Side Essentials Polenta With Three Cheeses Recipes
POLENTA WITH FRANKLIN'S TELEME
Oltranti gives this dish a velvety finish with Franklin's Teleme, a soft, tangy cheese made in Northern California. If you can't find it, use a combination of mascarpone and Parmigiano-Reggiano.
Provided by Tony Oltranti
Number Of Ingredients 5
Steps:
- Stir together water, polenta, and sea salt in a heavy medium saucepan, then bring to a boil, covered. Simmer, uncovered, stirring constantly with a long-handled wooden spoon, until smooth and creamy, about 20 minutes. If mixture starts to tighten and get dry, add more water (up to 1/2 cup).
- Remove from heat and stir in butter. Pull cheese into pieces and stir into polenta until incorporated. Season with sea salt and pepper.
TRIPLE-CHEESE SOFT POLENTA
Categories Cheese Side Quick & Easy Oscars Cornmeal Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine 2 3/4 cups broth and cornmeal in heavy medium saucepan. Place over medium heat. Cook until mixture leaves sides of pan, stirring frequently, about 10 minutes. Remove from heat. Stir in all cheeses and parsley. Season to taste with salt and pepper. Thin with additional stock if desired.
SIDE ESSENTIALS: POLENTA WITH THREE CHEESES
Polenta has so many yummy uses... Fish, chicken, pork, beef, and the list goes on and on. This recipe creates a creamy polenta with milk, stock, and three yummy cheeses. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Vegetables
Time 15m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. You may not be familiar with Pecorino Romano, it a sharper alternative to the standard Parmigiano Reggiano. It is made from sheep's milk and has a salty bite to it. Its addition to this recipe, gives the polenta a bit more body, and helps it stand up to just about anything you throw at it... Like my ten-hour pulled pork.
- 3. You can sub half-and-half for the milk, but I did not think it added much to the recipe... except a lot of extra calories.
- 4. Gather your Ingredients (mise en place).
- 5. Add the chicken stock, milk, and butter to a saucepan, over medium heat.
- 6. When the liquid begins to simmer, add the cornmeal., plus a pinch or two of salt and white pepper.
- 7. Whisk until the liquid has been absorbed into the cornmeal, about 5 to 7 minutes.
- 8. Chef's Note: If you want a thinner polenta, add a bit of stock and milk, a tablespoon at a time, until the desired consistency is reached.
- 9. Take off the heat and stir in the three cheeses, until they lovingly melt into the polenta. Mmmmmm.
- 10. Chef's Note: Do a final tasting (salt/pepper) for proper seasoning.
- 11. PLATE/PRESENT
- 12. Polenta has so many yummy uses. In this photo, I have a plate of it topped with my ten-hour pulled pork. So yummy.
- 13. Keep the faith, and keep cooking.
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CREAMY POLENTA WITH THREE-CHEESE FONDUTA - FOOD
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- Wrap cheese rinds together in cheesecloth; tie securely using kitchen twine. Place wrapped rinds and 6 cups water in a large saucepan; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until reduced to about 4 cups, about 30 minutes. Remove wrapped rinds; discard.
- While cheese mixture simmers, heat polenta in a large skillet over medium-high. Cook, stirring often, until polenta is lightly toasted and smells nutty, 5 to 6 minutes. Transfer polenta to a medium bowl; reserve 1 teaspoon polenta for garnish. Set aside.
- Return cheese-infused water to a boil over medium-high. Slowly add toasted polenta, whisking constantly to prevent clumping. Cook, whisking constantly, until polenta starts to thicken and bubble, 3 to 4 minutes. Reduce heat to low, cover, and cook, whisking vigorously and scraping bottom of pan every 5 to 10 minutes, until polenta is thickened and tender, 50 minutes to 1 hour, whisking in up to 1/2 cup remaining water as needed to loosen. Whisk in salt.
- During final 10 minutes of polenta cook time, fill a small saucepan with water to a depth of 1 inch; bring to a simmer over medium. Stir together ricotta, Gorgonzola, grated Parmigiano-Reggiano, and 2 tablespoons heavy cream in a medium-size heatproof bowl. Place bowl over simmering water, ensuring bottom of bowl does not touch water. Heat ricotta mixture, stirring often, until smooth, about 4 minutes. Remove from heat; set aside, and let thicken slightly, 2 to 4 minutes, stirring in up to remaining 1 tablespoon heavy cream, 1 teaspoon at a time, as needed to thin sauce.
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- Put the water into a large pot and bring up to the boil. Once boiling turn down and rain in the polenta then whisk to combine. Turn onto low and whisk regularly.
- Continue to cook until the polenta is thick and white like mashed potatoes ( 20-30 minutes on low). Add the 50 gm butter and the 50 gm of cheese and 1 teaspoons of salt ( or to taste) and fresh black pepper. Whisk in.
- Pour into a casserole dish and refrigerate till set. Once cold dig out the centre of the polenta and mix it in a bowl with the corn kernels, cheddar and mozzarella then return to the centre of the dish flattening down.
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