POLENTA CREAM RECIPES
CREAMY POLENTA RECIPE | BON APPÉTIT
A creamy, cheesy polenta that isn’t as high maintenance as you’d expect. Despite its reputation, polenta does not need to be whisked constantly and attentively for 30 minutes straight. As long as you cook it gently, over low heat, you can get away with whisking it only a few times as it cooks. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
Provided by Janice Tiefenbach
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Bring milk and 3 cups water to a boil over medium-high heat in a medium saucepan. Reduce heat to medium. Whisking constantly, gradually add polenta; bring to a simmer. Reduce heat to low, cover pan, and cook, whisking every 10–15 minutes, until thickened and no longer gritty, 30–35 minutes. Remove from heat and add Parmesan, butter, and salt. Cook, whisking, until butter and cheese are melted and polenta is the consistency of porridge, about 1 minute.
- Do Ahead: Polenta can be made 3 hours ahead. Store covered at room temperature. Reheat over medium-low, adding milk as needed to loosen.
EASY CREAMY POLENTA RECIPE | MARTHA STEWART
Steps:
- In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.
More about "polenta cream recipes"
CREAMY POLENTA WITH MUSHROOMS RECIPE - NYT COOKING
Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker – regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we’ve adapted a dish that was on the menu at the chef Chris Jaeckle’s All’onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 382 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 382 per serving
- Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.
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HOW TO MAKE PERFECT POLENTA | ALLRECIPES
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.
From allrecipes.com
Reviews 4.9
Total Time 55 minutes
Category Side Dish, Grain Side Dish Recipes, Polenta Recipes
Calories 291.2 calories per serving
From allrecipes.com
Reviews 4.9
Total Time 55 minutes
Category Side Dish, Grain Side Dish Recipes, Polenta Recipes
Calories 291.2 calories per serving
- 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.
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BASIC POLENTA RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 100 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 100 per serving
- 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.
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EASY CREAMY POLENTA RECIPE | MARTHA STEWART
Mar 26, 2011 · In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.
From marthastewart.com
From marthastewart.com
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HOW TO MAKE THE BEST CREAMY POLENTA | IT IS A KEEPER
Feb 25, 2019 · Instructions Add water and salt to large sauce pan and bring to a soft boil. Slowly whisk in polenta. It's important to go slowly and continually whisk so you don't get lumps. Turn heat to low and allow polenta to gently simmer while continually whisking. When polenta starts to thicken, stop ...
From itisakeeper.com
From itisakeeper.com
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CREAMY POLENTA (ITALIAN CORNMEAL) - INSIDE THE RUSTIC KITCHEN
Apr 20, 2020 · Polenta is one of the most comforting things you'll ever eat, it's creamy, smooth and so delicious. Polenta or farina di mais is commonly known as yellow cornmeal outside of Italy. There are a few different varieties like cornmeal with added buckwheat but polenta gialla is what's most commonly used.. It's a pretty important part of Italian cuisine especially in the north of Italy although ...
From insidetherustickitchen.com
From insidetherustickitchen.com
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39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS ...
Mar 24, 2020 · Polenta recipes often use the pantry staple as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple ...
From epicurious.com
From epicurious.com
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BAREFOOT CONTESSA | CREAMY PARMESAN POLENTA | RECIPES
Creamy Parmesan Polenta from Barefoot Contessa. Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps.…
From barefootcontessa.com
From barefootcontessa.com
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POLENTA: ALL OUR BEST RECIPES - LA CUCINA ITALIANA
Nov 27, 2020 · Whether an appetizer, first course, or main plate, polenta is the Italians' go-to comfort food during the chilly months. We compiled some of our favorite polenta recipes for your perusal in case you'd like to try your hand at this creamy panacea for the biting winter cold.
From lacucinaitaliana.com
From lacucinaitaliana.com
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POLENTA RECIPES | ALLRECIPES
Rating: 4.86 stars. 224. 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.
From allrecipes.com
From allrecipes.com
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POLENTA RECIPE FROM MIKE LEPIZZERA OF MIKE’S KITCHEN
Dec 28, 2021 · Mike Lepizzera’s Polenta. Heat the oil and butter in a large, heavy stockpot. Add the garlic and sauté over low heat until it is golden. Add the stock, half and half, 2½ cups water, salt and ...
From providencejournal.com
From providencejournal.com
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CREAMY POLENTA - JO COOKS
May 26, 2019 · Ingredients You Need To Make Creamy Polenta. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.. Water – One of the main ingredients to making this. Keep in mind the ratio to make the perfect polenta is 4 parts water to 1 part cornmeal.; Butter – Unsalted so that we can control our sodium content. ...
From jocooks.com
From jocooks.com
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EASY CREAMY POLENTA RECIPE | THE MODERN PROPER
Cheesy, Creamy, Cozy, Autumnal Comfort in a Bowl. Nothing says fall like a big bowl of creamy, buttery yellow, Parmesan-spiked polenta. Whether you top it with an elaborate Rosso buco, or simply a poached egg and a little more Parm, it’s Northern Italian comfort food at its soothing, bone-warming best.
From themodernproper.com
From themodernproper.com
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HOW TO MAKE CREAMY STOVETOP POLENTA | KITCHN
Feb 05, 2013 · Somewhere in its past, polenta picked up a reputation for fussiness. I am here to tell you that it is anything but fussy. You can whip up a pot of creamy polenta in about 30 minutes, and it makes a luscious bed for anything from quickly sautéed mushrooms to a hearty slow-cooked meat ragu. Here’s how to do it yourself. Once upon a time, it was thought that polenta needed to be stirred and ...
From thekitchn.com
From thekitchn.com
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POLENTA CREAMY RECIPE - FITR 365
Dec 22, 2021 · Creamy Polenta Recipe by Love & Lemons. Everyone raves about Italian pasta and pizza, but if you ask us, polenta deserves just as much love. A north Italian porridge made of coarsely ground cornmeal, polenta is wonderfully creamy, with a lightly sweet, buttery corn flavor.
From fitr365.com
From fitr365.com
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