Polenta With Mascarpone Rosemary And Walnuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOFT POLENTA WITH MASCARPONE



Soft Polenta with Mascarpone image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
1/2 small onion, minced
1 clove garlic, minced
4 cups chicken stock
2 cups Anson Mills polenta
1/4 cup mascarpone cheese
1/4 cup grated parmesan cheese
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish

Steps:

  • Melt 2 tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer.
  • Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick, about 2 hours (adjust the consistency with water or stock, if necessary).
  • Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter. Season with salt and pepper and garnish with parsley.

JOHN BESH'S CREAMY POLENTA WITH MASCARPONE CHEESE



John Besh's Creamy Polenta With Mascarpone Cheese image

Serve this with his recipe #274305 and root vegetable ragout. Assembly for all three are included. If you use instant polenta the cooking time will be shorter.

Provided by MarraMamba

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups water
salt, to taste
1/2 cup organic yellow polenta (can substitute plain cornmeal)
2 tablespoons butter
1/2 cup mascarpone cheese (can substitute cream cheese)

Steps:

  • Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.
  • This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
  • Assembly: Reheat the three components of the dish separately.
  • On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
  • Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
  • In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper. Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!

Nutrition Facts : Calories 70.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 39.7, Carbohydrate 7.8, Fiber 0.7, Sugar 0.1, Protein 0.9

ROSEMARY POLENTA



Rosemary Polenta image

Provided by Ina Garten

Categories     main-dish

Time 16m

Yield 12 to 18 servings

Number Of Ingredients 13

1/4 pound (1 stick) unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock, preferably homemade
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying

Steps:

  • Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
  • Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

POLENTA WITH MASCARPONE



Polenta with Mascarpone image

Provided by Food Network

Time 45m

Yield 8 servings.

Number Of Ingredients 7

2 teaspoons salt
1 1/3 cups coarse-grained polenta
2 tablespoons unsalted butter, melted
3/4 cup mascarpone, softened to room temperature (18 ounces), more if desired
1 cup milk, warmed
Pinch freshly grated nutmeg
Pepper Mill

Steps:

  • In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
  • Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired.

CREAMY MASCARPONE POLENTA



Creamy Mascarpone Polenta image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h10m

Yield Eight servings

Number Of Ingredients 5

8 cups water
4 teaspoons kosher salt
2 cups yellow cornmeal
1 cup mascarpone cheese
Freshly ground pepper to taste

Steps:

  • Bring the water to a boil in a large saucepan. Add the salt. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes. Add the mascarpone and pepper and beat until smooth and creamy. Serve hot.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 711 milligrams, Sugar 2 grams

POLENTA WITH MASCARPONE, ROSEMARY AND WALNUTS



Polenta With Mascarpone, Rosemary and Walnuts image

Not fancy just plain old comfort food that makes a nice vegetarian main dish when served with a baby green salad and a glass of red wine. I use homemade Mascarpone (include in this recipe) or you can buy Mascarpone, but please do *Not use plain cream cheese* This is my version of a recipe from the complete Italian Vegetarian Cookbook. The servings on this recipe are good size.

Provided by Debbwl

Categories     Grains

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons salt
2 cups cornmeal
1 cup mascarpone cheese (Recommend easy homemade listed below)
1 cup walnuts, chopped
3 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, minced
10 2/3 ounces cream cheese
1/4 cup sour cream
1/4 cup heavy whipping cream

Steps:

