Quick Cooking Soft Polenta Recipes

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QUICK SOFT POLENTA



Quick Soft Polenta image

It's easy to prepare this quick and delicious soft polenta side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 4

Coarse salt and ground pepper
3/4 cup yellow cornmeal or polenta (not quick-cooking)
1/4 cup finely grated cheese (Parmesan, Asiago, or sharp cheddar)
1 tablespoon butter

Steps:

  • In a large saucepan, bring 4 cups water, 1 1/2 teaspoons salt, and 1/8 teaspoon pepper to a boil over high heat. Whisking constantly, very gradually add cornmeal in a thin stream, whisking until smooth before adding more.
  • Reduce heat to medium-low; simmer, whisking often, until thickened, 10 to 15 minutes. Remove from heat; stir in cheese and butter until smooth. Serve immediately.

Nutrition Facts : Calories 142 g, Fat 4 g, Fiber 1 g, Protein 4 g

SOFT POLENTA



Soft Polenta image

This is the "traditional method" based on a recipe by Michele Anna Jordan from her book, Polenta. She says, "This is the classic and most common technique for cooking polenta, and the one that should be used for larger quantities. The amounts can easily be increased to make larger quantities for a crowd." This recipe can also be used as the first step in making firm polenta.

Provided by mersaydees

Categories     European

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 cups water
1 tablespoon kosher salt
1 cup polenta (coarse- or medium-ground)
1/2 teaspoon fresh ground black pepper (more to taste, if desired)
3 tablespoons butter
2 ounces parmigiano-reggiano cheese, grated

Steps:

  • Bring 3 cups water to a full boil in a heavy pot. Simmer the remaining water close by.
  • Add the salt and rapidly stir the water with a whisk, creating a vortex. Continuing to stir constantly, add the polenta in a thin stream into the vortex.
  • Continue to stir after all the polenta has been added, then lower the heat to a simmer rather than a boil.
  • As the polenta thickens, replace the whisk with a long-handled wooden spoon.
  • Add the 1 cup of remaining water and continue to stir. Break up any lumps with the back of the spoon pressed against the pot.
  • Continue stirring the polenta, reaching to the bottom of the pot as necessary, until it gets thick and pulls away from the sides of the pot.
  • Taste the polenta to test tenderness; add additional water if necessary. The polenta can take 15 to 60 minutes to cook properly, depending on its type.
  • During the last 5 minutes of cooking, stir in the pepper and butter, then add the cheese.
  • Remove from heat.
  • If serving immediately, pour onto a large platter or into a bowl or individual dishes.

SOFT POLENTA



Soft Polenta image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup yellow cornmeal or polenta
4 tablespoons unsalted butter
1/4 cup freshly grated Parmesan

Steps:

  • Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
  • Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
  • Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.

BASIC POLENTA



Basic Polenta image

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

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

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.

QUICK-COOKING SOFT POLENTA



Quick-Cooking Soft Polenta image

Serve this quick-cooking dish with our Osso Buco.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

1 cup quick-cooking polenta
2 tablespoons butter, cut into small pieces
2 tablespoons grated Parmesan, cheese
Salt and freshly ground pepper

Steps:

  • In medium saucepan over medium heat, bring 4 cups water to a boil. Add polenta in a slow steady stream, whisking continuously. Whisk until thickened and smooth, about 3 minutes. Remove from heat, add butter and cheese, and stir. Season with salt and pepper; serve warm.

QUICK COOKING CHEESY POLENTA



Quick Cooking Cheesy Polenta image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 4

2 cups chicken stock
1 cup milk
1 cup quick-cooking polenta
1 cup shredded Manchego cheese

Steps:

  • In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

HOW TO MAKE PERFECT POLENTA



How to Make Perfect Polenta image

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

4 cups water
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

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

PERFECT SOFT POLENTA



Perfect Soft Polenta image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 7

6 tablespoons unsalted butter
4 cups chicken stock or water
Kosher salt and freshly cracked black pepper
2 cups coarse polenta (not quick-cooking)
1/4 cup mascarpone
1/4 cup grated Parmesan cheese, plus more for serving
Extra-virgin olive oil

Steps:

  • In a 4-quart saucepan, melt 4 tablespoons of the butter over medium heat. Add the stock and bring to a simmer. Season with salt and pepper.
  • Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is hydrated, about 2 hours.
  • Remove from the heat and whisk in the mascarpone, Parmesan and remaining 2 tablespoons butter. Season to taste with salt and pepper and serve topped with a drizzle of olive oil and more Parmesan, if desired.

SOFT POLENTA



Soft Polenta image

Categories     Side     Vegetarian     Quick & Easy     Cornmeal     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

6 cups water
1/4 cup (1/2 stick) butter
1 teaspoon salt
1 1/4 cups quick-cooking polenta (precooked maize meal)*

Steps:

  • Bring 6 cups water, 1/4 cup butter, and 1 teaspoon salt to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to medium-low. Stir constantly until polenta thickens, about 5 minutes.
  • *Quick-cooking polenta (precooked maize meal) is available at some supermarkets and at Italian markets.

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