CHEESY POLENTA
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 Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 8
Number Of Ingredients 7
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, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g
CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
CHEESY APPLE POLENTA BITES
Enjoy this warm apple polenta topped with cheese that's perfect to serve a group.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 72
Number Of Ingredients 9
Steps:
- Line square baking dish, 8x8x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil. Mix cornmeal and cold water in 2-quart saucepan. Stir in boiling water and salt. Cook about 5 minutes, stirring constantly, until mixture boils and thickens; reduce heat to low. Stir in onion, sage and 1/2 cup of the cheese. Cook uncovered 5 minutes, stirring occasionally; remove from heat.
- Spread cornmeal mixture (polenta) in baking dish. Cover and refrigerate at least 12 hours until firm.
- Heat oven to 400°. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Remove polenta from baking dish, using foil edges to lift. Cut polenta into 6 rows by 6 rows to make 36 squares. Cut each square diagonally to make 2 triangles; place in jelly roll pan. Bake uncovered about 15 minutes or until golden brown.
- Cut apple into thin slices. Cut slices into fourths. Dip apple pieces into lemon juice to keep them from discoloring. Top each triangle with 1 apple piece. Sprinkle remaining 1/2 cup cheese over apple pieces. Bake about 5 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 20, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 40 mg
SOFT, CHEESY POLENTA
Using quick-cooking polenta is a convenient shortcut. This makes a great accompaniment to Pork Chops with Roasted Peppers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Combine broth and salt, and bring to a boil. Slowly whisk in polenta, changing to a wooden spoon as the mixture thickens, and cook 5 minutes.
- Stir in butter and cheese, and season with pepper.
CHEESY POLENTA FINGERS
Adapted from a recipe by Dawn on allrecipes.com. You can add any herbs you like. Also try it with diced roasted red peppers or diced sun dried tomatoes.
Provided by DrGaellon
Categories Grains
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grease a loaf pan with non-stick spray.
- In a bowl, combine cornmeal, 1 cup cold water and salt. Stir well.
- Bring remaining 3 cups water to a rolling boil. Stir in the cornmeal mixture and bring back to the boil, stirring constantly. Reduce to a simmer and stir in cheese.
- Simmer 20 minutes, stirring often, until very thick. Pour into loaf pan and refrigerate until set, about 4 hours.
- Turn out of loaf pan and slice lengthwise, 1/2" thick. Cut each slice into fingers about 1" wide. Fry fingers in olive oil until golden brown on both sides, and hot all the way through. Serve with tomato sauce on the side.
Nutrition Facts : Calories 277.8, Fat 15, SaturatedFat 5.4, Cholesterol 22, Sodium 979.2, Carbohydrate 24.5, Fiber 2.2, Sugar 0.4, Protein 12.1
QUICK COOKING CHEESY POLENTA
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 4
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.
BASIC CHEESE POLENTA
Why buy polenta in a box when you can make it from scratch cheaper? A great day-before dish. Once the polenta has been refrigerated serve it in a variety of different ways: sliced and fried--or serve it immediately as a mashed potato or rice substitute!
Provided by Dawn
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 4h30m
Yield 4
Number Of Ingredients 5
Steps:
- In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
- Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
- Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 28.1 g, Cholesterol 17.6 mg, Fat 6.3 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 3.5 g, Sodium 896.7 mg, Sugar 0.8 g
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