Creamy Baked Polenta With Herbs And Green Onions Recipes

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CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS



Creamy Baked Polenta With Herbs and Green Onions image

This is ultimate comfort food for me! I make this with roasted chicken and veggies and use some of the juices from the chicken to add more flavor. *For some reason, the baking time has been different for me. Sometimes it takes less baking time. It may depend on how coarse the cornmeal is. Just keep watching it and make sure it stays creamy and doesn't get hard. Once you stir in the herb mixture, you can make it more creamy by adding more broth or cream or you can thicken it up by putting it back in the oven for a few minutes. It's very versatile. You can use any herbs you like to go with your meal. This one is definately a keeper in our house. From the April 2001 Bon Appetit, modified by me.

Provided by carolinajen4

Categories     Low Protein

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

6 cups water (can substitute some with chicken broth)
1 1/2 cups yellow cornmeal
2 teaspoons salt (less if using chicken broth)
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
4 green onions, thinly sliced
3 garlic cloves, minced
3 -4 tablespoons fresh Italian parsley, minced
1 1/2-2 teaspoons fresh thyme, minced
1/3 cup whipping cream
3/4 cup parmesan cheese, freshly grated
1 teaspoon lemon peel, grated

Steps:

  • Preheat oven to 350. Pour 6 cups water into sprayed 13x9 glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered about 30 minutes. Could be a little more or less. Make sure it doesn't get hard.
  • Meanwhile, melt butter in small skillet over medium heat. Add green onions and garlic, saute 2 minutes. Stir in parsley, thyme and cream. Season with salt and pepper. Remove from heat.
  • Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. If liquid isn't completely absorbed, bake a little longer.

Nutrition Facts : Calories 250.5, Fat 13.4, SaturatedFat 7.8, Cholesterol 39.3, Sodium 1017, Carbohydrate 25.8, Fiber 2.7, Sugar 0.6, Protein 8

BAKED HERBED POLENTA



Baked Herbed Polenta image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

3 1/3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1/3 cup whipping cream
1/4 cup Parmesan
3/4 teaspoon dried thyme leaves
1 tablespoon olive oil

Steps:

  • Bring water and salt to boil in large saucepan. While whisking water in circular motion, pour in cornmeal in a slow steady stream, keeping the water boiling as you do so. Reduce heat to low and continue to cook, stirring constantly, until mixture is thick, from 5 to 15 minutes depending on kind of cornmeal used. Add cream, Parmesan and herbs. Pour into greased pan. Cool and refrigerate, covered. Preheat oven to 400 degrees F. Cut polenta into slices and brush with oil. Place on cookie sheet and bake for 10 to 15 minutes or until heated through.

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS



Creamy Baked Polenta with Herbs and Green Onions image

Categories     Milk/Cream     Onion     Side     Bake     Vegetarian     New Year's Eve     Parmesan     Cornmeal     Winter     Thyme     Parsley     Monterey Jack     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

6 cups water
1 1/2 cups polenta (coarse cornmeal) or yellow cornmeal
2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
4 green onions, thinly sliced
3 tablespoons minced fresh Italian parsley
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
3/4 cup grated dry Jack cheese or freshly grated Parmesan cheese
1 teaspoon grated lemon peel

Steps:

  • Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
  • Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
  • Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.

HERBED POLENTA



Herbed Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring the 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. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

OVEN-BAKED CREAMY POLENTA



Oven-Baked Creamy Polenta image

This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 6

3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)

Steps:

  • Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
  • Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

Nutrition Facts : Calories 155 g, Protein 2 g

CREAMY BAKED POLENTA



Creamy Baked Polenta image

Make and share this Creamy Baked Polenta recipe from Food.com.

Provided by SkinnyMinnie

Categories     European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 cup yellow cornmeal (not instant) or 1 cup coarse polenta
3 tablespoons butter, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 ounces provolone cheese, grated
2 ounces parmesan cheese, finely grated

Steps:

  • Preheat oven to 350ºF.
  • Combine 4 cups of water, cornmeal, butter, salt and pepper in a 1 1/2 quart baking dish.
  • Bake uncovered, on the top shelf of the oven for 40 minute.
  • Remove the polenta from the oven, give it a stir, and bake for another 10 minute.
  • Remove it from the oven again and this time stir in the provolone and salt and pepper to taste.
  • Let it stand for 5 min before serving.
  • Serve topped with the Parmesan cheese.

Nutrition Facts : Calories 298.3, Fat 17.6, SaturatedFat 10.5, Cholesterol 45.1, Sodium 849.1, Carbohydrate 24.5, Fiber 2.3, Sugar 0.4, Protein 11.7

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)



Easy Oven-Baked Real Polenta (Not Instant) image

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  • Pour water into the prepared dish; stir in polenta and salt.
  • Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g

HERBY POLENTA WITH CORN, EGGS AND FETA



Herby Polenta With Corn, Eggs and Feta image

Cooking polenta in the oven has turned out to be quite a game-changer for me, and completely contradicts the belief that polenta needs to consistently be attended to. Do try to find coarse cornmeal here rather than the quick-cooking kind, as that style of polenta simply won't yield the same smooth and creamy result that you're looking for. You can also swap out the chicken stock for vegetable stock or water if you're looking for a vegetarian alternative. I like to serve this as a midday brunch with a zesty green salad, as it's hearty enough to keep you going until dinner.

