Quick Polenta With Parmesan Cheese Food

CREAMY POLENTA RECIPE WITH PARMESAN CHEESE

Steps:

• In a medium-size pot on medium-high heat add in the olive oil and cook the onions and garlic until they are browned about 3 to 7 minutes.
• Pour in the liquid and bring to a boil.
• Once boiling pour in the cornmeal while continuing to vigorously stir with a whisk to ensure no clumps are formed, about 15 to 20 minutes. When the cornmeal is poured in, turn the heat down to medium-low.
• Finish off the polenta by stirring in butter, parmesan cheese, and salt and pepper until completely combined. Cook for a further 5 minutes over low heat. Garnish with parmesan and parsley.
• Serve hot, enjoy!

CHEESY POLENTA

Steps:

• Place a large pot on medium high heat. Add the butter and sauté the shallots and garlic for a couple of minutes.
• Add the stock and water to the pot and bring it to a boil.
• Once the cooking liquid is boiling add the salt and the baking soda, giving everything a good stir. Pour in the polenta, using a whisk or slotted spoon stir the polenta for a couple of minutes to break up any clumps.
• Turn the heat to low and cover for 5 minutes. After 5 minutes stir everything again, cover, and let the polenta cook for another 25 minutes.
• While the polenta is cooking shred the asiago and parmesan cheeses and mince the basil.
• When the polenta has finished cooking add the cheese, basil, and white pepper; stir until everything is thoroughly combined.
• Remove the pot from the heat and let the polenta stand covered for 10 to 15 minutes.
• The polenta will continue to thicken as it rests. The polenta is ready to serve when it has reached your desired thickness.
• A nice touch when serving the polenta is to spread a little shredded cheese across the top or to have some extra cheese on hand for people to add on their own.

RACH'S POLENTA IS THE SIDE DISH YOU'LL WANT TO MAKE AGAIN AND AGAIN

Steps:

• Bring water and milk to a simmer and whisk in polenta
• Once it starts to come together, season with salt, pepper and nutmeg
• Once thickened, remove from heat and stir in butter, honey and cheese

BAKED POLENTA CHIPS WITH PESTO DIP

Steps:

• Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
• Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
• For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
• Preheat oven to 220ºC/425ºF/gas 7.
• Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
• Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

CREAMY PARMESAN POLENTA

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.

CREAMY PARMESAN POLENTA

Steps:

• Bring the broth to a boil in a heavy saucepan over medium-high heat. Combine the water and cornmeal in a bowl and mix until combined. While stirring, slowly add the cornmeal mixture to the boiling broth. Mix well, then reduce the heat to a simmer. Cook, stirring constantly, for 15 minutes. Stir half of the cheese, the cream, and butter into the polenta. Season with salt and pepper. Transfer the polenta to a serving bowl or individual plates and sprinkle with the remaining cheese. Serve hot.

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.

CHEESY POLENTA

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.

QUICK AND CHEESY POLENTA

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.

QUICK POLENTA ROUNDS WITH SAGE BUTTER AND PARMESAN

Steps:

• Spray or spread cooking oil on the bottom and sides of a broiler-safe baking dish.
• Cut polenta in 1/4" thick disks. Place these disks on the bottom of the greased baking dish, overlapping them slightly so that there is no space in between disks.
• Sprinkle cheese evenly across the polenta.
• In a skillet, melt butter over medium heat. Add olive oil. When the butter/oil mixture is fully heated, immediately add sage, stirring constantly. Cook for no more than 30 seconds.
• Add chopped garlic and sauté very briefly, until garlic starts to perfume the oil but has not yet browned. Add a pinch of salt and pepper. Remove from heat and drizzle over polenta.
• Broil for 3-5 minutes.

COURGETTE POLENTA AND PARMESAN CAKES RECIPE

Steps:

• Heat oven to 180°C fan bake. Line a tray with baking paper.
• Melt the butter and 1 tablespoon of the oil in a large frypan. Gently fry the garlic and courgettes until soft and coloured - about 10 minutes. Remove from the heat and add the lemon juice.
• Boil the water with a little salt and pour in the polenta, stirring until it becomes really thick. Use a long-handled spoon as it acts like a volcano and spits, plus it's very hot! Stir for approximately 4 minutes. Scrape the polenta into the pan containing the courgettes; stir in the cheese and seasoning, then let it cool.
• Divide the mixture into 6 portions, about 2cm thick, and place on the prepared tray. Lightly brush with oil and bake for 10 minutes. Scatter over the tomatoes, thyme and a drizzle of oil, roasting for a further 15 minutes or until the tomatoes have collapsed and the cakes are golden.
• Serve the polenta cakes with the tomatoes and thyme, spinach leaves and a little more Parmesan, if you wish.

ITALIAN POLENTA BOWL (30 MINUTES)

Steps:

• If I can, I like to make my pickled red onions a day in advance. If not, make these first, (they take about 30 minutes to get nice and pickled). Here is the recipe for the pickled red onions.
• Follow the package instructions to cook your meatballs or sausage. I recommend cooking them in a skillet for better flavor.
• Heat a medium large sauce pan over low heat. Add the olive oil. Add the Italian seasoning and red pepper flakes (if using), let the spices get nice and fragrant, about 2 minutes. Add the garlic, saute 30 seconds. Add the chicken broth. Turn the heat up to high. Slowly whisk in the polenta. Allow the polenta to come to simmer stirring consistently, about 3 to 5 mins. Once the polenta has thickened add the sun dried tomatoes, Parmesan cheese, ricotta, cheese, and salt and pepper. Stir until combined and taste to adjust the seasonings. Remove from the heat. If the polenta thickens more on you before serving simply add more water or chicken broth to thin out a little. The polenta should be thick, but a little pour able when you sere it.
• To your serving bowls spoon in a good amount of the polenta. Top it with the cooked meatballs or sausage. Top it with any amount or combinations of the artichoke hearts, Parmesan cheese, roasted red peppers, olives, and quick pickled onions. If serving to a crowd it's nice to let guests create their own bowls how they want. Serve immediately.

