Creamy Cheese Polenta Recipes Recipe For Lasagna

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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.

POLENTA LASAGNA



Polenta Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 8h15m

Yield 8 servings

Number Of Ingredients 24

2 tablespoons butter, plus more for greasing the pan
1 cup polenta
Kosher salt
1 cup grated Parmesan
5 cups Slow-Cooker Bolognese, recipe follows
12 slices provolone
2 cups shredded mozzarella
4 tablespoons olive oil
4 celery stalks, chopped
2 carrots, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
One 6-ounce can tomato paste
1 cup dry red wine
4 pounds ground beef
2 cups whole milk
Two 28-ounce cans crushed tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
2 teaspoons red pepper flakes
1/2 teaspoon ground nutmeg
1 Parmesan rind, optional

Steps:

  • Grease a 9-by-13-inch baking pan with butter. Preheat the oven to 350 degrees F.
  • Put 4 cups of water into a pot and set over medium-high heat. Slowly whisk in the polenta so no lumps form. Add a big pinch of salt. Cook, stirring often, until the mixture comes to a boil. Lower the heat and cook according to the package directions. When it is finished, stir in the butter and 1/4 cup of the Parmesan.
  • Spread a cup of the Slow-Cooker Bolognese in the bottom of the prepared baking pan. Add half the polenta and spread it evenly over the sauce. Add a layer of 6 slices provolone and 3/4 cup mozzarella, then top with 2 cups of the sauce. Make another layer with the remaining polenta. Top with the remaining provolone, 3/4 cup mozzarella and remaining sauce. Sprinkle over the rest of the mozzarella and Parmesan.
  • Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is browned and bubbling, about 15 minutes more. Let rest for 20 minutes before serving.
  • Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
  • Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
  • Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.

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

PHILADELPHIA CREAM CHEESE LASAGNA



Philadelphia Cream Cheese Lasagna image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 9

lb 1 to 2 extra-lean ground beef
2 jars /cans (26 oz. each) spaghetti sauce
1 egg
1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg (8 oz.) sour cream
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles, cooked, drained
1 pkg (8 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 pkg (8 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided

Steps:

  • BROWN meat in large saucepan. Stir in spaghetti sauce; simmer 5 minutes, stirring occasionally. Remove from heat. In a separate bowl, mix egg, cream cheese, sour cream, and parmesan together.
  • LIGHTLY coat bottom of 13x9-inch baking dish with spaghetti sauce mixture. Top with layers of 3 noodles, 1/3 of the cream cheese mixture, then with 1/3 spaghetti sauce mixture, then 1/3 pkg. mozzarella and 1/3 pkg. cheddar. Repeat for 3 layers. Cover.
  • BAKE 30 min. or until heated through. Uncover. Bake, uncovered, 15 min. or until cheese is golden. Let stand 5 min. before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CREAM CHEESE LASAGNA



Cream Cheese Lasagna image

I know, not another lasagna recipe. This is a delicious change from the usual recipe. My husband loves it because of the cream cheese and pepperoni in it. I don't remember were I got it but, have had it for years. Hope you will try it.

Provided by momstar

Categories     Meat

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb ground beef
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup water
1 tablespoon dried parsley
2 teaspoons dried Italian seasoning
1 teaspoon beef bouillon
1/4 teaspoon garlic powder
1 (8 ounce) package cream cheese, softened
1 cup cottage cheese
1/4 cup sour cream
2 eggs, beaten
0.5 (16 ounce) package lasagna noodles, cooked and drained
1 (4 ounce) package sliced pepperoni
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese

Steps:

  • Cook beef and onion in heavy skillet, drain.
  • Stir in tomato sauce and next 6 ingredients. Cook over low heat 10 minutes.
  • Combine the cream cheese, cottage cheese, sour cream, and eggs; stir well. Spoon a small amount of meat sauce into a lightly greased baking dish.
  • Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and cheese. Repeat layer with rest of ingredients. Sprinkle with parmesan cheese.
  • Cover, bake for 30 minutes. Let stand 10 minute before serving.

Nutrition Facts : Calories 591.7, Fat 36.8, SaturatedFat 17.4, Cholesterol 166.8, Sodium 1074, Carbohydrate 31.2, Fiber 2.5, Sugar 7.3, Protein 33.9

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