CREAMY PARMESAN POLENTA RECIPES

CREAMY PARMESAN POLENTA - ALLRECIPES

Creamy Parmesan Polenta - Allrecipes image

Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.

Provided by Keith Haney

Categories Polenta

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 (18 ounce) package polenta, cut into 1/2-inch cubes
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 dash paprika

Steps:

Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

Nutrition Facts : Calories 532.6 calories, CarbohydrateContent 87.1 g, CholesterolContent 18.2 mg, FatContent 12.3 g, FiberContent 7.7 g, ProteinContent 18.9 g, SaturatedFatContent 4.6 g, SodiumContent 1185.7 mg, SugarContent 5.7 g

CREAMY POLENTA WITH PARMESAN AND SAUSAGE - NYT COOKING

Creamy Polenta With Parmesan and Sausage - NYT Cooking image

Polenta is such a natural base for so many savory foods — more flavorful than either pasta or mashed potatoes, but somehow just as forgiving — that it’s hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.

Provided by Mark Bittman

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

Steps:

Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream’s.
Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

Nutrition Facts : @context http//schema.org, Calories 731, UnsaturatedFatContent 30 grams, CarbohydrateContent 33 grams, FatContent 54 grams, FiberContent 2 grams, ProteinContent 27 grams, SaturatedFatContent 21 grams, SodiumContent 1121 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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