Creamy Cheddar Polenta With Fresh Herbs Recipes
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.
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
HERBED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the 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. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.
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- In a large saucepan, bring the water to a boil over high heat. Salt it with salt. Once it is boiling, whisk in the cornmeal.
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- Bring the milk, 2 cups of the water, and a very large pinch of salt to a boil in a medium saucepan. Reduce heat to a low simmer and add cornmeal in a slow and steady stream, constantly whisking to prevent lumps.
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- Bring milk, cream, chicken stock and 3 cups water to a boil over medium-high heat in a saucepan. Reduce heat to medium.
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- Make the polenta: In a large, heavy saucepan, combine the milk, water, bay leaf, thyme, garlic, salt, and pepper. Bring to a boil and slowly pour in the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often, until the polenta thickens and the grains turn soft, about 35 to 45 minutes, depending on the variety. Remove the bay leaf and thyme sprigs and discard them. Turn off the heat and stir in the butter until it’s melted, then stir in the cheddar. Adjust to taste with salt and pepper. Keep the polenta warm while you grill the sausages and ramps.
- Preheat a gas or charcoal grill, or place a cast iron grill pan over high heat. Cook the sausages on high heat at first, turning every 3 or 4 minutes, until all surfaces are browned. Move onto indirect heat (if grilling) or reduce stovetop heat to fully cook the sausages (around 10 to 15 minutes total). When done, move off the heat, and when they're cool enough, cut into diagonal slices.
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