Quick Soft Polenta Recipes

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

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

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.

BASIC SOFT POLENTA



Basic Soft Polenta image

We tested this recipe with Quaker brand cornmeal; coarser cornmeal will need a slightly longer cooking time. Try topping the polenta with ratatouille, beef stew, or a chicken fricassée.

Provided by Alan Tardi

Yield 4-6 as a side dish

Number Of Ingredients 3

2 tsp. kosher salt; more to taste
1 cup yellow cornmeal
2 Tbs. unsalted butter

Steps:

  • In a heavy stainless-steel 3-quart saucepan, bring 4 cups water to a boil. Add the salt and stir with a wooden spoon to dissolve.
  • When the salted water is boiling, gradually add the cornmeal in a thin, steady stream, whisking constantly. This is important; if you pour in the cornmeal too quickly, lumps may form. When all the cornmeal has been added, lower the heat to maintain a slow simmer.
  • Cook, whisking occasionally to prevent sticking, and scraping the inside of the pot with a rubber spatula to incorporate any cornmeal that does stick. The polenta will bubble and spurt a bit.
  • If the polenta gets too thick and starts to stick to the bottom of the pot, add a little warm water. The polenta is done when it's very thick and creamy, with a texture that's slightly rough but not gritty, 20 to 25 minutes, depending on the cornmeal. Taste a bit to check the texture. If it's still gritty, add a little more water and continue cooking until the texture has softened. Stir in the butter, if using, and add more salt to taste. Serve immediately.

Nutrition Facts : ServingSize 4-6 as a side dish, Calories 120 kcal, Fat 40 kcal, SaturatedFat 2.5 g, TransFat 4 g, Carbohydrate 18 g, Fiber 2 g, Protein 2 g, Cholesterol 10 mg, Sodium 780 mg, UnsaturatedFat 1.5 g

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.

POLENTA



Polenta image

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

3 cups water
1 cup polenta

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

BASIC POLENTA



Basic Polenta image

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

Salt and pepper
1 cup medium or fine cornmeal
Butter
Parmesan for soft polenta, optional

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

QUICK AND CHEESY POLENTA



Quick and Cheesy Polenta image

Polenta is a delicious, easy-to-prepare corn dish, similar to grits. I love it for its quick prep time and creamy goodness. Try this quick and cheesy polenta recipe for a great dinner.

Provided by Jessica Fisher

Categories     Side Dish

Time 25m

Number Of Ingredients 7

3 cup chicken stock
1 cup milk
1/2 tsp salt
1 cup polenta
1/4 cup butter (cut into cubes)
3 oz Parmesan cheese (shredded) ((3/4 cup) can also use Asiago or Romano)
black pepper

Steps:

  • In a medium saucepan over medium-high heat, whisk together the broth, milk, and salt. Bring to a low boil.
  • Stir in the polenta and reduce the heat to simmer. Cook, stirring, for 15 to 20 minutes, until the mixture is thick and creamy. Add more water if necessary to prevent sticking.
  • Stir in the butter and add the cheese in small amounts, stirring to incorporate well. Season to taste with pepper and serve.

Nutrition Facts : Calories 369 kcal, Carbohydrate 36 g, Protein 13 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 1364 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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

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.

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.

More about "quick soft polenta recipes"

EASY BASIC POLENTA RECIPE – FUSION CRAFTINESS
easy-basic-polenta-recipe-fusion-craftiness image
2019-11-06 Polenta can be served hot and soft or poured into a baking dish and chilled in the refrigerator for shallow frying later. Simple cut into squares once the polenta has set and add to a hot skillet with oil or butter. Let brown on each side, avoiding the temptation to flip over too early. In the beginning, the polenta …
From fusioncraftiness.com
4.5/5 (4)
Servings 4
Cuisine Italian
Total Time 32 mins
  • Add 2 cups of water (& salt) or broth to a medium saucepan, stir polenta in with a whisk and cook over medium heat. Once it starts burping steam, lower heat and cover with a lid. Stir every few minutes to keep from sticking to the bottom. When the polenta thickens up, add the rest of the liquid, stir well, being careful to scrape the bottom of the pan where the polenta is likely to stick.
  • After 20 minutes of cooking, taste some and check for a smooth texture. If it is still gritty, keep cooking and stirring, adding more liquid if needed.
  • When the polenta is creamy and coming away from the pan when stirred, add butter and parmesan, stir well and serve.


QUICK CREAMY POLENTA RECIPE | DELICIOUS. MAGAZINE
quick-creamy-polenta-recipe-delicious-magazine image
2009-10-01 Quick creamy polenta; Quick creamy polenta. Easy; October 2009; Easy; October 2009; Test kitchen approved. Serves 4; Hands on time 5 mins; Use 1 Minute Cook polenta and this tasty side dish recipe will quite literally be ready in a minute! Perfect for midweek entertaining. Vegetarian recipes…
From deliciousmagazine.co.uk
Estimated Reading Time 40 secs
  • Pour 800ml of water into a large saucepan and bring to the boil, then pour in the polenta in a steady stream. Stir constantly over a medium heat until it comes back to the boil, then turn down the heat to very low and simmer for 1 minute.
  • Remove from the heat, season with salt and pepper, then stir in the cheese and butter. Spoon into a serving dish, sprinkle with extra cheese and serve with the stir-fry.


