CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS
This is ultimate comfort food for me! I make this with roasted chicken and veggies and use some of the juices from the chicken to add more flavor. *For some reason, the baking time has been different for me. Sometimes it takes less baking time. It may depend on how coarse the cornmeal is. Just keep watching it and make sure it stays creamy and doesn't get hard. Once you stir in the herb mixture, you can make it more creamy by adding more broth or cream or you can thicken it up by putting it back in the oven for a few minutes. It's very versatile. You can use any herbs you like to go with your meal. This one is definately a keeper in our house. From the April 2001 Bon Appetit, modified by me.
Provided by carolinajen4
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Pour 6 cups water into sprayed 13x9 glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered about 30 minutes. Could be a little more or less. Make sure it doesn't get hard.
- Meanwhile, melt butter in small skillet over medium heat. Add green onions and garlic, saute 2 minutes. Stir in parsley, thyme and cream. Season with salt and pepper. Remove from heat.
- Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. If liquid isn't completely absorbed, bake a little longer.
Nutrition Facts : Calories 250.5, Fat 13.4, SaturatedFat 7.8, Cholesterol 39.3, Sodium 1017, Carbohydrate 25.8, Fiber 2.7, Sugar 0.6, Protein 8
CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 18
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.
CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS
Categories Milk/Cream Onion Side Bake Vegetarian New Year's Eve Parmesan Cornmeal Winter Thyme Parsley Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
- Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
- Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.
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 PARMESAN SOUR CREAM POLENTA
Milk, butter, Parmesan cheese, and sour cream give this cheesy polenta a rich, creamy consistency. Try it in place of your usual mashed potatoes, or top with steamed broccoli for a quick, easy, and satisfying vegetarian meal.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 8
Steps:
- In a medium pot over medium-high heat, bring the milk, water, and salt to a boil, stirring occasionally.
- Turn heat to low and slowly drizzle in the polenta, whisking constantly to prevent clumping.
- Cover and cook for 15 - 20 minutes, stirring occasionally, until creamy.
- Remove pot from stove and stir in the butter, sour cream, and Parmesan cheese.
- Serve topped with scallions and/or parsley, if using.
CREAMY POLENTA WITH CORN, PARMESAN AND ARUGULA
This creamy, peppery and mouthwatering vegetarian dish is easy on the budget as well as the eyes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
- Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
- In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
- Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.
Nutrition Facts : Calories 550, Carbohydrate 63 g, Cholesterol 45 mg, Fat 4, Fiber 4 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 1/2 g
CREAMY PARMESAN POLENTA
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
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
POLENTA WITH PEPPER-ONION SAUCE
Provided by Marian Burros
Categories dinner, weekday, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in skillet large enough to hold all the vegetables and saute onions over medium heat until soft and brown.
- Add peppers and cook until they begin to soften. Stir in tomatoes, wine and pepper. (Break up canned tomatoes with fingers as they are added). Cover and cook over medium-low heat until peppers are soft and mixture is medium thick.
- Meanwhile, cook the polenta according to package directions and season with salt, if desired. To serve, spoon polenta onto dinner plates and top with sauce.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 8 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 20 milligrams, Sugar 14 grams
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