Creamy Parmesan Garlic Polenta Recipes

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CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

GARLICKY POLENTA



Garlicky Polenta image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
6 cloves garlic, grated or minced
4 cups chicken broth
1 cup instant polenta
1 cup grated Parmesan
1/2 cup heavy cream
1/4 cup chopped fresh chives
1/2 teaspoon freshly ground black pepper
Kosher salt

Steps:

  • Heat the butter in a medium saucepan over medium-low heat until melted, then add the garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Add the chicken broth and increase the heat to medium-high. Bring to a boil, then turn the heat down to low and add the polenta, whisking. Cook, stirring regularly, until thick and creamy, about 10 minutes. Add the Parmesan, heavy cream, chives and pepper and stir to combine. Add salt to taste and serve immediately.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 7

6 cups water
2 teaspoons salt, plus more for seasoning
1 3/4 cups yellow cornmeal
3 tablespoons salted butter
1 cup grated Parmesan
1 cup whipping cream
1 teaspoon freshly ground black pepper, plus more for seasoning

Steps:

  • Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and 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. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to a serving bowl and serve.

CREAMY PARMESAN GARLIC POLENTA



Creamy Parmesan Garlic Polenta image

Make and share this Creamy Parmesan Garlic Polenta recipe from Food.com.

Provided by sofie-a-toast

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
2 garlic cloves, minced
1 quart low sodium chicken broth or 1 quart low sodium vegetable broth
1 cup polenta (coarse ground cornmeal)
1/4 teaspoon ground black pepper
1/4 cup shredded parmesan cheese (plus more for garnish)

Steps:

  • 1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
  • 2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
  • 3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Categories     Side     Quick & Easy     Parmesan     Cornmeal     Fall     Gourmet

Yield Makes 4 servings

Number Of Ingredients 4

3 cups water
3/4 cup instant polenta
3/4 to 1 cup grated Parmigiano-Reggiano
1 tablespoon unsalted butter

Steps:

  • Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat and whisk in cheese, butter, and salt and pepper to taste. Serve immediately.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.

Provided by Keith Haney

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (18 ounce) package polenta, cut into 1/2-inch cubes
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 dash paprika

Steps:

  • Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
  • Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 87.1 g, Cholesterol 18.2 mg, Fat 12.3 g, Fiber 7.7 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 1185.7 mg, Sugar 5.7 g

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

I made this for friends last evening and served it with an Italian Pot Roast and boy was it delicious! I did not have whipping cream on hand, and substituted 2% milk and it turned out great!

Provided by Cook4_6

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 cups water
1 cup yellow cornmeal
2 1/2 cups canned low sodium chicken broth
1 cup grated parmesan cheese
1/4 cup whipping cream
2 tablespoons butter (1/4 stick)

Steps:

  • Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended.
  • Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.
  • Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl.
  • Sprinkle remaining 1/2 cup cheese over.

Nutrition Facts : Calories 229.6, Fat 13.6, SaturatedFat 7.9, Cholesterol 38.4, Sodium 324.2, Carbohydrate 17.8, Fiber 1.5, Sugar 0.4, Protein 10.3

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Dona Kuryanowicz

Categories     Milk/Cream     Side     Vegetarian     Quick & Easy     Parmesan     Cornmeal     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 6

1 1/2 cups water
1 cup yellow cornmeal
2 1/2 cups canned low-salt chicken broth
1 cup grated Parmesan cheese
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter

Steps:

  • Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended. Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes. Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl. Sprinkle remaining 1/2 cup cheese over.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Categories     Side     Parmesan     Cornmeal     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

3 cups water
3/4 cup instant polenta
3/4 to 1 cup freshly grated Parmigiano-Reggiano
1 tablespoon unsalted butter

Steps:

  • Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat and whisk in cheese, butter, and salt and pepper to taste. Serve immediately.

CREAMY POLENTA WITH PARMESAN AND SAUSAGE



Creamy Polenta With Parmesan and Sausage image

Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

Steps:

  • Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
  • Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
  • Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 30 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 21 grams, Sodium 1121 milligrams, Sugar 1 gram, TransFat 0 grams

CREAMY POLENTA WITH PARMESAN



Creamy Polenta with Parmesan image

Provided by Nancy Grubin

Categories     Side     Parmesan     Cornmeal     Bon Appétit     Colorado     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 6

3 1/2 cups canned low-salt chicken broth
2 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups yellow cornmeal
3/4 cup grated Parmesan cheese (about 3 ounces)

Steps:

  • Bring first 4 ingredients to boil in heavy large saucepan over high heat. Gradually whisk in cornmeal. Reduce heat to medium. Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes. Whisk in cheese and serve.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

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

Provided by HelenG

Categories     Kid Friendly

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 teaspoon salt
1 cup instant polenta
2 ounces parmesan cheese, freshly grated
4 tablespoons butter

Steps:

  • In saucepan bring 4 cups water and salt to boil.
  • Stirring constantly, add polenta.
  • Cook, still stirring, until the polenta thickens, about 3 minute.
  • Remove from heat and stir in the parmesan and butter.
  • Cover and set aside until the butter is completely melted, about 2 minutes.
  • Stir once more before serving.

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