Creamybluecheesepolenta Recipes

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POLENTA WITH BLUE CHEESE



Polenta with Blue Cheese image

Make and share this Polenta with Blue Cheese recipe from Food.com.

Provided by Rita1652

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 teaspoon salt
1 cup yellow cornmeal
3/4 cup milk
1/3 cup heavy cream
4 ounces good mild blue cheese, crumbled
1/4 teaspoon pepper
1/4 teaspoon fresh ground nutmeg
2 tablespoons fresh mixed herbs, finely chopped to your taste (rosemary.parsley,chives)

Steps:

  • Bring 3 cups water to boil add salt and cornmeal in a slow steady stream, whisking constantly.
  • Reduce heat to low constantly stirring for about 15 minutes.
  • (Building up those arms) Till thick and smooth (Not your arms the polenta)!
  • Remove the pan from the heat and stir in the milk, cream until well blended.
  • Add the cheese, pepper, nutmeg, and herbs.
  • Stir till all is melted and creamy good!
  • Adjust seasoning.
  • Serve away!

CREAMY BLUE CHEESE POLENTA



Creamy Blue Cheese Polenta image

Make and share this Creamy Blue Cheese Polenta recipe from Food.com.

Provided by me alex

Categories     Grains

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 cups water
4 cups milk
2 cups polenta
1/2 cup sour cream
1/4 cup butter
4 ounces blue cheese
salt & pepper

Steps:

  • Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil.
  • Whisk in polenta in slow stream. Bring to a boil, then turn heat to low.
  • Continue to stir, adding more water if it gets too thick.
  • Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
  • Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.

CHEESY POLENTA



Cheesy Polenta image

Provided by Giada De Laurentiis

Time 22m

Yield 8 to 10 servings

Number Of Ingredients 8

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

BLUE CHEESE POLENTA FRIES



Blue Cheese Polenta Fries image

Provided by Food Network

Categories     side-dish

Time 43m

Yield 6 servings

Number Of Ingredients 9

1 1/2 quarts water
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
2 ounces butter
1 pound course yellow cornmeal, plus more for breading
1 cup blue cheese, grated or crumbled fine
1 tablespoon garlic puree
1/2 bunch cilantro, chiffonade
3 cups canola oil, for frying

Steps:

  • Combine water, salt, pepper, and butter, and bring to boil. Slowly, in a thin stream, whisk in the cornmeal. When it starts to bubble turn off heat or it will splatter (the mix is very hot at this stage and can burn). Stir with wooden spoon, partially cover and leave on the warm stovetop, stirring every few minutes so it does not stick, for 30 minutes. When thick, remove from warm stovetop, and add cheese, garlic, and cilantro. Mix well. Pour into a 1 by 8 by 12-inch sheet tray or baking dish. Smooth out the mixture until it is level. Chill until firm, about 2 to 3 hours.
  • Preheat the canola oil in a deep pot to 350 degrees F.
  • Cut polenta in strips, about 1 1/2 by 3 inches. Lightly bread the polenta "fries" with cornmeal. Deep fry in hot oil for 2 to 4 minutes or until crispy.

BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE



Baked Polenta with Mushrooms & Blue Cheese image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

6 large portobello mushrooms (about 1 1/2 pounds), stems discarded
3 tablespoons good olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
2 1/2 cups good chicken stock, preferably homemade
2 cups half-and-half
3/4 cup fine cornmeal
1/4 cup imported Italian mascarpone cheese
4 ounces Gorgonzola piccante, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
  • Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
  • Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.

CREAMY POLENTA



Creamy Polenta image

Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.

Provided by Marcella Hazan

Categories     Side     Vegetarian     Kid-Friendly     Fall     Winter     Hominy/Cornmeal/Masa     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 4

4 cups water
1 teaspoon salt
1 cup polenta (not quick-cooking) or yellow cornmeal (5 ounces)
2 tablespoons unsalted butter

Steps:

  • Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated.
  • Serve polenta warm.

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

SIMPLE CREAMY POLENTA



Simple Creamy Polenta image

You can top off this polenta with some roasted vegetables. Together they're the perfect comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Number Of Ingredients 4

4 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 cup polenta
1/4 cup skim milk
Kosher salt and freshly ground black pepper

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.

CHEESY POLENTA



Cheesy Polenta image

This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.

Provided by dadrules

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 cups whole milk
2 cups water
1 ½ teaspoons kosher salt
1 cup polenta or yellow cornmeal
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

Steps:

  • In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g

CREAMY CHEDDAR POLENTA



Creamy Cheddar Polenta image

Discover Creamy Cheddar Polenta, the new cheesy side dish that your family will love. Creamy Cheddar Polenta features Italian dressing, cornmeal and shredded cheddar cheese-amazing!

Provided by My Food and Family

Categories     Home

Time 19m

Yield Makes 5 servings, 1/2 cup each.

Number Of Ingredients 4

3 cups water
2 Tbsp. KRAFT Zesty Italian Dressing
3/4 cup cornmeal
2/3 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Combine water and dressing in medium saucepan. Bring to boil on medium-high heat. Gradually add cornmeal, stirring constantly until well blended. Return to boil. Reduce heat to medium-low.
  • Cook 12 to 14 min. or until cornmeal mixture pulls away from side of pan, stirring constantly.
  • Add cheese; stir until melted.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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