers as you can stand as it really gives it more dimension. Check your local gourmet market for milder peppers as well if you are sensitive to the heat.

Provided by GoldsmithLissa

Categories Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 cups chicken stock
2 cups polenta (cornmeal)
6 ounces cheddar cheese
1/8 cup chopped jalapenos or 1/8 cup sliced jalapeno
2 tablespoons butter
sea salt
fresh ground pepper

Steps:

Bring stock to boil in large pot over high heat.
Whisk in polenta in a steady stream and decrease heat to medium.
Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
Add cheese and peppers. Cook 2 minutes.
Stir in butter and salt and pepper to taste.
Remove from heat and adjust consistency by thinning with more stock if needed.

CHEESY POLENTA

Cheesy Polenta image

This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.

Provided by dadrules

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 35m

Yield 8

Number Of Ingredients 7

Ingredients

2 cups whole milk
2 cups water
1 ½ teaspoons kosher salt
1 cup polenta or yellow cornmeal
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

Steps:

In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g

WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS

White Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portobellos image

Categories Cheese Garlic Leafy Green Mushroom Vegetable Side Vegetarian Cheddar Cornmeal Spinach Fall Winter Chard Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

3 medium portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)
1 large bunch Swiss chard, ribs cut away, leaves cut in 3x1-inch strips
1 10-ounce bag fresh spinach leaves

Steps:

Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.
Spoon polenta onto plates. Top with greens and portobello mushrooms.

CREAMY CHEDDAR POLENTA

Creamy Cheddar Polenta image

Discover Creamy Cheddar Polenta, the new cheesy side dish that your family will love. Creamy Cheddar Polenta features Italian dressing, cornmeal and shredded cheddar cheese-amazing!

Provided by My Food and Family

Categories Home

Time 19m

Yield Makes 5 servings, 1/2 cup each.

Number Of Ingredients 4

Ingredients

3 cups water
2 Tbsp. KRAFT Zesty Italian Dressing
3/4 cup cornmeal
2/3 cup KRAFT Shredded Cheddar Cheese

Steps:

Combine water and dressing in medium saucepan. Bring to boil on medium-high heat. Gradually add cornmeal, stirring constantly until well blended. Return to boil. Reduce heat to medium-low.
Cook 12 to 14 min. or until cornmeal mixture pulls away from side of pan, stirring constantly.
Add cheese; stir until melted.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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