CHEDDAR POLENTA
Cheddar polenta makes a cozy, gently elevated side dish or base for a wide variety of meals, from braised short ribs to fried eggs. Here's how to make it great.
Provided by Carolyn Gratzer Cope
Categories Sides
Time 5m
Number Of Ingredients 6
Steps:
- In a 5-quart pot, bring the broth to a boil.
- Pour in salt and then cornmeal, whisking frequently for a couple of minutes as the polenta begins to thicken.
- Reduce heat to maintain a gentle simmer and cover pot.
- Cook for about 40 minutes, depending on the coarseness of the grind, whisking or stirring every five minutes or so. When ready, cornmeal will be soft and swollen with liquid, and not at all gritty.
- Off the heat, stir in the cheddar, butter, and pepper.
Nutrition Facts : Calories 415 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 687 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CREAMY CHEDDAR POLENTA WITH FRESH HERBS
Provided by Cooking Channel
Categories side-dish
Time 30m
Yield 6 to 8 mini-cup servings
Number Of Ingredients 8
Steps:
- Bring 2 cups of water, the milk and a very large pinch of salt to a boil in a medium saucepan. Reduce the heat so the liquid is at a low simmer, and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time.
- Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper.
- Serve immediately in mini cups, topped with chopped herbs
BRAISED CHICKEN LEGS WITH CHEESY POLENTA AND SAUTEED GREENS
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler.
- Place the lemon and onion slices in a baking pan large enough to hold them in a single layer. Place the chicken on top and sprinkle with the oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle 2 tablespoons olive oil over the chicken. Rub the chicken to coat evenly with seasonings. Place under broiler to lightly brown the chicken skin, 5 to 10 minutes.
- Remove chicken from broiler and set oven temperature to 325 degrees F. Pour the stock and wine into the pan and cover tightly with foil. Braise chicken in the oven until internal temperature reaches 165 degrees F, 30 to 35 minutes. Allow chicken to rest in baking pan, uncovered, for 30 minutes.
- Meanwhile, place a large saucepan over high heat. Add the milk and 3 cups water and bring to a boil. Slowly add the polenta, whisking constantly to prevent lumping. Reduce the heat to low and cook, whisking occasionally to prevent sticking, until polenta is done, approximately 45 minutes. Add the cheese, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Place a large saute pan over medium-high heat. Once the pan is preheated add remaining 2 tablespoons olive oil and the greens. Season lightly with some of the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss with tongs, lowering heat if necessary to prevent burning, until wilted and tender, then check the seasoning and adjust to your taste.
- Preheat the broiler. Remove chicken from roasting pan and place on an ovenproof sheet pan. Remove and discard the onions and lemons. Pour the liquid from the roasting pan into a small saucepan and cook over medium-high heat until reduced to 1 cup. Place chicken in broiler and cook until skin becomes golden and very crispy, 5 to 10 minutes.
- Spoon 3/4 cup polenta onto each of 4 to 6 large plates, then place 1/2 cup greens on top of each followed by a chicken leg. Spoon 2 tablespoons of the reduced chicken cooking liquid over the top of the chicken.
WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS
Categories Cheese Garlic Leafy Green Mushroom Vegetable Side Vegetarian Cheddar Cornmeal Spinach Fall Winter Chard Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
- Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.
- Spoon polenta onto plates. Top with greens and portobello mushrooms.
POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE
Steps:
- Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
- *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.
People also searched
More about "white cheddar polenta with sauteed greens and garlic roasted por food"
WHITE CHEDDAR POLENTA - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (1)Total Time 40 minsCategory DinnerCalories 289 per serving
BALSAMIC GLAZED PORK WITH ROASTED GARLIC HERB POLENTA AND …
From dishingouthealth.com
CREAMY WHITE POLENTA WITH MUSHROOMS – SMITTEN KITCHEN
From smittenkitchen.com
WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED …
From dinnerdujour.org
59 BEST SIDE DISHES TO SERVE WITH POLENTA (SAVORY SIDES)
From savoringthegood.com
CREAMY POLENTA CASSEROLE | THE COZY APRON
From thecozyapron.com
PAN FRIED POLENTA WITH SAUTéED GREENS - BOULDER …
From boulderlocavore.com
THE MOST EPIC CHEESY POLENTA - WHAT'S GABY COOKING
From whatsgabycooking.com
WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC ROASTED ...
From homeandrecipe.com
POLENTA AL FORNO WITH COLLARD GREENS - A BEAUTIFUL PLATE
From abeautifulplate.com
WHITE CHEDDAR POLENTA RECIPE| BLUE DIAMOND
From bluediamond.com
CREAMY POLENTA WITH SAUTEED GREENS AND MUSHROOMS
From themidwestkitchenblog.com
CREAMY GOAT CHEESE POLENTA WITH GARLICKY GREENS
From forkknifeswoon.com
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES - COOKIE …
From cookieandkate.com
WHAT TO SERVE WITH POLENTA? 16 BEST SIDE DISHES - CORRIE COOKS
From corriecooks.com
WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC …
From tfrecipes.com
SMOTHERED CHICKEN WITH CHEESY POLENTA RECIPE | BON APPéTIT
From bonappetit.com
CREAMY CHEDDAR POLENTA - SHARED APPETITE
From sharedappetite.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