Creamy Gluten Free Polenta Recipes

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CREAMY GLUTEN-FREE POLENTA



Creamy Gluten-Free Polenta image

This smooth and creamy side dish is an exellent variation to mashed potatoes or pasta. For a little extra flavour, try whisking in some grated zucchini or carrots, or even minced garlic with the cornmeal and salt.

Provided by katii

Categories     Breads

Time 15m

Yield 1 cake, 1 serving(s)

Number Of Ingredients 5

1/2 cup water
4 -5 tablespoons pure gluten-free cornmeal
1 pinch salt
ground black pepper (to taste)
1 -2 tablespoon grated carrots or 1 -2 tablespoon minced garlic

Steps:

  • Heat water to boiling in a saucepan.
  • Gradually whisk in cornmeal and salt.
  • Reduce heat and simmer, whisking constantly until thickened (about 10 minutes).
  • Season to taste with pepper.
  • Enjoy!

Nutrition Facts : Calories 1.2, Sodium 158.2, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1

CREAMY POLENTA



Creamy Polenta image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 5

2 teaspoons salt
2 cups polenta
3 tablespoons olive oil
1/2 cup mascarpone
1/3 cup freshly grated Parmigiano-Reggiano

Steps:

  • In a large saucepan, bring 6 cups water and the olive oil to a boil. Add the salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer, partially covered and stirring every 10 minutes, until the polenta is thick, smooth and creamy, 45 minutes. Add the mascarpone and Parmigiano-Reggiano. Check for seasoning and adjust the consistency by adding water if desired. The polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS



Creamy Polenta with Braised Greens and Poached Eggs image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 18

1/4 cup stemmed and finely chopped Tutto Calabria hot long red chile peppers, or hot cherry peppers
1 cup extra-virgin olive oil
Kosher salt
1 cup whole milk
Kosher salt and freshly ground pepper
1 cup polenta or stone-ground yellow cornmeal
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated parmesan cheese
3 tablespoons extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1 1/4 pounds mustard greens, ribs removed, leaves chopped
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 tablespoon white vinegar
4 eggs
Kosher salt and freshly ground pepper
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Make the chile oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups chile oil.)
  • Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat. Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese.
  • Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes. Add the greens, season with salt and pepper and toss. Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid. Stir in the red wine vinegar just before serving.
  • Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan. Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
  • To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl. Drizzle with the chile oil and garnish with the chopped parsley.

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