Soft Polenta With Roasted Portobellos And Snap Peas Recipes

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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.

TOM VALENTI'S SOFT POLENTA



Tom Valenti's Soft Polenta image

This delicious recipe for soft polenta is from "Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques," by Tom Valenti.

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 6

3 3/4 cups milk
1 tablespoon coarse salt
1/2 teaspoon freshly ground pepper
4 1/2 teaspoons unsalted butter
2 small cloves garlic
3/4 cup finely ground white cornmeal

Steps:

  • In a medium saucepan, combine milk, salt, pepper, butter, and garlic. Bring to a boil over high heat, reduce heat to low, and whisk in the cornmeal. The resulting mixture will look very loose.
  • Cook, stirring frequently, for 12 to 15 minutes. Reserve, or if you prefer, leave over low heat and keep warm by stirring frequently, or transfer to a double boiler set over simmering water.

SOFT POLENTA



Soft Polenta image

Yield serves 4

Number Of Ingredients 4

Coarse salt and fresh 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 the cornmeal in a thin stream, whisking until smooth before adding more.
  • Reduce the heat to medium-low; simmer, whisking often, until thickened, 10 to 15 minutes. Remove from the heat; stir in the cheese and butter until smooth. Serve immediately.

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.

WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS



White Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portobellos image

Categories     Cheese     Garlic     Leafy Green     Mushroom     Vegetable     Side     Vegetarian     Cheddar     Cornmeal     Spinach     Fall     Winter     Chard     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 11

3 medium portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)
1 large bunch Swiss chard, ribs cut away, leaves cut in 3x1-inch strips
1 10-ounce bag fresh spinach leaves

Steps:

  • Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
  • Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.
  • Spoon polenta onto plates. Top with greens and portobello mushrooms.

SOFT POLENTA



Soft Polenta image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 38m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
Pinch ground white pepper
5 tablespoons polenta
5 tablespoons semolina
1/4 cup freshly grated Fontina or Telme
1/4 cup freshly grated Parmesan, plus extra for dusting

Steps:

  • In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
  • To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
  • The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving.

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.

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