CHEESY POLENTA WAFFLES
Serve up easy-to-make waffles alongside Buttermilk Fried Chicken using this gluten-free recipe from chef Thomas Keller.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees. Set a wire rack on a baking sheet and place in oven.
- Place polenta and 1 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until thick, 5 to 6 minutes. Whisk in milk; remove from heat and set aside.
- In a large bowl, whisk together flour, salt, onion powder, garlic powder, pepper, baking powder, and cayenne; whisk in polenta mixture. Add cheese; mix to combine. Add egg; mix until well combined.
- Preheat a waffle iron until hot. Spray with nonstick cooking spray. Add 1/2 cup batter to waffle iron; close and cook until deep golden brown. Using an offset spatula, carefully remove hot waffle and place on wire rack in oven. Repeat process with remaining batter, spraying iron before adding batter.
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.
15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU
This quick homemade tomato ragu is packed with vegetables and takes just a few minutes longer than warming up a jar of sauce. Finely chopping the vegetables in a food processor cuts down the cooking time tremendously. Serve it over quick-cooking creamy polenta for a complete meal that's ready in 15 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
- When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
- Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
- By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
- When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
- Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.
CHEESY POLENTA
Adapted from a recipe by "dadrules" at allrecipes.com. This can be modified by addition of any herb that suits your main dish - basil, tarragon, sage, thyme and marjoram are all excellent additions. You can substitute any semi-hard, smooth-melting cheese for the Cheddar; Asiago and Italian Fontina are both excellent choices.
Provided by DrGaellon
Categories Grains
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a pot, combine milk, broth, salt and cornmeal. Place over medium-high heat and whisk constantly until liquid is boiling. Reduce heat to low, cover and cook 20 minutes until creamy, stirring every 3-4 minutes to prevent sticking and burning.
- Remove from heat. Stir in pepper, butter, cheeses and optional herbs.
Nutrition Facts : Calories 224.2, Fat 14.2, SaturatedFat 8.5, Cholesterol 39, Sodium 682.1, Carbohydrate 15.3, Fiber 1.1, Sugar 3.5, Protein 9.2
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
CRISPY, CHEESY POTATO WAFFLES
A new way to serve your classic mashed potatoes that makes them oh-so-crispy on the outside and soft and creamy on the inside. Serve these cheesy waffles on their own as a side dish with as much topping as you would like, or turn it into a taco shell. Put sausage, egg, and salsa for a delicious breakfast taco, or juicy pulled pork and slaw for a lunch or dinner option.
Provided by Sugar Blessings
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and set aside until cool enough to handle.
- Preheat a nonstick waffle iron for medium heat according to manufacturer's instructions.
- Scoop potato flesh into a large bowl with butter, milk, salt, onion powder, garlic powder, and pepper; mash until creamy. Stir in Cheddar cheese until evenly distributed. Discard potato skins.
- Place some potato mixture in the preheated waffle iron; do not cover the entire surface. Close the iron and the batter will spread out. Cook until brown and crispy, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 39.4 g, Cholesterol 30.6 mg, Fat 11.1 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 7 g, Sodium 513.6 mg, Sugar 1.8 g
CHEESE WAFFLES
Make and share this Cheese Waffles recipe from Food.com.
Provided by Mimi Bobeck
Categories Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add all the dry ingredients and sift.
- Beat the egg yolks and add them to the milk.
- Stir the liquid ingredients into the dry ones.
- Add your melted butter.
- Now add your cheese.
- Beat the egg whites until they are stiff and add them to the batter just before making.
- Preheat the waffle iron for 2 minutes.
- Add batter, cook and enjoy!
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POLENTA WAFFLES WITH ALL THE FIXINGS | GIADZY
From giadzy.com
Servings 6Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 20 mins
- Heat the waffle iron. In a large bowl, whisk together the flour, polenta, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl whisk or beat the egg whites until soft peaks form.
- Form a well in the dry ingredients and add the egg yolks, buttermilk, milk, vanilla, and oil. Whisk the wet ingredients into the dry, being careful not to overmix. A few lumps are fine. With a large rubber spatula, gently fold the whites into the mixture just until to combined to maintain the airy texture. Ladle the mixture onto the preheated, sprayed waffle iron and cook according the waffle iron directions.
- To serve, arrange your fixings ingredients in small bowls so guests can top their waffles as they like.
CHEESY POLENTA WAFFLES - CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
4/5 (1)Total Time 55 minsCategory Breakfast, Side DishCalories 252 per serving
- In a large saucepan, add the milk and butter and warm over medium heat until the butter melts.
- Continue to stir until the polenta has thickened and is pulling away from the sides of the pot, about 10-15 minutes.
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