POLENTA SOUP RECIPE RECIPES

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CHEESY POLENTA RECIPE | ALLRECIPES



Cheesy Polenta Recipe | Allrecipes image

This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.

Provided by dadrules

Categories     Polenta

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 7

2 cups whole milk
2 cups water
1 ½ teaspoons kosher salt
1 cup polenta or yellow cornmeal
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

Steps:

  • In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Nutrition Facts : Calories 231.6 calories, CarbohydrateContent 18.4 g, CholesterolContent 37.9 mg, FatContent 14.1 g, FiberContent 1.4 g, ProteinContent 8.2 g, SaturatedFatContent 8.3 g, SodiumContent 658.4 mg, SugarContent 3.8 g

SAVORY POLENTA RECIPE | ALTON BROWN | FOOD NETWORK



Savory Polenta Recipe | Alton Brown | Food Network image

For a simple side dish, try Alton Brown's Savory Polenta recipe from Good Eats on Food Network; minced garlic and grated Parmesan add real savory depth.

Provided by Alton Brown

Categories     side-dish

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons olive oil, plus extra for grilling or sauteing if desired
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated

Steps:

  • Preheat oven to 350 degrees F.
  • In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
  • Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
  • 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
  • Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
  • Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

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BASIC POLENTA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
From foodnetwork.com
Reviews 4.5
Total Time 30 minutes
Category side-dish
Cuisine italian
  • Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
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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
  • 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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ORANGE POLENTA CAKE RECIPE | BBC GOOD FOOD
Give your dessert an Italian flavour with this moist and fruity polenta cake
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Dinner
Cuisine Italian
Calories 601 calories per serving
  • To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.
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VENETIAN SHRIMP WITH POLENTA RECIPE - DAVID MCCANN | FOOD ...
Years ago, while appearing with the Royal Shakespeare Co. in London, I had a week off and decided a treat was in order. Charlie, my other half, met me in London, and we took a ridiculously cheap flight to Italy. Of course Venice was on the agenda, and especially a restaurant recommended by all of my friends at Food & Wine—Osteria Alle Testiere. Upon arrival, we tried to book a reservation, but no luck. I was crushed, but I was in Venice, so I couldn’t really feel that bad.We took the advice of friends who were seasoned Venice visitors and let ourselves get lost. I believe that’s the only way to see Venice. It was magical. And then, late in the afternoon, we somehow found ourselves outside the shuttered doors of Alle Testiere. I started to feel sorry for myself again, and when I turned to share my sorrow with Charlie, he was nowhere to be found. And then I saw him, on his hands and knees, crawling underneath the metal security gate! As I watched in horror ... nothing happened. I waited, sure that he was about to be arrested. Then he appeared, slithering out from under the gate, looking both a mess and immensely pleased with himself. If we agreed to eat very, very early, and to not linger endlessly after our meal, they graciously agreed to let us be the first customers that night. We raced back to our hotel, showered, changed, and raced back. We then proceeded to have one of the best meals we’ve ever had. I had Schie con Polenta: tiny Venetian brine shrimp with white wine and garlic served over soft polenta. It was a meal and an evening I will never forget, thanks both to Charlie and a wonderful restaurant crew.Since flying to Venice for dinner isn’t possible for most of us, this magical meal is easy to, if not replicate, at least approximate. I say that because I’m pretty sure you won’t be able to find the famous Venetian gray brine shrimp stateside. These shrimp are seriously tiny and sweet. But we all have access to great shrimp at our fishmongers. All you need to do is make a batch of polenta, which isn’t hard at all; it just requires some stirring. And while the polenta simmers away, all you’ll need to do is cook some garlic and white wine and stock, add butter, and, literally two minutes (at most) before you want to serve, toss in the shrimp. The cardinal sin when preparing shrimp is overcooking them, so cook until they’re mostly pink, then toss in the butter, the lemon zest, and about half of the parsley. The remaining moments of heat while you plate is enough to finish the cooking. Complete the picture with the rest of the parsley, and let yourself dream of canals, and San Marco, and the Rialto, and … ah, La Serenissima!
From foodandwine.com
Reviews 4.5
Total Time 55 minutes
Category Shrimp
  • Make the shrimp
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TOMATO 'N' BEEF CASSEROLE WITH POLENTA CRUST RECIPE ...
From myrecipes.com
Reviews 3.5
Total Time 1 hours 25 minutes
  • Italian Beef Casserole With Polenta Crust: Substitute Italian sausage for ground chuck and Italian six-cheese blend for Cheddar cheese. Prepare recipe as directed, sautéing 1 medium-size green bell pepper, chopped, with onion in Step
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LEMON POLENTA CAKE RECIPE | BBC GOOD FOOD
This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dessert
Calories 590 calories per serving
  • While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, pour over the drizzle and leave to cool completely. Serve with mascarpone.
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CHEESY BREAKFAST EGG AND POLENTA CASSEROLE RECIPE - NY…
If you’ve had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham — or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that’s loaded with flavor.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 244 per serving
  • Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.
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CHEESY BREAKFAST EGG AND POLENTA CASSEROLE RECIPE - NY…
If you’ve had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham — or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that’s loaded with flavor.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 244 per serving
  • Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.
See details


SPINACH AND TORTELLINI SOUP RECIPE: HOW TO MAKE IT
A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 164 calories per serving
  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.
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Reviews 5
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BAKED POLENTA WITH SAUSAGE AND ARTICHOKE HEARTS RECIPE ...
Added zucchini chopped tiny to sausage and artichoke, sliced it in rounds to the polenta stacking-(peeled first to hide it)-tastes great & adds moisture and flavor-have used both water and oil based artichokes-good either way. This recipe …
From marthastewart.com
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Jun 04, 2015 · This soup is simple – just 1 pot required – and is very hands off.. Simply sauté vegetables then add your spices, salsa, stock and beans and let it simmer away! And 30 minutes later you have restaurant-worthy tortilla soup …
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26 BEST CHRISTMAS SOUPS - EASY SOUP RECIPES FOR CHRISTMAS ...
Dec 22, 2021 · This recipe for pumpkin soup is so simple and only requires a handful of ingredients. To make it feel festive and somewhat fancy, top the soup with a swirl of heavy cream and toasted pumpkin seeds. Get Ree's recipe.
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POLENTA AND RICOTTA CAKE WITH DATES AND PECANS | RECIPES ...
Delia's Polenta and Ricotta Cake with Dates and Pecans recipe. This is a very unusual cake, quite different in flavour and texture from anything else. It's Italian in origin and polenta (cornmeal) gives …
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INSTANT POT CHICKEN MARINARA WITH POLENTA | THE MODERN PRO…
Whisk in polenta and cook, while stirring, until polenta has absorbed all the liquid, about 12-14 minutes. Stir in remaining 1 teaspoon salt and remove from heat. Cover with a lid until ready to serve. Use two forks to shred the thighs in the tomato sauce. Serve over polenta …
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INSTANT POT CHICKEN MARINARA WITH POLENTA | THE MODERN PROPER
Whisk in polenta and cook, while stirring, until polenta has absorbed all the liquid, about 12-14 minutes. Stir in remaining 1 teaspoon salt and remove from heat. Cover with a lid until ready to serve. Use two forks to shred the thighs in the tomato sauce. Serve over polenta …
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