Creamy Polenta Recipes
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 POLENTA
Creamy polenta! This light and fluffy polenta is perfect for serving with ribs, chicken, pork, lamb, or veal, and is also great with roasted veggies.
Provided by Elise Bauer
Categories Side Dish How To Make-ahead Quick and Easy Polenta
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk polenta into boiling salted water: Heat salted water (1 1/2 teaspoons of salt for 1 quart of water) to a boil over high heat in a thick-bottomed 2 or 3 quart pan. Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.
- Simmer and cook: Lower the heat to a very low simmer and add the butter. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn't stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.
- Add the cream cheese: Add the cream cheese and stir it into the polenta. Taste and add more salt if necessary. (You can also add more cream cheese if you want it to be even creamier.)
Nutrition Facts : Calories 106 kcal, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 469 mg, Sugar 0 g, Fat 6 g, ServingSize Serves 8, UnsaturatedFat 0 g
EASY CREAMY POLENTA
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.
CREAMY POLENTA
Steps:
- In a medium pot with high sides combine the water, milk, and heavy cream and bring to a boil over high heat. Reduce the heat to low and slowly pour in the polenta while whisking constantly. Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked. Stir in the lemon zest and kosher salt.
CREAMY POLENTA
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.
Provided by Marcella Hazan
Categories Side Vegetarian Kid-Friendly Fall Winter Hominy/Cornmeal/Masa Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated.
- Serve polenta warm.
More about "creamy polenta recipes"
CREAMY POLENTA RECIPE | BON APPéTIT
From bonappetit.com
4/5 (32)Estimated Reading Time 5 minsServings 4
- Bring milk and 3 cups water to a boil over medium-high heat in a medium saucepan. Reduce heat to medium. Whisking constantly, gradually add polenta; bring to a simmer. Reduce heat to low, cover pan, and cook, whisking every 10–15 minutes, until thickened and no longer gritty, 30–35 minutes. Remove from heat and add Parmesan, butter, and salt. Cook, whisking, until butter and cheese are melted and polenta is the consistency of porridge, about 1 minute.
- Do Ahead: Polenta can be made 3 hours ahead. Store covered at room temperature. Reheat over medium-low, adding milk as needed to loosen.
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