Creamy Mascarpone Polenta With Turkey Bolognese A1 Recipes

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POLENTA WITH MASCARPONE



Polenta with Mascarpone image

Provided by Food Network

Time 45m

Yield 8 servings.

Number Of Ingredients 7

2 teaspoons salt
1 1/3 cups coarse-grained polenta
2 tablespoons unsalted butter, melted
3/4 cup mascarpone, softened to room temperature (18 ounces), more if desired
1 cup milk, warmed
Pinch freshly grated nutmeg
Pepper Mill

Steps:

  • In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
  • Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired.

CREAMY MASCARPONE POLENTA WITH TURKEY BOLOGNESE #A1



Creamy Mascarpone Polenta With Turkey Bolognese #A1 image

A.1. Original Sauce Recipe Contest Entry. We had this incredible appetizer on vacation this summer that combined creamy polenta with a savory sauce. My husband didn't think he'd like it at all but loved it - and he loves this entree version featuring ground turkey in a sauce that highlights A1, served over the creamy polenta with mascarpone and fresh corn. The tangy sauce is a great pairing with the rich polenta - making for a very satisfying dish!

Provided by Felicia M.

Categories     Sauces

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 15

6 tablespoons butter, divided
1 onion, diced, divided
2 tablespoons garlic, divided
2 -4 cups chicken broth
2 cups ground polenta (not pre-cooked)
1 -2 fresh ear of corn, cooked and removed from cob
8 ounces mascarpone cheese
1/2 cup grated parmesan cheese
1 lb ground turkey
1 (12 ounce) package mushrooms, sliced
3/4 cup A.1. Original Sauce
1/4 cup brown sugar
2 -3 tablespoons balsamic vinegar
2 -3 tablespoons prepared mustard
2 -3 tablespoons chopped parsley or 2 -3 tablespoons basil

Steps:

  • Heat 2 tablespoons of butter in large pot. Add 1/2 diced onion and saute for about 5 minutes. Add 1 tbl garlic and saute for 1-2 minutes.
  • Add 2 cups chicken broth and bring to a boil. Stir in dried polenta and reduce heat to simmer. Cook for about 1 1/2 hours until smooth, adding in additional broth or water as needed.
  • Stir fresh corn into polenta and continue cooking on low.
  • Spray large pan with cooking spray and brown ground turkey. When turkey starts to brown, add in 1/2 diced onion, 1 tbl garlic and mushrooms.
  • Cook for about 10 minutes, deglazing the pan if needed with water. Add in A1 Sauce, brown sugar, mustard and vinegar. Stir until well combined and cook 5-10 minutes, adding in water if needed to keep saucy consistency. Season with salt and pepper to taste. Keep warm and set aside.
  • Check polenta for consistency. If done, remove from heat and stir in 4 tbl butter, 1/2 cup parmesan and mascarpone. Season to taste.
  • Serve turkey mixture over polenta and sprinkle with fresh herbs. If serving a crowd, you can also mix the polenta and turkey together.

Nutrition Facts : Calories 368.9, Fat 16.7, SaturatedFat 8, Cholesterol 67.6, Sodium 452.7, Carbohydrate 37.4, Fiber 3.3, Sugar 10, Protein 19.6

SOFT POLENTA WITH MASCARPONE



Soft Polenta with Mascarpone image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
1/2 small onion, minced
1 clove garlic, minced
4 cups chicken stock
2 cups Anson Mills polenta
1/4 cup mascarpone cheese
1/4 cup grated parmesan cheese
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish

Steps:

  • Melt 2 tablespoons butter in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the chicken stock and bring to a simmer.
  • Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is thick, about 2 hours (adjust the consistency with water or stock, if necessary).
  • Remove from the heat and whisk in the mascarpone, parmesan and the remaining 4 tablespoons butter. Season with salt and pepper and garnish with parsley.