CREAMY QUICK POLENTA RECIPE | COOKING CHANNEL
creamy-quick-polenta-recipe-cooking-channel image
2013-01-28 Bring 6 cups water and the chicken broth to a boil in a 4-quart saucepan. Add the salt, and then add the polenta in a slow stream while whisking constantly. Lower the heat to medium-low and cook, stirring with the whisk, until the polenta …
From cookingchanneltv.com
Cuisine Italian
Category Side-Dish
Servings 6-10
Total Time 15 mins


HOW TO MAKE QUICK AND EASY POLENTA - MASTERCLASS
how-to-make-quick-and-easy-polenta-masterclass image
Traditionally, polenta is made by mixing cornmeal into boiling water and stirring or whisking constantly for around 30 to 45 minutes. Today, there are more convenient types of polenta, including quick-cooking or instant polenta and pre-cooked polenta …
From masterclass.com
Estimated Reading Time 3 mins


SMOOTH AND CREAMY POLENTA RECIPE - SERIOUS EATS
smooth-and-creamy-polenta-recipe-serious-eats image

From seriouseats.com


EASY POLENTA RECIPES - OLIVEMAGAZINE
easy-polenta-recipes-olivemagazine image
2021-06-15 Easy polenta recipes Fried cheesy polenta chips with smoked chilli and lemon. These crispy, cheesy polenta chips with a smoked chilli dip make a great starter or side dish. Blood orange polenta drizzle cake. Change up the classic lemon drizzle with juicy blood oranges. Our polenta cake is easy …
From olivemagazine.com


CREAMY POLENTA RECIPE - LOVE AND LEMONS
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 …
From loveandlemons.com
Estimated Reading Time 5 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.


FRONT RANGE FED - QUICK AND EASY POLENTA RECIPE
2019-12-05 Quick And Easy Polenta Recipe Ingredients. 4 Cups chicken or vegetable stock (or water) 1 Cup cornmeal. Salt and pepper to taste. ¼ Cup butter. Directions. Combine stock, cornmeal, and salt to saucepan. Heat mixture to boiling, stirring . Lower the heat and continue stirring until the polenta has thickened, which should take around 15 minutes. Taste polenta …
From frontrangefed.com
Estimated Reading Time 4 mins
  • Lower the heat and continue stirring until the polenta has thickened, which should take around 15 minutes.


ALL ABOUT POLENTA - AND AN EASY, NO-STIR POLENTA RECIPE ...
2016-04-11 Instructions. Place water (or milk), polenta, and salt in large (at least 3-quart) heavy-duty saucepan or small pot. Bring to boil over high heat stirring often. Reduce heat to very low, cover and cook for 30 to 40 minutes, stirring 2 or 3 times to prevent polenta from sticking to the bottom of the pan.
From jenniferskitchen.com
Estimated Reading Time 7 mins


QUICK AND EASY MICROWAVE POLENTA - COOKERYNATION.COM
2017-06-23 If you are looking for a quick way to make polenta, without using “Instant”, this is it. Use the microwave. It is so much easier than you think and it doesn’t come out lumpy. This is a great way to make a creamy polenta as a breakfast base or a dinner side dish. By its nature, polenta is quite bland. Think of it as a canvas for other flavours. This recipe is for a basic, unflavoured ...
From cookerynation.com
Estimated Reading Time 3 mins


POLENTA RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


QUICK SOFT POLENTA RECIPES
Quick Soft Polenta Recipes 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 ...
From tfrecipes.com


10 BEST CHICKEN WITH POLENTA RECIPES | YUMMLY

From yummly.com


HOW TO COOK SIMPLE POLENTA - YOUTUBE
We have heard a lot of people asking questions about 'How to make polenta' and 'why does my polenta taste bland', so in this video, we have sent Emi to the r...
From youtube.com


QUICK PARMESAN POLENTA - EASY MEALS WITH VIDEO RECIPES BY ...
Quick Parmesan Polenta With Wild Braised Mushrooms An easy polenta recipe using instant polenta and wild mushrooms. You can also use dried mushrooms, just soak them in stock or red wine first and mix them with fresh mushrooms. In the video I used a combination of button mushrooms, oyster mushrooms, shiitake mushrooms and Shimeji mushrooms. Use the mushrooms you like, preferably …
From recipe30.com


6 DELICIOUS WAYS TO USE TUBED POLENTA | COOKING LIGHT

From cookinglight.com


10 BEST BAKED POLENTA RECIPES | YUMMLY
2021-09-23 Baked Polenta Fries With Spicy Marinara Sauce Recipe Runner black pepper, diced yellow onion, garlic, garlic powder, extra-virgin olive oil and 13 more Baked Polenta with Greens, Artichokes, and Gruyère The Kitchn
From yummly.com


QUICK COOKING POLENTA RECIPES
2019-12-05 · Quick And Easy Polenta Recipe Ingredients. 4 Cups chicken or vegetable stock (or water) 1 Cup cornmeal. Salt and pepper to taste. ¼ Cup butter. Directions. Combine stock, cornmeal, and … From frontrangefed.com Estimated Reading Time 4 mins. Lower the heat and continue stirring until the polenta has thickened, which should take around 15 minutes. See details » QUICK COOK ...
From tfrecipes.com


Related Search