POLENTA WITH PARMESAN RECIPES
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
BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES
This is great served alongside a couple of other small plates for people to dip into.
Total Time 50 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
- Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
- For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
- Preheat oven to 220ºC/425ºF/gas 7.
- Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
- Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.
Nutrition Facts : Calories 480 calories, FatContent 33.3 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 13.5 g protein, CarbohydrateContent 30.9 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0.74 g salt, FiberContent 1.7 g fibre
More about "polenta with 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
SAVORY POLENTA RECIPE | ALTON BROWN | FOOD NETWORK
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.
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 0 minutes
Category side-dish
Cuisine italian
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 0 minutes
Category side-dish
Cuisine italian
- 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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From barefootcontessa.com
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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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Polenta is SO easy and effortless. Bring 4 quarts water to a boil; with a whisk gently cascade 2 cups coarse polenta into water and immediately reduce flame to low and set timer for 20 minutes..
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Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
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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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May 14, 2021 · Claudia Totir / Getty Images. Polenta is a popular side dish in northern Italy, where it is often made to accompany meat dishes in place of pasta. It can also be cooled, then sliced and …
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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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See details
EASY POLENTA RECIPE - MARY-FRANCES HECK | FOOD & WINE
Polenta is SO easy and effortless. Bring 4 quarts water to a boil; with a whisk gently cascade 2 cups coarse polenta into water and immediately reduce flame to low and set timer for 20 minutes..
From foodandwine.com
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See details
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Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
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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 …
From themodernproper.com
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See details
CROCKPOT BRAISED BEEF RAGU WITH POLENTA RECIPE - PINCH OF YUM
Jan 07, 2015 · Now, back to the beauty of Crockpot Braised Beef Ragu and Polenta. This is warm, cozy, and saucy. It’s tomato-tangy with perfect San Marzano Italian canned tomatoes and richly …
From pinchofyum.com
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