Creamypolentawithparmesanandmozzarella Recipes

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

Ingredients

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

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

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.

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN

Baked Polenta with Fresh Tomatoes and Parmesan image

This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.

Provided by rjohl

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 ¼ cups water
1 cup milk
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
½ cup grated Parmesan cheese
2 fresh basil leaves, chopped

Steps:

Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g

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

Ingredients

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 PARMESAN POLENTA

Creamy Parmesan Polenta image

Provided by Food Network

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

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.

POLENTA PARMIGIANA

Polenta Parmigiana image

"This warm, Italian-flavored appetizer also makes a quick, filling lunch. I prefer this veggie version, but my kids like to add pepperoni or sausage to create mini pizzas." -Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 8

Ingredients

1 tube (1 pound) polenta, cut into 16 slices
1/4 cup olive oil
1 cup tomato basil pasta sauce, warmed
1/2 pound fresh mozzarella cheese, cut into 16 slices
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh basil leaves, optional

Steps:

Preheat oven to 425°. Place polenta in a greased 15x10x1-in. baking pan; brush with olive oil. Bake until edges are golden brown, 15-20 minutes., Spoon pasta sauce over polenta slices. Top each with a mozzarella cheese slice; sprinkle with Parmesan cheese, salt and pepper. Bake until cheese is melted, 3-5 minutes longer. Garnish with basil if desired.

Nutrition Facts : Calories 108 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 273mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

POLENTA WITH MOZZARELLA AND PARMESAN

Polenta with Mozzarella and Parmesan image

Provided by Maria Watson

Categories Milk/Cream Side Vegetarian Quick & Easy Mozzarella Parmesan Rosemary Cornmeal Winter Bon Appétit California Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 5

Ingredients

3 1/2 cups whole milk
3/4 cup yellow cornmeal
1/2 teaspoon minced fresh rosemary
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

Combine milk and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil. Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes. Add rosemary and cheeses; whisk until cheeses melt. Season with salt and pepper.

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

Ingredients

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 WITH PARMESAN

Creamy Polenta with Parmesan image

Parmesan cheese adds a bit of sharpness to creamy polenta in this popular Italian side dish. Also Try:Chicken Cacciatore, Lemony Kale Salad

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 5

Ingredients

7 cups whole milk
Coarse salt and freshly ground black pepper
1 1/2 cups polenta
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese

Steps:

Place milk in a medium saucepan and add 2 teaspoons salt; bring to a boil over medium heat. While whisking constantly, gradually add polenta. Reduce heat to low and cook, stirring with a wooden spoon, until thickened, about 20 minutes.
Stir in butter and cheese; season with salt and pepper. Serve immediately.

BAKED POLENTA WITH RICOTTA AND PARMESAN

Baked Polenta With Ricotta and Parmesan image

This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.

Provided by David Tanis

Categories dinner, grains and rice, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 cup coarse polenta
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 cup fresh ricotta
1 cup grated Parmesan
Black pepper

Steps:

Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

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

Ingredients

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.

EASY CREAMY POLENTA

Easy Creamy Polenta image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 5

Ingredients

1 cup coarse grain polenta
1/4 cup grated Parmesan cheese
2 tablespoons heavy cream
1 tablespoon butter
Coarse salt and freshly ground black pepper

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.

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