  • Pour 8 cups water into a heavy saucepan set over high heat. When the water comes to a boil, add the and lower heat to medium. Whisk in the cornmeal in a slow, steady stream. Make sure to whisk the cornmeal continuously to prevent lumps from forming. This will take about 2 minutes. Contiue whisking as the cornmeal comes back to a boil. Simmer, whisking contstantly, unitl the polenta starts to thicken about 2 minutes.
  • Reduce the heat until the polenta is at very low simmer. Cover the pan and cook very slowly, stirring every 10 minutes or so, for 35 to 40 minutes.
  • Homemade Mascarpone: Blend cream cheese, sour cream and heavy whipping cream together until smooth.
  • While the polenta is cooking, divide the mascarpone among 4 large bowls.
  • Place the walnuts in a skillet set over medium heat. Toast, shaking the pan occasionally, until the nuts are fragrant and lightly toasted, about 5 minutes. Transfer them to a small bowl.
  • Add the oil and rosemary to the pan and saute until the rosemary is tender and has infused the oil, about 2 minutes. Stir in the walnuts and cook for 1 to 2 minutes just to coat them with the oil and rosemary. Cover and keep warm until the polenta is ready.
  • Divide the polenta among the bowls cantaining the mascarpone. Spoon a little of the rosemary-walnut sauce over the portion and serve immediately.

Nutrition Facts : Calories 848.1, Fat 66.3, SaturatedFat 25.4, Cholesterol 109.9, Sodium 1422, Carbohydrate 54, Fiber 6.5, Sugar 1.3, Protein 15.9

ROASTED ROSEMARY WALNUTS



Roasted Rosemary Walnuts image

Make and share this Roasted Rosemary Walnuts recipe from Food.com.

Provided by Sudie

Categories     Fruit

Time 30m

Yield 2 cups

Number Of Ingredients 5

2 1/2 tablespoons olive oil
2 teaspoons dried rosemary
3/4-1 teaspoon sea salt, to taste
1/2 teaspoon cayenne pepper
2 cups walnut halves

Steps:

  • Pre-heat oven to 350 degrees.
  • Line baking sheet with foil.
  • Heat olive oil with rosemary, salt and cayenne, stirring until mixed.
  • Put nuts on foil-lined sheet, pour oil mixture over them, spreading evenly.
  • Roast, stirring once or twice, 10- 15 min, until fragrant.
  • Let cool and eat, or wrap in foil to store.

Nutrition Facts : Calories 919.4, Fat 93.4, SaturatedFat 9.6, Sodium 875.4, Carbohydrate 17, Fiber 8.4, Sugar 3.1, Protein 17.9

More about "polenta with mascarpone rosemary and walnuts recipes"

CREAMY MASCARPONE POLENTA | WILLIAMS SONOMA
creamy-mascarpone-polenta-williams-sonoma image
Web Directions: In a 4-quart (4-l) soup pot over high heat, bring the broth to a boil. While stirring continuously with a wooden spoon, add the polenta in …
From williams-sonoma.com
Cuisine Italian
Total Time 40 mins
Servings 6


POLENTA TRIANGLES WITH ROSEMARY AND WALNUTS
polenta-triangles-with-rosemary-and-walnuts image
Web 2 1/2 cups canned low-salt chicken broth 2/3 cup yellow cornmeal 3/4 cup grated Gruyere cheese 3 tablespoons butter 1/3 cup walnuts, toasted, finely chopped
From keeprecipes.com


WALNUT ROSEMARY POLENTA WITH TOMATO MUSHROOM SAUTE
walnut-rosemary-polenta-with-tomato-mushroom-saute image
Web By Mindee Curtis Share Ratings DESCRIPTION A delicious entree for vegetarians and meat-eaters alike. It can also be served as a side dish with or without the tomato mushroom sauté. Total Time 55 Mins Serves 8 …
From walnuts.org


POLENTA TRIANGLES WITH ROSEMARY AND WALNUTS RECIPE
Web Sep 30, 2001 Ingredients Makes 8 Servings 2 1/2 cups canned low-salt chicken broth 2 /3 cup yellow cornmeal 3 /4 cup grated Gruyère cheese 3 tablespoons butter 1 /3 cup …
From bonappetit.com
  • Butter 9-inch-diameter glass pie dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes. Remove from heat. Add cheese and 1 1/2 tablespoons butter; stir until cheese melts. Stir in chopped walnuts and rosemary. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour.
  • Line baking sheet with foil. Cut polenta into 8 wedges. Transfer wedges, bottom side up, to prepared sheet. Dot wedges with 1 1/2 tablespoons butter. Place 1 walnut half in center of each wedge. DO AHEAD Can be made 1 day ahead. Cover and chill.