VEGETABLE RAGU WITH CREAMY MASCARPONE POLENTA RECIPE - (4.4/5)



Vegetable Ragu with Creamy Mascarpone Polenta Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 24

RAGU:
2 medium-sized zucchini, sliced about 1/4- thick
2 medium-sized yellow squash, sliced about 1/4- thick
1 carrot, sliced about 1/4- thick
1 red or yellow onion, sliced about 1/4-inch thick
1 garlic clove, finely minced
1 can diced tomatoes, low-salt preferred)
1 can tomato sauce (low-salt preferrred)
2 tablespoons tomato pasta
1/4 cup red wine (optional, but my preference)
1 tablespoon Italian seasoning
1 tablespoon sugar
Olive oil (for sauteeing the vegetables)
Salt & pepper, to taste
Note: Use whatever vegetables you prefer, as this recipe is very versatile
POLENTA:
1 cup water
1 cup whole milk
1/2 cup corn meal
1 tablespoon unsalted butter
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 cup mascarpone (you can substitute cream cheese, or leave it out completely)
Chicken stock (optional)

Steps:

  • In a large skillet, add enough olive oil for an even coat. Heat on medium high-heat. Add the vegetables to the hot skillet, and season with salt & pepper to taste.Saute the vegetables, on medium high heat, until soft (but just a little al dente) until golden brown. Because the squash cooks faster than the carrots and onion, I cooked them separately and a bit longer. When the last batch of vegetables is at the end of sauteeing, add the minced garlic. Stir and cook until fragrant, about 30 seconds, and remove the vegetables and set aside. You want to see some browning on the bottom of the pan, after cooking all the vegetables. This is where the flavor comes from. For flavor building, add a generous splash of red wine to the hot skillet. (You could opt out of the wine by substituting a chicken or vegetable broth). Deglaze the pan, scraping up all the flavor bits from the skillet. Add the tomato paste, whisking and cooking for 1-2 minutes. Add the tomatoes and tomato sauce; add the Italian seasoning and sugar*. *The sugar is to balance out the acidity of the tomato sauce. Stir until combined and bubbly hot. Taste for seasoning and adjust to your liking. Note: The reason I prefer to use low-salt tomato products is so that I can control the salt-intake. Add the vegetables to the sauce and stir to combine; reduce heat to low. Polenta: Bring the water and salt to a boil. Add the milk. Slowly whisk in the corn meal, which will begin to thicken very quickly. Reduce the heat. Add the Parmesan cheese, butter, and mascarpone and whisk until melted and combined. Taste for seasoning. To keep the Polenta warm (up to 20 minutes), cover with a lid. To serve, if the Polenta is too thick, you can smooth it out by adding a little low-salt chicken stock, milk or water.

CREAMY POLENTA WITH GORGONZOLA CHEESE



Creamy Polenta With Gorgonzola Cheese image

This is an amazing alternative to mashed potatoes! It's creamy, rich and all around great comfort food! Don't be hesitant about the blue cheese the flavour is subtle in the prepared dish. If you can't get gorgonzola try Stilton, or Roquefort or any good quality blue cheese. I love this dish anytime-warm, cold, at dinner or as a midnight snack-yum!

Provided by Breanna in T.O

Categories     Grains

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

6 cups cold water
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 (13 ounce) package instant polenta
3/4 cup heavy cream
3 ounces gorgonzola, cut into pieces
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a large pot, combine water, sea salt, and pepper and bring to a boil. Reduce the heat to medium-high and slowly stir in the polenta until it is thick and smooth, about 5 minutes.
  • Add the cream, Gorgonzola, salt and pepper to the polenta and stir until the cheese melts. Season with more salt and pepper to taste and serve.

