Four Cheese Polenta Recipes

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.

BASIC CHEESE POLENTA

Steps:

• In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
• Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
• Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.

FOUR CHEESE POLENTA

Steps:

• Preheat the oven to 350 degrees F.
• Bring the chicken stock and 1 1/2 cups water to a boil in a pot. Reduce the heat to a simmer and gradually whisk in the cornmeal. Cook, stirring, until tender, 30 to 35 minutes (the polenta should still be thin enough to pour). Stir in the butter, parsley, nutmeg and salt and pepper to taste.
• Butter a baking dish. Pour in one-quarter of the polenta and top with 1 kind of diced cheese of your choice. Add another quarter of the polenta followed by another diced cheese. Add another layer of polenta and the remaining diced cheese. Top with the remaining polenta and sprinkle with the Parmigiano-Reggiano. Garnish with the rosemary and tomatoes. (If you are not serving immediately, let the casserole cool, then cover and refrigerate. To reheat, bring to room temperature, then bake as directed. It may take an extra 10 to 15 minutes.)
• Bake the casserole until golden, 20 to 30 minutes.
• If you have any leftovers, fry the polenta and serve it the next morning with eggs.

FOUR-CHEESE POLENTA

Steps:

• Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
• Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on.
• Stir in the Asiago, Gorgonzola, mascarpone, butter, Parmesan and garlic. Season to taste with salt and plenty of cracked black pepper. If the polenta is too thick, thin with some milk as desired. Garnish with freshly shaved Parmesan.

FOUR-CHEESE POLENTA WITH CHANTERELLE RAGOUT

Steps:

• 1. Make polenta: In a deep pot over medium heat, bring milk, water and salt to just under a boil. Slowly pour in polenta while constantly whisking. Once polenta is fully incorporated, reduce heat and gently simmer, whisking often, until grains are tender, about 5 minutes. Add water as necessary, to keep polenta loose. Add cheeses and stir until melted, about 3 minutes. 2. Make mushroom ragout: Heat olive oil in a large frying pan over high heat. Once oil is very hot, add mushrooms and season with a pinch of salt and pepper. Sauté mushrooms until liquid is released, about 2 minutes. Continue cooking until liquid evaporates and mushrooms brown, about 8 minutes more. Add garlic and sage and sauté until aromatic, 1-2 minutes. Add butter and cook until melted, about 30 seconds. Remove pan from heat and serve mushrooms over polenta.