Creamy Corn Studded Polenta Recipes
CREAMY POLENTA WITH CORN, PARMESAN AND ARUGULA
This creamy, peppery and mouthwatering vegetarian dish is easy on the budget as well as the eyes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
- Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
- In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
- Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.
Nutrition Facts : Calories 550, Carbohydrate 63 g, Cholesterol 45 mg, Fat 4, Fiber 4 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 1/2 g
CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
CREAMY CORN POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
CREAMY CORN-STUDDED POLENTA
Provided by Amy Finley
Categories Side High Fiber Dinner Corn Hominy/Cornmeal/Masa Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and season to taste with salt and pepper. Serve hot.
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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.
- Polenta should be at a bare simmer, and cook for 15 minutes, stirring occasionally. If the mixture gets too thick (mine did), add water, 1/2 cup at a time. I ended up doing this twice.
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- In a large pot, bring the 8 cups of liquid to a rapid boil. Add the salt and return to boil. Place the cornmeal in a large mixing bowl. Using a ladle, add some of the boiling water into the cornmeal, whisking to incorporate. Add enough water to make a thin batter. Slowly add the thin batter to the remaining boiling water, whisking constantly. Adding the cornmeal to the liquid in this manner will help to prevent lumps from forming, making a creamier polenta.
- Return the cornmeal mixture to a boil while whisking constantly to prevent lumps from forming. Once the mixture comes to a boil, reduce the heat to low. Continue to simmer, uncovered, whisking often for approximately 30 minutes. Take care when whisking the hot polenta as it has a tendency to bubble and pop as it is simmering.
- The polenta will thicken as it cooks; yet retain a smooth and silky texture. If the mixture becomes too thick, simply add a bit of warm liquid and whisk to combine. Taste the polenta for seasoning, adding salt and pepper to taste.
- Remove the polenta from the heat. At this point, the polenta can be served by ladling onto serving plates and topping with your favorite sauce, meat, and vegetables. It makes a lovely base for richly flavored dishes like braised lamb shanks or brisket.
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- Heat the water and milk in a large saucepan or pot until boiling. Once boiling slowly pour the polenta into the hot liquid whilst whisking to avoid any lumps. Constantly stir the polenta until it starts to thicken then turn the heat down to low.
- Cook the polenta on a low heat for at least 30 minutes or until it starts to come away from the edge of the pot, stirring occasionally with a wooden spoon (different brands and how fine or coarse the polenta is will make a difference in cooking times but generally 30 minutes is enough time for medium ground cornmeal).
- Add the butter, parmesan (or cheese of choice), salt and pepper to taste and stir until melted and combined.
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