POLENTA CHILI CASSEROLE
Our Test Kitchen created this delicious vegetarian bean and polenta bake that combines spicy chili, mixed veggies and homemade polenta. It's a warm and comfy casserole that is sure to please everyone, vegetarian or not.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan. , Remove from heat. Stir in 1/4 cup cheddar cheese until melted., Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions. , Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 297 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 556mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein.
FOUR-CHEESE POLENTA
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on.
- Stir in the Asiago, Gorgonzola, mascarpone, butter, Parmesan and garlic. Season to taste with salt and plenty of cracked black pepper. If the polenta is too thick, thin with some milk as desired. Garnish with freshly shaved Parmesan.
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.
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
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
POLENTA WITH GREEN CHILES AND CHEESE
We love polenta, this is a delicious with green chiles and cheese. This can be made 1 day ahead and refrigerated.Makes 4 main course servings or 8 side dish servings. I got this recipe off of the internet.
Provided by Barb G.
Categories Grains
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
- Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese.
- Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream.
- REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
- Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.
POLENTA WITH GREEN CHILIES AND CHEESE
Provided by Peggy Reed
Categories Cheese Vegetable Side Bake Cornmeal Winter Bon Appétit Portland Maine Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a main-course or 8 as a side-dish
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter 8 x 8 x 2-inch glass baking dish. Mix first 5 ingredients in heavy medium saucepan. Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper. Stir in Parmesan.
- Pour half of polenta into prepared dish. Cover with half of chilies and half of corn. Sprinkle with half of cilantro and 1 cup Jack cheese. Drizzle with 1/4 cup cream. Spoon remaining polenta over. Cover with remaining chilies, corn, cilantro and cheese. Pour 1/4 cup cream over. (Can be made 1 day ahead. Chill.) Bake until polenta puffs and cheese begins to brown, about 25 minutes if not chilled or 30 minutes if chilled. Cut into squares and serve.
CHILE CHEESE POLENTA
Categories Side Vegetarian Quick & Easy Casserole/Gratin Corn Fall
Yield 4 People
Number Of Ingredients 7
Steps:
- In medium saucepan, bring chiles, corn and milk to a boil. Slowly add polenta, whisking constantly until smooth, about 6 minutes. Mix in cheese and butter. Salt and pepper to taste and serve.
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
CREAMY POLENTA WITH SPICY CHILE OIL
We've enhanced polenta with cheese and spice for a side that shines.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring 4 cups water to a boil. Whisking constantly, gradually add 3/4 cup yellow cornmeal. Reduce heat to medium-low; simmer, whisking frequently, until thick and creamy, 2 to 5 minutes. Remove from heat. Stir in 1/2 cup grated Parmesan. Season with salt and pepper.
- In a small saucepan, heat 2 tablespoons over medium. Add 1/2 to 1 teaspoon red-pepper flakes. Cook, stirring occasionally, until red-pepper flakes begin to brown, 1 to 2 minutes. Serve polenta topped with chile oil.
Nutrition Facts : Calories 198 g, Fat 10 g, Fiber 1 g, Protein 6 g
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- In a medium saucepan, heat the olive oil over medium heat and add the onions, peppers and garlic. Stir to coat in the oil then cook until slightly softened, about 5 minutes. Stir in the chili powder, cumin, paprika, chili powder, pepper flakes, salt and pepper. Add in the tomato paste. Stir well to distribute the spices and paste, cooking for another 5 minutes. Add in the ground beef and break it apart with a wooden spoon. Cook, stirring occasionally, until the beef cooks through, about 10 minutes.
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