Cornmeal Pudding Polenta Recipes

CREAMY CORN POLENTA

Steps:

• Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

BASIC POLENTA

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

POLENTA WITH CORN AND THYME

Steps:

• In a large saucepan, melt 1 tablespoon butter over medium-high. Add corn and thyme. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add milk and water and bring to a boil. Slowly whisk in cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. Remove from heat and stir in remaining 1 tablespoon butter and Parmesan. Season with salt and pepper; serve immediately.

CORNMEAL AND OATMEAL POLENTA WITH TOMATO SAUCE AND PARMESAN

Steps:

• Preheat the oven to 350 degrees. Combine the steel-cut oats, polenta, water and salt in a 2-quart baking dish. Stir together and place in the oven. Bake 1 hour. Remove from the oven and stir in the butter. Return to the oven for 10 more minutes. Remove from the oven and stir again. Taste and adjust salt. If desired, stir the Parmesan into the polenta, or sprinkle it on top after you spoon on the tomato sauce.
• Spoon the polenta onto plates, make a depression in the middle with the back of your spoon, and fill it with tomato sauce. Top with Parmesan if you haven't stirred it into the polenta.

POLENTA PUDDING

Steps:

• Preheat oven to 350 degrees.
• Heat milk in top of double boiler. Slowly whisk in cornmeal. Cook; stirring constantly, until milk boils and the polenta thickens. Stir in the salt.
• Reduce heat under boiling water to very low and cook, covered, WITHOUT disturbing, for 30 minutes. Replenish water in boiler as needed.
• In a large bowl, whisk eggs and sugar until light in color.
• When polents is ready, remove from heat, stir in mascarpone until blended. Pour small amount of polenta into eggs. Whisk in remaining polenta.
• Add lemon zest and vanilla, stir.
• Butter a shallow 2-quart baking dish. Add pudding.
• Bake for about 45 minutes until edges are golden brown.
• Serve with one of the suggested toppings.

CORNMEAL PUDDING

Steps:

• In a medium saucepan over medium heat, put 31/2 cups milk. Add molasses and sugar, and stir; when they are incorporated, turn heat to low. Heat oven to 300 degrees.
• Slowly sprinkle cornmeal over warm milk mixture, stirring or whisking all the while; break up any lumps. When mixture thickens after 10 minutes or so, stir in all remaining ingredients, except for the remaining milk, and turn off heat.
• Grease an 8- or 9-inch square baking dish or similar size gratin dish and turn warm mixture into it; top with remaining 1/2 cup milk; do not stir. Bake 21/2 to 3 hours, or until pudding is set. Serve warm, cold or at room temperature. Wrapped well and refrigerated, this keeps for several days.

SWISS CORNMEAL POLENTA

Steps:

• Preheat oven to 400 degrees.
• In a heavy pan add the milk, cornmeal and salt.
• Bring to a boil, whisking constantly.
• Reduce heat and simmer gently for 7 minutes.
• Stir and beat occasionally to keep mixture smooth.
• Stir in the cream.
• Pour slightly less than half the mixture into a buttered glass or ceramic 8 x 8 x 2 pan.
• Sprinkle with the mushrooms and sweet onions and half the cheese.
• Pour in the remaining batter and top with the rest of the cheese.
• Bake in a preheated oven for 40 minutes and let stand 10 minutes before serving.

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE

Steps:

• Grill corn in the husks, or roast in the oven; cut kernels from cob.
• In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
• Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
• When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

CREAMY CORN-STUDDED POLENTA

Steps:

• Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and season to taste with salt and pepper. Serve hot.