Creamy Cheesy 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.

CREAMY CHEESY POLENTA



Creamy Cheesy Polenta image

Provided by Mary Younkin

Number Of Ingredients 6

2 cups milk
2 cups water
1 teaspoon kosher salt
1 cup cornmeal
2-3 tablespoons butter
1/3 cup grated Pecorino Romano or Parmesan cheese

Steps:

  • Heat the water, milk and salt in a saucepan over medium high heat. When it is steaming, slowly pour in the cornmeal while whisking the mixture in the pan.
  • Bring to a boil. Reduce the heat to a simmer and continue stirring occasionally over the next 10-15 minutes while the mixture thickens.
  • Remove the thickened polenta from the stove and add the butter and the cheese. Stir until smooth and creamy. Taste, adjust the salt if needed and serve warm. Enjoy!

CREAMY POLENTA



Creamy Polenta image

Provided by Emeril Lagasse

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

4 cups water, plus more as needed
4 cups milk, plus more as needed
3 tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup creme fraiche
1/3 cup Parmigiano-Reggiano

Steps:

  • In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

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

7 MINUTE RICH AND CREAMY POLENTA



7 Minute Rich and Creamy Polenta image

Polenta is one of my favorite comfort foods. This version comes from one of my favorite newspapers, the New York Daily News.

Provided by Mirj2338

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups half-and-half
2 cups water
1 1/2 teaspoons salt
1 1/2 cups coarse cornmeal
4 tablespoons unsalted butter
1/2 cup grated parmesan cheese
fresh ground black pepper

Steps:

  • In a medium saucepan bring the half-and-half and the water to a boil.
  • Add the salt and then gradually add the polenta while stirring.
  • Reduce the heat to maintain a simmer, stirring constantly.
  • The polenta should be smooth and large bubbles will pop on the surface.
  • Cook until very thick but not stiff, about 5 to 7 minutes.
  • Remove from heat and add butter, cheese and pepper.
  • Serve immediately.

CREAMY CHEESY POLENTA



Creamy Cheesy Polenta image

Make your very own homemade, from-scratch polenta. Our Creamy Cheesy Polenta is a Healthy Living recipe that's ready in less than half an hour.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 5

2 cups fat-free reduced-sodium chicken broth
1 cup fat-free milk
3/4 cup cornmeal
2/3 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 tsp. garlic powder

Steps:

  • Bring combined broth and milk to boil in medium saucepan on medium-high heat. Gradually add cornmeal, stirring constantly until blended. Return to boil.
  • Simmer on medium-low heat 10 to 12 min. or until cornmeal mixture pulls away from side of pan, stirring constantly. Remove from heat.
  • Add cheese and garlic powder; stir until cheese is melted.

Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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

RICE COOKER SUPER CHEESY POLENTA



Rice Cooker Super Cheesy Polenta image

Simple and easy!

Provided by Dan

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
½ onion, chopped
1 clove garlic, minced
1 cup chicken broth
1 cup milk
½ cup polenta
¼ teaspoon salt, or more to taste
2 ounces shredded Cheddar cheese
2 ounces shredded Parmesan cheese
¼ teaspoon freshly ground black pepper

Steps:

  • Place butter, onion, and garlic in rice cooker; close lid and turn on cooker. Cook until onion is soft and translucent, stirring occasionally, 10 to 15 minutes. Add chicken broth, milk, polenta, and salt. Cover and cook on full cycle, stirring occasionally, until polenta has absorbed the liquid, about 20 minutes. Add Cheddar cheese, Parmesan cheese, and black pepper; stir until cheese is melted.

Nutrition Facts : Calories 297 calories, Carbohydrate 20.8 g, Cholesterol 50.4 mg, Fat 17.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 10.4 g, Sodium 940.1 mg, Sugar 4.9 g

CREAMY CHEDDAR POLENTA



Creamy Cheddar Polenta image

Discover Creamy Cheddar Polenta, the new cheesy side dish that your family will love. Creamy Cheddar Polenta features Italian dressing, cornmeal and shredded cheddar cheese-amazing!

Provided by My Food and Family

Categories     Home

Time 19m

Yield Makes 5 servings, 1/2 cup each.

Number Of Ingredients 4

3 cups water
2 Tbsp. KRAFT Zesty Italian Dressing
3/4 cup cornmeal
2/3 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Combine water and dressing in medium saucepan. Bring to boil on medium-high heat. Gradually add cornmeal, stirring constantly until well blended. Return to boil. Reduce heat to medium-low.
  • Cook 12 to 14 min. or until cornmeal mixture pulls away from side of pan, stirring constantly.
  • Add cheese; stir until melted.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

SIMPLE CREAMY POLENTA



Simple Creamy Polenta image

You can top off this polenta with some roasted vegetables. Together they're the perfect comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Number Of Ingredients 4

4 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 cup polenta
1/4 cup skim milk
Kosher salt and freshly ground black pepper

Steps:

  • In a large saucepan, bring the chicken stock to a rolling boil. Reduce the heat to medium and add the polenta slowly, whisking each addition very briskly. If the polenta is added too quickly, lumps will form.
  • Cover and cook over low heat for 20 minutes or until the polenta is thick and creamy. Add the milk and stir to thoroughly incorporate. Season with salt and pepper and serve.

CHEESY POLENTA



Cheesy Polenta image

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

2 cups whole milk
2 cups chicken broth
1 1/2 teaspoons kosher salt
1 cup polenta or 1 cup coarse-ground yellow cornmeal
1/2 teaspoon fresh ground black pepper
4 tablespoons unsalted butter (1/2 stick)
1/4 lb sharp white cheddar cheese, shredded
1/4 cup grated parmesan cheese
1 tablespoon chopped herbs (optional)

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

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