SOFT POLENTA
It's easy to prepare this quick and delicious side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 3
Steps:
- In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter until smooth.
BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE
Baking polenta in the oven means you don't have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it's topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.
Provided by Melissa Clark
Categories dinner, weekday, grains and rice, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and butter a 9-by-9-inch baking dish. In a large pot, bring stock, 2 tablespoons butter and salt to a boil.
- Reduce heat to medium, then slowly add polenta, stirring constantly until slightly thickened, about 5 minutes.
- Scrape polenta into prepared dish, cover with foil, and bake for 40 minutes.
- As polenta bakes, prepare the leeks: Heat remaining 1 tablespoon butter and 3 tablespoons oil, in a large skillet over medium-high heat. Stir in leeks and a large pinch of salt, and cook until dark golden and crisped, stirring frequently, and lowering heat if they start to brown too quickly, 10 to 12 minutes. Season with salt to taste.
- Remove polenta from oven. Stir in half the Gorgonzola, then cover again with foil, and let sit for 10 minutes to melt the cheese.
- When ready to serve, taste polenta and stir in more salt, if needed (this will depend on how salty your cheese and stock are). Drizzle polenta with olive oil, and sprinkle with remaining Gorgonzola, crispy leeks, and parsley or basil.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 578 milligrams, Sugar 4 grams, TransFat 0 grams
POLENTA WITH LEEKS
Now this is a recipe I don't make too often because I eat way too much of it. It is the ultimate comfort food for me and one that I become a bottomless pit with. Though it is good as a side dish with pasta and sauce or with braised meats.
Provided by Kim A. Heaphy
Categories Low Protein
Time 50m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Wash leeks well. Thinly slice white and pale green parts only.
- In a large saucepan over medium heat, melt 2 tablespoons butter. Add leeks and stir. Cook covered about 10 minutes until leeks are softened, stirring occasionally.
- Add water, broth and bay leaf. Bring to a boil and gradually whisk in the polenta.
- Reduce heat to medium low and cook stirring almost constantly until thick.
- and creamy, about 35 minutes.
- Remove from heat and discard the bay leaf. Stir in the 1 tablespoon remaining butter and the Parmesan cheese. Season with salt and pepper.
Nutrition Facts : Calories 185.2, Fat 5.8, SaturatedFat 2.9, Cholesterol 11.9, Sodium 168.2, Carbohydrate 27.8, Fiber 2.8, Sugar 2.4, Protein 7.3
SOFT POLENTA WITH LEEKS
Categories Side Quick & Easy Parmesan Cornmeal Leek Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes.
- Remove pan from heat. Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan cheese. Season polenta to taste with salt and pepper. Divide polenta among plates.
SOFT POLENTA
Provided by Michael Symon : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
- Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
- Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.
POLENTA WITH LEEKS AND GORGONZOLA
Steps:
- Trim the fennel bulbs, wash them well, cut them in 1/2lengthwise, and then slice them about 1/4 inch thick. Peel the onions and slice them the same way.
- Heat 3 tablespoons of the olive oil in a large non-stick pan and cook the fennel and onions in it slowly, stirring often, adding a little salt and pepper, to taste, until they are completely soft and golden brown. Stir in the wine, and continue cooking until almost all the liquid is gone, then set the pan aside.
- Clean the leeks thoroughly, cut them in 1/2 lengthwise, then slice them quite thinly crosswise. Heat the remaining olive oil and the butter in a non-stick pan and saute the leeks, stirring them often, until they are soft and beginning to color. Add a little sprinkle of salt¿but not too much.
- Heat 6 cups of broth in a medium-sized saucepan and whisk in the polenta. Lower the heat and simmer the polenta, stirring constantly with a wooden spoon, or at least very often, until it is thick and smooth, about 30 minutes. Stir in the sauteed leeks; break the Gorgonzola into chunks and stir it in. Keep stirring until the cheese is all melted into the cornmeal. The polenta should be thick and smooth, but not stiff. If it is holding a shape as you stir it, gradually mix in a bit more vegetable broth.
- Meanwhile, warm up the caramelized fennel and onion mixture. This too could be moistened with a bit of vegetable broth, if needed.
- Ladle the polenta into warm, shallow bowls or onto warm plates, and spoon some of the fennel and onion mixture around the polenta. Scatter some fresh flat-leaf parsley across the top and serve at once with a good red wine.
TOM VALENTI'S SOFT POLENTA
This delicious recipe for soft polenta is from "Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques," by Tom Valenti.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine milk, salt, pepper, butter, and garlic. Bring to a boil over high heat, reduce heat to low, and whisk in the cornmeal. The resulting mixture will look very loose.
- Cook, stirring frequently, for 12 to 15 minutes. Reserve, or if you prefer, leave over low heat and keep warm by stirring frequently, or transfer to a double boiler set over simmering water.
SOFT POLENTA WITH LEEKS
This is wonderful with any kind of stew or braised meats such as lamb shanks or Osso Bucco. It's my idea of comfort food!
Provided by Normaone
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, melt 2 tablespoons butter over medium heat.
- Add leeks, stir to coat and cook covered about 10 minutes until leeks are softened, stirring now and then.
- add water, broth and bay leaf.
- Bring to a boil and gradually whisk in the polenta.
- Reduce heat to medium low and cook stirring frequently until thick and creamy, about 35 minutes.
- Thin with more water as needed.
