HERBED CHEESE POLENTA
This is a Giada De Laurentiis recipe, from her family dinners cookbook. My friend Traci made this and I was fortunate to get the left-overs and it was scrumptious! She served it with Recipe #188049, a perfect combo!
Provided by HeidiSue
Categories Corn
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bring 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, about 15 minutes.
- Remove from heat.
- Add the cheese, milk butter, herbs and pepper.
- Stir until the butter and cheese melt.
- Transfer the polenta to a bowl and serve.
Nutrition Facts : Calories 401.1, Fat 25.5, SaturatedFat 15.2, Cholesterol 66.8, Sodium 1199.7, Carbohydrate 32.6, Fiber 3, Sugar 2.9, Protein 12.1
SOFT HERBED POLENTA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the milk, water, salt, and cornmeal in a 2 or 3 quart heavy bottomed saucepan. Stir with a whisk to eliminate any lumps. Heat just to a boil (but without scorching). Reduce the heat to very low and simmer the polenta for 25 minutes, stirring occasionally with a wooden spoon. If, near the end of the cooking, the polenta is becoming too thick and heavy to stir, add one or more tablespoons of cold water to loosen the mixture enough to be able to stir it, and to maintain a creamy consistency.
- Remove from the heat. Immediately add the butter, the Parmesan cheese, the herbs and stir quickly to incorporate. The polenta can now be served soft, similar to a porridge, to accompany meat or game.
HERBED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. 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. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.
HERBED POLENTA
Provided by Florence Fabricant
Categories dinner, one pot, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring four-and-a-half cups of stock to a simmer in a heavy saucepan. Add the cornmeal very slowly, stirring constantly. The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist. When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
- Season to taste with salt and pepper and stir in the butter and herbs. Serve at once. The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it. Reheat it gently, stirring constantly, then serve.
- Serve with a generous dusting of the Parmesan cheese.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 559 milligrams, Sugar 4 grams, TransFat 0 grams
HERBED POLENTA "FRIES"
Provided by Lillian Chou
Categories Side Kid-Friendly Father's Day Dinner Parmesan Rosemary Sage Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 7
Steps:
- Brush an 8-inch square baking dish with oil.
- Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.
- Preheat broiler. Line a baking sheet with foil and brush with oil.
- Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.
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
HERBED POLENTA
Make and share this Herbed Polenta recipe from Food.com.
Provided by Jacques Lorrain
Categories European
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring small pot of water to boil.
- Add herbs and blanch 5 seconds.
- Drain.
- Refresh under cold water and drain.
- Place herbs and oil in blender and puree. Cover; chill.
- (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
- Cook until thickened, stirring often, about 5 minutes.
- Add cream.
- Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts
Nutrition Facts : Calories 328.1, Fat 24.5, SaturatedFat 6.8, Cholesterol 27.1, Sodium 38, Carbohydrate 25.6, Fiber 3, Sugar 0.4, Protein 3.6
POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE
Steps:
- Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
- *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.
HERB POLENTA WITH RED BELL PEPPER SAUCE
When I was a child in the Champagne region, my mother served us a dessert called gateau de semoule. It may sound exotic, but it's really just a cake made of semolina, the same as the American breakfast cereal Cream of Wheat. Its grainy, creamy texture was so soothing. Years later, I was working in Paris for Gaston Lenotre, the great pastry chef; he mixed semolina with olive oil and Parmesan to make gnocchi alla Romana. They were tender and light, and I much preferred them to regular gnocchi, which I find too gummy. I suppose those two memories are the reason I make my polenta with Cream of Wheat instead of cornmeal. I prefer the smoother texture of Cream of Wheat to the rougher texture of cornmeal, probably because it reminds me of my childhood, and Lenotre.
Provided by Michel Richard
Categories dinner, casseroles, side dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Line an 8-by-8-inch pan with plastic wrap, and set aside. In a medium saucepan, combine olive oil, milk and 1 clove chopped garlic. Place over high heat to bring to a boil, then remove from heat. Whisk in Cream of Wheat until well blended. Return to high heat, and whisk until thickened but still pourable. Remove from heat, and whisk in eggs. Return to heat, and stir in 1/4 cup cheese, the spinach, basil, parsley, and salt and pepper to taste. Stir the mixture until thickened and no longer pourable.
- Immediately spoon mixture into plastic-lined pan, smoothing with a piece of plastic wrap to make a flat, even surface. Cover and refrigerate until chilled and solid, 2 to 24 hours.
- While polenta is chilling, prepare red bell pepper sauce. Preheat a broiler. Place red bell pepper under broiler, turning occasionally until blackened on all sides. Allow to cool. Peel and seed pepper, cut into pieces and place in a blender. Add anchovy, garlic and olive oil, and process until smooth. Add just enough chicken stock to make a thick but fluid sauce. Transfer mixture to a small saucepan over medium-low heat. Season with sugar and salt and pepper to taste. Bring to a simmer, remove from heat and keep warm.
- Preheat a broiler. Remove polenta from plastic, and cut into 12 rectangles. Place on an oiled baking sheet and allow to return to room temperature. Sprinkle with remaining 2 tablespoons cheese. Broil until polenta is heated and cheese is lightly browned. Place 2 pieces of polenta on each of 6 plates, and top with a portion of sauce. Garnish with oregano sprigs, and serve immediately.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 5 grams, Sodium 328 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY HERBED POLENTA
Look no further for your new favorite side dish with Creamy Herbed Polenta! Garlic powder, Parmesan, basil and parsley add flavor to this herbed polenta.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 5 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Bring broth, water and garlic powder to boil in medium saucepan on medium heat. Reduce heat to medium-low.
- Add polenta in a thin steady stream while whisking constantly. Cook 4 to 5 min. or until thickened, stirring constantly.
- Remove from heat. Add cream cheese and Parmesan; stir until cream cheese is completely melted and mixture is well blended. Stir in herbs.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BAKED POLENTA WITH CHEESE
Want a different family side dish but with flavors sure to please? Then try this. With some store-bought polenta in a tube and a few other ingredients, TADA ... scalloped polenta, yum!
Provided by laughingmagpie
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
- Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
- While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
- Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
- Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 32.5 g, Cholesterol 71.2 mg, Fat 24.5 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 15.1 g, Sodium 820.4 mg, Sugar 7.9 g
HERBED POLENTA
Creamy polenta with chopped chives and parsley makes a great side for pasta, pork, or roasted chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- In a medium pot, bring broth to a boil. Whisking constantly, slowly add polenta. Continue whisking until thickened, 1 to 2 minutes. Reduce heat to low, season with salt and pepper, and simmer gently, whisking occasionally, until thick and creamy, about 25 minutes. Remove from heat and stir in herbs. Serve immediately.
Nutrition Facts : Calories 132 g, Fat 3 g, Fiber 2 g, Protein 5 g, SaturatedFat 1 g
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