QUICK POLENTA WITH PARMESAN CHEESE

Steps:

• Sauté onions in butter and olive oil over medium heat. Add garlic. Cook 1 minute but do not burn.
• Whisk in wine, tomato puree and chicken broth (or vegetable broth). Whisk well to break up any lumps from the flour. Simmer 5 minutes.
• Remove from heat and stir in cream; add salt and pepper to taste.
• Arrange ½" thick slices of the polenta in a lightly oiled baking dish. You should have about 12 slices.
• Spoon tomato sauce over polenta slices and sprinkle with Parmesan.
• Bake at 350° for 15-20 minutes.
• Garnish with fresh basil ribbons and serve.

GRILLED AND CREAMY POLENTA WITH SEVERAL SERVING SUGGESTIONS RECIPE

Steps:

• In a large heavy saucepot on high heat, bring 6 cups of water or broth to a boil. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is soft, stirring often, approximately 20 to 25 minutes. Turn off the heat.
• Stir in the butter and cream until the butter has melted into the polenta. If using, stir in the cheese.
• Butter liberally a glass or ceramic baking dish large enough to hold 4 cups of the polenta. Cover the dish with plastic wrap and place in the refrigerator. Enjoy the 2 cups of creamy polenta that is still in the pot for dinner.

QUICK POLENTA WITH SPINACH AND MUSHROOMS

Steps:

• In a small pot, mix the polenta with water, salt, and garlic powder.
• Bring the polenta to a boil and cook until it absorbs all the water.
• In a pot, pour 3-5 tablespoons of water on spinach and mushrooms, lightly salt and season to taste and simmer covered until softened (about 5 minutes).
• In the end, combine the spinach and mushrooms with the cooked polenta and sprinkle with a spoonful of grated Parmesan cheese.

PARMESAN POLENTA BOLOGNESE

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.

QUICK COOKING CHEESY POLENTA

Steps:

• In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

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.

QUICK-COOK CREAMY POLENTA

Steps:

• Bring stock to the boil, add peeled and crushed garlic, oil and salt. Add polenta in a thin stream while whisking continuously, then whisk in butter and grated parmesan cheese. Cover saucepan, remove from the heat and allow to steam for 5 minutes, to soften.
• Serve as an accompaniment instead of mashed potato.
• Alternatively, pour polenta into a dish moistened with water and leave to set. Cut into thick pieces, then char-grill or fry until golden brown, crisp and hot. Serve as an accompaniment to meat or vegetable dishes or as part of an antipasto platter.

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.

MUSHROOM POLENTA

Steps:

• Prepare the mushrooms: Gently wipe the mushroom caps clean with a dry paper towel. Trim the bottom of stems and cut the mushrooms into quarters if large and halves if small. The cut pieces should be about the same size.
• Cook the mushrooms: Heat a large skillet over high heat until it's hot. It may take about 1 minute. Carefully add the 1/4 cup water and mushrooms. Cook, stirring until all the water evaporates, about 12 minutes. The mushrooms will release more water, but they will become smooth and shiny. The timing depends on how much moisture the mushrooms have-they're ready when the skillet is dry. Add 1 tablespoon of oil and stir. Allow the mushrooms to sit undisturbed to brown for a minute or so, then stir again. Lower the heat if the mushrooms are darkening too quickly. Continue cooking the mushrooms until they are browned all over and crisp-tender, 4 to 5 minutes. Stir in 1/4 teaspoon of salt and black pepper. Transfer the mushrooms into a medium bowl.
• Make the sauce: Heat the same large skillet used for the mushrooms over medium heat. Add the remaining 2 tablespoons oil, 1/4 teaspoon salt, garlic, onion, oregano, thyme, and crushed red pepper flakes. Cook stirring until the onions are tender and limp, about 10 minutes. Add a drizzle of oil if the vegetables look too dry. Lower the heat if the garlic is browning too quickly. Add the tomato paste and smoosh with the back of the wooden spoon into the pan to cook out some of the raw flavor, about 30 seconds. The paste might stick to your spoon but just keep swirling it around the pan. Stir in 1/2 cup vegetable stock. Return the mushrooms to the skillet and stir briefly to re-warm. Turn off the heat and stir in the vinegar and 1 tablespoon butter. Taste and season with more salt, black pepper, and red pepper flakes if you'd like. Set it aside while you cook the polenta.
• Make the polenta: In a medium saucepan over high heat, bring 4 cups of vegetable stock and 1 teaspoon salt to a boil. Slowly add the polenta while whisking. Turn the heat down to maintain a gentle simmer. Once all the polenta has been added, switch to a wooden spoon and cook, stirring until the polenta is thick and bubbly, about 3 minutes. It will pull away from the sides of the saucepan. Taste it. It should be creamy, not grainy.
• Season the polenta: Stir in the Parmesan, 2 tablespoons parsley, and the remaining 1 tablespoon butter. Turn off the heat.
• Serve: Divide the polenta among shallow serving bowls. Spoon the mushrooms on top. Sprinkle with the remaining 2 tablespoons parsley and more Parmesan.

POLENTA WITH MOZZARELLA AND PARMESAN

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.