Provided by Yotam Ottolenghi

Categories     casseroles, grains and rice, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

9 ounces/255 grams frozen corn kernels (about 2 cups), defrosted
7 ounces/200 grams baby spinach (about 10 lightly packed cups), roughly torn or sliced
1 cup/150 grams coarse cornmeal
1 packed cup/50 grams finely grated Parmesan
5 scallions (spring onions), thinly sliced, 2 tablespoons reserved for garnish
1/4 cup/20 grams roughly chopped fresh cilantro (coriander), plus 1 tablespoon finely chopped and reserved for garnish
3 tablespoons roughly chopped flat-leaf parsley
3 tablespoons roughly chopped fresh dill
4 garlic cloves, finely chopped
Salt and black pepper
2 1/4 cups/530 milliliters whole milk
2 cups/475 milliliters chicken stock
3 tablespoons/40 grams unsalted butter, cut into cubes
5 ounces/140 grams Greek feta, roughly crumbled (about 1 cup)
8 medium eggs, at room temperature
2 tablespoons olive oil
1/2 teaspoon red-pepper flakes

Steps:

  • Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius.
  • Add the corn to a food processor and pulse once or twice, just until roughly chopped. Transfer corn to a large bowl and add the spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
  • Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk - it should be quite smooth and not completely set - then stir in half the feta. Increase the oven temperature to 425 degrees Fahrenheit/220 degrees Celsius.
  • Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
  • Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. Serve directly from the pan.

MAKE-AHEAD POLENTA WITH GREEN ONIONS AND RICOTTA



Make-Ahead Polenta with Green Onions and Ricotta image

Even the picky eaters will love this easy polenta recipe that can be made ahead of time-perfect for special occasions!

Provided by Molly Yeh

Categories     Side Dish

Time 9h30m

Yield 10

Number Of Ingredients 11

1/4 cup olive oil
3 green onions, finely chopped (3 tablespoons)
4 cups whole milk
4 cups water
2 teaspoons kosher (coarse) salt
2 cups yellow cornmeal
Freshly cracked black pepper
1 cup shredded Parmesan cheese (4 oz)
1/4 cup finely chopped fresh chives
2 cups whole-milk ricotta cheese
2 eggs

Steps:

  • Spray 13x9-inch (3-quart) broiler-proof baking dish with cooking spray. (Do not use a glass baking dish if you want to broil the ricotta topping; glass baking dishes can break under the broiler.)
  • In 4-quart Dutch oven, heat oil over medium heat. Add green onions; cook 5 minutes, stirring occasionally. Add milk, water and 1 1/2 teaspoons of the salt; heat to boiling, stirring occasionally.
  • Still over medium heat, slowly add cornmeal, stirring constantly with whisk until mixture thickens, 5 to 10 minutes. (If mixture starts to bubble and spatter, reduce heat to medium-low.) Remove from heat. Stir in pepper, Parmesan cheese and half of the chives. If desired, taste and adjust seasonings.
  • Pour into baking dish; spread evenly. Cool slightly, about 10 minutes. Cover loosely with foil; refrigerate at least 8 hours or overnight.
  • For ricotta topping, in medium bowl, stir together ricotta cheese, remaining 1/2 teaspoon salt, remaining half of the chives and the eggs. Cover; refrigerate until ready to use. (This can also be made a day ahead or the day of.)
  • Heat oven to 400°F. Spread ricotta topping evenly over top of polenta.
  • Bake about 40 minutes or until thoroughly heated. (If using a broiler-proof dish and you'd like to brown the top, you can set it under the broiler for a few minutes.) Cool slightly before serving.

Nutrition Facts : ServingSize 1 Serving

CREAMY HERBED POLENTA



Creamy Herbed Polenta image

Look no further for your new favorite side dish with Creamy Herbed Polenta! Garlic powder, Parmesan, basil and parsley add flavor to this herbed polenta.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 5 servings, 1/2 cup each

Number Of Ingredients 7

1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1/2 tsp. garlic powder
1/2 cup instant polenta, uncooked
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. each chopped fresh basil and parsley

Steps:

  • Bring broth, water and garlic powder to boil in medium saucepan on medium heat. Reduce heat to medium-low.
  • Add polenta in a thin steady stream while whisking constantly. Cook 4 to 5 min. or until thickened, stirring constantly.
  • Remove from heat. Add cream cheese and Parmesan; stir until cream cheese is completely melted and mixture is well blended. Stir in herbs.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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Top Asked Questions

How long do you cook Polenta for in the oven?
I tried it, and while it's far from conventional (Italian nonnas may not approve), I found the method to be basically flawless. Here's how it works: Fill a 2-3 quart baking dish with water, whisk in the polenta, salt, and pepper, and bake it uncovered for 40 minutes at 350°F.
How do you cook polenta without a steamer?
Here's how it works: Fill a 2-3 quart baking dish with water, whisk in the polenta, salt, and pepper, and bake it uncovered for 40 minutes at 350°F. (For a serving that feeds four, you'll want to use 4 cups of water and 1 cup of polenta.) While it bubbles away you can go about your business, doing whatever else you need to do in the kitchen.
Does polenta ever taste fully cooked?
Sometimes the polenta never tasted fully cooked, other times...it did. This was all despite the fact that I had made it my mission to master polenta. And I thought I did after getting all the experts' advice I could. Is There a Difference Between Polenta and Cornmeal? But for every success there was a failure.
How much polenta do I need for a serving size?
(For a serving that feeds four, you'll want to use 4 cups of water and 1 cup of polenta.) While it bubbles away you can go about your business, doing whatever else you need to do in the kitchen.

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