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.
BASIC POLENTA
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
CHEESY POLENTA
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
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
CUMIN POLENTA
Make and share this Cumin Polenta recipe from Food.com.
Provided by Chef GreanEyes
Categories Low Protein
Time 43m
Yield 4 cups, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- In large heavy saucepan combine chicken broth and cumin; bring to boiling.
- Reduce heat; gradually whisk in cornmeal.
- Cook and stir until thick, about 6 to 8 minutes. Whisk in milk and butter.
- Season with salt and pepper.
- Bake at 400 for 12-13 minutes.
Nutrition Facts : Calories 190.2, Fat 6.4, SaturatedFat 2.9, Cholesterol 10.7, Sodium 110.4, Carbohydrate 27.8, Fiber 2.3, Sugar 2, Protein 7.6
CREAMY COCONUT POLENTA
Served as a side dish topped with chopped fresh herbs, this creamy polenta uses coconut milk for rich flavor.
Provided by Silk
Categories Trusted Brands: Recipes and Tips Silk®
Yield 6
Number Of Ingredients 6
Steps:
- Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
- Return to a boil, then reduce to a simmer and cook for 15 minutes until very thick, stirring often to prevent polenta from sticking to pan.
- Remove from heat and stir in cream cheese and margarine until fully incorporated.
- Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
- Garnish with parsley, chives or other chopped herbs.
Nutrition Facts : Calories 148 calories, Carbohydrate 19 g, Fat 6.5 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 479.5 mg, Sugar 0.4 g
CREAMY PARMESAN POLENTA
Categories Side Parmesan Cornmeal Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat and whisk in cheese, butter, and salt and pepper to taste. Serve immediately.
BASIC POLENTA
Provided by Nancy Harmon Jenkins
Categories side dish
Time 50m
Yield 4 generous servings
Number Of Ingredients 3
Steps:
- Bring water to a rolling boil in a saucepan. Add salt and let water return to a boil. Lower heat to simmer and, in a slow but steady shower, add polenta, stirring continuously with a wire whisk to avoid lumps. Once all the polenta has been added, continue stirring, using a long-handled wooden spoon, while polenta cooks. The meal will gradually thicken and start to pop with surface bubbles (be careful of splatters). Cooking can take 20 to 40 minutes, depending on such variables as the age of the meal and the firmness desired. Polenta that cooks for 20 minutes should be soft and fluffy, but with no discernible ''bite'' and no hint of a raw flavor. Polenta that cooks for 40 minutes will be firm enough to pull away from the sides of the pan as it is stirred.
- When polenta is done to desired firmness, serve it immediately or slice it and either toast the slices or fry them in olive oil, butter or rendered lard before serving. If serving immediately, turn polenta into a warm, high-sided platter or dish; top with the desired sauce and serve. For slicing, spread polenta to desired thickness on a bread board or in a square glass oven dish. When firm (a matter of a few minutes), cut slices about 1/2 inch thick.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 1 gram, Carbohydrate 62 grams, Fat 1 gram, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 598 milligrams, Sugar 1 gram
SPICY POLENTA
Enjoy this spicy polenta - a side dish that can be made ready in 30 minutes! Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, heat broth, milk, cumin, salt and red pepper to boiling. Slowly pour grits into boiling broth mixture, stirring vigorously with wire whisk to prevent lumps from forming.
- Reduce heat to low; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in cheese.
Nutrition Facts : Calories 120, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
SPICY PORK CHILI WITH CUMIN POLENTA
Make and share this Spicy Pork Chili With Cumin Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Make the chili: heat 2 tablespoons oil in a big, heavy, deep-sided pot set over med-high heat.
- When hot, add onion and carrots; saute, stirring, for 5 minutes.
- Add in serrano peppers; cook 1 minute.
- Remove pan from heat and spoon ingredients onto a plate; set aside; reserve pot.
- Put pork in a large ziplock plastic bag; add flour, 1 teaspoon salt, and several grinds of pepper; seal bag and shake well to coat pork with flour.
- Return pot to med-high heat and add 2-3 more tablespoons oil, or enough to coat the bottom of pan lightly.
- When hot enough, add enough floured pork cubes to fit comfortably in a single layer in pan (do not crowd); brown pork, turning, for 3-4 minutes.
- Using slotted spoon, transfer pork to paper towels to drain; repeat with remaining pork, adding more oil as needed.
- Return all browned pork to pan and add garlic.
- Cook and toss 1 minute.
- Return reserved onion, carrots, and peppers to pan.
- Add tomatoes, lime juice, and broth.
- Bring mixture to simmer, then decrease heat.
- Simmer, uncovered, for 40 minutes, then cover and cook until meat is quite tender, about 50-60 minutes.
- Taste chili and season with salt and pepper, if needed.
- **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat over medium heat.
- To make polenta: combine 4 cups stock and the cumin in a large, heavy saucepan set over med-high heat.
- When stock begins to boil, decrease heat and gradually (in a thin stream) whisk in cornmeal.
- Cook, stirring constantly, until mixture starts to thicken, for 6-8 minutes or less.
- Stir in butter and milk; taste and add salt, as needed.
- **Polenta can be made up to 2 days ahead; cool, cover, and refrigerate; reheat over low heat, stirring constantly and adding additional stock, as needed, until polenta is desired texture.
- To serve--spoon a generous 1/2 cup polenta into 6 shallow soup bowls.
- Ladle pork chili over polenta and sprinkle each portion with some cilantro.
- Garnish with a lime wedge.
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