FOUR CHEESE POLENTA
Provided by Rachael Ray : Food Network
Time 1h15m
Yield : 4 servings, plus leftovers
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring the chicken stock and 1 1/2 cups water to a boil in a pot. Reduce the heat to a simmer and gradually whisk in the cornmeal. Cook, stirring, until tender, 30 to 35 minutes (the polenta should still be thin enough to pour). Stir in the butter, parsley, nutmeg and salt and pepper to taste.
- Butter a baking dish. Pour in one-quarter of the polenta and top with 1 kind of diced cheese of your choice. Add another quarter of the polenta followed by another diced cheese. Add another layer of polenta and the remaining diced cheese. Top with the remaining polenta and sprinkle with the Parmigiano-Reggiano. Garnish with the rosemary and tomatoes. (If you are not serving immediately, let the casserole cool, then cover and refrigerate. To reheat, bring to room temperature, then bake as directed. It may take an extra 10 to 15 minutes.)
- Bake the casserole until golden, 20 to 30 minutes.
- If you have any leftovers, fry the polenta and serve it the next morning with eggs.
SOFT POLENTA
This is the "traditional method" based on a recipe by Michele Anna Jordan from her book, Polenta. She says, "This is the classic and most common technique for cooking polenta, and the one that should be used for larger quantities. The amounts can easily be increased to make larger quantities for a crowd." This recipe can also be used as the first step in making firm polenta.
Provided by mersaydees
Categories European
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring 3 cups water to a full boil in a heavy pot. Simmer the remaining water close by.
- Add the salt and rapidly stir the water with a whisk, creating a vortex. Continuing to stir constantly, add the polenta in a thin stream into the vortex.
- Continue to stir after all the polenta has been added, then lower the heat to a simmer rather than a boil.
- As the polenta thickens, replace the whisk with a long-handled wooden spoon.
- Add the 1 cup of remaining water and continue to stir. Break up any lumps with the back of the spoon pressed against the pot.
- Continue stirring the polenta, reaching to the bottom of the pot as necessary, until it gets thick and pulls away from the sides of the pot.
- Taste the polenta to test tenderness; add additional water if necessary. The polenta can take 15 to 60 minutes to cook properly, depending on its type.
- During the last 5 minutes of cooking, stir in the pepper and butter, then add the cheese.
- Remove from heat.
- If serving immediately, pour onto a large platter or into a bowl or individual dishes.
SOFT, CHEESY POLENTA
Using quick-cooking polenta is a convenient shortcut. This makes a great accompaniment to Pork Chops with Roasted Peppers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Combine broth and salt, and bring to a boil. Slowly whisk in polenta, changing to a wooden spoon as the mixture thickens, and cook 5 minutes.
- Stir in butter and cheese, and season with pepper.
CHEESY POLENTA
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
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
QUICK-COOKING SOFT POLENTA
Serve this quick-cooking dish with our Osso Buco.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- In medium saucepan over medium heat, bring 4 cups water to a boil. Add polenta in a slow steady stream, whisking continuously. Whisk until thickened and smooth, about 3 minutes. Remove from heat, add butter and cheese, and stir. Season with salt and pepper; serve warm.
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.
CHEESY BAKED POLENTA IN TOMATO SAUCE
This recipe is quite forgiving in that there's plenty of wiggle room to play. Use whatever herbs and cheeses you have on hand, for example, adjust the spice levels as preferred, and opt for fresh tomatoes if they're in season, or chopped canned tomatoes instead of whole. You can also veganize the dish entirely by using a nondairy milk and vegan cheese, adding some nutritional yeast if you like. This hearty main needs nothing more than some lightly cooked greens to eat alongside.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut out a piece of parchment paper about 16-by-12 inches/40-by-30 centimeters in size and lay onto a clean work surface.
- Prepare the polenta: Add the milk, garlic, 1 1/2 tablespoons oil, 1 teaspoon salt and a good grind of pepper to a medium saucepan. Bring to a bare simmer, stirring occasionally, over medium-high heat. Turn the heat to medium-low and slowly pour in the polenta, whisking continuously, until completely incorporated and there are no lumps. Cook for 2 to 3 minutes, stirring all the while with a spatula. When cooked, the mixture should pull away from the sides of the pan and be quite thick.
