Polenta Recipes
BASIC POLENTA
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. 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.
POLENTA
Simple directions on how to cook plain polenta. There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake it, or fry it! Experiment and choose your favorite technique!
Provided by IDAJ
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 23.5 g, Fat 1.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 10.7 mg, Sugar 0.2 g
POLENTA RECIPE
Frankly, you can enjoy polenta with just about anything. Once you realize how easy it is to make this dish, you're probably going to start doing so quite often.
Provided by Kristen Carli,Mashed Staff
Categories side dish
Time 20m
Number Of Ingredients 7
Steps:
- In a medium pan, combine milk and broth. Add salt and pepper. Bring to a simmer.
- Add cornmeal and reduce heat to low for 15 minutes, stirring occasionally.
- Add parmesan and butter. Stir to combine and then serve.
Nutrition Facts : Calories 309 calories, Carbohydrate 35 g carbohydrates, Cholesterol 34 mg cholesterol, Fat 13 g fat, Fiber 2 g fiber, Protein 12 g protein, SaturatedFat 8 g saturated fat, ServingSize 0 g, Sodium 612 mg, Sugar 4 g, TransFat 0 g
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PERFECTLY CREAMY POLENTA RECIPE – A COUPLE COOKS
From acouplecooks.com
Reviews 1Calories 161 per servingCategory Side
- Bring the water to boil in a medium sauce pan. When the water boils, whisk in the cornmeal in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1 to 2 minutes). Add 1 teaspoon kosher salt.
- Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for about 20 minutes until the cornmeal loses its raw flavor (taste every so often to check).
- When the polenta is complete, turn off the heat and add the butter, and more kosher salt and pepper to taste. You can cover it to keep it warm before serving. If the polenta becomes too thick, you can stir in a bit of milk or water to loosen it up.
HOW TO MAKE POLENTA - AN EASY ITALIAN RECIPE - CHRISTINA'S ...
From christinascucina.com
4.9/5 (43)Total Time 20 minsCategory How To...Calories 169 per serving
- Fry the onion in the olive oil in a large, heavy pot over medium high heat until translucent and just starting to brown.
- Next, add the remaining 2 cups of water to the cornmeal placed in a bowl, and stir to moisten. This technique of adding water to the dry ingredient will ensure that you will avoid lumps. However, do not add the water to the polenta until just before adding it to the pot. Add half a teaspoon of Kosher salt at this time, taste and add more as needed.
- Immediately add the wet polenta to the pot before the water comes to a boil. Continue stirring, and cook over medium heat (it should be bubbling) for about 25 minutes. Keep scraping the bottom to make sure the polenta doesn't stick. Be careful not to let it boil too fast or the polenta may bubble which is painful if it squirts onto your hand.
CREAMY POLENTA RECIPE [5 KEY STEPS] - SHE LOVES BISCOTTI
From shelovesbiscotti.com
5/5 (2)Total Time 50 minsCategory Side DishCalories 261 per serving
- While waiting for the water to boil, whisk together the coarse and finely ground cornmeal in a small bowl.
HOW TO MAKE PERFECT POLENTA | CFYL @ FRED HUTCH
From cookforyourlife.org
4.4/5 (26)Estimated Reading Time 2 minsCategory Basics, SidesCalories 700 per serving
- In a heavy pot bring the water and salt to a boil. Gradually whisk in cornmeal, stirring all the while. Turn the heat down to low and stir constantly for about 30 minutes for cornmeal or 15 minutes for instant polenta.
- For set polenta, pour into a lightly greased baking pan and allow to cool, then keep in the refrigerator until cold before slicing. If serving the polenta soft, stir in the olive oil or butter and Parmesan cheese, if using, and serve within 20 minutes.
EASY POLENTA RECIPE - CHOWHOUND
From chowhound.com
4.5/5 (2)Total Time 55 minsCategory Side DishCalories 294 per serving
- When the water starts to boil, add the polenta in a steady stream, whisking constantly to prevent lumps from forming.
- Switch to a wooden spoon and stir. Let the polenta simmer gently, adjusting the heat to low as necessary.
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Ratings 5Category Side DishCuisine American, ItalianTotal Time 42 mins
- Once boiling, stir often for 4-5 minutes to keep the mixture from burning on the bottom. The polenta will thicken as you cook: you are aiming for a thick porridge consistency.
- Pour the hot mixture into a large dish so that it is about 1 1/2 inches thick. Let cool completely to set (you can even leave this overnight in the fridge).
- Once cooled and set, cut into small squares, about 2" across. Place into heated pan with 1 tsp of olive oil. Sear each side for 1-2 minutes, until slightly golden.
CREAMY POLENTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (13)Category Main Course, Side DishCuisine ItalianTotal Time 30 mins
- In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.
- In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.
- Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS ...
From epicurious.com
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- Cheesy Baked Butternut Squash Polenta. Butternut squash melts into the polenta as this creamy, make-ahead dish cooks, while chunks of Fontina create melting pockets of cheese throughout.
- Blood Orange and Poppy Polenta Shortbread Cookies. Polenta adds corny, savory deliciousness to these light and sweet cookies. If you can't find blood oranges, substitute navel orange zest and juice.
- Wild Mushroom and Parsnip Ragout with Cheesy Polenta. This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.
- Brown Butter-Polenta Cake with Maple Caramel. We love using polenta in our baking. To make sure this cake comes out moist, use finely ground polenta (labeled "quick-cooking" or "instant").
- Upside-Down Blood Orange–Polenta Cake. A touch of polenta in the batter gives this cake satisfying texture and an extra layer of nutty sweetness. Get This Recipe.
- Slow Cooker Ricotta-Spinach Polenta with Tomato Salad. Polenta recipes often use the pantry staple as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little salad on top for freshness.
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