CREAMY POLENTA WITH MUSHROOMS AND MASCARPONE - WHEAT-FREE …
Web May 23, 2016 4 ounces mascarpone cheese. Place the mushrooms in a medium bowl. Pour the hot water over the mushrooms and let stand for 30 minutes. Drain and rinse the …
From wheatfreemeatfree.com


WALNUT ROSEMARY POLENTA WITH TOMATO MUSHROOM SAUTé RECIPE
Web In a large skillet, heat oil and butter over medium heat. Add onion; cook, stirring often, until soft, about 5 minutes. Add mushrooms; season generously with salt and pepper.
From food.com


MASCARPONE POLENTA RECIPE - SOUTHERN LADY MAGAZINE
Web Dec 16, 2019 In a medium Dutch oven, bring broth, 2 tablespoons butter, salt, and pepper to a boil over high heat. Slowly whisk in polenta. Reduce heat to medium-low; cover and …
From southernladymagazine.com


ROSEMARY-WALNUT POLENTA | EAT! GLUTEN-FREE
Web Ingredients. 1 quart Elmhurst Milked Walnuts™; 1 cup Polenta uncooked; 1 tbsp. Rosemary; 1 tbsp Vegetable Oil; 1/2 cup Shitake Mushrooms sliced; 1 tsp Salt; 1 tsp …
From eat-gluten-free.celiac.org


BUCKWHEAT POLENTA WITH WALNUTS, POMEGRANATE + MASCARPONE
Web Dec 3, 2013 6 cups water? Kosher salt and freshly ground pepper?1 1/2 cups buckwheat flour? 1 1/2 cups fine cornmeal?4 tablespoons butter?1/3 cup walnuts, crushed?
From food52.com


MASCARPONE POLENTA RECIPE | JAMES BEARD FOUNDATION
Web Ingredients 4 cups water 4 tablespoons unsalted butter 1 1/2 cups yellow cornmeal 3/4 cup mascarpone cheese Salt to taste 2 tablespoons clarified butter Method Bring 4 cups of …
From jamesbeard.org


POLENTA WITH MASCARPONE AND ROSEMARY RECIPE | EAT YOUR BOOKS
Web Save this Polenta with mascarpone and rosemary recipe and more from Charred & Scruffed: Bold New Techniques for Explosive Flavor On and Off the Grill to your own …
From eatyourbooks.com


MASCARPONE POLENTA - HOME COOKING COLLECTIVE
Web Sep 18, 2022 Set a rack in the middle of the oven. Preheat the oven to 350 °F or 177 °C. In a heavy oven-safe dutch oven, combine cornmeal, 3 cups of water*, milk, salt, and a …
From homecookingcollective.com


POLENTA WITH MASCARPONE, ROSEMARY AND WALNUTS RECIPE - EAT YOUR …
Web Save this Polenta with mascarpone, rosemary and walnuts recipe and more from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes For Inspired Everyday …
From eatyourbooks.com


BEST MASCARPONE POLENTA RECIPE - HOW TO MAKE MUSHROOM GRAVY …
Web Dec 2, 2009 Melt the butter on high heat. When the butter foam a bit add the mushroom and some salt, thyme and rosemary. Satue on high heat for 10-15 minutes, until all the …
From food52.com


POLENTA WITH BUTTERNUT SQUASH, SWISS CHARD & MASCARPONE
Web Oct 21, 2021 Add butter, shallots, garlic, capers and anchovies, if using. Stir together for 1 minute, until shallots and garlic have softened. Add Swiss chard, rosemary and roasted …
From houseandhome.com


ROASTED GARLIC POLENTA “MASH” WITH HERBS AND MASCARPONE
Web Nov 12, 2021 Ingredients 1 medium head of garlic (1¾ oz.) 1 Tbsp. extra-virgin olive oil, plus more for drizzling 4 cups chicken or vegetable stock 1 cup cornmeal (ground to a …
From saveur.com


Related Search