- Remove from heat and discard the bay leaf.
- Stir in the 1 tablespoon remaining butter and the Parmesan cheese.
- Season.
Nutrition Facts : Calories 231.4, Fat 7.2, SaturatedFat 3.6, Cholesterol 14.9, Sodium 210.2, Carbohydrate 34.7, Fiber 3.4, Sugar 3, Protein 9.1
SOFT POLENTA WITH BAY LEAVES
Provided by Lidia Bastianich
Categories Herb Side Vegetarian Cornmeal Fall Vegan Simmer Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Bring 5 cups water to simmer in medium saucepan. Cover; keep warm over low heat. Pour 5 cups water into large pot. Add salt, oil, and bay leaves; bring to boil over medium-high heat. Reduce heat to medium; gradually add cornmeal, whisking to avoid lumps. Reduce heat to medium-low. Simmer uncovered until polenta is thick, whisking often, about 3 minutes. Whisk in 1 cup of reserved hot water. Continue to simmer until polenta is smooth and thick, whisking often, about 3 minutes. Add remaining hot water, 1 cup at a time, and cook until very thick after each addition, whisking often, about 20 minutes.
- *Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute regular yellow cornmeal and cook for about half the time.
More about "soft polenta with leeks food"
SOFT POLENTA RECIPE | GOOD FOOD
From goodfood.com.au
PAN FRIED POLENTA WITH BRAISED LEEKS - LA CREMA
From lacrema.com
SOFT POLENTA RECIPE : SBS FOOD
From sbs.com.au
BEST SOFT POLENTA RECIPE - HOW TO MAKE SOFT POLENTA
From 177milkstreet.com
CREAMY POLENTA WITH LEEK RECIPE | EAT SMARTER USA
From eatsmarter.com
SAGE POLENTA WITH LEEKS, PARMESAN AND PISTACHIOS
From sheknows.com
CREAMY LEEK POLENTA RECIPE - LA YOGA
From layoga.com
Estimated Reading Time 2 mins
POLENTA E PORRI (POLENTA WITH LEEKS) - PCC COMMUNITY MARKETS
From pccmarkets.com
TROUT WITH LEEKS & SAGE OVER CREAMY POLENTA | RECIPES
From freshcityfarms.com
PARMESAN POLENTA WITH ROASTED LEEKS, FENNEL AND MUSHROOMS
From foodandwine.com
EASY SOFT POLENTA WITH OLIVE OIL SIMMERED LEEKS
From pinterest.com
CREAMY VEGAN POLENTA WITH LEEKS RECIPE (DAIRY-FREE)
From godairyfree.org
POLENTA GALETTES WITH LEEK & SWISS CHARD | WILLIAMS SONOMA
From williams-sonoma.ca
SOFT POLENTA WITH LEEKS - RICK COOKS
From rickcooks.com
SMOOTH AND CREAMY POLENTA RECIPE - SERIOUS EATS
From seriouseats.com
PIN ON POLENTA
From pinterest.com
SOFT POLENTA RECIPE - BON APPéTIT
From bonappetit.com
SOFT POLENTA WITH LEEKS, THYME FOR COOKING CREAMY SIDE DISH.
From thymeforcooking.com
SAGE POLENTA WITH LEEKS AND GORGONZOLA - DELICIOUS LIVING
From deliciousliving.com
POLENTA GALETTES WITH LEEK & SWISS CHARD | WILLIAMS SONOMA
From williams-sonoma.com
CREAMY LEEK POLENTA – VEGAN RECIPE HUB
From veganrecipehub.com
CREAMY PARMESAN POLENTA WITH MUSHROOMS AND LEEKS
From citymarket.coop
SOFT POLENTA WITH FOREST MUSHROOMS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
SOFT POLENTA WITH BLISTERED TOMATOES & KALE - HEARTBEET KITCHEN
From heartbeetkitchen.com
CREAMY LEEK POLENTA | VEGNEWS
From vegnews.com
POLENTA RECIPE WITH LEEKS, WILTED GREENS AND MUSHROOMS
From motherearthliving.com
SOFT POLENTA WITH WILD MUSHROOM SAUTé RECIPE | MYRECIPES
From myrecipes.com
8 IDEAS FOR LEFTOVER POLENTA - LA CUCINA ITALIANA
From lacucinaitaliana.com
RECIPE: BAKED POLENTA WITH SPINACH, LEEKS AND RICOTTA - FOOD NEWS
From foodnewsnews.com
BAKED POLENTA WITH CRISPY LEEKS AND GORGONZOLA - THE …
From wanderingglutton.com
RECIPE: BAKED POLENTA WITH SPINACH, LEEKS AND RICOTTA
From mtpr.org
LEEK AND GOUDA POLENTA | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
CREAMY POLENTA WITH ROASTED CHERRY TOMATOES AND LEEKS
From cravingsjournal.com
CREAMY RICOTTA POLENTA WITH SAUTéED MUSHROOMS AND LEEKS
From cookingwithcocktailrings.com
POLENTA PIZZA WITH BRAISED LEEKS, YOGURT AND SUMAC - FOODS AND DIET
From foodsanddiet.com
PAN FRIED POLENTA WITH MUSHROOM + LEEK RAGU - DISHING UP THE DIRT
From dishingupthedirt.com
SOFT POLENTA WITH CHINESE LEEKS — MELISSAS PRODUCE
From melissas.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