Double Corn Polenta Recipes

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CREAMY CORN POLENTA



Creamy Corn Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

2 1/2 cups low-salt chicken broth (preferably organic)
2 tablespoons unsalted butter
Kosher salt
1 cup polenta (Italian cornmeal) or regular cornmeal
1 cup frozen corn kernels, thawed

Steps:

  • Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

TWO-CHEESE POLENTA



Two-Cheese Polenta image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 0

Steps:

  • Bring 3 cups each chicken broth and water to a boil with 1/2 teaspoon kosher salt. Slowly stir in 1 1/4 cups polenta; reduce the heat to low and cook, stirring, 1 minute. Cover and cook, stirring occasionally, until thickened, about 35 minutes. Whisk in up to 1 cup water until creamy. Stir in 1/2 pound chopped fontina and 2 tablespoons grated parmesan until melted.

DOUBLE CORN POLENTA WITH PROSCIUTTO



Double Corn Polenta With Prosciutto image

Found this recipe in a Redbook Magazine. Actually my granddaughter, Kayla, found it and begged me to cook it, so I did. It was wonderful. Will be making it again because we get tired of ordinary rice, noodles or potatoes. and because, well...it is WONDERFUL! By the way, for those, like me, who are not familiar with polenta, it is course grain corn meal like Albers. I sent my DH to the market to get a bag of dry polenta when I had a whole box of corn meal in the cupboard, lol.

Provided by GrammaMikki

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup milk
1 cup water
1 cup corn kernel (fresh or frozen)
1/2 cup polenta
2 tablespoons butter
1/4 cup grated parmesan cheese
2 ounces prosciutto, chopped

Steps:

  • Combine water, milk and corn kernals in a medium saucepan and bring to a boil.
  • Gradually whisk in polenta until well incorporated.
  • Reduce heat to medium low and simmer until thickened, 3-5 minutes.
  • Remove from heat and stir in the butter, parmesan cheese and prosciutto.

Nutrition Facts : Calories 244.7, Fat 11, SaturatedFat 6.3, Cholesterol 29.3, Sodium 185.7, Carbohydrate 32, Fiber 3.1, Sugar 0.2, Protein 8.2

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE



Creamy Polenta with Roasted Corn and Fresh Sage image

This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Provided by JOE ZARANSKI

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

2 ears corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
½ yellow onion, diced
3 cups water
2 cups milk
1 cup cornmeal
salt and pepper to taste
3 tablespoons chopped fresh sage leaves
½ cup grated Parmesan cheese

Steps:

  • Grill corn in the husks, or roast in the oven; cut kernels from cob.
  • In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
  • Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
  • When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g

CORN POLENTA



Corn Polenta image

This is a great hard polenta recipe. In fact, with a few modifications, I used this for my final cooking practical in culinary school. Allow this to set and use for croutons, grill, sauté, or whatever.

Provided by Desree42

Categories     Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 shallot, minced
2 garlic cloves, minced
4 ears corn (off the cobb)
4 cups water
1 cup polenta
1 cup parmesan cheese, finely grated
salt and pepper, to taste

Steps:

  • In a sauce pan sweat the shallot and garlic with a little bit of olive oil until cooked (translucent).
  • Add the water and quickly bring to a boil.
  • Gradually whisk in the polenta a little at a time until all the polenta is in the water (to prevent lumps).
  • Turn the heat down to medium-low flame and cook the polenta until done (about 40 minutes or when the polenta 'pulls' away from the sides of the pan).
  • Stir frequently so the polenta doesn't crust on the bottom of the pan--this makes cleanup MUCH easier.
  • In another pan sweat the corn until fully cooked, no colour, then remove from heat.
  • When the polenta is done fold in the corn and grated cheese.
  • Season with salt and pepper to taste.
  • Layout on a pan or into a mold and refrigerate until firm (20 minutes).
  • To serve: Sauté, grill, toss with flour and fry for croutons, etc-- the options are endless!
  • As an extra option, use 5 cups of water instead of 4 for a soft polenta. Serve warm out of the pan and elevate it by adding some marscapone cheese, whipped cream, or roasted mushrooms.

POLENTA WITH FRESH CORN



Polenta with Fresh Corn image

Fresh corn kernels adds a burst of sweetness and texture to creamy polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1 1/2 teaspoons salt
2 ears fresh corn, kernels removed
2 cups milk
1 cup quick-cooking polenta
4 tablespoons unsalted butter
1/4 teaspoon freshly ground pepper

Steps:

  • Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.
  • Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.

CHEF JOHN'S THREE CORN POLENTA



Chef John's Three Corn Polenta image

When I first began my career as a cook in San Francisco, I remember talking with a Chef about an upcoming menu on which he was thinking of using polenta as the side dish. I asked him if he was talking about polanda. He said he'd never heard of polanda. I called my mom and told her we were going to serve something called polenta at the restaurant. I asked her if she had ever heard of it. She laughed and said that they were the same things! She explained that 'pol-an-da' was just our family's mispronunciation of the actual name polenta. I was pretty embarrassed, to say the least!

Provided by Chef John

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 8

2 teaspoons butter, divided
1 teaspoon olive oil
1 ½ cups fresh corn kernels, divided
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 clove garlic, pressed
2 ½ cups water, divided
½ cup polenta

Steps:

  • Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  • Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
  • Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.

Nutrition Facts : Calories 166 calories, Carbohydrate 26.6 g, Cholesterol 7 mg, Fat 5.6 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 211 mg, Sugar 2.9 g

DOUBLE CORN POLENTA



Double Corn Polenta image

This comes from a cookbook I have called "Easy Suppers". This has a spoonbread texture when it is baked. It is so flavorful and delicious.

Provided by JillAZ

Categories     Mexican

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup butter, melted
2 eggs
1 cup cheddar cheese, grated
10 ounces frozen corn, thawed and drained
1/2 cup cornmeal
1 cup sour cream
1 tablespoon sugar
1 teaspoon salt
4 ounces chopped green chilies, drained
1/4 cup parmesan cheese, grated
salsa, for serving
sour cream, for serving

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 7-1/2" by 11-3/4" pan or 2 quart casserole with cooking spray.
  • Break the eggs into a medium bowl and beat lightly.
  • Add the remaining ingredients except parmesan and mix well.
  • Pour into prepared pan and place in oven.
  • Bake until firm, about 40 minutes.
  • sprinkle with parmesan cheese and bake for 5 more minutes or until cheese melts.
  • Serve with salsa and sour cream.

Nutrition Facts : Calories 362.4, Fat 25.6, SaturatedFat 15.2, Cholesterol 131.1, Sodium 672.7, Carbohydrate 23.8, Fiber 2.2, Sugar 3.5, Protein 12.3

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