BASIC POLENTA (SOFT OR SET)
Whether you choose the soft and creamy version or the firmer, set rendition, polenta makes a wonderful side dish for hearty fall and winter meals.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 24 set pieces
Number Of Ingredients 7
Steps:
- Put 6 cups cold water, the salt, and bay leaf into a Dutch oven or a heavy stockpot, and bring to a boil. Bring remaining 4 cups cold water to a simmer in a small saucepan over medium heat.
- Add polenta to large pot in handfuls, separating your fingers to let the grains slip through and whisking constantly until combined. Reduce heat until only a couple of large bubbles appear at a time.
- Whisk 2 ladlefuls of simmering water into polenta, and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
- If not serving immediately, reduce heat to lowest setting, cover pot, and keep warm until ready to serve (up to 1 hour). Remove bay leaf. Season with pepper.
- For soft polenta only: Stir in butter. Use a damp spoon to serve. Top each serving with Parmigiano-Reggiano.
- For set polenta only: Pour into a slightly damp medium bowl (or a 13-by-9-inch baking dish). Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours. Cover with plastic wrap. Refrigerate until ready to serve (up to 2 days).Turn out polenta. Using plain dental floss, cut horizontally in half, pulling string toward you. Cut in half crosswise, pressing string downward. Cut each half lengthwise into 1 1/2-inch-wide strips, cut strips crosswise into thirds, and then into triangles or squares if desired. (Alternatively, cut polenta with a knife.)
BASIC POLENTA
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.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- 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.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
SOFT POLENTA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 38m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
- To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
- The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving.
BASIC SOFT POLENTA
We tested this recipe with Quaker brand cornmeal; coarser cornmeal will need a slightly longer cooking time. Try topping the polenta with ratatouille, beef stew, or a chicken fricassée.
Provided by Alan Tardi
Yield 4-6 as a side dish
Number Of Ingredients 3
Steps:
- In a heavy stainless-steel 3-quart saucepan, bring 4 cups water to a boil. Add the salt and stir with a wooden spoon to dissolve.
- When the salted water is boiling, gradually add the cornmeal in a thin, steady stream, whisking constantly. This is important; if you pour in the cornmeal too quickly, lumps may form. When all the cornmeal has been added, lower the heat to maintain a slow simmer.
- Cook, whisking occasionally to prevent sticking, and scraping the inside of the pot with a rubber spatula to incorporate any cornmeal that does stick. The polenta will bubble and spurt a bit.
- If the polenta gets too thick and starts to stick to the bottom of the pot, add a little warm water. The polenta is done when it's very thick and creamy, with a texture that's slightly rough but not gritty, 20 to 25 minutes, depending on the cornmeal. Taste a bit to check the texture. If it's still gritty, add a little more water and continue cooking until the texture has softened. Stir in the butter, if using, and add more salt to taste. Serve immediately.
Nutrition Facts : ServingSize 4-6 as a side dish, Calories 120 kcal, Fat 40 kcal, SaturatedFat 2.5 g, TransFat 4 g, Carbohydrate 18 g, Fiber 2 g, Protein 2 g, Cholesterol 10 mg, Sodium 780 mg, UnsaturatedFat 1.5 g
SOFT POLENTA
This is the "traditional method" based on a recipe by Michele Anna Jordan from her book, Polenta. She says, "This is the classic and most common technique for cooking polenta, and the one that should be used for larger quantities. The amounts can easily be increased to make larger quantities for a crowd." This recipe can also be used as the first step in making firm polenta.
Provided by mersaydees
Categories European
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring 3 cups water to a full boil in a heavy pot. Simmer the remaining water close by.
- Add the salt and rapidly stir the water with a whisk, creating a vortex. Continuing to stir constantly, add the polenta in a thin stream into the vortex.
- Continue to stir after all the polenta has been added, then lower the heat to a simmer rather than a boil.
- As the polenta thickens, replace the whisk with a long-handled wooden spoon.