- Add the Parmesan, stirring for another 30 seconds to melt. Remove from the heat and transfer the mixture to the parchment paper. Use your hands to quickly shape the polenta into a large cylindrical shape, about 13-inches/32-centimeters long. Use the parchment paper to help you tighten the cylinder and then gently roll the whole thing in the paper, tightening as you go, then twisting in opposite directions at both ends. Refrigerate to set for about 1 hour, or longer if time allows.
- Meanwhile, make the sauce: Add the olive oil to a large, ovenproof cast-iron pan that is roughly 11-inches/28-centimeters wide, and heat over medium-high. Once hot, add the onions and cook, stirring occasionally, for 6 minutes, or until softened and lightly colored.
- Stir in the garlic, red-pepper flakes and oregano, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, sugar, a scant 1/2 cup/100 milliliters water, 3/4 teaspoon salt and a good grind of pepper. Bring to a simmer over medium-high. Turn the heat down to medium and cook, stirring occasionally, for 20 minutes or until the sauce has thickened slightly. Set aside until needed.
- Heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Gently unwrap the chilled polenta and transfer to a cutting board. Trim about 1 inch/2 to 3 centimeters off the ends and then cut the polenta into 24 (1-centimeter-thick) slices.
- Top the tomato sauce evenly with the sliced fontina, then fan out the polenta slices, overlapping slightly, so that they're spiraled to cover the top, leaving a 1-centimeter gap from the edge of the pan. Drizzle the polenta with the remaining 2 tablespoons oil and bake for 30 to 35 minutes, or until polenta is golden in places and the sauce is bubbling. Remove from oven and let sit for 10 minutes to settle.
- While the polenta cools, in a small bowl combine all the topping ingredients. Sprinkle a handful of the topping over the polenta and serve the remaining in a bowl alongside. Serve warm.
SOFT POLENTA
Steps:
- Add the salt to 6 cups of water in a pot, and bring to boil over high heat. Very slowly sift in alternating handfuls of coarse and fine cornmeal, whisking constantly.
- Add the butter, reduce heat to low and stir with a wooden spoon until the polenta peels cleanly off the sides of the pot as it is stirred, about 20 minutes.
- Make a circle of coarse cornmeal 15 inches in diameter on a tablecloth, and spread the polenta over it to a thickness of 3/4 inch. Top with 4 cups of the beans and sausage and serve on the tablecloth.
SOFT POLENTA
Make and share this Soft Polenta recipe from Food.com.
Provided by Sara 76
Categories Kid Friendly
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and stock in a large saucepan; bring to the boil.
- Gradually add polenta to the liquid, stirring constantly. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens.
- Add milk and cheese; stir until cheese melts.
TRIPLE-CHEESE SOFT POLENTA
Categories Cheese Side Quick & Easy Oscars Cornmeal Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine 2 3/4 cups broth and cornmeal in heavy medium saucepan. Place over medium heat. Cook until mixture leaves sides of pan, stirring frequently, about 10 minutes. Remove from heat. Stir in all cheeses and parsley. Season to taste with salt and pepper. Thin with additional stock if desired.
SOFT POLENTA
Categories Side Vegetarian Cornmeal Winter Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups, serving 6
Number Of Ingredients 4
Steps:
- In a 4-quart heavy saucepan bring water to a boil with salt and bay leaves and gradually whisk in cornmeal in a thin stream. Cook mixture over moderate heat, whisking, 2 minutes and cover pan. Simmer polenta, covered, over low heat, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove pan from heat and discard bay leaves.
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
CHEDDAR-POLENTA TRIANGLES
When it comes to Healthy Living appetizers, you can be certain these Cheddar Polenta Triangles are something the whole crowd will enjoy.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield Makes 16 servings.
