CREAMY PARMESAN POLENTA
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
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.
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.
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
ROSEMARY BEEF ROAST OVER CHEESY POLENTA
I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low until meat is tender, 7-9 hours., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.
Nutrition Facts : Calories 471 calories, Fat 25g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 1216mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.
ROSEMARY & PARMESAN POLENTA CHIPS
Make and share this Rosemary & Parmesan Polenta Chips recipe from Food.com.
Provided by Kiwi Kathy
Categories Grains
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 6cm deep, 19cm square cake tin. Line base and sides with baking paper, extending paper 2 cm from edge of pan on all sides. Place stock, rosemary and garlic in a medium saucepan over high heat. Bring to boil. Reduce heat to low.
- Add polenta in a slow steady stream, stirring constantly. Cook, stirring for 5 minutes or until thickened. Stir in parmesan. Spread polenta into prepared pan. Cover. Refrigerate for 3 hours or until set.
- Preheat oven to 220 degrees Celsius Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on a greased wire rack over a baking paper lined baking tray. Spray with oil. Bake 15 minutes or until golden and crisp.
- Note: Chips can be frozen, unbaked, for up to one month.
- Cooking time excludes the refrigeration time.
Nutrition Facts : Calories 72.4, Fat 3.3, SaturatedFat 1.5, Cholesterol 9.1, Sodium 267.5, Carbohydrate 4.9, Fiber 0.1, Sugar 2, Protein 5.5
ROSEMARY POLENTA
Provided by Ina Garten
Categories main-dish
Time 16m
Yield 12 to 18 servings
Number Of Ingredients 13
Steps:
- Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
PORK WITH ROSEMARY POLENTA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Combine the mustard, vinegar, chopped rosemary and 1/2 teaspoon each salt and pepper in a bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board and let rest.
- Wipe out the skillet. Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes; cook over medium heat, 2 minutes. Add the broccoli, 1/4 cup water and 1/4 teaspoon salt. Cover; cook 5 minutes.
- Bring 3 cups water, the milk, rosemary sprig and 1/4 teaspoon salt to a boil in a saucepan over medium heat; discard the rosemary. Whisk in the polenta and cook, whisking, until thickened, 3 to 5 minutes. Remove from the heat and stir in the parmesan. Slice the pork and serve with the broccoli and polenta.
Nutrition Facts : Calories 509 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 112 milligrams, Sodium 922 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 44 grams
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.
ROSEMARY PARMESAN POLENTA
This recipe came from our local grocery store (Festival Foods). I made it for the family and it was a hit. I always make enough for two dinners worth. On the first night, I serve it soft. The leftovers I chill then fry in butter. For fried polenta, you can make this recipe up to two days in advance. Just keep in the fridge until ready to fry & serve.
Provided by Julie C.
Categories Grains
Time 45m
Yield 1 polenta square, 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1/2 cup butter and 1/4 cup olive oil in a large saucepan.
- Add the garlic, red pepper flakes, rosemary, garlic salt, and pepper. Saute for 1 minute.
- Add the chicken stock, half-and-half and milk. Bring to boil.
- Reduce heat to low and slowly sprinkle in cornmeal, stirring constantly with a whisk.
- Continue cooking over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
- Remove from heat and stir in the Parmesan.
- Serve.
- For leftovers (assuming you ate half the recipe), pour into 8 x 8 glass dish. Smooth the top and refrigerate overnight.
- Cut the chilled polenta into 6 rectangles.
- Lift each out with a spatula. Dust each lightly with cornstarch.
- Heat 1 Tbsp Olive oil and 1 Tbsp butter in a large saute pan and cook the polenta squares over medium heat for 3-5 minutes, turning once until browned on the outside and heated on the inside.
- Add more butter and oil, as needed.
- Serve immediately.
POLENTA WITH MASCARPONE AND PARMESAN
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
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.
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 Polenta
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
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 Polenta
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 POLENTA WITH PARMESAN AND MOZZARELLA
Make and share this Creamy Polenta with Parmesan and Mozzarella recipe from Food.com.
Provided by Normaone
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan over high heat, combine milk and cornmeal, whisking until mixture boils.
- Reduce heat to medium and simmer, whisking frequently until mixture thickens, about 15 minutes.
- Add rosemary and cheeses.
- Whisk until cheese is melted.
- Season to taste.
ROSEMARY POLENTA
This recipe was adapted from Ina Garten's The Barefoot Contessa show. A great way to serve polenta, and can be made ahead.
Provided by Sharon123
Categories Breakfast
Time 16m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock(or veg.), half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
- Off the heat, stir in the Parmesan.
- Pour into a 9x13x2" pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, like you would with brownies. Lift each one out with a spatula and cut diagonally into triangles.
- Dust each triangle lightly in flour.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
Nutrition Facts : Calories 300.7, Fat 20.9, SaturatedFat 10.3, Cholesterol 46.4, Sodium 291.3, Carbohydrate 21.9, Fiber 1.5, Sugar 1.2, Protein 7.4
BAREFOOT CONTESSA'S ROSEMARY POLENTA
From the Barefoot Contessa Family Style cookbook, 2002. The polenta can be made several days in advance and then sautéed just before serving.
Provided by Juenessa
Categories Breads
Time 40m
Yield 12-18 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil in a large saucepan.
- Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.
- Add the chicken stock, half-and-half, and milk and bring to a boil.
- Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.
- Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
- Off the heat, stir in the Parmesan.
- Pour into a 9 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, as you would with brownies.
- Lift each one out with a spatula and cut diagonally into triangles.
- Dust each triangle lightly in flour.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside.
- Add more butter and oil, as needed.
- Serve immediately.
- **Cook time does not include refrigeration time.
Nutrition Facts : Calories 300.8, Fat 20.9, SaturatedFat 10.3, Cholesterol 46.4, Sodium 267.1, Carbohydrate 21.9, Fiber 1.6, Sugar 1.2, Protein 7.4
POLENTA WITH MOZZARELLA AND PARMESAN
Provided by Maria Watson
Categories Milk/Cream Side Vegetarian Quick & Easy Mozzarella Parmesan Rosemary Cornmeal Winter Bon Appétit California Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine milk and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil. Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes. Add rosemary and cheeses; whisk until cheeses melt. Season with salt and pepper.
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.
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