Creamy Two Cheese Polenta Recipes

CREAMY POLENTA

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.

CHEESY POLENTA

Steps:

• In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

CHEESY POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

CREAMY CHEESY POLENTA

Steps:

• 1. Combine chicken stock and half and half in a heavy saucepan, heat to a gentle boil over med. heat, being careful not to burn.
• 2. While whisking constantly gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy.
• 3. Stir in butter and cheese(s) and allow cheese(s) to melt. Season with salt and pepper.
• 4. Spoon polenta onto serving plates or a cutting board and top with chopped scallions.

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 TWO-CHEESE POLENTA

Steps:

• Combine the first 4 ingredients in a medium saucepan over medium high heat.
• Bring to a boil, gradually add polenta, stirring constantly with a wisk.
• Cook 2 minutes until thick, stirring constantly.
• Remove from heat and stir in cheeses.
• Serve immediately.