15 Minute Cheesy Polenta With Chunky Tomato Ragu Recipes

CHEESY POLENTA

Cheesy Polenta image

Provided by Giada De Laurentiis

Time 22m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

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.

QUICK COOKING CHEESY POLENTA

Quick Cooking Cheesy Polenta image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 cups chicken stock
1 cup milk
1 cup quick-cooking polenta
1 cup shredded Manchego cheese

Steps:

In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU

Fried Polenta Squares with Creamy Mushroom Ragu image

You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 3h45m

Yield 4

Number Of Ingredients 17

Ingredients

4 cups water
1 cup polenta
½ cup finely grated Parmesan cheese
¾ teaspoon kosher salt, divided
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 pound mixed wild mushrooms (like shiitake, oyster, chanterelle, hen of the woods), cleaned and sliced
1 pound cremini mushrooms, cleaned and sliced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
½ cup dry white wine
¼ cup heavy cream
1 teaspoon sugar
1 squeeze fresh lemon juice
½ cup chopped flat-leaf parsley
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 46.9 g, Cholesterol 32.5 mg, Fat 19 g, Fiber 7.1 g, Protein 19 g, SaturatedFat 7.2 g, Sodium 948.9 mg, Sugar 6.2 g

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