Creamy Polenta For 2 Recipe Foodcom

POLENTA CREAMY GOOD AND ALMOST NO STIR

Steps:

• Bring water to boil in a heavy bottom 4 quart pan over medium high heat.
• Stir in salt, and baking soda. Slowly pour cornmeal into the water in a steady stream stirring with a wooden spoon.
• Bring to a boil stirring consistently for 1 minute.
• Reduce to the very lowest heat possible and cover.
• After 5 minutes whisk polenta to smooth out any lumps for 15 seconds,scraping down sides and bottom of pan. Cover and continue to cook without stirring until grains are tender but slightly al dente. About 25 minutes.
• Remove from heat and stir in butter and cheese.
• Stir in scallions and chipotle if using.

CREAMY TWO-CHEESE POLENTA

Steps:

• Combine the first 4 ingredients in a medium saucepan over medium high heat.
• Bring to a boil, gradually add polenta, stirring constantly with a wisk.
• Cook 2 minutes until thick, stirring constantly.
• Remove from heat and stir in cheeses.
• Serve immediately.

CLAUDIA'S CREAMY POLENTA

Steps:

• Place water, salt, and oil in a 2-quart saucepan and bring to boiling.
• Gradually whisk in the cornmeal.
• Boil gently, stirring constantly, for 3 minutes.
• Stir in the Parmesan,basil and pepper.
• Makes 4 servings.

TWO-CHEESE POLENTA

Steps:

• Bring 3 cups each chicken broth and water to a boil with 1/2 teaspoon kosher salt. Slowly stir in 1 1/4 cups polenta; reduce the heat to low and cook, stirring, 1 minute. Cover and cook, stirring occasionally, until thickened, about 35 minutes. Whisk in up to 1 cup water until creamy. Stir in 1/2 pound chopped fontina and 2 tablespoons grated parmesan until melted.

CREAMY POLENTA FOR 2

Steps:

• Pour chicken stock, fat free milk and coarse ground corn into a cold pot.
• Turn burner on Medium/Medium-High.
• Bring contents of pot to a simmer.
• Simmer until contents are no longer "wet" - corn has absorbed most of the liquid.
• Turn burner off and add cheddar cheese, cream cheese, salt and pepper; whisk to combine.
• Serve warm.

CREAMY PARMESAN POLENTA

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 POLENTA

Steps:

• In a medium pot with high sides combine the water, milk, and heavy cream and bring to a boil over high heat. Reduce the heat to low and slowly pour in the polenta while whisking constantly. Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked. Stir in the lemon zest and kosher salt.

CREAMY POLENTA

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

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.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

EASY CREAMY POLENTA

Steps:

• In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.

CREAMY PARMESAN POLENTA

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 POLENTA

Steps:

• .In a medium saucepan, bring 3 cups of water to a boil. Whisk in polenta, stirring constantly to avoid lumps.
• Cook for 20 to 25 minutes or until thickened and soft.
• Remove from heat and stir in cheese, crème fraiche, salt and pepper. Transfer to a serving bowl and serve immediately.

CREAMY BAKED POLENTA

Steps:

• Preheat oven to 350ºF.
• Combine 4 cups of water, cornmeal, butter, salt and pepper in a 1 1/2 quart baking dish.
• Bake uncovered, on the top shelf of the oven for 40 minute.
• Remove the polenta from the oven, give it a stir, and bake for another 10 minute.
• Remove it from the oven again and this time stir in the provolone and salt and pepper to taste.
• Let it stand for 5 min before serving.
• Serve topped with the Parmesan cheese.

CREAMY POLENTA

Steps:

• Brint water to boil in 4 quart saucepan over medium-high heat. Stir in salt and baking soda. Slowly pour cornmeal into water in steady stream, while stirring back and forth with wooden spoon or rubber spatula. Bring mixture to boil, stirring constantly, about 1 minute. Reduce heat to lowest possible setting and cover.
• After 5 minutes, whisk polenta to smooth out any lumps that may have formed for about 15 seconds. Cover and continue to cook, without stirring for approximately 25 minutes. You want the polenta to be tender but slightly al dente.
• Remove from heat, stir in butter and Parmesan, season to taste with fresh ground black pepper. Let stand covered 5 minutes.
• The polenta will be loose, but thickens as it cools. Garnish with additional Parmesan if desired.

SIMPLE CREAMY POLENTA

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.

CREAMY POLENTA AND GARLIC LEMON SHRIMP #RAGU

Steps:

• Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.
• To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.
• To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.
• To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.
• Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.

OVEN-BAKED CREAMY POLENTA

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.

CREAMY PARMESAN POLENTA

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 POLENTA

Steps:

• Bring milk, salt, and oil to a slow boil in a large saucepan over medium heat. Gradually add polenta, whisking constantly. Reduce heat to low. Cook, stirring often, until thickened, about 3 minutes. Remove from heat. Stir in butter and Parmesan. Drizzle with oil, and season with pepper. Serve immediately.