Four Cheese Polenta Recipes

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FOUR CHEESE POLENTA



Four Cheese Polenta image

Provided by Rachael Ray : Food Network

Time 1h15m

Yield : 4 servings, plus leftovers

Number Of Ingredients 12

3 cups chicken stock
1 1/2 cups coarse cornmeal (slow-cooking polenta)
3 tablespoons butter, plus more for the baking dish
A handful of fresh flat-leaf parsley, finely chopped
A few gratings of fresh nutmeg
Salt and freshly ground pepper
4 ounces diced soft cheese, such as goat cheese or sheep's milk ricotta
4 ounces diced ripe Camembert or Brie
4 ounces diced mild or medium Cheddar, or cow's milk melting cheese
1 cup grated Parmigiano-Reggiano
A few sprigs of fresh rosemary, for garnish
Chopped tomato or halved cherry or grape tomatoes, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring the chicken stock and 1 1/2 cups water to a boil in a pot. Reduce the heat to a simmer and gradually whisk in the cornmeal. Cook, stirring, until tender, 30 to 35 minutes (the polenta should still be thin enough to pour). Stir in the butter, parsley, nutmeg and salt and pepper to taste.
  • Butter a baking dish. Pour in one-quarter of the polenta and top with 1 kind of diced cheese of your choice. Add another quarter of the polenta followed by another diced cheese. Add another layer of polenta and the remaining diced cheese. Top with the remaining polenta and sprinkle with the Parmigiano-Reggiano. Garnish with the rosemary and tomatoes. (If you are not serving immediately, let the casserole cool, then cover and refrigerate. To reheat, bring to room temperature, then bake as directed. It may take an extra 10 to 15 minutes.)
  • Bake the casserole until golden, 20 to 30 minutes.
  • If you have any leftovers, fry the polenta and serve it the next morning with eggs.

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 GOAT CHEESE POLENTA



Creamy Goat Cheese Polenta image

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

Provided by Corrinne J

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups water
2 cups milk
1 cup medium polenta
1 tablespoon lemon zest
1 teaspoon kosher salt
1 package chavrie fresh goat cheese

Steps:

  • In medium pot with high sides combine the water, milk and bring to a boil over high heat.
  • Reduce the heat to low and slowly pour in the polenta while whisking constantly.
  • Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked.
  • Stir in the Chavrie®, lemon zest and kosher salt.

CHEESY POLENTA



Cheesy Polenta image

Adapted from a recipe by "dadrules" at allrecipes.com. This can be modified by addition of any herb that suits your main dish - basil, tarragon, sage, thyme and marjoram are all excellent additions. You can substitute any semi-hard, smooth-melting cheese for the Cheddar; Asiago and Italian Fontina are both excellent choices.

Provided by DrGaellon

Categories     Grains

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whole milk
2 cups chicken broth
1 1/2 teaspoons kosher salt
1 cup polenta or 1 cup coarse-ground yellow cornmeal
1/2 teaspoon fresh ground black pepper
4 tablespoons unsalted butter (1/2 stick)
1/4 lb sharp white cheddar cheese, shredded
1/4 cup grated parmesan cheese
1 tablespoon chopped herbs (optional)

Steps:

  • In a pot, combine milk, broth, salt and cornmeal. Place over medium-high heat and whisk constantly until liquid is boiling. Reduce heat to low, cover and cook 20 minutes until creamy, stirring every 3-4 minutes to prevent sticking and burning.
  • Remove from heat. Stir in pepper, butter, cheeses and optional herbs.

Nutrition Facts : Calories 224.2, Fat 14.2, SaturatedFat 8.5, Cholesterol 39, Sodium 682.1, Carbohydrate 15.3, Fiber 1.1, Sugar 3.5, Protein 9.2

BASIC CHEESE POLENTA



Basic Cheese Polenta image

Why buy polenta in a box when you can make it from scratch cheaper? A great day-before dish. Once the polenta has been refrigerated serve it in a variety of different ways: sliced and fried--or serve it immediately as a mashed potato or rice substitute!

Provided by Dawn

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 4h30m

Yield 4

Number Of Ingredients 5

1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese

Steps:

  • In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
  • Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
  • Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 28.1 g, Cholesterol 17.6 mg, Fat 6.3 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 3.5 g, Sodium 896.7 mg, Sugar 0.8 g

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