Creamy Blue Cheese Polenta Recipes

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CHEESY POLENTA



Cheesy Polenta image

Provided by Giada De Laurentiis

Time 22m

Yield 8 to 10 servings

Number Of Ingredients 8

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

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.

BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE



Baked Polenta with Mushrooms & Blue Cheese image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

6 large portobello mushrooms (about 1 1/2 pounds), stems discarded
3 tablespoons good olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
2 1/2 cups good chicken stock, preferably homemade
2 cups half-and-half
3/4 cup fine cornmeal
1/4 cup imported Italian mascarpone cheese
4 ounces Gorgonzola piccante, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
  • Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
  • Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.

CHEESY POLENTA



Cheesy Polenta image

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

2 cups whole milk
2 cups water
1 ½ teaspoons kosher salt
1 cup polenta or yellow cornmeal
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

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

BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE



Baked Polenta With Crispy Leeks and Blue Cheese image

Baking polenta in the oven means you don't have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it's topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.

Provided by Melissa Clark

Categories     dinner, weekday, grains and rice, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, plus more for pan
1 quart chicken or vegetable stock, preferably homemade
1/2 teaspoon fine sea salt, plus more as needed
1 cup polenta (coarse or regular, not instant)
3 tablespoons extra-virgin olive oil, plus more for serving
2 medium leeks, halved and sliced
4 ounces Gorgonzola dolce or other creamy blue cheese, cut into 1/2-inch pieces (about 1 cup)
Chopped parsley or basil, for garnish

Steps:

  • Heat oven to 350 degrees and butter a 9-by-9-inch baking dish. In a large pot, bring stock, 2 tablespoons butter and salt to a boil.
  • Reduce heat to medium, then slowly add polenta, stirring constantly until slightly thickened, about 5 minutes.
  • Scrape polenta into prepared dish, cover with foil, and bake for 40 minutes.
  • As polenta bakes, prepare the leeks: Heat remaining 1 tablespoon butter and 3 tablespoons oil, in a large skillet over medium-high heat. Stir in leeks and a large pinch of salt, and cook until dark golden and crisped, stirring frequently, and lowering heat if they start to brown too quickly, 10 to 12 minutes. Season with salt to taste.
  • Remove polenta from oven. Stir in half the Gorgonzola, then cover again with foil, and let sit for 10 minutes to melt the cheese.
  • When ready to serve, taste polenta and stir in more salt, if needed (this will depend on how salty your cheese and stock are). Drizzle polenta with olive oil, and sprinkle with remaining Gorgonzola, crispy leeks, and parsley or basil.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 578 milligrams, Sugar 4 grams, TransFat 0 grams

EASY CREAMY POLENTA



Easy Creamy Polenta image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 cup coarse grain polenta
1/4 cup grated Parmesan cheese
2 tablespoons heavy cream
1 tablespoon butter
Coarse salt and freshly ground black pepper

Steps:

  • In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.

POLENTA WITH BLUE CHEESE



Polenta with Blue Cheese image

Make and share this Polenta with Blue Cheese recipe from Food.com.

Provided by Rita1652

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 teaspoon salt
1 cup yellow cornmeal
3/4 cup milk
1/3 cup heavy cream
4 ounces good mild blue cheese, crumbled
1/4 teaspoon pepper
1/4 teaspoon fresh ground nutmeg
2 tablespoons fresh mixed herbs, finely chopped to your taste (rosemary.parsley,chives)

Steps:

  • Bring 3 cups water to boil add salt and cornmeal in a slow steady stream, whisking constantly.
  • Reduce heat to low constantly stirring for about 15 minutes.
  • (Building up those arms) Till thick and smooth (Not your arms the polenta)!
  • Remove the pan from the heat and stir in the milk, cream until well blended.
  • Add the cheese, pepper, nutmeg, and herbs.
  • Stir till all is melted and creamy good!
  • Adjust seasoning.
  • Serve away!

CREAMY BLUE CHEESE POLENTA



Creamy Blue Cheese Polenta image

Make and share this Creamy Blue Cheese Polenta recipe from Food.com.

Provided by me alex

Categories     Grains

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 cups water
4 cups milk
2 cups polenta
1/2 cup sour cream
1/4 cup butter
4 ounces blue cheese
salt & pepper

Steps:

  • Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil.
  • Whisk in polenta in slow stream. Bring to a boil, then turn heat to low.
  • Continue to stir, adding more water if it gets too thick.
  • Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
  • Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.

CREAMY POLENTA WITH GORGONZOLA CHEESE



Creamy Polenta with Gorgonzola Cheese image

Categories     Cheese

Yield 6 side-dish servings

Number Of Ingredients 5

3/4 cup heavy cream
3 ounces Gorgonzola cheese, cut into pieces
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Basic Polenta (page 121), freshly made and hot

Steps:

  • Add the cream, Gorgonzola, and 1/4 teaspoon each of salt and pepper to the freshly made polenta while it is still in the saucepan, and stir until the cheese melts. Season the polenta with more salt and pepper to taste. Transfer the polenta to a bowl and serve.

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