POLENTA PARMESAN RECIPES
CREAMY PARMESAN POLENTA | ALLRECIPES
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
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
POLENTA RECIPES - BBC GOOD FOOD
A fine, corn-based, storecupboard grain that can be served creamy, set into pieces and fried, or baked in cakes.
Provided by Good Food team
Number Of Ingredients 1
More about "polenta parmesan recipes"
CREAMY POLENTA WITH PARMESAN AND SAUSAGE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 731 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 731 per serving
- 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.
See details
CHEESY POLENTA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 22 minutes
Reviews 4.5
Total Time 22 minutes
- Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
See details
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.
See details
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.
From bonappetit.com
Reviews 3.9
From bonappetit.com
Reviews 3.9
- Do Ahead: Polenta can be made 3 hours ahead. Store covered at room temperature. Reheat over medium-low, adding milk as needed to loosen.
See details
CREAMY POLENTA WITH PARMESAN AND SAUSAGE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 731 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 731 per serving
- 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.
See details
CHEESY POLENTA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 22 minutes
Reviews 4.5
Total Time 22 minutes
- Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
See details
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.
See details
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.
From bonappetit.com
Reviews 3.9
From bonappetit.com
Reviews 3.9
- Do Ahead: Polenta can be made 3 hours ahead. Store covered at room temperature. Reheat over medium-low, adding milk as needed to loosen.
See details
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Mashed the polenta, heated with butter, cream, and parmesan. Followed the rest of the recipe as written (shortening shrimp cook time due fewer shrimp) and it was delicious! Will make again.
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This is the basic recipe for polenta, very simple and turns out just fine every time. I use parmesan instead of cheddar cheese so I usually cut the salt due to saltiness of the cheese. If you want it to be a little …
From allrecipes.com
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YOTAM OTTOLENGHI'S CHICKPEA RECIPES | FOOD | THE GUARDIAN
Jul 11, 2020 · Yotam Ottolenghi’s chaat masala chickpea and polenta fries with chickpea ‘mayo’. I use chickpeas three ways here: cooked chickpeas, chickpea water (aquafaba), and chickpea (gram) …
From theguardian.com
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VENETIAN SHRIMP WITH POLENTA RECIPE - DAVID MCCANN | FOOD ...
Mashed the polenta, heated with butter, cream, and parmesan. Followed the rest of the recipe as written (shortening shrimp cook time due fewer shrimp) and it was delicious! Will make again.
From foodandwine.com
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WHAT IS POLENTA AND HOW IS IT MADE? | ALLRECIPES
Feb 19, 2021 · When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta …
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