Creamy Polenta With Smoked Gouda Recipes

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CRISPY POLENTA WITH SAGE AND SMOKED GOUDA



Crispy Polenta with Sage and Smoked Gouda image

A perfect side dish for chicken dishes, or a nice little appetizer. Don't forget some marinara to go with.

Provided by Ryan

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h40m

Yield 6

Number Of Ingredients 8

3 ½ cups water
½ teaspoon salt, or more to taste
1 cup cornmeal
2 tablespoons butter
1 ½ tablespoons dried sage
1 tablespoon dried rosemary
1 cup grated smoked Gouda cheese
2 teaspoons butter

Steps:

  • Bring water and salt to a boil in a saucepan; slowly stir in corn meal. Reduce heat to medium-low; cook and stir until corn meal absorbs all the water, about 20 minutes. Remove from heat; stir in 2 tablespoons butter, sage, and rosemary. Add Gouda cheese; stir to incorporate.
  • Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
  • Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 19.3 g, Cholesterol 36.6 mg, Fat 11.2 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 6.9 g, Sodium 400.5 mg, Sugar 0.8 g

CREAMY POLENTA



Creamy Polenta image

Provided by Emeril Lagasse

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

4 cups water, plus more as needed
4 cups milk, plus more as needed
3 tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup creme fraiche
1/3 cup Parmigiano-Reggiano

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.

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 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 POLENTA



Creamy Polenta image

Categories     Side     Vegetarian     Quick & Easy     Cornmeal     Winter     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 10 cups or 8 to 10 servings

Number Of Ingredients 3

8 cups water
2 teaspoons salt
2 cups polenta (not quick-cooking) or yellow cornmeal (10 ounces)

Steps:

  • Bring water to a boil with salt in a 4-quart heavy pot, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and serve warm.

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