- Add the 1 cup of remaining water and continue to stir. Break up any lumps with the back of the spoon pressed against the pot.
- Continue stirring the polenta, reaching to the bottom of the pot as necessary, until it gets thick and pulls away from the sides of the pot.
- Taste the polenta to test tenderness; add additional water if necessary. The polenta can take 15 to 60 minutes to cook properly, depending on its type.
- During the last 5 minutes of cooking, stir in the pepper and butter, then add the cheese.
- Remove from heat.
- If serving immediately, pour onto a large platter or into a bowl or individual dishes.
BASIC POLENTA
Categories Condiment/Spread Side Vegetarian Quick & Easy Cornmeal Fall Spring Bon Appétit
Number Of Ingredients 3
Steps:
- Combine 8 cups water and salt in heavy larger saucepan. Bring to a boil. Gradually add cornmeal, whisking until smooth. reduce heat to low. Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes.
HOW TO MAKE PERFECT POLENTA
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.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. 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 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.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)
Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
- Pour water into the prepared dish; stir in polenta and salt.
- Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g
SOFT POLENTA
Provided by Michael Symon : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
- Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
- Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.
BASIC SOFT POLENTA
This is a basic polenta recipe. You can serve it soft right out of the pot or serve it firm cut into interesting shapes and sautéed or fried to a crisp golden brown. The recipe welcomes flavor additions such as hard cheeses, vegetables, herbs, etc. Serve with stews, braised meats, grilled sausages and vegetables, ect. It's a wonderful alternative to the ubiquitous mashed potatoes.
Provided by AB Fan
Categories Grains
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Bring the stock to a boil in a medium sauce pan.
- Slowly add cornmeal to the pot whisking constantly to prevent clumping.
- Return to a simmer while continuing to whisk.
- Reduce heat to as low as possible, cover, and cook for 30-50 minutes stirring ever 2-4 minutes.
- Serve as is or pour polenta into a rectangular baking dish, chill for several hours to set the polenta, cut into wedges or circles, bake, sauté, or fry the pieces of polenta until golden brown and crisp.
Nutrition Facts : Calories 273.2, Fat 12.6, SaturatedFat 6.4, Cholesterol 30.1, Sodium 355.1, Carbohydrate 31.9, Fiber 2.2, Sugar 4, Protein 8.6
QUICK SOFT POLENTA
It's easy to prepare this quick and delicious soft polenta side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 4
Steps:
- In a large saucepan, bring 4 cups water, 1 1/2 teaspoons salt, and 1/8 teaspoon pepper to a boil over high heat. Whisking constantly, very gradually add cornmeal in a thin stream, whisking until smooth before adding more.
- Reduce heat to medium-low; simmer, whisking often, until thickened, 10 to 15 minutes. Remove from heat; stir in cheese and butter until smooth. Serve immediately.
Nutrition Facts : Calories 142 g, Fat 4 g, Fiber 1 g, Protein 4 g
SOFT POLENTA
Steps:
- Add the salt to 6 cups of water in a pot, and bring to boil over high heat. Very slowly sift in alternating handfuls of coarse and fine cornmeal, whisking constantly.
- Add the butter, reduce heat to low and stir with a wooden spoon until the polenta peels cleanly off the sides of the pot as it is stirred, about 20 minutes.
- Make a circle of coarse cornmeal 15 inches in diameter on a tablecloth, and spread the polenta over it to a thickness of 3/4 inch. Top with 4 cups of the beans and sausage and serve on the tablecloth.
SOFT POLENTA
Categories Side Vegetarian Cornmeal Winter Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups, serving 6
Number Of Ingredients 4
Steps:
- In a 4-quart heavy saucepan bring water to a boil with salt and bay leaves and gradually whisk in cornmeal in a thin stream. Cook mixture over moderate heat, whisking, 2 minutes and cover pan. Simmer polenta, covered, over low heat, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove pan from heat and discard bay leaves.
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