Creamy Italian Polenta Recipes

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CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

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.

BASIC POLENTA



Basic Polenta image

Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

Steps:

  • Bring 6 cups of 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. Turn off the heat. Add the butter, and stir until melted.

CREAMY POLENTA



Creamy Polenta image

Polenta is a rich, creamy Italian side dish that will keep you full and satisfied. The addition of lush butter and parmesan cheese make it even more decadent.

Provided by Christina Hitchcock

Categories     Side Dish

Time 43m

Number Of Ingredients 5

4 cups water
1 teaspoon salt
1 scant cup polenta
2 tablespoons butter
1/2 cup grated parmesan cheese

Steps:

  • Add water and salt to large sauce pan and bring to a soft boil.
  • Slowly whisk in polenta. It's important to go slowly and continually whisk so you don't get lumps.
  • Turn heat to low and allow polenta to gently simmer while continually whisking.
  • When polenta starts to thicken, stop whisking and cover sauce pan.
  • Allow polenta to simmer with a lid on for 30 minutes, stirring every 5-6 minutes.
  • After 30 minutes, turn off the heat and add butter.
  • When butter is halfway melted, stir in the parmesan cheese.
  • Replace the lid on the pot and allow to sit off the heat for 5 minutes
  • Taste the polenta and adjust seasoning if necessary.

Nutrition Facts : Calories 104 kcal, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 834 mg, ServingSize 1 serving

INSTANT POT POLENTA



Instant Pot Polenta image

Learn how to make Instant Pot Polenta! Save time and no need for constant stirring to make this Creamy Cheesy Polenta in Instant Pot. Comforting, thick, soft polenta makes a deliciously satisfying and versatile side dish.

Provided by Amy + Jacky

Categories     Side Dish

Time 40m

Number Of Ingredients 6

1 cup (195g) coarsely ground polenta (not quick-cooking)
4 cups (1L) - 4½ cups (1.125L) water or unsalted chicken stock
1 teaspoon (7g) fine salt (, plus more)
Freshly ground black pepper
2½ tablespoons (36g) unsalted butter
Optional: ½ cup - 1 cup (32g - 64g) freshly grated Parmesan cheese

Steps:

  • Method One - Directly Cook Polenta in Instant Pot: Add ingredients in Instant Pot in the following order. Add 1 tsp (7g) fine salt, 4 cups (1L) to 4½ cups (1.125L) unsalted chicken stock in Instant Pot. Add in 1 cup (195g) coarsely ground polenta. Do NOT Mix!With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 10 minutes, then Natural Release for 15 minutes. Remove the lid carefully.*Pro Tip: To avoid the "Burn" Error, it's best to use Method 2. You don't have to worry about anything sticking to the bottom of the pot.
  • Method Two - Pot in Pot Polenta: Add 2 cups (500ml) water, a trivet in the larger Instant Pot inner pot. Add ingredients to your smaller stainless steel pot in the following order: add in 1 tsp (7g) fine salt, 1 cup (195g) coarsely ground polenta. Add in 4 cups (1L) to 4½ cups (1.125L) unsalted chicken stock. Place the smaller pot on the trivet. *Pro Tip: If you don't have a low-profile trivet, place the smaller pot directly in the water. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 15 minutes, then Natural Release for 15 minutes. Remove the lid carefully.
  • Add Butter & Season: The polenta will look a bit watery at first. Add in 2.5 tbsp (36g) unsalted butter, then mix until desired consistency with a whisk. Optionally, mix in ½ cup to 1 cup (32g - 64g) freshly grated Parmesan cheese.
  • Season & Serve: Taste and season polenta with more salt if necessary. For reference, we added 1 to 2 small pinches of salt. Serve this soft & creamy polenta immediately with your favorite main dishes, sauces, or veggies.

Nutrition Facts : Calories 165 kcal, Carbohydrate 26 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 13 mg, Sodium 461 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY VEGAN POLENTA (SUPER CREAMY!)



Easy Vegan Polenta (Super Creamy!) image

How to make vegan polenta in 1 pot with 3 ingredients! Creamy, comforting, versatile, and so delicious!

Provided by Minimalist Baker

Categories     Side Dish

Time 45m

Number Of Ingredients 10

4 cups water
3/4 tsp sea salt
1 cup corn polenta ((sometimes labeled as corn grits))
2-3 Tbsp vegan butter ((we like Earth Balance or Miyoko's))
Sautéed veggies ((such as asparagus or wilted greens))
Roasted garlic
Slow roasted tomatoes
Fresh basil or parsley
Vegan parmesan cheese
Vegan butter

Steps:

  • In a medium saucepan, bring water to a boil.
  • Once boiling, add in salt and stir to dissolve, then turn heat to medium.
  • While whisking, slowly and continuously pour polenta into your water over the course of about 1 minute. Take it slow! This ensures that there will be no lumps in your cooked polenta.
  • Once all of your polenta is in the water, continue whisking until it starts to thicken, about 2 minutes. Then turn heat down to low and cover. The polenta should be gently bubbling but not fully simmering. Set a timer for 30 minutes and be sure to whisk the polenta every 5 minutes or so to keep it from sticking to the bottom of the pot.
  • After 30 minutes, test your polenta. It should be soft and porridgy, with no lumps or graininess. If you want your polenta slightly thicker, let it cook for another 10 minutes.
  • Turn off heat and stir in vegan butter. Taste again and add more salt or butter if you want more savory or salty flavor. Enjoy!
  • Polenta is a great base for sautéed veggies like asparagus or wilted greens, or with roasted garlic and baby tomatoes. Optionally, garnish with fresh basil or parsley, vegan parmesan, and/or more vegan butter.
  • Leftovers keep covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave, adding more water and/or vegan butter as needed to rehydrate. Or, save leftovers for making polenta fries!

Nutrition Facts : ServingSize 1 serving, Calories 185 kcal, Carbohydrate 32 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Sodium 471 mg, Fiber 2 g

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