Parmesan Polenta Recipes

CREAMY PARMESAN POLENTA

Steps:

• Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
• Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

BIG-BATCH PARMESAN POLENTA

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.

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.

POLENTA PARMESAN

Steps:

• Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
• When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
• Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
• Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
• Heat oven to 400°F.
• Dot with remaining butter and parmesan.
• Bake for 30 minutes until top is brown and crispy.

PARMESAN POLENTA

Steps:

• In a large saucepan, bring chicken broth and milk to a boil.
• Gradually whisk in cornmeal.
• Cover and simmer for approximately 20 minutes until creamy, stirring occasionally to make sure it isn't sticking.
• Remove from heat and stir in butter and black pepper.
• Gradually stir in the cheese until melted.
• Serve immediately.

POLENTA WITH ROSEMARY AND PARMESAN

Steps:

• In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the Parmesan cheese until well combined.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.
• Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.

CREAMY PARMESAN POLENTA

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.

PARMESAN POLENTA

Steps:

• Bring chicken stock to boil in heavy large saucepan. Reduce heat to medium. Gradually whisk in cornmeal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes. Remove from heat. Stir in Parmesan cheese and butter. Season polenta to taste with salt and pepper. Transfer to bowl and serve.