MOZZARELLA POLENTA RECIPES

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CREAMY POLENTA WITH PARMESAN AND MOZZARELLA RECIPE - FOOD.COM



Creamy Polenta with Parmesan and Mozzarella Recipe - Food.com image

Make and share this Creamy Polenta with Parmesan and Mozzarella recipe from Food.com.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 5

3 1/2 cups whole milk
3/4 cup yellow cornmeal
1/2 teaspoon minced fresh rosemary
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • In a large saucepan over high heat, combine milk and cornmeal, whisking until mixture boils.
  • Reduce heat to medium and simmer, whisking frequently until mixture thickens, about 15 minutes.
  • Add rosemary and cheeses.
  • Whisk until cheese is melted.
  • Season to taste.

Nutrition Facts : Calories 351, FatContent 17.6, SaturatedFatContent 9.9, CholesterolContent 54.5, SodiumContent 466.5, CarbohydrateContent 29, FiberContent 1.7, SugarContent 11.3, ProteinContent 19.6

ITALIAN POLENTA MOZZARELLA BAKE - BIGOVEN.COM



Italian Polenta Mozzarella Bake - bigoven.com image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 14

2 cups low sodium vegetable or chicken broth
2 cups water
1 teaspoon Italian seasoning
½ teaspoon kosher salt
1 ½ cups ground cornmeal
1 pound lean turkey sausage (sweet or spicy) removed from casings
½ medium yellow onion cut into small dice
4 ounces of Italian brown mushrooms wiped clean and thinly
sliced
2 garlic cloves minced or pressed
1 – 15 ounce can organic no salt added tomato puree
1 Tablespoon Italian seasoning
¼ teaspoon black pepper
1 ½ cups mozzarella cheese about 5 ounces

Steps:

  • "For polenta: 1. Preheat oven to 425 degrees. 2. In a medium saucepot bring the broth, water, seasoning and salt to a boil. Slowly whisk in the cornmeal until it is well combined. 3. Reduce the heat to low and continue to stir occasionally. Be careful and make sure to reduce your heat because the polenta will bubble like hot lava. Meanwhile, for filling: 1. Heat a large sauté pan over medium heat. Add the sausage and brown while breaking it up into crumbles with a wooden spoon, about 3 – 4 minutes. 2. Once the sausage is browned, add in the onions and mushrooms, stir to combine, and cook for an additional 1 – 2 minutes. 3. Add in the garlic, tomato, seasoning and black pepper. 4. Lightly oil an 8x8 inch brownie pan. Begin layering by first spreading out ½ of the polenta, then half of the sausage mixture, and half of the cheese. Repeat ending with the cheese on top. 5. Place into the preheated oven and bake in the middle for 15 minutes. 6. Remove from the oven and allow to cool slightly before serving. "

Nutrition Facts : Calories 28 calories, FatContent 0.221700000114579 g, CarbohydrateContent 6.49970000099804 g, CholesterolContent 0 mg, FiberContent 1.82099997299223 g, ProteinContent 0.663200000145924 g, SaturatedFatContent 0.0554700000500617 g, ServingSize 1 1 Serving (235g), SodiumContent 45.5200000030821 mg, SugarContent 4.67870002800581 g, TransFatContent 0.0549000000167075 g

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""
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  • "For polenta: 1. Preheat oven to 425 degrees. 2. In a medium saucepot bring the broth, water, seasoning and salt to a boil. Slowly whisk in the cornmeal until it is well combined. 3. Reduce the heat to low and continue to stir occasionally. Be careful and make sure to reduce your heat because the polenta will bubble like hot lava. Meanwhile, for filling: 1. Heat a large sauté pan over medium heat. Add the sausage and brown while breaking it up into crumbles with a wooden spoon, about 3 – 4 minutes. 2. Once the sausage is browned, add in the onions and mushrooms, stir to combine, and cook for an additional 1 – 2 minutes. 3. Add in the garlic, tomato, seasoning and black pepper. 4. Lightly oil an 8x8 inch brownie pan. Begin layering by first spreading out ½ of the polenta, then half of the sausage mixture, and half of the cheese. Repeat ending with the cheese on top. 5. Place into the preheated oven and bake in the middle for 15 minutes. 6. Remove from the oven and allow to cool slightly before serving. "
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