Number Of Ingredients 5
Steps:
- Line 13x9-inch pan with parchment paper, with ends of paper extending over sides; spray with cooking spray. Bring broth to simmer in medium saucepan. Gradually stir in polenta; cook 5 min. or until mixture thickens and pulls away from side of pan, stirring frequently. Stir in Parmesan; spoon into prepared pan. Smooth top. Cool to room temperature. Refrigerate 30 min. or until firm.
- Heat broiler. Remove polenta from pan. Cut into 8 pieces; cut each piece diagonally in half. Place on parchment paper-covered baking sheet; top with cheddar.
- Broil 3 to 5 min. or until Cheddar is melted and polenta is heated through. Sprinkle with paprika.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
More about "triple cheese soft polenta food"
SOFT WHITE POLENTA AND THREE CHEESES | MY KITCHEN STORIES
From mykitchenstories.com.au
4.8/5 (5)Servings 4Cuisine ItalianCategory Side
SOFT POLENTA WITH BROCCOLI-BLUE CHEESE SAUCE
From kelliesfoodtoglow.com
RACHAEL'S QUICK-COOKING CHEESY POLENTA | RECIPE
From rachaelrayshow.com
SOFT POLENTA RECIPE | GOOD FOOD
From goodfood.com.au
CREAMY CHEDDAR POLENTA - SHARED APPETITE
From sharedappetite.com
BEST VERSATILE POLENTA RECIPE: CREAMY, FRIED OR GRILLED
From culturedtable.com
SOFT POLENTA WITH PARMESAN RECIPE - MAGGIE BEER
From maggiebeer.com.au
THREE CHEESE POLENTA - SIPPITYSUP
From sippitysup.com
Servings 4Estimated Reading Time 4 mins
BEST SOFT POLENTA RECIPES | QUICK AND EASY - FOOD NETWORK
From foodnetwork.ca
SMOOTH AND CREAMY POLENTA RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE THE BEST POLENTA | FOODIECRUSH .COM
From foodiecrush.com
CHEESE AND MUSHROOMS POLENTA - RICARDO
From ricardocuisine.com
TRIPLE CORN POLENTA: AN ELABORATE DISH THAT DIDN’T ... - BON APPéTIT
From bonappetit.com
THREE-CHEESE AND MUSHROOM POLENTA - SO DELICIOUS
From sodelicious.recipes
3 CHEESE POLENTA WITH ITALIAN SAUSAGE - CULINARY GINGER
From culinaryginger.com
RECIPE: THREE CHEESE SOFT POLENTA - RECIPELINK.COM
From recipelink.com
CREAMY THREE-CHEESE POLENTA RECIPE | TASTING TABLE
From tastingtable.com
4-INGREDIENT CHEDDAR CHIVE POLENTA RECIPE ⋆ 10-MINUTE CHEESY …
From forkintheroad.co
SAVORY SOFT POLENTA - A FAMILY FEAST®
From afamilyfeast.com
TRIPLE BLACK TRUMPET MUSHROOM POLENTA - CHEF
From foragerchef.com
SOFT POLENTA WITH FOREST MUSHROOMS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SOFT AND CREAMY POLENTA - RICARDO
From ricardocuisine.com
THREE-CHEESE POLENTA RECIPE - PCC COMMUNITY MARKETS
From pccmarkets.com
BEST SOFT POLENTA RECIPE - HOW TO MAKE SOFT POLENTA
From 177milkstreet.com
BASIC SOFT POLENTA - RECIPE - FINECOOKING
From finecooking.com
SOFT AND CREAMY SLOW COOKER POLENTA - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
CREAMY CHEESY POLENTA - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CREAMY GOAT CHEESE POLENTA - THE PIONEER WOMAN
From thepioneerwoman.com
THREE-CHEESE POLENTA PIE | CANADIAN LIVING
From canadianliving.com
CREAMY POLENTA WITH PARMESAN CHEESE - FAMILYSTYLE FOOD
From familystylefood.com
SOFT POLENTA RECIPE | MYRECIPES
From myrecipes.com
SOFT POLENTA WITH THYME RECIPE | FOOD & WINE
From foodandwine.com
TRIPLE CHEESE POLENTA W/ CHORIZO & BLACK BEANS
From foodrhythms.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