Parmesan And Black Pepper Polenta Recipes

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BIG-BATCH PARMESAN POLENTA



Big-Batch Parmesan Polenta image

This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as crusts, croutons, and more.

Provided by Anna Stockwell

Categories     Cornmeal     Parmesan     Sunday Stash     Wheat/Gluten-Free     Corn

Yield 10-12 servings

Number Of Ingredients 4

1 Tbsp. kosher salt
3 cups polenta (coarse cornmeal)
1½ cups finely grated Parmesan
1 tsp. freshly ground black pepper

Steps:

  • Bring 9 cups water to a boil in a medium pot over high. Add salt and reduce heat to medium-low. Stirring constantly with a wooden spoon, gradually stream in polenta. Cook, stirring often, until thick and creamy, 30-35 minutes. Remove from heat and stir in Parmesan and pepper.

PARMESAN POLENTA



Parmesan Polenta image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

3 ounces mixed mushrooms (cremini, shiitake, morel, hedgehog, or chanterelle)
1-ounce organic butter
2 shallots, thinly sliced
1 clove garlic, thinly sliced
2 ounces fresh peas
2 ounces sliced salami, coarsely chopped
Black pepper and Celtic sea salt
16 ounces water
4 ounces white cornmeal
2 ounces grated Parmigiano-Reggiano
1-ounce organic butter
Black pepper and Celtic sea salt

Steps:

  • Saute about 1/4 of the mushrooms in butter over high heat until browned. Add shallots, reduce heat to keep from burning, and continue sauteing until soft. Add garlic and saute for 1 minute more. Add peas and salami, and season, to taste, with salt and pepper. Set aside in a sealed plastic container to keep warm. Reserve pot for polenta.
  • Polenta: Bring water to a boil, then slowly stir in cornmeal with a fork. Reduce heat as low as possible. Continue to cook for 5 to 10 minutes, stirring often. Turn heat off and add cheese and butter, and season, to taste, with salt and pepper. Top with ragout and serve.

SOFT POLENTA WITH PARMESAN AND BLACK PEPPER



Soft Polenta with Parmesan and Black Pepper image

Yield serves 6

Number Of Ingredients 7

2 quarts Chicken Stock (page 156)
1 teaspoon sea salt
2 cups polenta or yellow cornmeal
1/3 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1 cup freshly grated Parmigiano-Reggiano cheese
1 1/2 teaspoons freshly ground black pepper

Steps:

  • In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow, steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes. Remove from the heat, fold in the Parmigiano and black pepper, and serve.

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.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 7

6 cups water
2 teaspoons salt, plus more for seasoning
1 3/4 cups yellow cornmeal
3 tablespoons salted butter
1 cup grated Parmesan
1 cup whipping cream
1 teaspoon freshly ground black pepper, plus more for seasoning

Steps:

  • Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and 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. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to a serving bowl and serve.

POLENTA, ROASTED VEGETABLES & PEPPERED PARMESAN CRISPS



Polenta, roasted vegetables & peppered Parmesan crisps image

Emma Booth won our Home Cooking Month competition with this sumptuous and creamy polenta dish, topped with vibrant roasted squash and beetroot

Provided by Good Food team

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 12

1 small butternut squash (about 450g), peeled and cut into 2cm cubes
3 raw beetroot (about 200g), cut into 2cm cubes
2 small red onions , cut into slim wedges
3 tbsp olive oil
juice of ½ lemon
200g fine polenta
½ tsp salt
50g butter
60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)
a big handful of rocket , to serve
2 tsp freshly picked thyme leaf
50g grated parmesan

Steps:

  • To make the crisps, turn the oven down to 200C/ 180C fan/ gas mark 6. Season the grated Parmesan with a large pinch of black pepper and scatter evenly over a baking tray covered with a silicone sheet or lightly oiled greaseproof paper and bake for 5 minutes, until golden but not browned. After cooling for five minutes, break into crisp pieces with your fingers.
  • Turn the oven up to 220C/ 200C fan/ gas mark 7. Toss the squash and beetroot chunks in the lemon juice and oil, season lightly with salt and pepper, and bake in a roasting tin for 20 minutes. Add the onion wedges and continue to bake for a further 25 minutes.
  • Meanwhile bring a litre of water, salt and half the butter to a simmer in a large pot, then slowly add the polenta in a fine stream, stirring all the time. Continue to simmer over a low heat for 35 minutes (or according to the instructions if using quick cook polenta), stirring often to prevent it sticking to the bottom. The polenta should be thickened but still soft at this point. If it starts to dry out too much, add a cup of water. When cooked, stir through the rest of the butter, the Parmesan and Taleggio and a pinch of white pepper.
  • To serve, spoon the polenta over a board or onto plates, scatter over the vegetables and any roasting juices, then the rocket and thyme. Tuck the parmesan crisps in between the veg, and eat hot.

Nutrition Facts : Calories 526 calories, Fat 27.3 grams fat, SaturatedFat 12.9 grams saturated fat, Carbohydrate 54.9 grams carbohydrates, Sugar 10.5 grams sugar, Fiber 4.9 grams fiber, Protein 15.3 grams protein, Sodium 1.6 milligram of sodium

PARMESAN AND BLACK PEPPER POLENTA



Parmesan and Black Pepper Polenta image

Freshly ground pepper makes all the difference in this simple recipe.

Time 15m

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 6

4 1/2 cups water
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1 cup instant polenta
1 ozfinely grated Parmigiano-Reggiano (1/2 cup)
1/4 teaspoon black pepper

Steps:

  • Bring water to a boil with salt and butter in a 4-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook polenta at a bare simmer, whisking with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes. Remove from heat and stir in cheese. Serve sprinkled with black pepper.

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