RICE COOKER SUPER CHEESY POLENTA
Simple and easy!
Provided by Dan
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Place butter, onion, and garlic in rice cooker; close lid and turn on cooker. Cook until onion is soft and translucent, stirring occasionally, 10 to 15 minutes. Add chicken broth, milk, polenta, and salt. Cover and cook on full cycle, stirring occasionally, until polenta has absorbed the liquid, about 20 minutes. Add Cheddar cheese, Parmesan cheese, and black pepper; stir until cheese is melted.
Nutrition Facts : Calories 297 calories, Carbohydrate 20.8 g, Cholesterol 50.4 mg, Fat 17.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 10.4 g, Sodium 940.1 mg, Sugar 4.9 g
BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring 6 cups of 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. Turn off the heat. Add the butter, and stir until melted.
RICE COOKER POLENTA (AKA NO STIR POLENTA)
I am getting tired I guess so when I recently tried another cooking method for a favorite recipe and it was fast, easy and fun I wanted to branch out so I have been working out some other recipes for the same low work approcah. I prefer to add in extras after the polenta is cooked (like cheese for example). Good luck!
Provided by That Napa Chicken R
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the ingredients into your rice cooker and cook on the white rice setting until done.
- Add cheese or other ingredients just before serving.
POLENTA WITH PEAS AND PANCETTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta.
POLENTA WITH ASPARAGUS, PEAS AND MINT
Buttery polenta serves as a soft, savory bed for asparagus and peas in this verdant, vegetable-rich main course. Sautéed shallots add sweetness, while fresh mint lends brightness to a satisfying yet light meal. You can substitute any soft herbs for the mint or use a combination for the most complex flavor. And, if you're short on time, instant polenta will work in place of regular, too. Just follow the directions on the package to cook it.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
- Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
- When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
- As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
- Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
- Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
- To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.
SIMPLE RICE-COOKER POLENTA WITH GREEN PEAS
I think the rice-cooker is the easiest, best way to make polenta. No stirring, no fussing. This is my simple version of a simple side-dish. Use any cheese you like, and substitute vegetable bullion to make it vegetarian.
Provided by Psuliin
Categories Grains
Time 55m
Yield 3 Cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the polenta, water, and bullion in your rice cooker. Select the Porridge setting and start it going.
- When the polenta is done, stir in the cheese and frozen peas. Stir well to mix.
- That's all there is to it! Just a couple of tips: Add the peas and cheese as soon as the polenta is done, so it's hot enough to melt the cheese. Make sure the peas are still frozen, and the heat of the polenta will cook them perfectly.
Nutrition Facts : Calories 214.1, Fat 5.1, SaturatedFat 2.4, Cholesterol 9.3, Sodium 702.3, Carbohydrate 34.1, Fiber 5.2, Sugar 3.9, Protein 9.1
WHITE RICE WITH GREEN PEAS
Steps:
- Heat oil in medium heavy saucepan over low heat. Add rice and salt and cook, stirring constantly, until beginning to color, about 5 minutes. Add the onion and continue to cook until onion softens slightly. Add water, stir, cover, and cook over lowest possible heat 2025 minutes until rice is almost done. Stir in the peas, turn off the heat, and let sit covered five minutes. Fluff with a fork and serve.
RICE COOKER POLENTA
Make and share this Rice Cooker Polenta recipe from Food.com.
Provided by Chef MikeyW
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in rice cooker.
- Start cooking cycle.
- After cycle is complete, wait an additional 10 minutes to allow the polenta to absorb all the liquid.
- Stir well before serving.
- If you like firmer polenta, let it stand for 5 minutes prior to serving.
Nutrition Facts : Calories 167.6, Fat 6.3, SaturatedFat 1.7, Cholesterol 5.5, Sodium 109.9, Carbohydrate 23.8, Fiber 2.3, Sugar 0.3, Protein 4.9
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS
Make and share this Polenta With Green Beans, Mushrooms, Peas, and Leeks recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside.
- Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
- Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.
- Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat.
- Rewarm polenta and spoon into large shallow bowl. Top with green bean mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.
Nutrition Facts : Calories 459.7, Fat 24.3, SaturatedFat 10.8, Cholesterol 46.9, Sodium 151.3, Carbohydrate 51, Fiber 7.1, Sugar 13.4, Protein 13.8
JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON
Categories Citrus Rice Side Pea Spring Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.
- Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
- Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS
Provided by Tina Miller
Categories Mushroom Side Sauté Vegetarian High Fiber Dinner Cornmeal Leek Green Bean Pea Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside.
- Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
- Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.
- Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat.
- Rewarm polenta and spoon into large shallow bowl. Top with green bean mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.
- Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
More about "simple rice cooker polenta with green peas food"
RICE COOKER ITALIAN POLENTA - COOKING LESSONS FOR DAD
From cookinglessonsfordad.com
5/5 (1)
EASY RICE RECIPE WITH GREEN PEAS – MELANIE COOKS
From melaniecooks.com
EASY RICE PILAF WITH PEAS RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
GREEN PEAS RICE | PACHA PATTANI SADHAM | PRESSURE …
From subbuskitchen.com
RICE COOKER ITALIAN POLENTA! AN EASY, HEALTHY RECIPE! - YOUTUBE
From youtube.com
20 EASY RICE COOKER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SUMMER POLENTA WITH SAUTÉED FARMERS MARKET …
From withfoodandlove.com
12 BEST GREEN PEAS RECIPES - IZZYCOOKING
From izzycooking.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
MAME GOHAN (GREEN PEA RICE) 豆ご飯 • JUST ONE COOKBOOK
From justonecookbook.com
POLENTA WITH CRISPY PEAS AND ROASTED SHRIMP | PLAYFUL COOKING
From playfulcooking.com
RECIPE FOR GNOCCHI WITH GREEN PEAS AND RICOTTA SALATA BY MASHA …
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love