Nutrition Facts : Calories 153.8, Fat 15.1, SaturatedFat 9.5, Cholesterol 51.4, Sodium 698.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 3.7

CREAMY MASCARPONE POLENTA



Creamy Mascarpone Polenta image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h10m

Yield Eight servings

Number Of Ingredients 5

8 cups water
4 teaspoons kosher salt
2 cups yellow cornmeal
1 cup mascarpone cheese
Freshly ground pepper to taste

Steps:

  • Bring the water to a boil in a large saucepan. Add the salt. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes. Add the mascarpone and pepper and beat until smooth and creamy. Serve hot.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 711 milligrams, Sugar 2 grams

TURKEY BOLOGNESE POLENTA NESTS



Turkey Bolognese Polenta Nests image

This delicious appetizer combines two of my favorite foods, polenta and bolognese meat sauce, uniting them into one incredibly tasty bite! -Lidia Haddadian, Pasadena, California

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 12

3-1/2 cups chicken stock, divided
1 cup yellow cornmeal
3/4 cup grated Parmigiano-Reggiano cheese, divided
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 pound ground turkey
1/3 cup tomato paste
1-1/2 teaspoons Italian seasoning

Steps:

  • Preheat oven to 350°. Coat 24 mini muffin cups with cooking spray. Set aside., In a large heavy saucepan, bring 3 cups chicken stock to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes (mixture will be very thick). Stir in 1/2 cup cheese, cream, salt and pepper. Spoon 2 tablespoons polenta mixture into each mini muffin cup. As polenta cools, press an indentation in center of each with the end of the wooden spoon handle to create a nest shape. Set aside. Wipe out pan., In same saucepan, heat oil over medium-high heat. Add onion; saute until translucent, 2-3 minutes. Add garlic; cook 1 minute longer. Add turkey; saute until no longer pink. Stir in tomato paste, Italian seasoning and remaining chicken stock. Cook, stirring occasionally, until thickened, about 5 minutes., Fill each polenta indention with about 2 teaspoons turkey mixture. Sprinkle with remaining cheese; bake until edges are golden, 25-30 minutes. Remove from oven; cool at least 10 minutes before removing from muffin cups. May be refrigerated or frozen for later use.

Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

POLENTA WITH MASCARPONE AND ROASTED GARLIC



Polenta with Mascarpone and Roasted Garlic image

Categories     Food Processor     Garlic     Side     Bake     Cornmeal     Parsley     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

30 whole garlic cloves, unpeeled
2 tablespoons olive oil
5 1/2 cups (or more) chicken stock or canned low-salt chicken broth
1 tablespoon butter
1 1/2 cups yellow cornmeal
1/3 cup mascarpone cheese or cream cheese
1/4 cup chopped parsley

Steps:

  • Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.
  • Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

CREAMY WHITE POLENTA WITH MUSHROOMS AND MASCARPONE



Creamy White Polenta with Mushrooms and Mascarpone image

Categories     Milk/Cream     Mushroom     Side     Sauté     Quick & Easy     Parmesan     Cornmeal     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 20

For polenta
4 1/2 cups water
1 cup coarse stone-ground white grits (preferably organic)
1/4 cup heavy cream
2 tablespoons finely grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon black pepper
For mushrooms
1 lb assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
3 tablespoons cold unsalted butter
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
For serving
1/2 cup mascarpone
2 tablespoons finely grated Parmigiano-Reggiano

Steps:

  • Make polenta:
  • Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add grits in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. (Grits will have a loose, risotto-like consistency.) Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered.
  • Sauté mushrooms while polenta simmers:
  • If using porcini, halve if large, then slice lengthwise into 1/4-inch-thick slices. If using oysters, trim spongy base if necessary and slice caps into 1/2-inch-wide strips. If using chanterelles, leave small mushrooms whole, halve if medium, and quarter if large. If using lobsters, cut into 1/2-inch pieces. If using hedgehogs, trim base of stems and halve caps if large.
  • Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, garlic, salt, and pepper, stirring occasionally, until mushrooms are golden and any liquid they give off is evaporated, 6 to 8 minutes.
  • Add water, butter, lemon juice, and parsley and heat, swirling skillet, until butter melts and liquid forms a sauce.
  • To serve:
  • Top each serving of polenta with mushrooms and mascarpone. Serve immediately (polenta stiffens as it cools), sprinkled with Parmigiano-Reggiano.

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