Creamy Herbed Polenta Recipes

CREAMY POLENTA WITH THYME

Steps:

• In a large saucepan, combine 7 cups water, 2 teaspoons coarse salt, and 1/4 teaspoon pepper; bring to a boil over high heat. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; simmer polenta, whisking frequently, until thickened and creamy, 10 to 15 minutes.
• Remove from heat. Stir in butter and thyme and season with salt and pepper. Garnish with thyme, and serve. If polenta thickens upon standing, stir in a little hot water.

CREAMY HERBED POLENTA

Steps:

• Bring broth, water and garlic powder to boil in medium saucepan on medium heat. Reduce heat to medium-low.
• Add polenta in a thin steady stream while whisking constantly. Cook 4 to 5 min. or until thickened, stirring constantly.
• Remove from heat. Add cream cheese and Parmesan; stir until cream cheese is completely melted and mixture is well blended. Stir in herbs.

HERBED CHICKEN WITH CREAMY POLENTA

Steps:

• Preheat oven to 375°F (190°C). In a small bowl, mix together herb paste, lemon zest, salt, pepper and 1 tsp (5 mL) oil. Slice each chicken breast in half lengthwise to create 4 thin pieces. Turn chicken in the herb mixture and place on a parchment paper-lined baking sheet. Roast for 10 to 15 min. or until chicken is cooked through and juices run clear.
• Meanwhile, bring the broth to a simmer in a medium saucepan over medium-high heat. Slowly whisk in cornmeal, making sure cornmeal doesn't clump. Reduce heat to low and cook, stirring constantly, for 15 min. Remove from heat, stir in cheese and milk.
• Drizzle chicken with lemon juice. Spoon polenta into the centre of each plate, top with chicken and drizzle with remaining olive oil. Garnish with basil, if desired.

SHRIMP AND POLENTA

Steps:

• MAKE HERB DRESSING: Finely chop herbs and green onions. Stir together with other dressing ingredients except oil. Slowly whisk in oil. Alternatively (I do this): put all herb dressing ingredients in a processor and pulse to blend well. Taste and adjust seasonings as needed.
• MAKE POLENTA: Follow directions on package. I use 1/2 cup instant Polenta (for 2-3 servings) plus 2 1/2 cups water and 1/2 teaspoon salt. (Typically: boil water and salt. Stir in Polenta slowly, stirring constantly. Turn heat to low. Cook for a minute or two until thickened.) Remove from heat and stir in butter and Parmesan cheese. If too thick, add a bit more water and stir. Polenta should be creamy, smooth and loose. It will thicken more on standing. Cover and keep warm. Note 2 to make regular polenta.
• SAUTE SHRIMP: Rinse and pat shrimp dry with paper towels. Make sure they are dry. Heat oil (or oil-butter combination) in non-stick pan to medium high until sizzling. Add shrimp. Sprinkle with salt and pepper. Saute for 2 minutes, turn over, then saute for another 1-3 minutes, depending on size of shrimp. Don't overcook. They're done when they are just turning opaque (pink or white). TURN OFF HEAT. Add herb dressing and stir to coat.
• SERVE: Rewarm polenta if needed on medium-high heat, adding a bit of water if needed. Stir rapidly until smooth again. Spoon Polenta into bowls or plates. Top with shrimp and serve.

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS

Steps:

• Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
• Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
• Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.

HERBED POLENTA

Steps:

• In a medium pot, bring broth to a boil. Whisking constantly, slowly add polenta. Continue whisking until thickened, 1 to 2 minutes. Reduce heat to low, season with salt and pepper, and simmer gently, whisking occasionally, until thick and creamy, about 25 minutes. Remove from heat and stir in herbs. Serve immediately.

CREAMY CORN POLENTA

Steps:

• In a large pot add milk and cream along with thyme and garlic. Bring to a simmer then shut off the heat to let the milk and cream steep. Let it steep for at least 30 minutes. Once steeped, strain the milk mixture and discard the thyme and garlic. Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano and salt and pepper.

HERBED POLENTA

Steps:

• Bring small pot of water to boil.
• Add herbs and blanch 5 seconds.
• Drain.
• Refresh under cold water and drain.
• Place herbs and oil in blender and puree. Cover; chill.
• (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
• Cook until thickened, stirring often, about 5 minutes.
• Add cream.
• Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts

HERBED POLENTA

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.